Last week’s Your Produce Man’s Produce Puzzzzle dealt apples: Most apple varieties have white blossoms. This one has pink blossoms? What is it? You can spot this tree in the orchard just by looking at its blossoms. This apple variety has an unknown origin, but in the early 1800s, it was considered the “most favored cider apple in West Jersey.” Next to the Granny Smith, this apple variety also has a bit of tartness. This apple also keeps better than other varieties, staying crisp and firm long after apple season. This pink-blossomed apple is the…Winesap. This week's Your Produce Man’s Produce Puzzzzle still deals with apples: What apple sprang up from a pile of garbage? See next week’s Fresh Tips for the answer.

Cassava Root, also known as Yucca Root. It’s where we get Tapioca.

Taro Root is generally sold in two sizes. The larger is usually sold as “Malanga Root.” The smaller is usually sold as “Taro Root.”

YUCCA ROOT, TARO ROOT, MALANGA (Monday, October 24): You might have to agree that Robinson Crusoe was the original Survivor. Deserted island. All alone. Surviving only the foods of the island and the fresh water he could gather. Right there in chapter 7, you’ll find, “I searched for Cassava root…but found none.” Well, all this week, we are taking a look at the foods that the current Survivors may have to rely on for survival. Survivors are in Guatemala, the land of Mayan Indian ruins, tropical rainforests and alligators. There are two seasons in Guatemala. The rainy season. And the hot season. Got Taro? Native to Asia, Taro is now used throughout Central America, and is almost as much a staple in Hawaiian cuisine as the potato is to the Irish, as pasta is to the Italian, as pizza is to Chicago, as…well, you get the idea. Taro root, boiled and mashed, becomes Poi, the popular Hawaiian dish. In Hawaii, and in many trendy resorts and restaurants, you can also find "taro chips," made much the same way as Potato Chips. In Chinese cuisine, Taro root is featured in a popular steamed cake. Taro cake, made with steamed taro root, bacon, shrimp, mushrooms and rice flour, is often served at dim sum lunches.

Cassava Root being harvested and cured in Thailand.

From DNA testing, most scientists believe that Yucca Root originated in this part of South America, in western Brazil.

Taro Root is ground and mixed with water to make Poi, the “soul food” of Hawaii.

You'll also find buns filled with taro paste at Chinese bakeries. In Japan, a type of taro called satoimo is often served in miso soup. Besides snacks, the Chinese use taro in soups and stir-fries. It is an excellent source of protein and low in calories. Taro root is on its way to becoming a household word in many places other than the 50th State. Recent news articles praise the benefits of poi, even describing the pudding-like paste as a “miracle food” that speeds up weight loss. Labeling it a “miracle food” may be an overstatement, but it's not news that poi is one of the most nutritious and healing foods around and can play an important role in weight-reduction programs. All this talk about poi may be new to some, who perhaps never heard of poi, much less Taro root. “It doesn't taste like much of anything,” you may have said after that first lick, not even knowing what poi really is. The diet of the ancient Hawaiians centered around the starchy staple and today it is enjoying a resurgence in popularity. Still today, in remote valleys, such as Waipio on the Big Island of Hawaii, taro is a way of life. It is the heart beat of the land and its people. Knowledge of its cultivation and its qualities has been passed down from generation to generation. Taro farmers often spend the day in knee high water, planting new keikis, harvesting mature corms, and weeding the abundant tropical growth around the invaluable food source. This starchy root has been cultivated worldwide for over 2000 years. The earliest recordings of this versatile plant date from 23 BC, when Greek and Roman writers first located it in Ancient Egypt. Yet only in Hawaii are the traditions of taro cultivation so tied in to cultural and even religious beliefs and practices. There is no one product more Hawaiian and "Made in Hawaii" than taro. If you look back into the history and legends of Hawaii and Hawaiians, you find the rootstock of all life is embodied in the taro plant. Hawaiian tradition is that "the taro or kalo plant originated when the son of Wakea (Sky Father) and his daughter Ho'ohoukalani was born lifeless and deformed, like a gnarled root of a plant. The grieving parents buried the baby, but the next day a taro plant sprouted from the grave, which Wakea named Haloa. When the second son of Wakea was born they named him Haloa also, because he was the younger brother of Taro, from whom all Hawaiians descended." Taro is well-known throughout Polynesia, Asia, Indonesia and India as one of the oldest known cultivated crops. Taro root is believed to have the greatest life force of all foods. Taro came to Hawaii with the earliest Polynesian settlers in their canoes and has been cultivated as a staple and staff of life from ancient times in the tropical and subtropical latitudinal band around the earth. Taro grows in tropical Africa, the West Indies, the Pacific nations and in countries bordering the Indian Ocean in South Asia. In Hawaii, where the world’s cultivation has been the most intense, in the early days there were more than 300 varieties of taro. Taro, whose scientific name is Colocasia esculenta (or antiquorum) is cultivated both in the uplands as high as 4,000 feet, and in marshy land irrigated by streams. The plant is a hearty succulent perennial herb, with clusters of long heart or arrowhead-shaped leaves that point earthward. Taro grows on erect stems that may be green, red, black or variegated. The new leaf and stem push out of the innermost stalk, unrolling as they emerge. The stems are usually several feet high. Tiny new plants appear around the base of the root corm. Depending on the variety, all parts of this sturdy and vital plant are eaten. The leaves are cooked as greens, similar to spinach. The tubers are eaten baked, boiled or steamed, or cooked and mashed with water and fermented to make poi. Taro root is actually the 14th most cultivated crop on earth. Although taro is eaten around the world, only Hawaiians make poi. Traditionally they cooked the starchy, potato-like taro root, or corm, for hours in an underground oven called an imu. Then they pounded the taro corms on large flat boards called Papa ku`i`ai, using heavy stone poi pounders called pohaku ku`i `ai. The taro was pounded into a smooth, sticky paste called pa`i`ai, then stored air tight in ti leaf bundles and banana sheaths for storage or future trading. By slowly adding water to the pa`i`ai, which was then mixed and kneaded, the perfect poi consistency was created. Poi was traditionally enjoyed with fresh fish, seaweed, breadfruit and sweet potato -- an incredibly tasty and nutritious meal. And when it came to eating poi -- fingers were the utensil of choice. One, two, or three fingers to scoop out the pudding -- two finger poi was considered the best! And many Hawaiians loved their poi fermented a bit, giving it a unique, slightly sour taste. The bowl of poi was considered so important and sacred a part of daily Hawaiian life that whenever a bowl of poi was uncovered at the family dinner table, it was believed that the spirit of Haloa, the ancestor of the Hawaiian people, was present. Because of that, all conflict among family members had to come to an immediate halt. With more than 100 varieties of this starchy tuber worldwide, it is no wonder that Taro Root is an important staple in Southeast Asia, Africa, India, China (where it is called eddo), the Caribbean (where it is called dasheen), and the Polynesian islands. Looking very much like malanga, this potato-like root can range in length from 5 inches to over a foot long. The flesh is often creamy white or pale pink and sometimes becomes purple-tinged once cooked. Taro Root, though not very flavorful raw, has a nutty cooked flavor and is easy to digest. Used much like a potato, Taro Root can be boiled, fried, or baked while the edible leaves may be steamed and used like spinach. Taro is often fed to babies as their first whole and natural healthy food, as well as to the elderly, for its ease of digestion and high vitamin content. It is said that Soviet astronauts ate dehydrated taro in space, adding water to the packets...instant poi! When selecting Taro Root look for firm, brown-skinned roots with rings. Avoid soft spots or patches. Leaves should be fresh and bright green. Remove leaves just before using roots and save for later use. Store Taro Root as you would a potato. The leaves should be refrigerated and used within one week. To prepare, peel Taro Root with a vegetable peeler under running water to avoid any sensitivity to its sticky juices. Keep covered with water (in a bowl or pan) until ready to use.

If you love Tapioca Pudding, then you love Yucca Root.

A beautiful Taro Root field in Hawaii.

Taro Root contains Iron and Fiber, is a good source of Vitamin A. Taro works well in combination with baked goods because it is high in a substance called soluble gum, according to research by Alvin Huang of the University of Hawaii. "Added to bread it gives a unique 'mouthfeel,' thick and rich, even though there's no fat in it," he says. This means something soft and flavorful can be baked with taro using less butter, oil and dairy products than with traditional flours. This property of taro is unique among starches, he says. Potatoes don't have it. Oatmeal is close, but because of its high fiber content it produces a grainier baked good. Today, taro in Hawaii is mostly used for poi, table taro, taro chips, and luau (green taro tops). It is surprisingly underused. The National Academy of Science selected taro as one of the underutilized food crops of the world. It could happily start gaining space next to staple foods such as rice and wheat. Some are predicting it just may become the new trend food. Our next root, most of you have eaten, but never knew it. If you have ever had Tapioca Pudding, well, you have eaten Yucca Root. Yucca, also known as Cassava, is a root that ranges from 6 to 12 inches in length and 2 to 3 inches in diameter. This crunchy tuber has a tough brown skin and a crisp, white flesh. You’ll find most will be sealed in wax to help prevent dehydration. Originally a native to South America, Yucca Root has become an important staple of Africa. Although there are many varieties of Yucca Root, there are only 2 main categories: bitter & sweet. Bitter Yucca Root must be cooked! It is used as a thickener in the making of tapioca. Yucca Root once grated & sun-dried is also called Yucca Root meal. When selecting Yucca Root, look for firm, well-formed tubers, free of blemishes, with a clean, fresh scent. Store whole in a cool, dark, dry place for up to one week. Store peeled Yucca Root in the refrigerator covered with water or wrap & freeze for several months. The thick skin of Yucca Root should be peeled and the fibrous core removed before using. Allow about 1/2 pound per person. Yucca Root is a good source of iron and contains niacin and calcium. Made from the root of the cassava plant, its starch is an important ingredient in Asian cooking. Accordingly, most people are surprised to learn that Yucca root is actually native to the tropical regions of America. The Portuguese probably introduced to Asia sometime in the 17th century. The British cook Yucca in milk to make a pudding that has a somewhat dubious reputation. Yucca is also used in the latest fad in Asian teas - a milky drink made with black or green tea, that can be hot, cold, or even slushy. Tapioca starch is used extensively in Chinese cooking as a sauce thickener (in the west you'll often find cornstarch used as a substitute). Nutritionally speaking, tapioca is high in carbohydrate, low in fat, and a source of calcium. Yucca Root can be poisonous, if not cooked prior to eating. Cyanide is present in the cassava as Linamarin. Linamarin level is high in the skin. Thus if the skin is removed, a substantial amountt of linamarin will be removed. To remove the linamarin in the flesh, it is important to release the endogenous enzyme linamarase from the cell wall. The enzyme will reduce the linamarin to cyanide which will disipate into the air. In an open environment, this free cyanide released will not pose any hazard to anyone as it is dispersed quickly. Linamarin can be release by grating, smashing the roots to pieces, and even cutting the roots into small pieces or fermentation until the roots goes mushy. The key is to have cell wall disruption. Cassava of high cyanide level are found in generally Africa, especially so during the drought season.

Plantains are known as the “cooking banana” and the “potatoes of the air.”

You can fry Plantain much like you would a Potato Pancake.

Red Bananas are smaller, fatter and sweeter than regular bananas.

RED BANANA, BABY BANANA, PLANTAIN (Tuesday, October 25): All this week, we are taking a look at food for the “Survivors.” This year, 20 castaways were placed in the Central American rainforest of Guatemala. What will be some of the fruits and vegetables they may have to rely on to survive? They may not see the banana that you and I buy in the store, but bananas will be there. Here’s a few fun facts about America’s most popular fruit. The average American eats almost 30 pounds of bananas every year. When bananas are harvested, the stem of a banana is generally composed of about 15 "hands" (clusters) or 150 "fingers." The stalk weighs between 85 and 100 pounds. These stems are cut into smaller portions for sale. America’s most popular fruit originated in the region we call Malaysia today fruit. Early trade routes took the banana to India where they were mentioned in the Buddhist Pali writings dating as fare back as the 6th century. Alexander the Great is credited with bringing the banana from India to the Western world, and apparently was the first “white man” to relish his first taste of this exotic fruit. While China was tending bananas as early as 200 AD, the fruit was considered an exotic, rare fruit that never became popular with the masses until the 20th century. By the 16th Century, trade routes had taken the fruit to Africa, the Canary Islands, the Caribbean Island of Santo Domingo and finally to Central America and Mexico. The first fruit was very small, unlike today's eight to twelve inch giants. The first bananas were most likely only about the size of a finger - thus the name “banan” which is Arabic for finger. The Spaniards saw a similarity to the plane tree that grows in Spain and gave the plantain its Spanish name - platano. In 1876 - almost 350 years later - Americans tasted the very first bananas to arrive here. Wrapped in tin foil, these bananas were sold for 10 cents each at a celebration held in Pennsylvania to commemorate the 100th anniversary of the Declaration of Independence! Banana instructions on how to eat the fruit appeared in the Domestic Cyclopedia of Practical Information: "Bananas are eaten raw, either alone or cut in slices with sugar and cream, or wine and orange juice. They are also roasted, fried or boiled, and are made into fritters, preserves, and marmalades." Bananas are considered almost prefect fruit due to their high nutritional components: Vitamins C (and complex), A, B (complex) and potassium. As a healthy food, our certified organic bananas are affordable for all, and contain health benefits for children and adults. It probably is the most perfect snack. It comes in an easy-open container, and it doesn’t need to be washed. The main banana variety we see in stores today is the “Cavendish” variety, however, around the world, there are many different varieties. If you have every traveled to a Caribbean fruit stand or a farmer’s market in Hawaii, you could easily find 10 – 15 different varieties of bananas. Two varieties that have become more popular here in America are the Red Banana and the Plantain. Larger and firmer than dessert bananas, Plantains are commonly used as vegetables rather than fruits because of their lower sugar content. In fact, in many South and Central American countries, including Mexico, the Plantain is used much like we would use a Potato. They are actually referred to as “Potatoes of the air.” Extremely popular in Latin American countries, Plantains are also favored in West Indian, Caribbean and African cooking. Plantains are rarely eaten raw, unless their peel is completely black, which insures ripeness. In many cultures, like the potato, the Plantain is usually baked or fried. These “cooking bananas” have a mild, squash like flavor and are used in a wide range of mainly savory dishes. Usually cooked when green or yellow with some black spots. Store Plantains uncovered at room temperature. Turn occasionally to help prevent bruising. To peel plantains before cooking them, the method you choose depends on the stage of ripeness. Black-ripe fruit can usually be peeled as you would a banana. When less ripe, the plantain is washed, the ends trimmed, and the fruit cut across in two to four sections. The very thick, stiff peel is then cut lengthwise along its four ridges. Remove each strip of skin, starting at a corner and pulling slightly crosswise, rather than down. Remove any woody fibers with a paring knife. When peeling plantains, moisten your hands and rub them with salt; this will prevent the juices from sticking to your skin. Peeled plantains can be refrigerated in water for several days. To prepare for frying, simply cut off ends, peel and remove any fibrous strings. To prepare for baking, do not peel. Instead, simply pierce with a fork in several places. You can bake Plantains much like you would a Sweet Potato. To bake plantains, rinse and dry them. Allow about one medium-sized fruit per person. Trim off the stem and tip ends. Cut a lengthwise slit in each fruit. Set plantains slit-side up in a foil-lined pan and bake in a 375°F (175°C) oven until tender, about 40 minutes. When they are baked, serve them whole, separate them in lengthwise strips along the natural seed divisions, or slice them crosswise in rounds or diagonals. Serve with your favorite topping—butter, spices, lime juice, gravy, pineapple, brown sugar, or nuts. Cooked Plantains contain about 120 calories per 3 oz. (not including the oil if fried). They are a good source of potassium and phosphorus. Unlike the Plantain, the Red Banana is quite a sweetie. The red banana is known and loved in many parts of the world for its beautiful coloration and delicious flavor. Sweeter than a yellow banana with a touch of raspberry flavor, the short and plump Red Banana is easy to distinguish. The slightly pink and creamy flesh within a reddish-purple skin is often used to add flavor and color to many dishes. Similar to the yellow banana, this tropical fruit is imported from Central America, mainly Ecuador. Try Red Bananas in fruit compotes and salads or use in baking as you would any yellow banana. To enjoy Red Bananas out of hand, simply peel and eat. Red Bananas, when ripe, should have a purplish hue. Choose slightly firm Red Bananas and avoid bruises or cracks. Store Red Bananas uncovered at room temperature. Turn occasionally to help prevent bruising. To prepare for frying, simply cut off ends, peel, and season with fresh herbs. Similar to yellow bananas, Red Bananas are low in sodium, high in potassium and contain an abundance of other vitamins and minerals. Red Bananas are also a good source of dietary fiber.

The Mexican Maradol Papaya is the Lucille Ball of produce, red and fun.

MARADOL AND STRAWBERRY PAPAYA (Wednesday, October 26): Cortez, it is believed, discovered the wonderful papaya around 1519. The papaya originated in Southeastern Mexico and is now widely cultivated in every tropical and subtropical country. The papaya is not a tree, but a herbaceous plant, like a banana, and generally reaches heights of 25 feet. The “tree melon” is just one of its many names from around the world. In Australia it is called the “papaw.” In Brazil the "mamao" and in various parts of Europe it is called the “pawpaw.” In France the “papaya.” Maradol Papayas are very high in Vitamins C and A (78% beta caratene), low in calories, an excellent source of potassium, iron and dietary fiber. This fruit also contains good amounts of calcium. Once a native to tropical America, Papayas can now be found growing in Hawaii, Mexico, Puerto Rico, Florida and Southern California. The two most common varieties sold on the market today are Hawaiian and Mexican Papayas (Maradol). Maradol Papayas taste muskier and less sweet than Papayas from Hawaii and have more green than yellow skin. Their flesh ranges from salmon-red to bright orange in color. But probably the most notable difference between both varieties is in size; while an average Hawaiian Papaya weighs about 1 pound, Maradol Papayas may reach 10 pounds! Comparing the Maradol with regular Hawaiian Papayas is like comparing a Hummer to a VW Bug. The Maradol Papaya is distinctively flavored. It contains papain, which is a powerful digestive aid, and has been used through the ages to sooth stomach disorders. An ideal Maradol has skin that is banana yellow to light orange. Inside it's ruby-red with little or no white between skin and flesh. Seeds should be completely black, with no hint of white. Handle them gently, they mark and scar easily. Handle with care to avoid bruising as the skin of the Maradol Papaya, as well as all varieties of Papayas, is very delicate. Ripen at room temperature until the fruit is slightly soft to the touch. The riper the Papaya, the sweeter the fruit - connoisseurs of Papayas who incorporate this fabulous fruit into their daily diets, maintain that a Papaya is ready to eat when it is similar in appearance to a ripe plantain! You can refrigerate to slow the ripening process, but do not store below 55 degrees F. Maradol Papayas, like mangos and other tropical fruits, are used in a variety of dishes including fresh fruit salads with yogurt, in vegetable dishes and as a fresh dessert or tropical fruit drinks. In making smoothies, include the Maradol with fresh pineapple, apples, mangos - puree fruit with yogurt and enjoy a fresh fruit smoothie to start your day! Maradol Papayas can be baked, added to sauces and marinades, you can barbecue it, and it makes a great salsa! True Papaya addicts will tell you that the only way to truly enjoy fresh Maradol Papayas is to cover fresh slices of the fruit with the fresh lime juice and sprinkle it with cayenne pepper. Unless you use cayenne pepper in your diet on a regular basis, start with a small amount and add more as your tolerance allows. The lime juice and cayenne pepper accents the great taste of the Maradol Papaya.

The Mexican Maradol Papaya is the Lucille Ball of produce, red and fun.

When selecting Papayas, choose those that are soft to the touch (similar to a ripe peach). Their color should be more yellow than green although, Mexican Papayas may remain mostly green even when fully ripe. Ripen firm Papayas at room temperature in a loosely closed plastic bag. Refrigerate ripe fruit in a plastic or paper bag for up to 3 days. Freezing is not recommended. Cut in half lengthwise and scoop out the small black seeds from the center. Papaya may then be eaten with a spoon or peeled with a vegetable peeler and cut into slices. Discard seeds. Once a native to tropical America, Strawberry Papayas can now be found growing in Brazil, Hawaii, Mexico, Puerto Rico, Florida, and Southern California. It is similar to a regular papaya from the outside skin, but it has a salmon-red to pink flesh. Also it is sweeter than a regular papaya, with a refreshing flavor with hints of peaches and berries. Strawberry papaya is one of the fastest growing tropical berrylike fruits today. The major fruit crop of the Big Island is papaya and it is the second major fruit crop in Hawaii, the first being pineapple, of course. Seeds have been spread by animals, birds and humans to all the Hawaiian Islands and papaya grows wild in many gulches. Able to grow thirty feet tall, the University of Hawaii recently developed varieties that grow only five or six feet tall to make picking easier. The trees produce in their first year but the best crops are in the second to fourth year. Fields are usually replanted or abandoned after producing three years in commercial operations. Several varieties of papaya are available in markets today ranging from tiny to as large as a watermelon. They can be one-inch fruits with lots of seeds to thick-fleshed fruits measuring twenty inches long and weighing fifteen pounds. The average papaya found in markets weighs one-and-one-fourth pounds and is six to twelve inches long. For both the Mexican Maradol and the Strawberry Papaya, add chunks of the raw fruit to ice cream or yogurt smoothies. Cubes of papaya are a nice contrast in a fruit salad with pineapple, strawberries, orange and banana. Top with a little shaved coconut and a squirt of lime juice. Instead of melon, wrap slices of prosciutto around slices of papaya. Diced papaya and mango with red onion and chilis make a fiery sweet salsa that's good with grilled chicken or fish. In cooked dishes, use papaya puree in a spicy barbecue sauce that's brushed on grilled chicken. Sauté sliced papaya with shrimp, ginger, lime juice and cilantro. You can even make a tropical coffee cake baked with a topping of sweetened sour cream and sliced papaya. Serve warm.

Cherimoya, also known as the Armored Fruit, Custard Apple or the Armadillo Fruit. Whatever you call it, you’re missing a treat if you don’t buy some.

The Cherimoya is not only picked by hand, but also pollinated by hand. And farmers only have 6 – 8 hours to do it.

CHERIMOYA (Thursday, October 27): In Texas, it may be known as “armadillo fruit,” but to the survivors, they may call it a “custard apple.” This heart-shaped sub-tropical fruit will leave you pleasantly surprised with a tasteful blend of pineapple, mango and strawberry flavors. On the outside, the Cherimoya has a pale green, shingled skin that must be handled with care to avoid bruising. Inside, the ivory-colored flesh of the Cherimoya is creamy (similar to a ripe peach) and contains several black inedible seeds. Originally grown by Inca farmers in Ecuador and Peru, the Cherimoya is now savored world-wide. The cherimoya is believed to be native to the inter-andean valleys of Ecuador, Colombia and Peru. Seeds from Mexico were planted near Santa Barbara, California in 1871. A problem with the cherimoya is inadequate natural pollination because the male and female structures of each flower do not mature simultaneously. Few insects visit the flowers. Therefore, hand-pollination is highly desirable and must be done in a 6- to 8-hour period when the stigmas are white and sticky. Pollination is done by hand to ensure an abundant crop. Since insects don’t visit the blossom, the flowers must be pollinated by hand. This is best done in mid-season of bloom. In early evening, collect in a small bottle the anthers and pollen from the interior of fully open male flowers with a #2 or #3 artists brush. Anthers will be tan colored and the white pollen falling from them will be obvious. The pollen has its highest viability at the time it is shed and declines significantly with time. Immediately apply freshly collected pollen with a small brush to the flowers in partially open, female stage. If no female stage flowers are available, pollen may be saved in the sealed container under refrigeration overnight. Pollen may then be applied to female stage flowers in the morning. In large-scale operations the pollen may be mixed with inert Lycopodium spores, PVC, starch or talc powder and applied with aspirator-type Japanese apple-pollinators, to save time and pollen. Pollinate every two or three days, and only flowers easily reached inside the tree, to avoid sunburned and wind-damaged fruit. If pollination efforts are quite successful, it may be necessary to thin the fruit. Too much fruit may result in small size and adversely effect future yields. To enjoy, simply cut into wedges and spoon out fruit discarding seeds. It’s easy to create a tropical flair when adding Cherimoya to salads, fruit drinks and desserts. Choose fruit that is firm and allow to ripen at room temperature. Handle with care. As the Cherimoya begins to ripen, the skin will begin to turn a darker green and will yield to gentle pressure. Refrigerate soft fruit and use as soon as possible for best flavor. Cherimoyas are a source of vitamin C, niacin, phosphorous, and thiamine.

There is nothing quite like the flavor of fresh Coconut, shredded and toasted.

Young Coconut has become very popular since the mid-1990s.

COCONUTS (Friday, October 28): All this week, we have been taking a look at the fruits and vegetables of Survivors. Over the years, the hit reality TV show has left castaways in many locations, to find food and water. This season, 20 castaways began their journey in Guatemala, the land of Mayan ruins, tropical rainforests and alligators. Well, if they want to stay hydrated, they better learn to climb a few coconut palms for the juice and milk of the coconut. If greens are the soul food of the South, then Coconuts are "soul food of the tropics." The coconut palm rates very high in many parts of the world, from food staple to baskets, cooking oil, cosmetics, furniture, to household utensils. The maize (corn) was to the Mayans, the coconut palm is to the people of the tropics. It is a tree that provides all that is considered necessary in the daily lives of about one-third of the world's population. Historians believe that many of the regions where coconut palms grow received their trees via the sea - little buoyant vessels that floated across huge oceans, coming ashore in Southeast Asia, India, the Pacific Islands, Hawaii, South America, Florida. Although it is not known where the coconut originated, Malaysia and Indonesia seem to be the likely places. In India, the coconut palm was known as "kalpa vriksha" - tree that gives all that is necessary for living! From Marco Polo (encountered coconuts in India) to Arab traders who carried coconut shells to England before Portuguese sailors reached East Africa - perhaps during the 14th century - these traders encountered the Maldives, great shipbuilders, who built vessels for them made out of products from the coconut trees including the hulls, masts, ropes and even the sails. Early explorers thought that the three eyes at the base of the coconut was similar to a goblin or monkey face. And so it was named from the ancient Portuguese word “coco,” which means goblin or monkey face. The coconut tree is considered one of the most useful in the world - for financial security, food, drink, shelter, and clothing. A nobleperson from Venice - Antonio Pigafetta - boarded one of Magellan's five ships during his voyage from Spain in 1519 in an effort to find a western route to the Spice Islands - a trip that may have gone unrecorded if not for Pigafetta's curiousity and good daily journal keeping! Magellan's journeys were not all trouble-free, as he encountered disease and starvation along the way, and when he decided to go ashore as a last resort on Guam, unfriendly natives greeted his party wearing coconut shell masks and shaking coconut shell rattles. He negotiated and left with much needed provisions and a very good supply of coconuts. In his journal Pigafetta wrote: "Coconuts are the fruit of the palm trees. And as we have bread, wine, oil and vinegar, so they get all these things from the said trees ... With two of these palm trees a whole family of ten can sustain itself...they last for a hundred years." Many travelers made mention of coconuts, however, they remained very much unkown outside of their tropics, until around the 1830s when an Englishperson named J.W.Bennett wrote about the coconut, revealing that the charcoal from the shell, for example, was a beneficial tooth cleanser, and the water from the coconut helped remove wrinkles. This “wrinkle cream” finally spurred European interest in the "nut." With sugar plentiful in Europe during this time period, candy and pastry businesses boomed. Fruits and nuts were incorporated into confections, and naturally the coconut flesh was quite desirable. Because of the expense involved in shipping whole coconuts to England a French Company - JH Vavasseur and Company - set up shop in Ceylon with a unique solution to the expensive shipping issue: shred the coconut flesh, dry it thoroughly (less spoilage and easier to pack) and it ship off to destinations demanding it. By the middle 1800s, 6,000 tons of desiccated coconut were being shipped. This figure multiplied by ten in 1900. Demand for coconuts did not take off in the US until around 1895 when a Philadelphia flour miller received a shipload of coconuts (payment for a debt from a Cuban businessman). Because coconuts were relatively new to the US, and Franklin Baker was therefore not making much progress in selling his product, he determined that the coconuts needed to be in the hands of the culinary inspired. His solution: a factory to shred and dry his load of coconuts. And take off the coconut did ... by the early 1900s the rage was coconut cream pie, coconut custard, coconut frosting for all kinds of desserts, coconut cookies and other sweet creations. There are two major stages of maturity for the coconut: Young Coconut-prized for its sweet, revitalizing juice - the meat is very thin, soft and sweet, and of interest to raw food lovers. Mature Coconut-thick, firm flesh used in shredded form world-wide mostly for baked goods. The mature coconut flesh is very nutty and has a somewhat chewy texture with a much higher oil content than the young coconut. The coconut is rightfully referred to as the "tree of life". The coconut is considered to be very nutritious - it does not contain cholesterol because coconuts are plant food, and the only foods that contain cholesterol are foods that come from animals. There was, however, a scare of sorts regarding coconuts a few years ago when a study concluded that coconuts were BAD food. Fortunately, the study was flawed because it looked at hydrogenated coconut oil, which is BAD. The more a coconut matures, however, the more saturated the oil becomes - the liquid and flesh of the young coconut is incredibly nutritious - high amounts of potassium and other minerals. Young coconuts have been found to be good for the heart, liver and kidneys. Combining the water and jelly-like flesh of the young coconut provides a very tasty and nutritious smoothie. Simply drain the water out of the young coconut, remove the top with a knife, scoop out the soft white flesh and blend until smooth. The average young coconut contains under 150 calories and provides about 20% of your daily requirement of calcium, 2 grams of fiber, 28 grams of carbs, 2 grams of protein, 15 grams of sugar 3 grams of saturated fat. Coconut water contains a full spectrum of B vitamins (sorry no B6 or B12) and vitamin C. The water from the young coconut has been used in medical emergencies as a substitute for glucose. During WWII, the water became the glucose supply when there was no sterile glucose available. Because of the high content of lauric acid in coconut oil, in its unrefined state, coconut oil is very beneficial - lauric acid has strong anti-bacterial and anti-viral properties. The fatty acids of extra virgin coconut oil and milk are easily assimilated - they are not stored in the body like animal fats - and studies of populations where coconuts are a staple in the diet show low serum cholesterol levels, and minimal heart disease issues. Other studies have shown that high metabolic rates exist in populations where coconut oil is used on a daily basis. The coconut tree takes seven years of growing before coconuts appear - commonly considered a nut, and is the largest of all fruit seeds -- trees generally reach 60 to 100 feet tall. The Sweet Young Coconut’s milk is delicious in curries and soups. Its sweet flesh is also wonderful right out of the hand as well as in fruit salads and custards. The Sweet Young Coconut lacks the husk of its well-known version, which makes it easier to enjoy at any time. Mix together coconut flesh and water, then strain liquid for coconut milk. The refreshingly sweet milk is wonderful added to tropical drinks and many recipes needing extra flavor, or by itself for a thirst quenching treat. The flesh can be eaten as a snack or prepared in recipes. Use Sweet Young Coconut to add a tropical flare to any meal or special occasion. It is perishable, keep refrigerated. Sweet Young Coconut has a shelf life of two weeks in refrigeration. Enjoy right out of the hand as a quick snack, serve its flesh chopped in fruit salads, or use in drinks or as sweet flavoring. Sweet Young Coconut is cholesterol free and a good source of protein. Although all parts of this fruits are used, only the milk and meat of the Coconut are used as food. Coconut milk makes a nutritious drink and can be used in curry sauces, while Coconut meat can be eaten fresh, dried and used in baking, or pressed (where it is known as copra) and used to make Coconut oil. The fruit of the Coconut palm, Coconuts are grown in Malaysia and parts of South America, India, Hawaii and the Pacific Islands. Most Coconuts coming into the United States are grown in the Dominican Republic and contain more meat and juice than Coconuts harvested elsewhere. Choose one that is heavy for its size and sounds full of liquid when shaken. Whole, unopened Coconuts can be stored at room temperature for up to 6 months, depending on the degree of ripeness. Grated fresh Coconut can be refrigerated up to 4 days or frozen up to 6 months. Coconuts are a good source of potassium, while Coconut oil is one of the few non-animal saturated fats that is widely used in the manufacturing of baked goods such as commercial cookies. Although all parts of this fruits are used, only the milk and meat of the Coconut are used as food. Coconut milk makes a nutritious drink and can be used in curry sauces, while Coconut meat can be eaten fresh, dried and used in baking, or pressed (where it is known as copra) and used to make Coconut oil. The fruit of the Coconut palm, Coconuts are grown in Malaysia and parts of South America, India, Hawaii and the Pacific Islands. By the way, just how do you crack this nut? A quick and easy, no-nonsense way to crack a coconut is to use a cleaver. Holding it with one hand such that the "midriff" rests in the middle of your palm, with the tip on one end and the eyes on the other, whack the coconut with the back of the cleaver a few times all around the center until it cracks open cleanly into two nearly equal halves. Make sure you use the blunt side of the cleaver. Do this over a bowl in the sink to catch the juice as it drains from the cracks. If the juice tastes fresh and sweet, enjoy it as a refreshment by itself or reserve for use in extracting cream from the flesh. Another method uses the oven. First, pierce the 3 'eye' with a nail or an ice pick and drain the liquid. Bake the shell at 350 degrees F. for about 20 minutes. Then put it on a firm surface and tap it with a hammer in several places to crack it.

Use the back side of a Clever to crack open a Coconut. Make sure you crack it over a big bowl so that you can catch all the juice.

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