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.
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.
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.
