Here are some key things to know about harvesting coconuts:

• Coconuts are ready to harvest when the husk is turning brown and the nuts inside feel heavy for their size. As they ripen, coconuts will turn from green to brown. However, do not wait until the husk is completely brown to harvest, as the coconut inside can start to spoil or dry out.

• To harvest, you will need to climb up to the coconuts or use a pole to knock them down from the tree. Hold on to the stem as you twist and twist the coconut until it separates from the tree. Be very careful when doing this to avoid injury from falling coconuts.

• For the best tasting coconut, harvest when the husk is still green to light brown. The white coconut meat inside will be softer and more gelatinous, with a milder flavor. As the coconut ripens fully and the husk turns brown, the coconut meat hardens and develops a stronger flavor.

• After harvesting, drain the coconut water and use a hammer or the back of a cleaver to strike the shell until it cracks. Pry open the shell to access the coconut meat. Freshly harvested coconuts can be stored at room temperature for several weeks. For longer storage, keep them in the refrigerator.

• The most common varieties for harvesting coconuts include Malayan Yellow Dwarf, Fiji, and Samoan dwarfs. Dwarf varieties are often easier to harvest and reach than taller coconut palm trees.
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