Coco Plum, Chrysobalanus icaco, is a tree-like shrub, (2 to 6 m and rarely to 10m), growing wild in Africa, along the shores of South America and Caribbean. Leaves are evergreen broad-oval leathery 3 to 10 cm long and 3 to 7 cm wide with colors ranging from green to light red. The flowers appear in clusters in late spring and they are small and white followed In late summer by clusters of round fruit up to 5 cm in diameter.

Coco Plum Fruit and Nuts

The fruit is edible smooth and attractive while on the plant, but since the skin is so thin and the white pulp is so soft picking and handling leaves the fruit dented. Fruit color is pale-yellow with rose blush or dark-purple. The Jamaican variety has a large nut enclosing a kernel with a delicious flavor. This shrub serves a dual purpose since both the fruit and nuts are edible.

Preserved coco plums are a popular native product. The fruits are usually peeled, cooked, flesh turns deep purple in color and sugar is added. To preserve the nut, an ice pick is driven through the nut kernel. This allows the syrup mixture to penetrate.  The nut center is later peeled and heated with the fruit mixture. Jams and jellies may also be made from the coco plum.

Coco Plum Propagation Methods

Plant propagation is usually by seeds but can also be propagated by cuttings. It needs full sun, moderate water once established and good drainage. Coco plums are frost sensitive and it will not survive hard frosts. However, trees growing by the coastal areas are highly tolerant of salt and they are often planted to stabilize beach edges and prevent erosion. Coco plums could also make nice ornamental shrubs.

Coco Plum, Chrysobalanus icaco

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