The Durian Law also manufactures fresh pastries daily with our own in-house recipe, ensuring the highest quality standard while delivering satisfaction to each of our customers. The unusual flavour and odour of the fruit have prompted many people to express diverse and passionate views ranging from deep appreciation to intense disgust. A durian that falls off the tree continues to ripen for two to four days, but after five or six days most would consider it overripe and unpalatable,[3] although some Thais proceed from that point to cook it with palm sugar, creating a dessert called durian (or thurian) guan.[57]. Hand-picked from our plantations in Malaysia, our durian farmers select only the best of the best Musang Kings before vacuum sealing these creamy yellow-gold durians into our packaging. [65] The Malay name for the soursop is durian Belanda, meaning Dutch durian. [11][12] Durio s.s. and Boschia have indistinguishable vegetative characteristics and many shared floral characteristics. In 1741, Herbarium Amboinense by the German botanist Georg Eberhard Rumphius was published, providing the most detailed and accurate account of durians for over a century. For example, some popular clones are Sultan (D24), Kop (D99 Thai: กบ – "frog" Thai pronunciation: [kòp]), Chanee (D123, Thai: ชะนี – "gibbon" Thai pronunciation: [tɕʰániː]), Berserah or Green Durian or Tuan Mek Hijau (D145 Thai: ทุเรียนเขียว – Green Durian Thai pronunciation: [tʰúriːən kʰǐow]), Kan Yao (D158, Thai: ก้านยาว – Long Stem Thai pronunciation: [kâːn jaːw]), Mon Thong (D159, Thai: หมอนทอง – Golden Pillow Thai pronunciation: [mɔ̌ːn tʰɔːŋ]), Kradum Thong (Thai: กระดุมทอง – Golden Button Thai pronunciation: [kràdum tʰɔːŋ]), and with no common name, D169. [23] With an average weight of about 1.5 kg (3 lb 5 oz), a durian fruit would therefore cost about S$12 to S$22 (US$8 to US$15). In Malaysia and Singapore, most consumers prefer the fruit to be as ripe and pungent in aroma as possible and may even risk allowing the fruit to continue ripening after its husk has already cracked open.

[10] Since the bases of the scales develop into spines as the fruit matures, sometimes spineless durians are produced artificially by scraping scales off immature fruits. [42] A saying in Indonesian, durian jatuh sarung naik, meaning "the durian falls and the sarong comes up", refers to this belief. [80], Southeast Asian traditional beliefs, as well as traditional Chinese medicine, consider the durian fruit to have warming properties liable to cause excessive sweating. "[64] The Portuguese physician Garcia de Orta described durians in Colóquios dos simples e drogas da India published in 1563.
Black Pearl. In 1929, J. D. Gimlette wrote in his Malay Poisons and Charm Cures that the durian fruit must not be eaten with brandy. First used around 1580, the name "durian" is derived from the Malay language word dûrî (meaning 'thorn'),[6] a reference to the numerous prickly thorns [40], The durian is a seasonal fruit, unlike some other non-seasonal tropical fruits such as the papaya which are available throughout the year. Press the space key then arrow keys to make a selection. Malaysians make both sugared and salted preserves from durian. [10] In Malaysia, a spineless durian clone D172 is registered by Agriculture Department on 17 June 1989. Mao Shan Wang, also known as Musang King, is known to be the richest and best tasting durian ever bred. Among all the cultivars in Thailand, five are currently in large-scale commercial cultivation: Chanee, Mon Thong, Kan Yao, Ruang, and Kradum. The persistence of its odour, which may linger for several days, has led to the fruit's banishment from certain hotels and public transportation in Southeast Asia.
In 100 grams, raw or fresh frozen durian provides 33% of the Daily Value (DV) of thiamine and moderate content of other B vitamins, vitamin C, and the dietary mineral manganese (15–24% DV, table). [3][10] In My Tropic Isle, Australian author and naturalist Edmund James Banfield tells how, in the early 20th century, a friend in Singapore sent him a durian seed, which he planted and cared for on his tropical island off the north coast of Queensland. Weight: 400 grams of real meat The fruit can grow as large as 30 centimetres (12 inches) long and 15 cm (6 in) in diameter, and it typically weighs 1 to 3 kilograms (2 to 7 pounds).

Durian trees have one or two flowering and fruiting periods per year, although the timing varies depending on the species, cultivars, and localities. [71] Likewise, the oddly shaped Esplanade building in Singapore (Theatres on the Bay) is often called "The Durian" by locals,[71] and "The Big Durian" is the nickname of Jakarta, Indonesia.[72]. [69], The durian is commonly known as the "king of fruits",[5] a label that can be attributed to its formidable look and overpowering odour. [27], The Malaysian Ministry of Agriculture and Agro-Based Industry started to register varieties of durian in 1934. The crucial difference between the two is that anther locules open by apical pores in Boschia and by longitudinal slits in Durio s.s.[13] These two genera form a clade that is sister to another genus in the tribe Durioneae, Cullenia. Sometimes the ash of the burned rind is added to special cakes. They used to be grown with mixed results from seeds of trees bearing superior quality fruit, but now are propagated by layering, marcotting, or more commonly, by grafting, including bud, veneer, wedge, whip or U-grafting onto seedlings of randomly selected rootstocks. [20], Durian flowers are large and feathery with copious nectar, and give off a heavy, sour, and buttery odour. Then there is a rich glutinous smoothness in the pulp which nothing else possesses, but which adds to its delicacy. [48] The fatty acid composition of durian flesh is particularly rich in oleic acid and palmitic acid. However, in more recent circumscriptions of Durioneae, the tribe into which Durio and its sister taxa fall, fleshy arils and spiny fruits are derived within the clade. Some individuals are unable to differentiate these smells and find this fruit noxious, whereas others find it pleasant and appealing. Tempoyak can be eaten either cooked or uncooked, is normally eaten with rice, and can also be used for making curry. It instructs the reader to boil the roots of Hibiscus rosa-sinensis with the roots of Durio zibethinus, Nephelium longan, Nephelium mutabile and Artocarpus integrifolia, and drink the decoction or use it as a poultice.


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