The coco plum (Chrysobalanus icaco) is an edible, fleshy drupe native to tropical regions. It is consumed across its native range, both raw and processed into preserves. The fruit is a viable and locally favored food source, used in various culinary applications, from simple snacks to ingredients in jams and syrups.
Identifying the Coco Plum
The coco plum is typically encountered as a dense, evergreen shrub, though it can grow into a small tree reaching up to 20 feet tall. The plant features broad-oval, leathery leaves that are dark green and glossy, often forming a distinct V-shape along the stem. It is native to coastal regions extending from southern Florida and the Bahamas through the Caribbean, Mexico, and Central and South America.
The fruit is a thin-skinned drupe, resembling a small plum, generally measuring up to 1.5 inches in diameter. Color variations are common, with fruit ripening from green to shades of white, pink-blushed white, or dark purple to black. Two main ecotypes exist: a coastal form with larger, round fruit and high salt tolerance, and an inland form that produces smaller, oblong, dark-purple fruit.
Flavor Profile and Nutritional Details
The flavor of the ripe coco plum is mild, ranging from slightly sweet to nearly bland, depending on the variety. The skin is thin, and the pulp surrounding the single, central pit is spongy or cottony in texture. Dark purple varieties are sometimes considered to have a superior flavor compared to the white or paler forms.
Nutritionally, the fruit contains a high water content; a 100-gram serving provides approximately 86.3 grams of water. This serving size offers about 47 kilocalories, along with dietary fiber and carbohydrates. The fruit also contains basic vitamins, including Vitamin C and Vitamin A.
Preparation and Consumption Methods
The most direct way to consume coco plums is to eat the fruit raw once it is fully ripe. Ripe fruit detaches easily from the stem and is soft to the touch, and it is important to avoid unripe fruit, which can be astringent and less palatable. Because of the fruit’s mild flavor and natural pectin content, it is frequently processed into preserves.
Coco plums are commonly used to make jams, jellies, and syrups, which concentrate the subtle flavor and utilize the spongy pulp effectively. Beyond the fruit pulp, the large seed inside the hard, ribbed pit is also edible. The seed can be eaten raw, but it is often roasted or crushed, as it has a distinct, almond-like or nutty flavor due to its high oil content. For preserving, some traditional methods suggest piercing both the fruit and the seed before cooking to allow the fruit’s flavor to permeate the kernel.