San Blas Coconuts
Estimated Inventory, lb : 0
Description/Taste
San Blas coconuts vary in size, depending on maturity and growing conditions, and are generally medium to large fruits with oval, round, or oblong shapes. The coconuts can be sold young or mature, changing their appearance in markets, and some vendors offer them with their soft, thick outer husks intact or stripped down to their hard brown shell, also called the endocarp. This shell is enveloped in dark brown, hairy fibers and must be cracked open along the fruit’s center. Once opened, the inside of the shell features a layer of white, firm, crisp, and oily flesh, along with a cavity filled with water. San Blas coconuts vary in water and flesh content with maturity. Younger coconuts have a higher water content with a more gelatinous flesh, while mature coconuts have firmer, thicker flesh. San Blas coconuts are edible raw or cooked, and the water and flesh are the only two parts consumed for culinary purposes. The flesh has a mild, nutty, subtly sweet, and slightly earthy taste, while the water is refreshing and sweet.
Seasons/Availability
San Blas coconuts are available year-round.
Current Facts
San Blas coconuts, botanically classified as Cocos nucifera, are a specialty variety belonging to the Arecaceae family. The name San Blas describes a geographic region off the coast of Panama, home to an archipelago of islands. This region is known for its coconut production, and the coconuts are exported to other regions of the Americas, notably to markets in Colombia. It is important to note that San Blas is not a varietal name but a geographic descriptor for the well-known production region. The varietal origins of San Blas coconuts are unknown, but some sources note that it may be a hybrid cultivar developed from varieties in the giant and dwarf groups. Other sources claim it may be similar to or the same as Jamaican Tall coconuts. San Blas coconuts are favored in markets for their sweetness and high-water content. The coconuts are purchased for a wide array of sweet and savory culinary dishes and beverages.
Nutritional Value
San Blas coconuts have not been studied for their nutritional properties. Coconuts, in general, are a source of fiber to aid digestion and contain vitamins B, C, and E, which strengthen the immune system, contribute to energy production, and protect cells against free radical damage. Coconuts are consumed for their water and flesh, which are both said to provide varying amounts of minerals such as potassium, phosphorus, magnesium, calcium, and iron. These minerals help the body maintain fluid levels, build red blood cells, regulate nerve function, and produce the protein hemoglobin, which transports oxygen throughout the bloodstream. Coconut water is consumed as a natural recovery drink and source of hydration. Coconut oil can be extracted from the flesh and used in various beauty treatments to nourish hair and skin.
Applications
San Blas coconuts have a mild, sweet, and nutty taste suited for fresh and cooked preparations. The water can be extracted or consumed straight from the coconut, and some communities in Central and South America use the water in smoothies, shakes, and fruit juices. On the San Blas Islands, rum is added to the coconut water and served as a drink called “Coco Loco.” San Blas coconuts are a staple ingredient in culinary dishes in their home-growing region, and the flesh is grated and pressed to make milk. Coconut milk is added to seafood dishes, often with lobster, clams, conch, and fish, or it is simmered into soups and curries. One of the most famous uses is cooking rice in the coconut’s rich milk. Arroz con coco is served throughout the Americas and is a popular dish prepared in both Panama and Colombia. Beyond the milk, oil can be pressed from the flesh and used to fry plantains and other ingredients, adding a tropical touch. Shredded pieces of flesh are also added to salads or used on desserts. In Colombia, coconuts are often used in cakes, blended into ice cream, or made into traditional sweets with panela. San Blas coconuts pair well with other fruits like pineapples, mangos, guavas, strawberries, and passion fruit, herbs like lemongrass, mint, and cilantro, and flavorings like honey, dulce de leche, vanilla, and chocolate. Unopened San Blas coconuts will keep for several weeks to months when stored in a cool, dry, and dark location. Once opened, the water and flesh should be consumed immediately for the best quality and flavor, and stored in the refrigerator for only a few days.
Ethnic/Cultural Info
The San Blas Islands are comprised of over 400 islands and are inhabited by the Kuna people, also called the Guna, an indigenous people group. The islands are known as Kuna Yala, which means “Land of the Kuna,” and are an autonomous region off the coast of Panama. These islands are home to coconut trees that produce year-round crops, making coconuts one of the most important economic sources of income for the Kuna people. It is illegal to collect fallen coconuts or pick fruit from coconut trees on the islands, as each tree is said to be owned by a specific family. San Blas coconuts are traded by boat to vendors in Panama and Colombia, commonly in exchange for goods the Kuna people do not have access to on their islands. Once traded, San Blas coconuts are sold in local markets throughout Central and South America and are sometimes exported to other commercial markets worldwide as a specialty variety.
Geography/History
San Blas coconuts arose from coconut palms that were introduced to the San Blas islands sometime before the arrival of the Spanish. Coconut palms are believed to have origins in South and Southeast Asia and have been growing wild since ancient times. Various species spread through human exploration and natural dispersal, and it is hypothesized that coconut palms were possibly introduced by early Austronesian sailors. Spanish chroniclers in the 16th century noted that coconut palms were already growing in this region, and new cultivars were also planted by settling explorers. The Kuna people arrived on the islands in the mid-17th century to avoid Spanish persecution and influence. As they settled, coconut cultivation on the island became a central source of income, as they regularly traded coconuts and coconut materials with Europeans and other nearby coastal communities. Today, San Blas coconuts are still grown across the archipelago of islands off the coast of Panama and sold locally in markets or exported worldwide. The San Blas coconuts featured in the photograph above were sourced through a market in Colombia.
Recipe Ideas
Recipes that include San Blas Coconuts. One
is easiest, three is harder.| Joe Brown Adventures |
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How to Make Tulemasi: A Traditional Guna Dish |
