Go get those weird looking white ones from an Asian grocery store, they look like styrofoam cylinders with carved pointed tops. Use a butcher's knife to chop the point off. (carefully, they are full of juice, you might be able to cut it just right so it leaves just enough meat over the water cavity.) Insert straw and long spoon to carve the natural jell-o out with. Thank me later.

Edit: this is also a great date-night activity.

It's the coco fruit

I lived in the US Virgin Islands as a kid. Our back yard had a seemingly endless supply of mangoes, bananas, avocado, lime, oranges (the real stuff, not the engineered shit we eat in the mainland), grapefruit, bread fruit, acerola, plantains, and pigeon peas. It wasn't even that big a yard. Shit just grows.

Have you tried a papaya growing off the roadside?

They exist in FL and I've climbed trees to get em. I like em when they're yellow. Delicious coconut water and basically a coconut "jelly" lining. I also lived in the Caribbean my early life (2-7) so had a lot down there too, plus fresh sugarcane, guava, mangoes, and a thing we called a plum but was a small tree fruit that I also loved yellow ripeness. After a quick Google evidently called a June Plum or a hog plum. Used to eat em straight from the tree.

the salmon fish is not salmon color...

Why, sure it is! 😬

Maybe we just disagree on what color "salmon" is, but the meat is what I would call that color. They're like flamingos in that they take on pigment from their diet. For this reason, farmed salmon will not be "salmon" color unless their diet has been supplemented with the pigment.

From experience: all stages of a coconut are distinct, edible and used for different dishes, treats, condiments and ingredients. It's truly a wonderous plant and sad that most Americans are only familiar with the overripe, hard kind with hard flesh.

Underripe is when it's nice and full of water. Best when thirsty. Dry and ripe, best when hungry.

How is this the temperate zone?? You know how the internet works?