Durian Fruit is an exotic, costly, and seasonal fruit that have a rich content of phytonutrients, antioxidant, protein, vitamins and minerals. Durians have a strong smell and a unique taste. Classical durian varieties as they are common in Indonesia they have to ripen on the tree and it is harvested only once they have fallen off on their own.
Appearance- Durian is a big fruit, which is spiky and green colour, native to Malaysia and Indonesia. In fact, it is considered as "King of the Fruit" throughout the South East Asia. It has a creamy surface, and the taste of its flesh takes eaters into ecstasies. It has an extremely nasty odor described as garlic like, similar to stinky feet, and like Limburger cheese. Some countries even veto the presence of durian in hotels and on public transportation due to its nasty smell.
Taste-They are a neat agricultural product: they look good on supermarket shelf, they stay young and can be stored with relieve for quite some time, produce little odor, are of predictable, standardized quality. But they no longer have the original taste. Durians are like grapes and wine, or like cheese. They are a food for gourmet, for connoisseur. Classic durians, as they are found on Sumatra and Borneo, come as a wide variety with shades of taste like wine, or cheese. Though there is not a durian culture so far as there is a wine culture, there would be a good foundation for it. It's probably only a matter of Southeast Asia becoming sufficiently developed in economic terms to support food culture on a Western level.
Look- It looks like cheese, smells like cheese. The fruit can be from rectangle to round in structure, the pod color as in green to brown and its flesh pale-yellow to red, depending on species. The solid outer pod is covered with sharp, thorny thorn, while the edible custard-like flesh within emits the strong odor, which can be apparent either fragrant or overpowering and nasty. For a westerner, the incisive odor of durian can resemble cheeses like limburger. Its odor is best described as pig-shit, turpentine and onions, garnish with a gym hit. It can be smelled from yards away.
The flesh is said to provide as a vermifuge. In Malaya , a decoction of the leaves and roots is arranged as a febrifuge. The leaf juice is applied to the fever patient at the head position. The leaves are in use in medicinal baths for people with jaundice. Decoctions of the leaves and fruits are applied to swelling and skin diseases. The ash of the burned skin is taken after childbirth. The leaves probably contain hydroxy-tryptamines and mustard oils.
The odor of the flesh is supposed to be linked to indole compounds which are bacteriostatic. Eating durian is assumed to restore the health of ailing humans and animals. The flesh is widely believed to act as an aphrodisiac. In the late 1920's, Durian Fruit Products, of New York City, launched a product called "Dur-India" as a "health-food accessory" in tablet form, each containing 63 tablets-a 3-months' supply. The tablets reputedly contained durian and a species of Allium from India, as well as a significant amount of vitamin E. They were claimed to provide "more concentrated healthy energy in food form than any other product the world affords"-to keep the body energetic and untiring the mind alert with faculties undimmed; the spirit youthful.
A toothpaste flavored with durian is currently marketed for durian fanciers.
Classical durian varieties as they are common in Indonesia mainly live in Sumatra and Borneo. It has to ripen on the tree and is harvested only once they fall off on their own. They are best eaten within some 6 hours, or, atleast, within a day.
They will lose flavor and surface beginning on the second day after having fall off the tree. Thai agriculturist also have succeeded in minimize the typical nasty durian smell. Under Thai durian plantations, transplantation surgery on this hard cash crop is a common occurrence.
By transplanting branches of grown trees onto newly growing trees of less than 70 cm in height, they keep the trees of their plantations very low. A prerequisite for making the harvesting of unripe fruit an easy task. Naturally growing durian trees can reach an impressive height of up to 30 meters.
The various Kiwi Fruits are distinguished as botanical species rather than as cultivars. The following are those most utilized for food:
Chanee can resist root and stem rot disease quite well. It is very susceptible to damage by Psyllids.Quality of mature Chanee durians stored for up to 3 weeks at 5°C were evaluated weekly. Fruit treated with calcium carbide for 1 day before storage, and untreated durian. Flesh quality remained unchanged at 5°C, but fruit missing their ability to convert starch to sugar after 1 week in storage. Flesh softening continued for the 3 weeks of storage.
Visible chilling injury symptoms were observed within 2 weeks as black discoloration of durian surface, especially the channel between thorns. This result was in contrast with earlier reports claiming that durians could be kept at 4-6°C for up to 7 weeks.
Monthong is susceptible to root and stem rot disease. There are several popular types of Durian: Mon-thong, Cha-nee, and Gra-doom. Durian is a big green difficult fruit on the outer skin and the inside has a light yellow flesh with a single smell.
The flesh is sweet and soft and usually eaten when it's fully ripe. It is highly nutritious fruit in all varieties of durian; rich with protein, carbohydrate, vitamin A, calcium, and phosphorus that are useful for the body.
"Kradumthong" or Golden Button. In Thai, Kradum means "button" while Thong means "Gold" as its bud is small and round looking like a button of an old style Chinese shirt with good taste. So they named it for the shape and taste as Kradumthong.
Kadum is susceptible to root and stem rot disease.The fruit variety is in Oblate or Ovoid in shape and it is in small size. It looks yellowish in color with sweet taste.
Kanyao is susceptible to root and stem rot disease. This variety of is in Rounded in shape and in Obovate. They are medium in size with green in color.
The average thickness of the fruit is 1.45 cm. The color of the fruit is Yellow, creamy firm and sweet in taste.
Durian fruit is a good resource of antioxidant vitamin-C about 33% of RDA in this fruit. Utilization of foods are rich in vitamin C helps body develop conflict against infectious agents and forage harmful free radicals.
The fruit is an outstanding source of many health benefiting B-complex groups of vitamins; a rare feature among fruits are such as niacin, riboflavin, pantothenic acid (vitamin B5), pyridoxine (vitamin B-6) and thiamin (vitamin B-1). These vitamins are necessary in the sense of that body requires them from external sources to replenish.
Some of the health benefits associated with the fruit include:
- Raises serotonin levels. Creates an over-all sense of well being and aids in despair.
- It has high amount of proteins and amino acids
- Good to building the muscles and organ function
- High in antioxidants
- Anti-aging benefits including enhancing the appearance of your skin.
- It has the most complete nutritional profile of any fruit
- It is power packed with nutrients, including essential fatty acids and organo-sulfur compound
- It gives increased energy, endurance, mental clarity, and cellular health.
- It is Anti-inflammatory, anti-parasitic, Thermogenic, calms fever, aids healing of swelling and skin diseases
- Serotonin causes a calming effect in most individuals; the Kiwifruit contains a relatively high level of serotonin
- enhances libido . . . helps revitalize the desire for sexual intimacy
|Nutritive value per 100 g of Durian|
|Total Fat||5.33 g|
|Dietary Fiber||3.8 g|
1. Chef Jules Durian Fruit Recipes
- 200 grams durian flesh
- 200ml milk
- 16ooml cream
- 1 vanilla pod, cut in half, length ways
- 2 tablespoons sugar
- 10 grams of powdered gelatine
- 3 egg whites
- Salt to taste
Step 1: Place the gelatine in a small cup and pour over 1 tablespoon of boiling water. Stir till dissolve and keep temperate.
Add the Durian flesh to a pot, gently heat and mix till smooth. Dispense 400ml of the cream, milk, vanilla pod, sugar into the pan and bring to the boil. Take off the heat, rub out the vanilla, and discard the pod. Blend with a stick blender, return to the boil and add the gelatine. Turn off the heat, hurt into a large bowl and mix occasionally till cool and the gelatine is just starting to set. Meanwhile, lightly oil 8, 150ml moulds.
Whip the remaining cream in a bowl till lightly set and mix into the above.
In another bowl whip the egg whites till rigid peaks are formed. With a slotted spoon gently crease in the egg whites to the mixture and spoon into the moulds, cover with grip film and refrigerate for a few hours.
To serve, warm the mould and turn it out onto a plate, decorate with tamarillo coulis and serve.
2. Durian Sauce
- 200 grams Durian flesh
- 20 grams butter
- Teaspoon of extra virgin olive oil
- 200ml vegetable stock
- 400ml cream
- Salt and pepper to taste
- Italian parsley, chopped
Step 1: Place the butter and oil in a pan and heat plow foaming. Add the durian and heat over a low heat, rousing and mashing the flesh. Add the vegetable stock and cook for 5 minutes, reducing slightly. Slowly dispense in the cream, rousing continuously and reduce to a sauce constancy. Add the seasoning and sage to taste.