Have you heard about the coconut sprout aka maranda? Did you know it was edible? Have you tasted it?
Coconut is an integral part of many Indian cuisines as a part of curries, gravies, pastes, etc. The coconut tree is known as the ” Kalpavriksha/ Kalpataru/Tree of Life“.
Sometimes the coconut is left aside for germination, and the water dries up and is replaced by a bulb-like structure created within, called the coconut sprout/coconut apple.
About the 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.
Nutritional Benefits:
Coconut sprout 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 low in calories and high in fibre.
Research states- It reduces blood pressure, treats anemia, lowers cholesterol levels, and improves digestion ( mainly constipation).
Shelf life
It can stay in the fridge for 2-3 days and in the freezer for months.
Culinary use:
- As a snack with salt and spice
- Salads
- Desserts
- Dosas/Chutney
- Wines
Summary:
Even though Maranda is healthy and nutritious eating them in limited quantities is
