How to cook durian

The durian varies from olive-green to yellow to brown and can be pendulous, round, or oblong. The fruit ranges in length from 20 to 35 cm and can weigh up to 10 pounds. The semihard shell of the durian is covered with short, pointed spines that make the fruit difficult to open. The hard shell protects the fruit from bruises and damage when the ripe fruit drops from the tree. The fruit itself is a capsule that divides into five lobes, or segments, when ripe. Each segment contains one or more brown seeds that are covered with a thick, creamy, strong-smelling pulp, the edible part of the fruit.

Family – Bombacaceae
Scientific name – Durio zibethinus Murr

Common name – durian

A good source of vitamin C

Varieties

In Malaysia, more than 100 durian varieties have been developed, and they are identified only by number. The better varieties of fruit have a thick, well-flavored pulp with a creamy custard-like consistency. The pulp varies from deep cream, yellow, and orange to a violet-swirled yellow. This swirled variety is noted for its flavor, which alternates between bitter and sweet.

Origin and botanical facts

Commercial production of durian is concentrated in its native Thailand, Malaysia, and Indonesia. Thailand is by far the largest producer of durian, followed by Malaysia and Indonesia. However, Malaysia is the largest exporter of fresh durian. Other southeast Asian countries such as the Philippines also produce durian but on a smaller scale and mostly for domestic markets. Fresh durians are usually shipped to nearby countries such as Singapore, Hong Kong, and Taiwan. Nearly all of the small quantity of frozen durian exported from Thailand is shipped to the United States, Australia, and Canada.

The durian tree can reach a height of about 125 feet and may bear fruit twice a year. The crop is heaviest between June and August. The fruits take 3 months to develop. The yield increases with the age of the tree, beginning with 10 to 40 fruits during the 1st year, increasing to about 100 fruits during the 6th year, and commonly reaching a yield of 200 after the 10th year. Ripe fruits are usually allowed to fall and are collected daily. The fruits also may be harvested directly from the tree, a common practice in Thailand. Harvested fruits taste better and have a shelf life of 9 to 11 days, compared with 2 to 5 days when the fruit is allowed to drop from the tree.

How to cook durian

Durian can be stored at room temperature 2 to 5 days. The ripeness of durian may be indicated by the emission of a strong, but not sour, smell when a knife is inserted into the center of the fruit; however, an inserted knife that comes out sticky is the best indication that the fruit is ripe. Durian is generally eaten fresh or made into desserts such as milk shakes, ice cream, or custard. In Indonesia, fermented durian is wrapped in palm leaves and served as a popular side dish called “tempoya”. The fruit also is mixed with rice and sugar to make a dessert called “lempog”. In addition, durian seeds can be roasted or cut into slices and fried in spiced coconut oil. They are then eaten with rice or mixed with sugar to make a sweet.