Facts or Myth - Durian High Cholesterol & Nutritional Information

Durian Has High Cholesterol

Myth 
We sometimes hear people saying durian has high cholesterol.  Don't take too much durian, high cholesterol, etc.

There should be some confusion.

Facts
Let's understand that Plant based produce does not contain any cholesterol!  Animal (meat, fats, etc) produce contains cholesterol!  

Busted!

Plants doesn't produce cholesterol but it produces phytosterols.  Our body does not absorb (rejects instead) phytosterols, along which it also interfers our body in absorption of cholesterol, thus it is said that consuming more fruits and vegetables helps reduce cholesterol.  

We need to also understand that our body produces cholesterol too, thus doesn't mean a diet without cholesterols (eg vegetarians or vegans who does not even consume dairy products also has cholesterol in their body).

Cholesterol are not always bad.  Let's not get overly paranoid about it than.  

High Calories
Have not heard much myths about durian calories.

Facts

Durian contains high calories among other nutritional information.  

Just an indication.  Each seed of durian contains approximately 50 calories.

On calories intake and burning

-  an average adult male burns approximately 2,000 to 2,200 calories a day.

-  an average adult female burns approximately 1,500 to 1,800 calories a day.

As such, if we spread our calories intake, and keep it below our burn rate, we should be fine.  On a day I am consuming durian, I would avoid other sugary food as much as I can.  

Just a comparison with other food we eat daily:

-  A cup of mixed nuts contains approximately 800 calories.  

-  A plate of Chicken Rice contains approx 700 calories

-  Fried kway teow approx 750 calories

-  Nasi Lemak approx 800 calories

-  Regular can of beer 150 calories

-  Avocado contains approx 250 calories

-  Mango approx 200 calories

-  Banana approx 100 calories

With the above calories information, is durian that bad?  You need to consume 16 seeds of durian to match a cup of nuts or a plate of nasi lemak, or a few seeds to match your favourite fruits.  In that comparison, durian isn't that high in calories.  

Other Nutritional Information

If you do a search online for Durian Nutritional Information, you will be able to gather a lot of good information.

Generally, it is high in 

-  dietary fibre (good for bowel movement isn't it?), 

-  high potassium (said to be very good for health, be it fighting bacteria or help support healthy blood pressure.  Do an online search)

-  Very high in Vitamin C

-  High in Vitamin B-6 (converting food into energy, metabolize fats/proteins, among many other benefits)
-  High in Magnesium (essential to stay healthy, good for energy production, detox, healthy bones/teeth, etc)

-  Rather high in plant based fats and carbohydrates, protein, 

I did some searches on the effects of durian on blood pressure but couldn't find anything to show it cause high blood pressure either (more likely neutral on effects on blood pressure).

If one is concern with their blood pressure being on the high side, watch your diet, exercise more, reduce alcohol/tobacco, and may want to consume blood thinning fruits (berries, grapes, raisins, tomato, etc).  But on the other hand, thin blood can cause other problems too (blood doesn't clot easily).

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So much more goodness from durian compared to the myths we hear.  Time to indulge in durian.

Disclaimer : It is not the calories intake alone that cause health problems.  Fats, cholesterols, these are causing more problems to our arteries and thickening of blood.  Just take in moderation, do more exercise!  Stay healthy and enjoy what we eat.

Year End 2015 - Another Few Rounds

Many consumers are under the impression year end durian is not as good as mid year due to the wet weather.  They are not wrong to some extend.  Refer to my other thread on Durian Seasons and Quality 

I may be luckier than many :p  The few rounds I had this season (3 to be exact) had not disappoint so far.  Let's recap a little.

Tekka Durian

Tekka Durian durians tends to be semi ripe (ripe on 1 side, unripe on the other).  Generally, the choosing method, go for smell.  Sniff on all sides (except top and bottom) but do not take hard sniff, just a light sniff will do.  More description found in an old post Tekka

A new observation though.  Try to go for the odd shape, oblong.  I would avoid the rounder shape Tekka.

If you are consuming a range of durians, including Mao San Wang, D88, Tekka (I mentioned these 3 becase I had them in 1 sitting recently), etc, the rule of thumb is, go for the weaker taste ones first.  MSW is known to be overwhelming tasting durian, but if you clear your mouth and breathe a little before eating Tekka, you will still be able to distinct Tekka from MSW on the 2nd seed.  Tekka is that good thus doesn't get over beaten by MSW that easily.

Given a choice between Tekka and MSW, personally, I would love a good Tekka anytime!  It's a mixture of sweetness and bitterness, a good character of taste (distinctive) yet not 'expected' like MSW.

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Mao Shan Wang 

This year's Mid Season durian was among the best in the last decade (except in 2008).  I didn't expect too much good durians this year end, but I must say, the MSW I had (above) are really worth the calories.

In the same sitting 2 Sundays ago, we had 3 MSW and 4 Tekka.  One MSW was forgetable while another was overwhelming.  But I noticed Dr Roy in a corner quietly wacking away on a Tekka (thank goodness, thus I get to eat this MSW lol).

The texture, aroma, color, etc, were good!  It's no lesser than what we had in mid year, except it lacks the Omph factor of a fresh brew coffee (local coffee).  I have not had this Omph factor for a long time, not even during mid year season.  It's nearly as comparable in quality as mid year

More on MSW as blog years ago Mao Shan Wang

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D88

I was surprised to find D88 at the stall on 12 Dec 2015.  I didn't expect to see D88 as it's usually quite illusive (low supply and short season too).  I must be rather lucky.  There were a few and we picked 2 since my friends haven't try D88 before.  

This D88 we had has good aroma, generally sweet.  Not the best, but still, it's got my friends satisfied especially it was their first time trying it.  In that sitting, we had 1 x D2, 2 x D88, 3 x Tekka and 1 x MSW, for 8 persons (even after dinner).

More description from an old post D88 

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While a lot of durian consumers here in Singapore favours Mao Shan Wang, I don't.  Put it simply, a durian fanatic will try different varieties of durian than just stick to preferred 1 or 2.

Mao Shan Wang has a strong, hit your nerve, kind of taste.  It's quite straight forward durian.  Of course there are the sweet, the bitter, bitter sweet, different texture, strong taste or average taste, but by far and large, it's relatively similar in taste.

Most varieties are about the same in the that sense.  However, different types sometimes have got different characters even in the same variant.  Thus I prefer to try different durians during different seasons, even different durians in a single sitting.  Tease the taste butt.

Anyway, I'll have a few more rounds of durian before wrapping up the year end season.

(Photo courtesy of Alfred while gluttony me tuck in)

Facts or Myth - Consuming Alcohol And Durian Can Kill

You may have heard about alcohol being lethal when consumed with durian.  This may have cause many to avoid consuming these two at close intervals.  

How did that "never mix durian with alcohol" myth or granny tales come about?  I can only guess.  If we combine some information of alcohol and durian together, it could sound 'lethal'.

Excessive alcohol consumption is said to be damaging to health.  The mere consumption of alcohol may cause a burning effect to our throat and stomach.  Some relates alcohol as a strong substance that also cause blood pressure to escalate, heatiness, etc.

Durian tends to ferment.  Durian is said to be very heaty on the body thus some people may develop fever or heatiness after consuming durian.  However, this heatiness may be more for the first consumption (of the season or after prolong absence of durian maybe), especially before bed.

Combing both, it is perhaps due to the alcohol causing rapid fermentation effect of durians, and the believe that it cause organ failures, etc, that the myth came about.  I don't think there is anything scientific towards this combination till date.

Personally, I tends to consume beer after durian.  It's refreshing!  I have on several occassion, consumed brandy or whiskey (not in large quantity though.  Just 2 shots) before or after consuming durians. 

So, does alcohol and durian kill?  I'm still sitting here writing.

Oh, just a warning... if you are on calorie count, an average seed of durian contains 50 calories while a pint of beer contains about 220 calories.  
-  Thus, if you consume 6 seeds and 2 pints, that's going to add up to 1040 calories.  
-  But hey, a cup of mixed nuts contains approximately 800 calories.  Add that with beer, what's the calorie count? Burst!

So, wouldn't it be healthier consuming beer with durians, than beer with nuts? 

---------- 14/06/2016 ----------
Disclaimer.... if in doubt, always better to consult your physician about it. The myths debunk does not apply to people with medical conditions and the sceptics. Consume at own risk. I'm not liable for any consequences if any.

(Well, few friends had durian and wine just last night [13/06/16]

Early Season Test Dummies (Dec 2015)

Ok I failed!  I thought I can resist some durians till mid season but the temptation was too great to resist.  Our friend Dr Roy Ong bought some durians since we have been craving a little lately.  

Did the weekend in Ipoh triggered our durian desire?  Few of us friends were in Ipoh (Malaysia) on the 28/29 Nov 2015 weekend for other purpose but at the same time, I went hunting for some Malaysian kampung durian from Gopeng.  It didn't impress any of us, but it's like drugs, once you start, it's hard to stop.  (evil grins).

Note : My next time up north, I'll search for the 'five fingers' (五指果) durian variant.

Sometime after our makan escapade the previous weekend, our friend Alfred started his hunt for durian.  Funny, he was more of a 'taster' just few years ago, but this year, he is the 'chaser'.  So he did, and he was left disappointed the whole week having eaten on various days.  I resist much as I could till the trigger came later in the week.  

Roy decided to grab some for a small durian feast on Sunday (6 Dec 2015).  He gotten 4 Tekka and 3 Mao San Wang.  (walau a TEKKA is a TEKKA la... ... what Green Bamboo, which is just a gimmick name.... not a new variant)

To be honest, we didn't expect much for several reasons, including it being early season, and also due to year end wet weather.  Here we go.  Tekka on the left, MSW on the right.

One of thehe MSW looks thoroughly disappointing, there were 'black patches', a sign of weaker quality MSW, another looks decently good.  But nonetheless, it doesn't stop me from each fruit.  The one with 'black patches' lacks character but still palatable, though it was sub-standard.  

The Tekka was more yummy (too bad, we were busy feasting, Alfred probably forgotten to take photo of this).  BUT here's a point to highlight.  Of the 4 tekka we had, 2 were rounder in shape, while 2 were more elongated, which is typical of tekka.  Rounder tekka didn't taste as great while the elongated ones taste better.


(ok photo credit to Alfred... paiseh ah, I was a glutton, I eat first, while you takes photographs)

Durian Seasons And Quality

Malaysia durian season has just begin. Some durian stalls have begin bringing in durian.

Did you notice any difference in durian quality between mid year and year end durian, from 2 biggest supplying region of West Malaysia, Johor and Pahang?

Mid Year Durian Quality
Mid year being given drier months while year end being wet months. How does it affect durian quality?  How does terrain affects quality during these 2 periods?

Many are aware the terrain of Johor being more flay while Pahang being hilly but how many are aware how this affects quality of durian?

Unrealised by many, mid year dry months resulted in dry grounds thus durian are receiving too little water.  However, Johor durian is possibly better than Pahang durian mid year due to flat ground being able to retain a little more water than hill slopes.

Year End Durian Quality 
Year end on the other hand, with heavy rainfall , could result in 'drowning' durian (no such terms actually, just couldn't find a better word to describe) but due to the slopes in Pahang, the ground is better drained.

Durian trees are not suitable for wet soil.  Too much water in the ground does more harm than good.  Thus durian trees grown on hill slopes tends to be better than in low grounds (water lodge).

Other Information
Another point unknown to many. Durian needs water too. Mid year is too dry further north. With little rainfall, the durians (hanging on tree) receive insufficient water. Wait! It's not about watering the ground. The fruit itself needs water.

I may be thoroughly wrong here.  You should do your own observations.  This theory about durian needing water too, were learnt from plantation owner/operator, as well as sellers.

Personal Preference 
Thus mid year, I tends to prefer Johor durian while year end Pahang durian appeals more to me.

Prices

Based on observation, mid year durian prices comes down slowly (eg drop gradually over 1 month) while year end durian prices falls rather rapidly (price starts to plunge after about 2 weeks).  

A few possible reasons why year end prices falls faster could be due to the year end festive and holiday period plus the rainy season.  

Many people tends to go on holidays during year end, thus rather keep their monies for their travel, as well as not wanting to fall sick.  Besides, with Christmas and Chinese New Year around the corner, more of our monies are more focus for these festivities.

Rain also has a huge impact on business.  When it rains, people want to stay indoor or go home.

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Last point to note. Mid year season if 2015 was a really good season not had in many years (perhaps 2008. I don't expect year end season to be as good.

Enjoy feasting.  Prices are rather 'soft' and quality isn't that bad.  Time to stock up in the freezer.

Ganja (Ganyao) - Betong Trip Part II

Continue...

We didn't indulge in the 2nd fruit, Ganja after finishing Montong.  Too full!

It smells nice, but my friend 'warned' it won't be as nice as Montong I had earlier.  Chey... I've not even started, but he gave me a show stopper... Never try, never know!  Must try!

We were at the Hot Spring when I decided to tuck into this durian.  Oh... no knife... nevermind, the motorbike key does the trick too.

The color was pale beige.  I wasn't impress.  I was looking forward to a darker shade.  Now, taste wise, it was indeed not as impressive as the Montong I had earlier in the day.  Nonetheless, no regrets.  Have to try it still.  Couldn't finish the fruit, maybe because the taste was just average?

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I tried the Thai local kampung durian too (but can't find the photo).  We saw it at a small make shift stall near the market in town area.  The seller only have 4 durians so we just picked 1 to eat for fun.  It was impressive!  Full bodied taste yet mildly bitter sweet.  What a nice way to end the trip.


P/S : Wait... isn't Ganja (malay word) actually Weed?  Will I get high eating Ganja?

Golden Pillow aka Montong (in Thailand)

As the Malaysia durian season tappers towards the end, I had the chance to try Thai durian when I visited Betong (South Thailand) with a friend in the durian trade (since he has taken a break from the hard work).

We were heading to a Thai Buddhist temple in the rural area when we chanced upon a durian shop, with the supply (lorry) right at its door step.  Excitement gotten me and I shouted "U-TURN U-TURN"!  I've to try it at source isn't it?

We saw, among the pile of durian on the truck, Pamani, Cheng Nee, Ganja (known as Ganyao in Thailand) and Montong.  First instinct, I told my friend I want Ganja as the best Thai durian I had was definitely the Ganja.  

As he rampage through the durians, he picked out a Cheng Nee and handed to me.  Oh my, it smells heavenly!  Next came Ganja, I'm astonished!  Than Montong, it smells just as great!  I'm floating!

All these years, I have only tried a few Thai durians, leaving out Montong as I've not had any nice ones before.  But my friend told me, in Thailand, must try Montong.  But it has to be near ripe (I just rate it, 90% ripeness) when harvested.  "Really meh?  Don't bluf me hor", was my response.  But how can I doubt a durian seller?  

The Montong weighs in excess of 3kg!

Ok let's do a Full Monty!

(it's forgiveable if anyone mistaken this durian as D24.  Afterall, the 'bump', the 2 large seeds, the color, all seems so familar with D24 isn't it?)

The color looks decent, like Malaysia's D24 doesn't it?  How about taste test?  It's subtle, not overwhelming like Malaysia durians.  But it's got such a smooth texture, non too imposing aroma but pleasant to hit a note in the nose and the taste isn't over sweet but just nice, with a hint of bitterness.

My friend only had 2 seeds while I finished the whole fruit!  I eat my words, MONTONG in Thailand is NICE!

P/S : I want to sleep on a Golden Pillow like the Royals.  

Red Durian - Myth or Mystery?

Red Durian, is it a myth or for real?  Is it photoshop or original?

In the past, I only heard of it, seen photos as if it's just a myth or some photoshop durian photos of the net.  I also heard that the durian is in the jungles and usually brought out by the Orang Asli (native of Malaysia, the true blue and original Malaysians).

Ok so what now?  I heard from a good friend, Dr Roy Ong, that he has contact in Sabah Malaysia, for the 'rumoured' and elusive "RED DURIAN".  The supply is very short lived and not many such trees around.  I couldn't join him on this mammoth of a durian fanatic trip but have asked him to kindly include me next season.

(I don't know any name associated to this durian except that it's very native towards East Malaysia)


Here's what Dr Roy Ong has to share

For a start, pictures speaks a thousand words! 

These durians are not large.  As Dr Roy described briefly, it is just a large size grapefruit or a traditional malay ratan ball (sepak takraw)

Evidence of the tiny size.  If you look at the thorns, it's long and sharp/spikey.  I have seen similar durian, but it's deep orange in color.

Look inside RED!!!

Another variant is Orangey, and another is Yellow, in color.

In Dr Roy's words.  "Got those sticky strings" (referring to the latex that comes with some fruits).

Dr Roy, "Not the whole pulp is red.  There's orange and yellow underneath the redness".

Dr Roy "Seeds are dark brown" (bourbon color)

There's very little hint of sweetness, but as he described, it tasted like unsweetened nutella (hazelnut chocolate bread spread).


In My Own Limited Words
Dr Roy was kind and packed quite a lot back to share the loot with his good pals.  I was lucky enough to receive some to try too.

Even though he had to check-in the luggage, the durians were not smashed beyond recognition by luggage handlers. 

The loot, Yellow, Orange, and Red variant of native Sabah durians!  

I'm a little unwell, cough and having taxing lungs, thus my taste test were largely limited.  However, on sniffing at the durian, I immediately registered Cempedak (same genus as breadfruit and jackfruit).  

I started with Yellow, follow by Orange and lastly Red.  If the latter taste weaker than the former, the latter will taste bland.  However, in that sequence I ate, each variant tasted a hint stronger even though all 3 has similar characteristics being :
-  Texture of all variants are very thick and gluey texture. 

-  Taste complex, very difficult to describe except that there's very strong hint of Cempedak taste.  In individual description, 
  ~  YELLOW has hint of alcohol

  ~  Orange has gassy yet fruity flavour.  When swirl under the tongue, there's a odd sense of bitterness un-akin to usual durian bitterness.  Yet there's a odd kerosene smell in the nostril

  ~   Red has a mild nutty taste that Dr Roy mentioned but it is very faint.  Upon confirmation with Dr Roy, he shared that the nutty flavour was stronger when he took it there (upon opening).  The red variant has a mild sweet smell when exhaling from nose.  It's a little more palatable and lex complex than above 2 variant.

Despite being 45 minutes after consumption, the smell of Cempedak still lingers in the nose and mouth, as well as fingers.


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Even though the durian is very complex and doesn't have the same strong aroma/pungentness of regular Malaysia durian, I still give this durian a "MUST TRY" verdict simply because, in simple words on this legend of durians.... 

Sinister, elusive, deceptive, indescribable!  Durian Orgasm!  

If you are durian fanatic, you got to try this to put the nail into the coffin on the myth or mystery.  Agree?


I kept the seeds and will try to plant it just for the sake of seeing how the leaves looks like (no land to plant it into a tree).  If someone has land and wants to try planting it, maybe when it turns into sapling, I could even sell it and use the funds for my flight to Sabah.  HA HA HA!  Interested anyone?


Credits : Most of the description and photos are compliments of Dr Roy Ong.  Thank you bro.  Without your kindness, I guess I won't get to try it any sooner than today!

辣椒 - Chilli

Recently, I went up to Ipoh and got to try this durian variant called 辣椒 (chilli).  Hmmm is it another variant that doesn't come down to Singapore?  Nevermind, I need to try it to know if it is nice don't I?

The durian is oblong shaped, with a pointed rear.  Thorns are regular, nothing unusual to my untrained eye.  


I sniffed at it and sense it's likely bitter sweet but the durian stall uncle insisted Chilli is a sweet variant durian.  Nevermind again, I still must try it!

The way he opened the durian, he cut off the rear to make it flat.  Now, this is not the first time I seen durian sellers does that, but it isn't common method here in Singapore.  The reason for cutting the base is to expose the split lines, so it is easier where to cut.  Ok, fine!

What 'offended' me was, he plunged the knife quite deep and cut along the lines.  That definitely cut the durian flesh!  DAMN I HATE THAT!!!  Very unprofessional!  If not because durian sellers doesn't like people to touch their tools of the trade, I would have insisted on opening it myself.  Yes, I was annoyed, but I didn't express it tho. I'm fussy, YES I am.  It's just like I hate melted and refreeze ice cream (ice crystal).

The inside, don't it look decent?  Yes, it does look sweet doesn't it?  Quite often this yellowish orange color tone seems to suggest sweet variant.  But I'm still convinced my nose told me it is bitter sweet. 

It does taste bitter sweet!  Ok maybe this is an odd one out?  Taste wise, the flesh is smooth, pungent level is decent too!  Overall, I do quite like this durian.  I can't further describe the taste.

Try it if you sees it.  Don't worry, it ain spicy.

Testing New Freezing Method

Previously, I used to freeze the whole box of durian (flesh and seeds).  This caused a few issues:
-  Taking too much space in freezer
-  Losing water content (ice crystals forming in the box)
-  Taste changed after a few months.

After some thoughts, since durian pulps (eg those for pastry or such) are stored for prolonged periods, why is it that the taste remains relatively good?  From what I know, these durians are pulp, removing all seeds, and 'mixed' before being packed into zip lock bags.  This effectively removed most air, leaving little space for oxidation or for the pulp to loose too much moisture. 

I am trying this method, but not the exact same way.  Last night (12072015), I had 2 styrofoam boxes of Cat Mountain King durians (Mao San Wang).  What I did was,
-  semi froze the durians for a few hours (easier to remove flesh)
-  Used a small knife to assist removing the flesh
-  For MSW, the flesh is rather unique, it's like, being folded around the seed
-  Remove the flesh (throw the seeds)
-  Pack about 10 seeds equivalent of durian flesh into sandwich bags
-  Hint hint, for health conscious, calories counting individuals (i'm guilty), each seed is about 50 calories, thus each bag is 500 calories.
-  Compact the flesh and flatten it
-  Placed into airtight containers (place them close, so there is little air pockets).
-  FREEZE!

This method effectively reduce space, from 2 large styroform boxes down to 1 airtight container (equivalent to 1 box).  It also reduce air pockets in each bag, thereby can help to prevent moisture lost.

I will take 1 pack out a month, to do a taste test and see if the taste is affected by storage.

----------------- edit 19 Sept 2016 ----------------- 

Forgotten about this.  

The lot that I frozen above, is still in the freezer and looks pretty much the same as when I freeze it, but yet to try.  Hope it is as tasty, least I got to waste it.

I had done another lot about a month back.  This batch is Tekka (Bamboo) variant.  After nearly 1 month, I took 1 pack out, even brought it overseas (newspaper wrapped, shrink wrapped, ziplock bag with double zip).  Upon reaching my destination, I placed it into the fridge (9 hours out of freezer) to chill it again and consumed it that evening. 

It taste almost like it was when I packed/freeze it!  

So, yes, this method should help retain the taste tremendously as compared to just putting the whole unseeded lot with a lot of air space.  This method reduce the lost of moisture/water content of the durian, thereby retaining the taste.  

I'll try another pack in another month and see how a 2 months old frozen durian taste like.  I'll also try the 1+ years old MSW above soon.

Lots of Names! Lots of 'New' Variants!

As mentioned in another post, a good name SELLS!

Not all durian sellers are dubious, not all namings are wrong.

Take for example, 
-  Black Pearl is actually Tai Yuen (some calls it Cai Yuen).
Why the name Black Pearl?  The flesh is whitish, with some black shades (what we tends to refer to as, blue black).  They won't name it Bruised or Blue Black, as it doesn't sound catchy does it?  Thus Black Pearl!

-  Green Bamboo is actually Tek Kah (Tekka)
Not wrong to call it Bamboo, as Tek Kah is Bamboo Shoot.  Again, Bamboo Shoot doesn't sound catchy as Green Bamboo.

There are quite a lot of durian consumers that are taken by these names and think it is a different variant.  

This year, I've tasted real Red Prawn in Singapore.  Red Prawn and D13 are quite near, but not the exact same fruit.  Red Prawn has a 'pointy' bottom and the color of flesh is a shade paler than D13 (which is usually rich orangy color).


-  Black Gold / Black Thorn
A new entrance into Singapore sometime in 2015, believe it at your own risk.  Black Thorn!

More recently (2017), more and more stores are claiming they are selling Black Gold and Black Thorns.  Hmmm is it real?  I really don't know nor believe claims.  Largely, almost all, are MAO SHAN WANG with this new coined name since consumers loves a good name and willing to pay much higher price just for namesake.

A Black Thorn is not just a 'black' bottom durian or thorns with black tip, but the thorns are also more dark and 'dirty' look.  As I have never tasted this durian, I shall not comment further except that this durian is grown in Penang.  Penang has a huge durian consumer base, thus most of their fruits doesn't make it far from home.  

There are actually more such 'New' variants into Singapore.  Really, believe at your own risk, as you will end up some dollars poorer, and not getting what you are paying for.  

This season, I seen a lot of lookalikes.  Durians that seems like a particular variant but end up being a ungraded (what we used to call, kampung durian) durian.  Seen particularly, lookalikes of XO, Tek Kah, Red Prawn, etc.

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Here is a teaser.  Seen this truly wild durian just yesterday (12072015) at the durian stall, which the guys set it aside just for fun.  

The fruit is small, thorns are very long and overall looks unappealing.  However, the flesh is very rich orangy in color (very!).  When the shells are ply opened, there is a gluey latex strings that holds the shell together.

I didn't taste it.  It was already split open, for who knows how long.  I was told it taste like cockroach!  Would you even want to try it?  I would it it wasn't split. 

五指果 (Five Finger Fruit)

Just tried this durian recently, for the first time.  It was a special recommendation by the durian boys whom I am quite familiar with.  

The outlook looks the part of a Thai durian.  I had initially thought it to be Montong durian (Thai) when I was shown a large fruit.  

The flesh is buttery smooth, creamy too.  Taste wise, it is subtle but pleasantly fragrantful.  Unlike many popular durians, this 'Five Finger' isn't as 'offendingly' nerve striking, but very easy on the palate.  Taste is mildly sweet bitter (would think it is 70/30 sweet/bitter).

First one I tried was almost 2 weeks ago, early July 2015.

 2nd one I tried was over the weekend.  There was only 3 seeds in this fruit.

  



The trick to enjoying this durian!

First thing is, this fruit is a little too soft, it ripens further after fruit has dropped.  Thus it tends to be soft and 'watery' if left in the open.

I was told to put the whole fruit into the fridge and let it chill, as well as stop the durian from ripening further.  A chilled durian definitely taste nicer too.  

To open the fruit, slit the split lines before plunging the durian knife to the bottom of the fruit (not too deep) to split open it.  This will ensure the fruit opens nicely, and the membrane of the durian flesh isn't damage (else the flesh ends up a little like splattered tofu).

Have a go at it!  It's a worthy fruit to try.

Additional info.  I was told this fruit originate from Ipoh.  I'm heading to Ipoh on 19/7/2015 to try it (hope I'm lucky)!


P/s : If you like this durian too, remember to blanjar me ok