MySheen

How long can the coconut green be kept?

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, 1, green skin tender coconut (weight 3kg or so): the characteristic water is much, the skin is thick, the meat is soft, each coconut is about three kilograms, but the shelf life is very short, picked from the tree, can only keep quality for about 10 to 12 days. 2. Green-skinned old coconut (weight 2.5~3kg or so): relatively less water

1, green skin tender coconut (weight 3kg or so): the characteristic water is much, the skin is thick, the meat is soft, each coconut is about three kilograms, but the shelf life is very short, picked from the tree, can only keep quality for about 10 to 12 days.

2, green skin old coconut (weight 2.5~3kg or so): the water is relatively less, the water can shake, but the meat is thick, the shelf life is relatively long. Under normal circumstances, the weight of green coconut is between 5g and 6g. The shelf life of green-skinned old coconut is about 15-20 days, depending on the time picked from the tree.

What is coconut green?

Coconut green, also known as green coconut, has a shorter fruiting cycle than yellow coconut, and the coconut water is sweet and antipyretic. Coconut green is the freshest fresh fruit, the flesh taste is also the most milky, the pulp is generally thin and thick, compared with the old coconut (hairy coconut) is more suitable for making coconut jelly, coconut chicken soup. It is said that the taste of coconut water will change when it leaves the coconut shell: the coconut milk poured out is sweeter in the morning and lighter in the afternoon. What is even more mysterious is the saying of Southeast Asians: coconut green juice drinks before sunrise in the morning, which is cool and moisturizing, and can cure various diseases such as lung fever. When the sun comes out, after six or seven o'clock in the morning, coconut juice has no such effect. We are not in the place of origin, naturally we have no right to pay attention to this, so "make do" to eat it.

 
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