November Coconuts

A friend told me the first snow has already come to my Stateside home. But in my Southeast Asia home, we are eating coconuts. They are delicious too. In America, we would occasionally buy a coconut, a brown, hairy, hard ball. Inside (once we finally got it open) would be a little juice (sometimes) and the flesh was a thick, hard layer around the shell.

Thai coconuts are quite the opposite. The large, green, smooth globes are available all seasons of the year. When the tops are cut off, juice spills out because each is so full of the refreshing liquid. The flesh, just a thin layer coating the inside, is almost the consistency of jello and can be scooped out with a spoon. It's the perfect hot afternoon treat.