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This blog subject is a week old, but comes to mind as I sit here munching on some chunky coconut pieces.

After my daughter’s debut guitar lesson last Saturday (Jan. 12, 2013), we stopped at a local produce store to get some fruits, veggies and lunch meat. Going down the crowded aisles, my daughter and I worked to round up bananas, green apples, plum tomatoes and peppers, to name a few.

Stopping to select the green peppers suitable for stuffing, my daughter looked ahead and saw a box of coconuts marked for 95 cents apiece.

“Mommy, can we get a coconut?” she asked eagerly.

“Sure. Pick one out,” I told her. “We’ll just have to make sure we crack it open soon.”

“Can we do it today?” Amber asked.

“Sure,” I replied.

We remembered what happened the last time we bought a coconut with good intentions. We forgot about it, and when we decided to crack it open days later, a smelly, cottage cheese-like substance sans juice greeted us. Eww!!! Won’t wait that long again!

We headed home, put the food away and prepared to crack the coconut. Amber got a hammer and a pointed screwdriver that I subsequently cleaned and we got started.

I put the screwdriver over one of the three nubs on the coconut and hit the top of it with the hammer. It didn’t take long until a perfect hole appeared. We got a bowl, turned the coconut upside down and a  nice, clear fluid poured out of it. We hit pay dirt!

Now came the time to crack the coconut open. Amber remembered from previous Google research that we were to “hit the equator” of the coconut until it cracked. We put the cutting board on the floor, placed the coconut on it and starting hitting with quick strikes. I think we hit about four times when we saw a crack. I pulled the coconut apart and we found fresh, white meat. It smelled delicious!

I put the two halves in the microwave for about two minutes to soften the flesh to make it easier to scoop. It helped tremendously, and tasted even better. Going on a suggestion from a “how-to” website, I grabbed the potato peeler and peeled the remaining brown flesh from the coconut pieces.

Of course, the kiddos have no interest in eating the coconut, but I do. Perhaps I’ll shred some for salad this week as well. I remember working at the former Fountain Springs Country Club and preparing its popular house salads: browned coconut, baby shrimp, mandarin oranges and shredded carrots with cherry tomato served on a bed of greens with house dressing, which was a sweet, poppy concoction. It was delicious!

On the other hand, we still have the hairy halves of the hallowed-out coconut. Bikini top, anyone? 🙂