Coconut - food
|Image: A cross section painting of a coconut shows the layers within the fruit.|
Desiccated coconut is the washed, steamed, shredded and dried meat used in sweets, baking, savoury dishes and as snack food. The oil is used for cooking in India, and to make margarine, ice creams and sweets. Oil can be processed using fresh coconut or more often, by pressing dried coconut meat, known as copra. Ball copra is an Indian speciality produced by slow drying, de-husking and shelling of the whole nut. It is used to prepare sweets offered during religious and cultural events. Coconut water from the seed cavity is sweet, and is now commercially extracted and preserved as a drink.
Palm hearts and sap
|Image: Chunks of coconut sugar, known as jaggery, made from the sap.|
As with many other palms, the heart is a delicacy. It is the tender, young apex at the top of the stem, also known also as palm cabbage. Coconut palms yield one of the heaviest palm hearts, which can weigh in at up to 12 kg. A sweet sap, known as toddy, or neera in India, is tapped from unopened flowering branches. To collect the sap, the base of the flowering branch is bashed with a mallet and a small slit is made in the skin covering the flowering branch. A container is placed beneath the slit to collect the fluid that oozes out. This can be boiled to give a rich palm sugar, known as jaggery or gur.
Jaggery is fermented into an alcoholic wine which, in turn, can be distilled into a strong liquor called arak. Palm wine is produced as a by-product of palm vinegar.