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Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe and Carol Selva Rajah

Published 2005

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The fruit of a coconut palm. The inner nut is encased in a husk which has to be removed. The hard shell can then be drained of juice and cracked open to extract the white meat. Coconut meat is jellyish in younger nuts and harder in older ones. Dried coconut meat is known as copra. The method for cracking coconuts is shown.

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