Rapunzel Coconut Blossom Sugar
Don’t you sometimes get itchy feet while you eat? Some dishes do not only stimulate the appetite, but also the desire to travel. A hot cup of Darjeeling awakens images of snowy peaks in the Himalayas. The scent of toasted white bread, fresh olive oil and steamed tomato leaves us dreaming of Italy. And who does not think of France when it comes to baguette and camembert? A fruit that almost everyone instantly connects to the South Sea is the coconut. The largest tropical fruit was one of the first tropical delights that became famous in Europe. Because unlike the banana, the coconut survived week-long travels without any problems. Since then it was mainly used for baking and for refining desserts and sweets. In many parts of Asia and in the South Pacific, however, the coconut is used much more versatile. Even if one limits it to preparations in the kitchen it offers a surprising number of options. The heat-resistant coconut oil is exceptionally good for browning meat, fish and vegetables. Coconut water is a wonderful thirst quencher – especially after physical exercise. If the flesh of the coconut is pureed with water and then pressed through a cloth, one obtains coconut milk. With its typical aroma this milk is the basis of many typical South Sea dishes.
Coconut products are steadily gaining popularity in the Western world. Those, who lay emphasis on organic quality regarding tropical fruits, are just right at Rapunzel. The coconuts for Rapunzel are grown by small farmers, among others in Sri Lanka or the Philippines. The coconut trees there grow mostly in mixed cultures along with pineapples, bananas, cocoa or timbers. Due to this density one can’t work with machinery. Every 6-7 weeks when the coconuts are ripe, they are therefore harvested by hand. For this farmers bind a knife to a up to 15 meters long bamboo stick and cut them from the palm. After further processing the fibrous husk of coconuts are used as fertilizers and spread under the trees. By building up humus the water storage capacity of the soil increases.
Not all foods that are obtained from the coconuts, taste like coconut afterwards. Coconut blossom sugar for example has a very pleasant caramel note. The crystals of coconut blossom sugar melt almost instantly on the tongue because of their low melting point. Therefore coconut blossom sugar has become a real alternative to white sugar. Unlike other organic sweeteners such as honey or some fruit juices, its intrinsic taste is rather unobtrusive.
With the two products Coconut Blossom Sugar and Coconut Blossom Syrup Rapunzel offers tropical exotic pleasure from 100% certified organic and sustainable cultivation. The Rapunzel Coconut Blossom Sugar is unrefined and obtained from the pure juice of the coconut blossom by traditional handiwork. With its light brown, golden yellow color and the fine caramel aroma, it is perfectly suited for many recipes: It does not only sweeten fine desserts and pastries, but also makes hot drinks or cool cocktails bloom. The mild Rapunzel Coconut Blossom Syrup is an alternative sweetener for tea, coffee or muesli. The practical dispenser bottle ensures an easy dosage of the delicious red-brown syrup.
Rapunzel coconut blossom products are vegan, without additives and without emulsifiers. Their incomparable flavor waits to be tried out in delicious recipes.
