We stopped at a vendor selling fresh coconuts between San Jose Del Cabo and Cabo San Lucas (in the area known as the 'corridor'). After the coconut water was over, the vendor offered to hack the fruit and scoop out the tender meat. We discovered the correct way to eat the flesh (provided to us in a small baggie) was to squeeze in a few limes, add grainy salt and Pico Limon (Mexican fruit seasoning) and a generous helping of salsa picante. Delicious!
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