I got two buko, young coconuts. I opened one immediately. The coconut meat was perfect – not too soft and not too tough. I curved out the meat. Transferred to glass and added some sweet coconut water.
Eating it was really refreshing!
I set aside the other one. I planned to open it the next day or whenever I have time.
Five days have passed but I have never opened the last buko yet. Father noticed it. He said that its meat have gotten thicker.
There are two types of fruit. The climacteric and the non-climacteric. Climacteric fruits like chico, mango, papaya, banana and avocado are able to continue physiological process or ripen when removed from mother plant at maturity stage. On the other hand, the non-climacteric fruits will not ripen. There will only be a lost of acidity and skin degreening.
Coconuts are harvested when matured green or brown – for copra or oil purposes. All harvest are dehusked immediately and sold to market. No need for further storage or ripening.
The two young coconut I was talking about came from the same bunch. I never tough that young coconut meat is able to continue thickening after removing from coconut three. I never believed either.
I opened the last buko. The meat got thicker and tougher. Father was right!
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.