Text 29011, 60 rader
Skriven 2012-09-01 13:04:00 av Glen Jamieson
     Kommentar till en text av Nancy Backus
Ärende: COCONUT AN EX-PARRO 20901
=================================
 -=> Quoting Nancy Backus to Glen Jamieson <=-

 NB>> is a goodly amount of potassium and other electrolytes in the young
 NB>> coconut water, and that that is the source of the claims...  I've
 NB>> tried it, it's tasty enough, and, like you, I don't see any of the
 NB>> miracles. 
 
 GJ> How is it marketed there?  In the original trimmed green coconuts, or
 GJ> expensively packaged in cans or bottles?

 NB> Perhaps in some Asian markets one MIGHT find the first, but the usual

In fact, at Dave the Sac's Lobsterfest in October 1998, some trimmed
green coconuts were bought from a local Asian grocery shop so that the
picnickers could savour the delights of "planters' punch" - OP rum
with coconut water.  It was pronounced good.

 NB> find is the latter, generally in cans.  One can get them for a reduced
 NB> sale price sometimes, making them not quite so expensively packaged. 
 NB> There are a few brands offering it, one of them is Goya, which is a
 NB> Spanish foods company.  That's what I usually see in the grocery
 NB> stores. 

It is much better to start with the complete nuts, as after drinking
the water, they can be split and the soft, sweet, flavoursome meat
scraped out and eaten by itself or as part of a salad.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Tai monomono
 Categories: Sides, Pacific
      Yield: 1 servings
 
           Young Coconut
           Bottle Gourd Container
           Salt; or seawater
           Onions; OPT
 
  A young coconut, or Komoto is a young coconut at the 'fizzy' stage
  before dry-nut stage.
  
  Open young coconut and remove flesh into chips two inches long (5cm).
  Take brown off flesh. The coconut meat at this stage is soft but
  beginning to firm and not yet hard white flesh as in the dry nut
  stage. Dice onion finely. Place in bottle gourd container/glass
  bottle and pour salt water in and put stopper in bottle. Leave to
  ferment for some days or a couple of weeks. Allow to stand in warm
  spot to help fermentation to take place. Excellent sauce with
  barbecued fish, pork and taro from the 'umu'.  Keep chilli handy.
  
  =AC M. Hutchinson 2001  espresso@bluenote.co.ck From:
  http://www.ck/food/ Snagged by: KEVIN JCJD SYMONS
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)