They occasionally sell the Brussels sprouts on the stalk like that at the farmers market. I feel like some kind of vegetable wizard walking around with it.
Go get those weird looking white ones from an Asian grocery store, they look like styrofoam cylinders with carved pointed tops. Use a butcher’s knife to chop the point off. (carefully, they are full of juice, you might be able to cut it just right so it leaves just enough meat over the water cavity.) Insert straw and long spoon to carve the natural jell-o out with. Thank me later.
They exist in FL and I’ve climbed trees to get em. I like em when they’re yellow. Delicious coconut water and basically a coconut “jelly” lining. I also lived in the Caribbean my early life (2-7) so had a lot down there too, plus fresh sugarcane, guava, mangoes, and a thing we called a plum but was a small tree fruit that I also loved yellow ripeness. After a quick Google evidently called a June Plum or a hog plum. Used to eat em straight from the tree.
I lived in the US Virgin Islands as a kid. Our back yard had a seemingly endless supply of mangoes, bananas, avocado, lime, oranges (the real stuff, not the engineered shit we eat in the mainland), grapefruit, bread fruit, acerola, plantains, and pigeon peas. It wasn’t even that big a yard. Shit just grows.
I’m so sorry that you have chosen to argue with people who have little knowledge but have decided they do.
Coconut milk and coconut water are distinct products. Coconut water is just the liquid from the center of a (usually green) coconut, its unprocessed. Coconut milk is more an analogue to to soy milk than fruit juice, it is heavily processed by blending the pulp of the fruit with coconut water and added ingredients.
Yeah, I know it is a joke and all, but coconuts doesn’t have hairs or contain milk, so that particular example doesn’t undermine “morphology-based phylogeny” at all.
From experience: all stages of a coconut are distinct, edible and used for different dishes, treats, condiments and ingredients. It’s truly a wonderous plant and sad that most Americans are only familiar with the overripe, hard kind with hard flesh.
i think they’re only familiar with it (edit: the overripe stuff) because they don’t pay attention to their thai food. that has exploded in popularity over the last few decades and fuck yeah.
Maybe we just disagree on what color “salmon” is, but the meat is what I would call that color. They’re like flamingos in that they take on pigment from their diet. For this reason, farmed salmon will not be “salmon” color unless their diet has been supplemented with the pigment.
I wonder how many people think that this;
is what a coconut actually looks like.
EDIT:
Coconut as it looks on the palm tree
That coconut is clearly not on a palm tree, mate. /s
To be honest, I’ve noticed that with lots of foods. I know what the thing looks like in stores, but I have no idea what it’s like in nature.
Cashews were another recent one, where I never would have guessed what they look like:
I just ate wholemeal rice and still would not have guessed rice. 🥴
ya
I guess I assumed ‘sprout’ meant directly out of the ground instead of a “Brussels tree”.
I don’t recognize a few of the other ones.
They occasionally sell the Brussels sprouts on the stalk like that at the farmers market. I feel like some kind of vegetable wizard walking around with it.
Brussels sprouts, pineapple, asparagus, rice, peanuts, chocolate.
If that’s not a coconut, what the fuck have I been eating?
Edit: Ok. The edit makes it make sense lol.
Go get those weird looking white ones from an Asian grocery store, they look like styrofoam cylinders with carved pointed tops. Use a butcher’s knife to chop the point off. (carefully, they are full of juice, you might be able to cut it just right so it leaves just enough meat over the water cavity.) Insert straw and long spoon to carve the natural jell-o out with. Thank me later.
Edit: this is also a great date-night activity.
My preferred method is to use a half inch drill bit and a power drill.
Also not a nut.
It’s the coco fruit
Of the coco tree
Which is not a tree.
I got to travel Southeast Asia for a time, it’s atrocious how much we’re missing out on in the USA.
Even the really fresh coconuts here just don’t compare to the ones you get fresh off a tree. It’s unreal. Don’t get me started on my Mango Rant.
They exist in FL and I’ve climbed trees to get em. I like em when they’re yellow. Delicious coconut water and basically a coconut “jelly” lining. I also lived in the Caribbean my early life (2-7) so had a lot down there too, plus fresh sugarcane, guava, mangoes, and a thing we called a plum but was a small tree fruit that I also loved yellow ripeness. After a quick Google evidently called a June Plum or a hog plum. Used to eat em straight from the tree.
I lived in the US Virgin Islands as a kid. Our back yard had a seemingly endless supply of mangoes, bananas, avocado, lime, oranges (the real stuff, not the engineered shit we eat in the mainland), grapefruit, bread fruit, acerola, plantains, and pigeon peas. It wasn’t even that big a yard. Shit just grows.
Have you tried a papaya growing off the roadside?
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Processed by extracting the liquid from the pulp of the coconut…
Am I just too tired to get the joke?
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It literally is the same process. 🤦♂️
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You’re right, it is. And guess what it says?
https://en.wikipedia.org/wiki/Coconut_milk
Have you ever had a fresh coconut? They have water in them.
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I’m so sorry that you have chosen to argue with people who have little knowledge but have decided they do.
Coconut milk and coconut water are distinct products. Coconut water is just the liquid from the center of a (usually green) coconut, its unprocessed. Coconut milk is more an analogue to to soy milk than fruit juice, it is heavily processed by blending the pulp of the fruit with coconut water and added ingredients.
it tastes supple compared to the bootleather we’ve been being forced to eat lately.
Yeah, I know it is a joke and all, but coconuts doesn’t have hairs or contain milk, so that particular example doesn’t undermine “morphology-based phylogeny” at all.
that looks underripe to me
(from researchgate), Maturity stages of coconut: a) young; b) early ripening; c) ripe
From experience: all stages of a coconut are distinct, edible and used for different dishes, treats, condiments and ingredients. It’s truly a wonderous plant and sad that most Americans are only familiar with the overripe, hard kind with hard flesh.
i think they’re only familiar with it (edit: the overripe stuff) because they don’t pay attention to their thai food. that has exploded in popularity over the last few decades and fuck yeah.
Underripe is when it’s nice and full of water. Best when thirsty. Dry and ripe, best when hungry.
On related news, the salmon fish is not salmon color… And beef comes in larger packages on nature.
Why, sure it is! 😬
Maybe we just disagree on what color “salmon” is, but the meat is what I would call that color. They’re like flamingos in that they take on pigment from their diet. For this reason, farmed salmon will not be “salmon” color unless their diet has been supplemented with the pigment.
Coconuts are tropical! This is temperate zone!
How is this the temperate zone?? You know how the internet works?