Saturday, July 5, 2008
The durian, native to Brunei, Malaysia and Indonesia, has been known to the western world for about 600 years. Widely known and revered in Southeast Asia as the "King of Fruits", the fruit is distinctive for its large size, unique odor, and formidable thorn-covered husk. The fruit can grow up to 30cm (12 in) long and 15cm (6 in) in diameter, and typically weighs one to three kilograms (2 to 7 lb). Its shape ranges from oblong to round, the color of its husk green to brown, and its flesh is pale-yellow. The edible flesh emits a distinctive odour, strong and penetrating even when the husk is intact. Durian trees are relatively large, growing to average 25–50 meters (80–165 ft) in height. The leaves are evergreen, elliptic to oblong and 10–18cm (4–7 in) long. Large yellowish green feathery flowers produce a lot of nectar and have a heavy, sour and buttery odor
How to grow
Durian needs a tropical climate with abundant rainfall. It prefers rich, deep, well-drained sandy clay or clay loam (deep alluvial or loamy soil), high in organic matter. Durian trees have one or two flowering and fruiting periods each year. A typical durian tree can bear fruit after four or five years. The durian fruit can hang from any branch and matures roughly three months after pollination
The fruit ripens on the tree and then falls down to the ground where the durians are collected. Wait for 2 to 4 days for the fruit to fully ripen before eating it.
Eating raw and can be used to make durian cake and ice-cream
A good source of Dietary Fiber, Thiamin, Vitamin B6 and Manganese, and a very good source of Vitamin C.