The coco plum, scientifically known as Chrysobalanus icaco, is a versatile plant native to tropical regions, including Florida, the Caribbean, Mexico, Central America, and parts of South and West Africa. This plant is known for its edible fruit, which has been consumed by people and wildlife for generations.
Understanding Coco Plum Edibility
The ripe fruit of the coco plum is entirely edible. Immature fruits can have an astringent taste. The fruit’s flesh is the primary edible part, and the large seed encased within a woody pit is also edible, either raw or roasted. Some sources suggest the seed has an almond-like flavor or even tastes like granola when prepared.
While the fruit and seed are edible, other parts like leaves and bark contain tannins and were used in traditional medicine, not as food. Proper identification is important before consumption to avoid confusion with other plants.
Identifying Coco Plums
Coco plums can grow as a shrub or a small tree, reaching heights from 6 to 25 feet, depending on the ecotype. There are two main ecotypes: a coastal form that is shorter and more spreading, not exceeding 6 feet, and an inland form that can grow taller, up to 15 to 25 feet. The leaves are a key identification feature; they are alternate, shiny, dark-green, leathery, and round or elliptic, measuring 1 to 4 inches long. New growth on some cultivars, like ‘Red Tip’, can be burgundy-red before maturing to dark green.
The flowers are small, inconspicuous, and white to greenish-white, appearing in clusters at the leaf base. These flowers bloom from late winter through summer, with a peak in spring. The fruit is a drupe with a fleshy outer part surrounding a single hard pit. When ripe, the fruit varies in color from white, pink, or white-blushed pink to purple or dark purple, and can be round or oblong, ranging from 0.75 to 1.5 inches in diameter.
Flavor Profile and Culinary Applications
The ripe coco plum fruit possesses a mild, slightly sweet flavor. Some describe the texture as soft, comparable to cotton candy or a marshmallow. While some perceive the taste as somewhat insipid, others find it pleasant. The flavor can vary slightly depending on the fruit’s color, though many report white and darker fruits taste similar.
Coco plums are versatile in their culinary uses. They are commonly eaten fresh, straight from the plant. They are also frequently used to make jams, jellies, and preserves due to their pectin content. Historically, settlers and native populations used the fruit this way. The seeds, once removed from their hard shell, can be roasted and eaten, offering a nutty flavor.
Nutritional Aspects
Coco plums contain vitamins, including Vitamin C and a trace amount of Vitamin A. These fruits also provide dietary fiber, which supports digestive health. They contain minerals such as calcium, iron, and phosphorus. They also contain antioxidants, which contribute to general well-being. Specific compounds like chlorogenic acid further enhance their nutritional profile.