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Friday, October 24, 2014

COCONUT : PART 5

The first coconut flower is usually established on the fifth year after transplanting, but it depend on the variety. 
There are early maturing varieties that we usually call it 'varietas genjah', 
They produce the inflorescence earlier than common coconut variety.
Coconut tree produces both of male and female flower on the same inflorescence.
Each cluster of flower consist  hundreds of flowers, but the  main flower on the cluster are male flower.
The female flowers on each cluster are about 15-25, and they appear at the base of the inflorescence.


The trees produce flower all year round.
The female flower is globular-shape like as marble.
Both of male and female flowers have yellow or beige color depend on the variety.
We can find the fallen male flowers under the tree every day.


The coconut inflorescence is wrapped by a sheath (spatha).
Here, the inflorescence or flower cluster is called 'mayang'.
Mayang is usually used on so many traditional ceremony, especially Javanese wedding ceremony.

WIKIPEDIA

The young and wrapped inflorescence is called 'manggar'.
The stalk of Manggar produce sweet liquid that it's called 'nira'.
Nira is the base material to make coconut sugar, alcohol and traditional drinks.

Wikipedia

Manggar is also used to make special Javanese dish called 'Gudeg Manggar'.
The young inflorescence is cooked for about 13-16 hours on the medium heat to get tender and a little bit fibrous-crunchy texture.
The taste of Gudeg Manggar is so exotic, so special.
Actually, this dish is only presented on the royal family, but right now we can find so many restaurants that present this dish.
Readers, I hope someday we all could taste this royal dish.
Next, we will talk about the  fruit.
Enjoy your day and have a wonderful weekend...

12 comments:

  1. Endah, thanks for sharing this interesting information about the coconut plant.Linda@Wetcreek Blog

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    1. You're welcome. Thank you for following this series.

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  2. More that I have never seen, so interesting.

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  3. I would love to taste this royal dish...great post.

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    1. Thank you, Teresa. I hope you csn taste it soon.

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  4. I'm learning so much about the Coconut plant. Thank you! Not only is it a tasty source of nutrition, but also a beautiful plant!

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    1. You're welcome. That's right. Here the dwarf variety is usually used as an ornamental and be a part on landscape.

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  5. Endah, saya baru habis menikmati keenakkan masakkan umbut kelapa pada majlis aqiqah cucu saya Jumaat lepas. Umbutnya yang mentah berbau harum dan manis sedap juga dimakan mentah...

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    1. Disini juga begitu, Kak Mala. Umbut dimakan segar, atau dimasak gulai, tumis dan masakan pedas lainnya.

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