Vendor selling coconuts in a market in Manila. These coconuts are green when ripe unlike the brown coconuts we see in the United States. With four or five quick moves with his machete, the vendor sliced away the outer husk of the coconut. With a final skilled blow he removed the top exposing the bare inner core often without totally penetrating the meat and exposing the precious milk. With a small curved knife and surgical skill he separated the meat from the husk in a quick motion and pored the inner
prize into a plastic bag.
Some people had him skip the meat removal step and simply put a straw in the coconut to drink the milk.
Note: We were warned against eating anything in the local markets like this that had been cut in public and not cooked.
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