storage coconut food fruit cocoanut
coconut food fruit cocoanut numerous nutrition open opened openly most dishes photo, photograph, picture food fresh broken tropical cocos shell two parts halves isolated brown white upclose color colour coconuts fruits nobody produce, produces product Essen export food products shot nuts are used to make soap Asian Coconut provides oil for cooking and making margarine include coconut Coconut closeup close up husk artistic still life agriculture, Agronomie agronomy Ankauf bazaar Brasilien brazil India island business buying capsule catering characteristic coconut commerce commerce cut dividing drying eating economy coconut cracked shells side nut fruit The Coconut Palm (Cocos nucifera) is a member of the family Arecaceae (palm family). It is the only species in the genus Cocos, and is a large palm, growing to 30 m tall, with pinnate leaves 4–6 m long, pinnae 60–90 cm long; old leaves break away cleanly leaving the trunk smooth. The term coconut refers to the seed of the coconut palm. The spelling cocoanut is an old-fashioned form of the word.[1] The coconut palm is grown throughout the tropics for decoration as well as for its many culinary and non-culinary uses; virtually every part of the coconut palm has some human uses. In cooler climates (but not less than USDA Zone 9), a similar palm, the Queen palm (Syagrus romanzoffiana) is used in landscaping. Its fruit are very similar to the coconut but much smaller. It was originally classified in Cocos genus along with the coconut, but was later moved to Syagrus. A recently discovered palm, Beccariophoenix alfredii from Madagascar is nearly identical to the Coconut, even more than the Queen palm. It is cold-hardy and makes a good coconut-lookalike for many[which?] cooler areas. The coconut has spread across much of the tropics, probably aided in many cases by seafaring people. Coconut fruit in the wild is light, buoyant and highly water resistant and evolved to disperse significant distances via marine cur
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