Going Coconuts
I am admittedly quite terrible at remembering which fruits and vegetables are in season when. I remember the obvious ones, like watermelon, for instance, but ask me the best season for some of the green vegetables, and I couldn’t tell you.
Today’s issue of The Star Ledger (subscription) is all about coconuts. Now I’m sure I won’t be able to commit this to memory, but coconuts are in season from September through April. Marcos Rodas, Sales Manager for J&C Enterprises, Inc. says that coconuts are top tropical seller, and they get their brown coconuts from the Dominican Republic, and the green coconuts from Florida and Costa Rica. Wait, green coconuts? I’m going to have to pay closer attention next time I’m in the grocery store; I’ve never seen green ones.
One of the biggest challenges in using fresh coconuts is cracking them open. J&S makes EZ Open coconuts - they’re scored around the circumference to make it easier to get them open.
These days, coconut makes appearances in a wide variety of dishes from sweet to savory in every combination imaginable. Whether it’s for macaroons, Pina Coladas, sprinkling on French Toast, it goes with almost anything. Houston’s, a restaurant in Hackensack, New Jersey, adds oven-toasted coconut to a Thai salad with spicy beef and Asian noodles. Dan Bucher, the restaurant’s General Manager, said “The coconut adds a little bit of sweetness to balance the heat of the salad.”
When shopping for fresh coconut, look for ones that are heavy and give them a good shake. You should hear a nice amount of coconut water rustling around. The coconut’s three eyes at the end should be dry.
Fried Green Beans with Coconut
From International Coconut
Four servings
4 tablespoons butter
1 teaspoon black mustard seeds
1/2 cup onion, finely chopped
1 teaspoon fresh gingerroot, scraped and finely chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound fresh green beans, trimmed and cut crosswise into paper-thin rounds
1/4 teaspoon ground red pepper
1/4 cup unsweetened coconut
2 tablespoons cilantro, chopped
2 tablespoons lemon juice
In a 10-inch heavy skillet or 12-inch wok, heat the butter over moderate heat until a drop of cold water flicked into it splutters instantly. Add the mustard seeds and fry for 30 seconds. Thoroughly stir in the onions, ginger, salt and pepper, and drop in the green beans.
Stirring constantly, add the red pepper and fry for 5 minutes longer. Add the coconut and cilantro, reduce the heat to low, and cover the pan. Stirring occasionally, cook for 10 minutes more or until the beans are tender. Sprinkle with lemon juice; taste for seasoning, and serve at once.
250 calories per 6 ounce servings.
