Macapuno

Macapuno is a variety of coconut native to the Philippines. It is also known as coconut sport or kopyor in Indonesia. Macapuno is a naturally occurring coconut cultivar with a soft, translucent, jelly-like flesh that fills almost the entire central cavity of the coconut, with little or no water.

History

The term "macapuno" comes from the Tagalog word "kapuno", which means "fullness". The macapuno coconut was first documented in the early 20th century in the Philippines. It is considered a mutant variety of the coconut palm, and its unusual characteristics have led to its cultivation for commercial purposes.

Cultivation

Macapuno coconuts are grown primarily in the Philippines, particularly in the provinces of Quezon, Laguna, and Bicol. The trees are typically propagated through asexual propagation using macapuno embryos.

Uses

Macapuno is used in a variety of Filipino desserts and sweets, such as halo-halo, bibingka, and ube halaya. It is also used in the production of candy, ice cream, and other confectionery items. In addition, macapuno is used in the making of wine and vinegar.

Nutritional Value

Macapuno is rich in dietary fiber, potassium, and magnesium, among other nutrients. It also contains medium-chain triglycerides, which are believed to offer several health benefits.

See Also

• Coconut
• Philippine cuisine
• List of Philippine desserts