History
The coconut, scientifically known as Cocos nucifera, is the fruit of the coconut palm. In the Caribbean, people generally refer to it simply as “coco” rather than “coconut.” It originates from Malaysia. How it reached Africa and the Antilles remains unknown.
It is unclear whether the fruit was introduced to the Antilles and Africa by humans or through natural migration. Indeed, coconuts can germinate even after floating for a hundred days at sea, representing a journey of nearly 5,000 km when currents are favorable.
Varieties
There is thought to be only one variety of coconut despite the different colors of the fruit. In Martinique, coconuts can be yellow, green, or orange. When dry, they turn brown. The shell can be more or less thick depending on how dry the coconut is. The fruit must reach full maturity for the flesh to become white.
A distinction is made between coconut water and coconut milk. Coconut water is the fresh water stored by the plant inside the nut to supply the young sprout with the elements it needs to grow. Since coconut palms often grow near the sea, the surrounding water is too salty for the young plant, and only this internal reserve ensures its survival. This water is later consumed by the young roots during germination.
Vitamins
The nutritional value of coconut varies depending on whether it is fresh pulp, dried pulp, milk, or water.
Fresh coconut contains a significant amount of fat (34%, unsaturated fats, therefore not ideal for cardiovascular health), sugar (15%), and a notable amount of fiber (9%). It also contains potassium, copper, iron, magnesium, folic acid, zinc, and phosphorus.
- Dried, grated pulp: Fats (64%), sugars (24%), fibers, potassium, copper, magnesium, iron, zinc, phosphorus, vitamin B6, and pantothenic acid.
- Coconut milk: Low in sugar (less than 3%) and about 20% fat.
- Coconut water: Low in sugar (less than 4%), negligible traces of fat, rich in calcium and iron.
Medicinal Properties
Coconut water is believed to have hydrating properties. It is even said that coconut water can rehydrate the body faster than regular water. A Polynesian doctor is reported to have saved the life of a severely burned patient by rehydrating him with coconut water. It is also considered vermifugal. Coconut water can also be used to make vinegar.
The pulp, or coconut albumen, can be dried to produce oil (over 60% oil compared to 6% water).
Coconut oil is used in the production of margarine or edible fats, in soap making (for its foaming effect), and in the preparation of monoï (tanning oil). Coconut cream, which is the white flesh inside the fruit, has laxative and diuretic properties.
Coconut itself is considered laxative and diuretic. Fresh coconut contains a significant amount of fat (34%, unsaturated fats), sugar (15%), and a notable amount of fiber (9%).
Uses
Coconut is widely used in Martinican cuisine. Coconut water is often sold at markets across the island.
Coconut milk is used in alcoholic beverages (punch, piña colada) and in sauce preparation. Coconut is also used in flans, jams, cakes (such as Mont-Blanc, Robinson, macarons, and the traditional gros gâteau au coco), and various pastries.
