Durian (Durio zibethinus Murr), is a tropical fruit from South-East Asia, and known for its fruit’s notorious smell. If you could disregard that it is the most delicious of all tropical fruits.

The durian originated from Borneo or Malaysia and the tree grows up to 45m high in forest conditions. The fruits are large and may weigh up to 4 kg (8lbs) at maturity and have an olive-green or yellow woody exocarp (the outer layer of a ripened fruit) covered with hard, sharp spines which make the fruit difficult to handle.  

The fruit consists of 3 to 5 locules (small cavity or compartment) containing a seed pod of highly aromatic, pale yellow custard like pulp embedded with from 1 to 7 large brown seeds. The seeds may be eaten after cooking by roasting or boiling.
The fruit is famous for its “offensive” aroma, particularly if overripe, but the flavor of the flesh taste like strawberries and cream flavored with almonds.  The difficult thick skin is slit at segment joints and the fruit pressed open easily. 

Nutritional Value
Durians are high in vitamin C. 

Keep durian outside while ripening, then refrigerate the flesh in sealed container. 

Prepare, Use and Serve
The fruit is eaten fresh and chilled, scooped out, using a spoon and discarding the seeds.  

It is excellent made into ice cream. Used in cakes, scones and jams, cooked with rice and meat dishes, dried or preserved pulp and used confections.  



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