Tuesday, December 19, 2006
1) Chimri, or Kimri, stage: green, hard, bitter, 80% moisture, 50% sugars (glucose and fructose) by dry weight; 2) Khalal stage, the next 6 weeks: become full grown, still hard; color changes to yellow, orange or red, sugars increase, become largely sucrose; 3 ) Rutab stage, the next 4 weeks: half-ripe; soften, turn light brown; some sucrose reverts to reducing sugar which gains prominence; 4) Tamar stage: ripe; the last 2 weeks; in soft dates, the sugar becomes mostly reducing sugar; semi-dry and dry dates will have nearly 50% each of sucrose and reducing sugars.
The local Solomon Islanders describe six stages of coconut development from the immature kabuaro progressing through leuleu, bulo, zokelebuol, and rauka to the most mature coconut kopa. Kaburo, the most immature coconut, contains less "meat" or endosperm and is mostly fluid. Leuleu, bulo, and zokelebuol have more mature meat and zokelebuol is the best to eat. As the coconut ages, the meat thickens and becomes tougher.
Like tapioca, only better.