We’ve been drinking coconut water and eating the flesh with great gusto recently. Ordered at a restaurant we pay 10 pesos per coconut. Road side we pay about the same, but when we stopped to watch them harvest them we paid 15 pesos for 2, then they opened a third one for free, making them 5 pesos each. That’s less than 50 cents.
They chop the coconuts off in clusters, attach them to a rope via a clasp that is pressure-weighted. When the coconuts reach the ground the pressure is released and the clasp lets go and returns for another load at the top of the tree.
Men use a wooden yoke across their shoulders to help them carry 2 clusters of coconuts to a central pile.
Golden coconuts are aged and have meat but no water. The green coconuts are called ‘young’ and are our favourite, full of nutritional water and moist, sometimes custardy flesh.