Have you heard about the coconut sprout aka maranda? Did you know it was edible?

The coconut tree, also known as Kalpataru or “The Tree of Life”, has many uses. Almost every part of the coconut tree is useful.

While we all know about coconut since it is an integral part of Indian cuisine and is used in various dishes ranging from gravies to desserts. Some of the commonly known subparts of the coconut include coconut water, coconut meat, coconut shell, etc.

What few people know about is one such subpart called as the “coconut sprouts”. Coconut sprouts grow from mature coconuts through germination.

During coconut germination, the embryo, which lies near the germination pore and is embedded in the endosperm, begins to grow into a specialized structure called the sprout or haustorium by absorbing all the nutrition from the endosperm for growth.

About the Coconut Sprout/Maranda:

In my hometown, Kokan this bulb-like structure is known as “Maranda”.

This bulb-like structure is white to off-white, and it appears like cotton but is spongy, firm, and fibrous at the same time. This sprout is edible, hydrating, and highly nutritious.

In terms of taste, it is sweet and juicy. The size of this sprout varies from small to big till the leaves start coming from the shoot.

Other Local Names

• Nariyal ka Ankur ( Hindi)
• Naralacha Komb (Marathi)
• Morund (Kokani)
• Thengai Poo (Tamil)
• Tumbong ng Niyog/ Buwa ng niyog (Filipino)

Nutritional Benefits:

Coconut sprout is low in calories and high in nutrition. It is a rich source of many essential nutrients like Omega 3, amino acids, minerals, proteins, vitamins A & C, and a large number of phytoconstituents. It is known for its strong antibacterial, anti-inflammatory, and antioxidant properties

Research states- It reduces blood pressure, treats anaemia, lowers cholesterol levels, supports immunity and improves digestion ( mainly constipation). One study states, it is consumed to reduce the risk of stomach ailments, particularly Helicobacter pylori, while another states it reduces the risk of colorectal cancer.

Since there are very few studies to back these claims more in-depth research is needed on this ingredient.

Shelf life

It can stay in the fridge for 2-3 days and in the freezer for months.

Culinary use:

• Just as it is as a snack with salt and spice
• Salads
• Sabzi like Poriyals
• Desserts like Halwas and ice-creams
• Dosas and Chutney
• Wines

Summary:

Even though Maranda is healthy and nutritious eating them in limited quantities is recommended.