Summer time joys in Hanoi are abundunt, one of them is enjoying fresh fruits, especially fresh coconut water !
The best thing about living in our new apartment is living next to shops serving fresh coconut water. It has become a regular treat to finish our weekend aftrnoons … or rather should I say, starting it. We take our jug to the shop ( street one ), and choose any big juicy coconut, the young Vietnamese girl swiftly chops it and pours the water and half the shells. In a few deft movements, she scrapes the young flesh and fills our tupperware with the sweet water. Happy ? Yes, we are indeed.
Back home, we either chill the flesh which dispappears in a flash while watching TV or is quickly ‘hidden’ away in the fridge, awaiting to be incorprated in some desserts.
Now, to extol the benefits of coconut water would not be enough, but all I can say is that nature made us a precious, delicious gift and each time it tastes heavenly … be it in Hanoi, Mauritius, Rio, Bali or Bahamas !
For the info part :
Humans began in warm, tropical climes where coconuts proliferate, and they are the basic foundational human food (FHF) that is easily available to sustain life. All hunter-gather tribes utilize them fully, for food, clothing and housing. The coconut “water”, inside the nut, is sterile, and safer to drink than the often microbially-infested surface waters. The mineral profile of the coconut water (not coconut “milk”, which is made with pulp) is almost exactly the mineral electrolyte profile your cells need for health — potassium, calcium, sodium, phosphorus, iron, zinc, manganese, copper along with vital amino acids. Although “fatty”, coconuts contain no cholesterol.
This largest-nut was truly a gift, and it’s calories enabled us to be satiated when there was largely only high water-content tropical fruits and difficult to find shell-fish or ocean fish. Fresh coconuts are an alkaline pH food, and so they can help combat the modern acid-producing life-style which eats away at your circulatory system and organs. Coconuts are also a high-fiber, low-glycemic food and they have a low carb profile along with their protein.Every ounce of shredded coconut contains about 5 grams of fiber. Your quota of fiber should aim to be around 30 – 35 grams, daily. Just about everyone loves the taste of coconut, too. It’s especially easy to use it for children. It’s important to know that there is a big difference between the nutrition of “old” brown coconuts and “young” green coconuts.Their jelly-like flesh is perfect for smoothies, puddings and just straight-from-the nut eating.
Coconut is a potent anti-viral food and it is proving to be helpful in combatting yeast-infections and the Epstein-Barr like virus which is associated with Chronic Fatigue Syndrome, too. Lauric acid and caprylic acid are the most effective, active anti-virals. Coconut is also an important substitute for wheat flours in cooking for gluten-intolerant people who have Crohn’s disease, celiac or sprue. Organic, unrefined coconut oil is also very healthy to use for frying. Use just a bit. A little goes a long way, and as it is one of the highest-temperature stable oils, it is much better to use for these high-temperature cooking processes than lower temperature “unsaturated” oils, which de-nature in the frying zone and produce harmful products.
Other palm oils also supply medium-chain fatty acids, and are beneficial if naturally-processed and organic, although they are vegetarian “saturated” fats. The deep orange color of organic palm oil is naturally-occurring beta-carotene, and it’s a richer source than carrots. In the bottle, organic coconut fat should be fluffy-cloud white — yet be unbleached; if the room temperature is more than 76 degrees Fahrenheit, then coconut oil will be a clear liquid in its bottle. The extra-virgin, cold-pressed coconut oil’s medium-chain fatty-acids and the Omega-3 fats (in another article, soon) available from cold-water fish and hemp, can go a long way toward helping ameliorate diabetes. They offer the possibility of near-cure or cure of diabetes when in a co-ordinated plan.
Coconut products are usually room-temperature stable; this is true for coconut oil, tightly-closed dried coconut and unopened coconut water. Canned coconut milk and coconut-water should be refrigerated after opening, tightly-covered for a maximum of 4 days OR you can freeze them.
So, next time you see this humble nut, take a look again. I love it in all its forms and mostly on my skin !