The Coconut Palm (Cocos nucifera), is a member of the Family Arecaceae (palm family). It is the only species in the Genus Cocos, and is a large palm, growing to 30 m tall, with pinnate leaves 4-6 m long, pinnae 60-90 cm long; old leaves break away cleanly leaving the trunk smooth. The term coconut refers to the fruit of the coconut palm.

Origins and cultivation

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The origins of this plant are the subject of controversy with some authorities claiming it is native to southeast Asia, while others claim its origin is in northwestern South America. Fossil records from New Zealand indicate that small, coconut-like plants grew there as far back 15 million years ago. Even older fossils have been uncovered in Rajasthan & Maharashtra, India. Regardless of its origin, the coconut has spread across much of the tropics, probably aided in many cases by sea-faring peoples. The fruit is light and buoyant and presumably spread significant distances by marine currents: fruits collected from the sea as far north as Norway have been found to be viable (subsequently germinated under the right conditions). In the Hawaiian Islands, the coconut is regarded as a Polynesian introduction, first brought to the Islands by early Polynesian voyagers from their homelands in the South Pacific.

The coconut palm thrives on sandy soils and is highly tolerant of salinity and prefers areas with abundant sunlight and regular rainfall (750 to 2,000 mm annually), which makes colonising shorelines of the tropics relatively straightforward. Coconuts also need high humidity (70–80%+) for optimum growth, which is why they are rarely seen in areas with low humidity (e.g. the Mediterranean), even where temperatures are high enough. They are very hard to establish and grow in dry climates without frequent irrigation.

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L.A. Times - Food & Dining

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