Coconut “Pol”

Description

General note: weight & storage
The coconuts are peeled and shipped without the husk and weigh only 400 to 800 grams each.
They should be kept in the refrigerator on arrival and consumed quickly.

Ripeness levels (basic information on all coconuts offered)
We differentiate between 7 levels of ripeness:

1. Immature coconut – tambili
The orange king coconuts are preferred to be harvested and offered. Often they are a bit more mature. So there is always something for every taste. It is full to the brim with sometimes slightly salty coconut water and can be cut open very easily, since the shell is barely formed, and when opened, the water even squirts out because it is under enormous pressure. This pure drinking coconut cannot be peeled. You can choose less sweet or more sweet tasting tambili.

Storage: Keeps refrigerated for about a week.
Shake test: No noise, because completely filled with water.

2. Kurumba – young coconut
The coconuts in Sri Lanka are usually offered for drinking. The coconut water is slightly sweet to sugar-sweet and the flesh is 1-3 mm thick. It can be spooned out very easily. The optimal refreshment on the roadside 😉
However, we can only send mature nuts whose shell has been already formed. Coconuts that are too young cannot be peeled. Softer specimens can burst during transport.

Storage: Store IMMEDIATELY in the refrigerator and consume within 1-2 days.
Shake test: Hardly any noise, as almost completely filled with water.

3. Kalati – young coconut
Perfect maturity level for transport: maximum drinking pleasure and lots of pulp, which can still be removed relatively easily. We try to choose the ripeness in such a way that the pulp can still be removed with a stable spoon – but it may be that you need a knife every now and then to remove it.
The coconut water tastes refreshingly sweet or slightly sparkling and is the perfect drink not only for athletes!
After drinking, the pulp makes a complete meal again – so this coconut is very productive. No problems during transportation as the shell is already hard enough.

Storage: IMMEDIATELY store in the refrigerator and use within 3-6 days.
Shake test: You can already hear the water in the coconut, but only a little, because it still contains a lot.

4. Pol – semi-mature (also called Kalati Pol)
the perfect coconut for “sambole” or salads based on grated coconut. Of course you can also drink the water, but not much is included.
The taste of the coconut water is already slightly fermented and is reminiscent of carbonated lemonade 😉

Storage: Keeps refrigerated for about 1 week.
Shake test: You can hear the water “splashing around” in the coconut

5. Pol – ripe coconut
The perfect coconut for all dishes that use coconut milk.
At some point the almost dry coconut, which only contains a small sip of water, falls from the palm.
These coconuts are perfect for making oil and also taste particularly sweet.
They can be stored longer, whereby the water evaporates at some point and the pulp becomes firmer.

Storage: Keeps refrigerated for about 1-2 weeks.
Shake test: You can clearly hear the water in the coconut, since it is only about half full.

6. Palepi – sprouted coconut
Only the sprout inside the coconut is interesting here. We will peel it for you. The flesh is only half as thick as it has now nourished the sprout. Basically, this is a very young coconut plant that often has its first small roots. On the coconut plantations, coconuts occasionally fall unnoticed and start to germinate. These are collected, opened and then the sprouts are offered as a delicacy. They’re called “Palepi”.

Storage: Store IMMEDIATELY in the refrigerator and consume within 1-2 days.
Test: You can see the sprout coming out of one of the holes at the top.

Basic information: What do we have to consider when peeling?
The key point is that the inner shell of the coconut must already be hard. Only if it is already well trained can the nut be peeled without it bursting open or being damaged during transport. In general, the younger the coconut, the less fiber can be removed without damaging the nut or jeopardizing safe transport. It is important that the upper part of the nut – where the three “eyes” are located, is not completely freed from the fiber coat. Because here the coconut shell is the thinnest and you can easily open it here. One of the three eyes is still soft and can easily be opened with a knife. There is also a risk that the coconut will be damaged and that is why we leave the barrel coat over the three “eyes” for protection when peeling.

The king coconut has the advantage that the inner core shell develops earlier than with a normal coconut. It is therefore perfectly suitable, since you can even peel a young to semi-ripe coconut without problems.