-
 Common
name : Durian
- Thai name : Too-rian
- Scientific name : Durio zibethinus L.
Varieties
Cha-nee
- Shape : the base tapers to a point at the stalk, the tip is broad
and obtuse
- Weight : 2-4 kgs.
- Color : mature fruit-greenish-brown; flesh-golden yellow
- Taste : sweet
Gahn-yao
- Shape : globular
- Weight : 2-5 kgs.
- Color : mature fruit-greenish-brown; flesh-creamy yellow
- Taste : sweet, firm and mellow
Gra-doom-tawng
- Shape : globular
- Weight : 1.5-3.0 kgs.
- Color : mature fruit-greenish-brown; flesh-intense yellow
- Taste : sweet, firm and mellow
Mawn-tawng
- Shape : elongated, the base has a pronounced beak
- Weight : 2-5 kgs.
- Color : mature fruit-golden-yellow-brown; flesh-creamy yellow
- Taste : sweet
Preparation and eating
- 1. The fruit ready for eating must have a good smell.
- 2. Slit the fruit with a knife from end to end, along two of the
grooves in the skin in the centre of the sections, on opposite sides
of the fruit.
- 3. Prise apart the slits to open the fruit.
- 4. Separate the sections
- 5. Take out the segments and remove the seed.
Nutritional value : High vitamin A, calcium, phosphorus
Fruiting season : May - August
Uses : Eating fresh, making durian paste
Storage : Keep the ripe fruit at room temperature ( 25-30
Celsius degree ), it can be kept for 2-5 days. |
