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Durian
Durians are native to Malaysia and Borneo and a number of varieties were introduced into tropical north Queensland in the 1970s. It is regarded as the King of Tropical Fruit. It is relatively high in protein and this may contribute to its reputation for being an aphrodisiac. It is a fruit of contrasts and consumers either love it or hate it. Once people acquire a taste for this beautiful fruit its pungent odour can become an alluring perfume. Characteristics Durian is round to oval and typically weighs between 1 kg and 2.5 kg and measures between 20 cm and 30 cm in diameter and 40 cm in length. The golden/greenish skin is covered in hard, sharp spines, which makes accessing the flesh somewhat difficult. The creamy, yellow flesh within is divided into five segments, each containing one to four seeds, and has a texture of rich custard when mature. Taste Depending on variety and maturity, the pale to creamy yellow, golden flesh can taste like onion or garlic with the texture of custard. Mature fruit has less of an odour and flavour. Buying and Storing Maturity is indicated when the fruit exudes a strong smell. It is preferable to eat durian fresh, but it can be kept at room temperature for three to five days if the strong smell can be tolerated. Fully ripe, durians split along lines of natural weakness, which are faintly visible among the spines. Durian flesh freezes and stores well and freshly thawed it is a welcome treat during the off-season. Durians grow on large rainforest trees and fall to the ground when ripe. Preparing and Serving Use a large knife to prise apart the slits at the base of the fruit. Separate the sections, take out the segments and use the flesh from around the seeds to eat fresh or use in jams, cakes and ice creams. The richness of the flesh also makes an excellent addition to hot, spicy foods such as curries and chilli dishes. The fruit is great in mousses, drinks and desserts. Durian seeds can be roasted and eaten like nuts. To remove odour from hands, pour water over the external surface of the fruit skin and wash hands in the runoff. After consuming durian, pour water into the skin cavity of the fruit and drink from it to prevent it repeating on you. Availability February to March. Varieties Malaysian, Indonesian, Thai and Australian selections, Monthong, Red Prawn, Gaan Yeow, Durio macrantha, D 175 (Red Prawn) D 190, DPI&F Mon Thong, Hawaiian Mon Thong, Kradum Thong and D 166 (Penang 88). Acknowledgement The information about avocados is mainly sourced from the Department of Primary Industries and Fisheries Queensland publication Tropical Tastes - Fruits, Foods and Flavours of North Queensland and is reproduced with due acknowledgement and authority.
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