The sea coconut is a palm endemic to the Seychelles islands of Praslin and Cure, and does not grow on the sea floor.

The sea coconut is also known as the sea coconut, which has flowers borne on huge fleshy spikes and is dioecious. The fruit is covered with a fleshy and fibrous skin, and the nut-like part inside is usually 2-valved, resembling two coconuts, and is edible but of little commercial value. The sea coconut is the largest known fruit, taking about 10 years to mature.

The seed stem of the sea coconut, one of the world's three most mysterious fruit nectar, has finally sprouted in the large greenhouse of the Beijing Botanical Garden. This is the world's heaviest and largest seeds, although the shoots grow into leaves will take 3-4 years, but marks the first time this mysterious species has been successfully bred in China. The sea coconut is native to the Seychelles, an archipelago nation in the western Indian Ocean.

Expanded Information:

Selecting Sea Coconuts:

The flavor of fresh sea coconuts is fresh and fragrant, and if there is a bad smell because there is a lot of water coming out of the inside when you pick it up. Those are not fresh coconuts. Fresh coconuts have a skin that is tightly adhered to the white, transparent flesh, not loose.

Generally the better taste is the mature coconut, the white transparent flesh is superior, do not buy too hard to feel the meat, otherwise you can not eat the smooth and Q feeling of the meat, but hard meat crumbs.

Before using the sea coconut soup, it is best to soak the sea coconut meat in warm water for 30 minutes, the sea coconut is relatively hard, soak it will be easier to cook without affecting the taste of the whole stew.

Baidu Encyclopedia_Sea Coconut