Pipa: The Green Coconut
Known in Costa Rica as pipa, the green coconut is harvested in its early stage of maturity. With a smooth green shell, pipa is prized for its refreshing coconut water, a liquid rich in electrolytes that’s perfect for hydrating on a hot day. The inner part of the pipa is soft and jelly-like, easily scooped out with a spoon for a light, tasty snack.
Coconut: The Brown Stage
As the coconut matures, it transforms into what is more commonly recognized as a coconut. The outer shell turns brown, and the water inside decreases, leaving a hard, white flesh. This flesh, though tougher to access, offers a rich, flavorful experience. This brown coconut is also integral in the production of coconut oil and is a key ingredient in many culinary dishes.
A National Harvest
Costa Rica is a significant producer of coconuts, with around 15,000 tons harvested annually. Whether enjoyed young as a pipa or mature as a coconut, this fruit remains a beloved part of Costa Rican life, offering both refreshment and nourishment in its various forms.
Understanding the differences between pipa and coconut can help you enjoy this tropical delight in all its stages.