DURIAN

Durian is one of the best known and most controversial of all fruits. It is native to Malaysia and has been cultivated in Tropical Asia for hundreds of years. The Durian plant is a large and lofty tree some 40 meters tall. The tree may be recognized by the typically bronzy-green, small foliage, and the all straight trunk topped by almost horizontal branches. Durian fruiting season, the characteristic olive-green prickly fruit is diagnostic. Durian fruits vary greatly in size and shape, commonly about 20 cm long by 17.5 cm wide, but may be as large as 35 cm in length. They hang down from the almost horizontal branches on the thick stalks, and are covered with coarse, sharp-pointed spines. The 4-5 segments of the fruits are each filled with 1-7 seeds usually 5-6 cm long by about 1.5 cm wide. Each seed is embedded in a mass of cream or yellow-colored pulp of a custard-like consistency. It is this pulp which is eaten. It varies a little in its size and color and much in its flavor. In Peninsular Malaysia, the best durian is held to have creamy, dark yellow, pulp (durian tembaga). In Sarawak, the best kinds have a bright orange pulp. The durian fruits have an extremely high food value. Although the best fruits are eaten raw they may be eaten with glutinous rice, made into durian cake or preserved with sugar (lempok) or salt and prawn paste (tempoyak). The unripe fruit is also cooked as vegetable. Durian trees are generally raised from seeds and budding. The tree will bear fruit about 7 years old. It takes about 3 month for the fruit to ripen. Two main seasons are between. November to February and from June to August.