Tender Coconut
1. Andhra Variety
Andhra Pradesh is a premier hub for high-quality tender coconuts in India, renowned for producing varieties that balance rich sweetness with substantial water volume. The state’s coastal belt, particularly the Konaseema region and districts like East and West Godavari, provides the ideal alluvial soil and humid climate required for these palms to thrive.
The hallmark of Andhra’s tender coconut production is the Gangabondam variety. This semi-dwarf cultivar is highly prized for its early bearing and exceptional water quality. A single Gangabondam nut typically yields a generous amount of water—often exceeding 350 ml—which is naturally sweet and clear.
Andhra tender coconuts are physically distinguished by their vibrant green, smooth husks and substantial weight, typically ranging from 1.5 kg to 2.5 kg. The water is a powerhouse of electrolytes, including potassium, magnesium, and sodium, making it a natural choice for hydration and health
2. Karnataka Variety
Karnataka stands as a powerhouse in India’s coconut industry, particularly known for the Tiptur and Chamarajanagar regions. The state’s tender coconuts are highly regarded for their distinct sweetness and the thick, creamy “malai” (flesh) that develops as they mature.
The most iconic variety from this region is the Karnataka Tall (often referred to as the Tiptur Tall). While it is a versatile nut used for both oil and copra, it is harvested early at 7 months for the tender coconut market. These nuts are prized for their heavy weight and high water content, which usually ranges between 300 ml and 450 ml. Another significant variety is the Orange Dwarf (Kenthali). These are easily identifiable by their bright orange/yellow skin. While they yield slightly less water than the tall varieties, the water is exceptionally sweet and is often marketed as a premium “therapeutic” drink.
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