Macapuno

Also known as Kopyor coconut, Makapuno

Macapuno, also called coconut sport, is a naturally occurring coconut cultivar that has an abnormal development of the endosperm. The result of this abnormal development is a soft translucent jelly-like flesh that fills almost the entire central cavity of coconut seeds, with little to no coconut water.

Key facts

Food.name: Macapuno
Food.image: Macapuno.jpg
Food.caption: The endosperm of macapuno coconuts are jelly-like and fill almost the entirety of the central cavity in coconut seeds
Food.alternate_name: Coconut sport
Food.country: Philippines (originally domesticated)
Food.region: Southeast Asia and the Pacific Islands
Food.national_cuisine: Philippines, Indonesian
Food.main_ingredient: Coconut

via Wikipedia infobox

Described at

Cocos nucifera, coconut palm

Coconut Palms are, no doubt, the most universally recognized and economically important palm. Imagine how boring the world would be without the sweet tropical flavor of it in tropical drinks, coconut macaroons, and coconut shrimp. Palm Beach, Florida would have never gotten its name and comedians would not have coconut cream pies to throw at people. How boring would life be without the coconut?

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Wikidata facts

Image: Macapuno.jpg

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described at URL: web.archive.org/web/20151020105211/http://www.floridagardener.com/palms/coconutpalm.htm
taxon name: Cocos nucifera ‘Makapuno’
Commons category: Macapuno

Sources (2)

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Article

7 sections

Contents

Name
Characteristics
Cause
History of cultivation
Culinary uses
See also
References

Macapuno was first described scientifically from wild specimens in 1931 by Edwin Copeland. They were cultivated commercially in the Philippines after the development of the "embryo rescue" in vitro culture technology in the 1960s by Emerita V. De Guzman. Although called coconut sport, this mutation is not necessarily a sport in the botanical sense of a mutation arising in part of an adult plant; it may have arisen originally in a seed. It has become an important crop in coconut-producing countries and is now widely used in the cuisines of Southeast Asia and the Pacific Islands.