Young vs. Mature Coconuts: What’s the Difference?
Coconuts are a global sensation and an iconic tropical treat. But did you know there is a stark difference between a brown-husked coconut and a green-husked coconut? That’s because coconuts are commonly grouped into two categories: young and mature. Each type of coconut has specific use cases, flavor, and appearance. To truly understand the difference, let’s get into specifics:
What is a Coconut?
Coconuts are the fruits of a specific variety of palm tree. They hold water and flesh in a centralized cavity surrounded by a hard shell and exocarp (aka husk). These shells and outer husk make it hard to open a coconut by hand, which is why most coconuts are shipped already husked, although you can find with-husk varieties on the market. It’s believed that coconuts were developed in two separate areas: along the coasts of India and in Southeast Asia. They are now found globally and commercially produced all twelve months of the year, most commonly out of the Dominican Republic and India.
What Makes Young Coconuts ‘Young?’
There are two varieties of young coconut found commercially: Thai young and green water. The ‘young’ category refers to coconuts that are harvested at around 7 to 9 months. They are most commonly used for their water as it has not had time to crystallize into firm, fibrous white coconut meat. In fact, the meat inside these coconuts will be jelly-like and easily scoopable. Green water coconuts are the variety with their hard outer husk still intact. This green husk must be cut away prior to use, while Thai young coconuts are the already husked variety of green water coconuts.
What Makes Mature Coconuts ‘Mature?’
Mature coconuts, also referred to as brown dry coconuts, are the fruit that is harvested after a year on the palm tree. The cavity of the coconut will be lined with firm and crisp coconut meat. Brown dry coconuts are usually shipped de-husked as they are not found with the husk commercially.
What’s the Difference in Taste?
The water of a young coconut is sweet, with notes of almond. The meat of a mature coconut is fibrous and nutty, with notes of a sweet tropical flavor.
How to Store Young and Mature Coconuts
For any type of coconut, it’s best to avoid temperature fluctuations as sudden temperature changes can cause the shells to crack. It’s also important to handle coconuts with care to avoid cracking and shortening shelf-life.
Young, or water coconuts, should be stored at 32-39°F to prolong shelf-life. Once the coconut is open, its water should be used within two days.
Mature, or brown dry coconuts, should be kept cool and dry. These coconuts can last up to two months at room temperature. However, once the coconut meat has been removed, it should be stored in an air-tight container in the refrigerator.
How to Use Coconuts Professionally
The water found inside young coconuts if often consumed directly from the shell as a beverage, but it can also be added to many other mixed drinks to give it a tropical taste.
The white meat from brown dry coconuts can be blended into a creamy coconut milk or shaved and dried into coconut flakes.
In Southern India, where coconuts are believed to originate, coconuts can be found in almost every dish, from curries and even rice pudding. It is also a very popular ingredient in Southeast Asia, Vietnam, and Filipino cuisine.
