Coconut palm toddy, which
is known as Karawe by the locals on Kiritimati, is made from the sap of
the coconut tree. New unopened blossoms are cut off near the tip and
bound with string, like a cricket bat handle, thus exposing an inch or two
of the compressed flower from which the “spathe” is pulled down into a
container into which the “toddy” drips. Toddy is often consumed shortly
after collection, like a non-alcoholic fruit juice; but if left to stand it soon
begins to ferment, turning it into a popular, readily available, intoxicant.

C U on the email, keith 