The product. Coconut water (Cocos nucifera L.) is an ancien
t tropical beverage whose popularity on the international market has
been continuously increasing in recent years. Uses. Besides its
various traditional uses, this refreshing liqu id extracted from the
coconut fruit has recently been described as a “sport beverage” and
has drawn the attention of manufacturers as a natural functional
drink. Composition. Coconut water has a low matter
content (2% to 5% wet basis), mainly comprising sugars and minerals.
Quality criteria, such as the water per nut ratio, Total Soluble
Solids (TSS), total sugar per nut, and [reducing sugars / total
sugars] ratio, are good indicators for estimating the suitability of
coconut cultivars for the production of coconut water. Regarding these
criteria, dwarf varieties are the most suitable cultivars to obtain a
tasty product. Properties. The quality of coconut water
can not only be attributed to sugars and minerals because it also has
a typical flavour and some original properties. Although many authors
have cited medicinal uses or growth-promoting activities, only a few
publications have clearly identified the components responsible for
these properties. Discussion. Results of former and
recent investigations are discussed. Finally, suggestions are made for
further research to increase our knowledge of this original tropical
juice.