Tis the durian season and so in the spirit of durianess, here’s some things about durian:
Durian is a perennial tree that can be cultivated in tropical rain forest and bears fruit after 4-5 years, depending on the variety. Its life can last from 80 to 100 years with the trunk diameter of 1.5-4.0 feet and height over 70-80 feet. Durian is classified as soft wood. Source: http://www.dit.go.th/agriculture/durian/varietie.htm
Nutritional content of durian per 100 grams (about 3 fruits with seed) are as follows: 150 calories, 3 grams of protein, 3.5 grams of fat, 28 grams of carbohydrate, less than 1 gram fibre. Source: http://www.nutrition.com.sg/atd/atdfood.asp.
FACT OR MYTHS:
Durian and alcohol should not be consumed together. The combination can cause death. Read here for more.
Durian is heaty so drink salt water from the husk after eating durian to counteract the heatiness.
Mangosteen neutralizes the heatiness of durian that is why these 2 fruits are always in season together.
Durian has ‘eyes’ and never fall on a person’s head.
The Malays consider durian an aphrodisiac. “When durians fall down, sarongs go up!” they say.
True or false? Anybody can enlighten me?
TYPE OF DURIANS
There are easily a few hundred varieties of Durian. Most of the durian in Singapore are from Thailand and Malaysia. Following are just some of the not so common durians from Penang. Look at their names! Wait – don’t drool on your keyboard!
Hor Loh (Water Gourd Durian)
The flesh of the Hor Loh is very soft, dry and quite bitter. It has a sharp smell to it. Hor Loh was first cultivated at the Brown Estate of Sungai Ara. It got its name from its appearance resembling a ‘Hor Lor’ pumpkin. If the durian hits the ground hard when it falls, the flesh tends to be bitter thereafter.
Xiao Hung (Little Red Durian)
Xiao Hung, whose name means ‘Little Red One,’ originates in Sungai Pinang, Balik Pulau. The flesh has a bittersweet taste to it, with a touch of sourness. There are only one or two seeds per section, but the flesh is thick.
Yah Kang (Centipede Durian)
Yah Kang is one of my favourite durians. Although its flesh is whitish, the taste is superb, milky, like very sweet, melting chocolate. The name ‘yah kang’ means centipede, and accounts for the number of centipedes found at the foot of the tree, hence giving it the rather unusual name.
This durian got its unusual name because it looks like two durians joined together, one big and one small. When split open, you almost thought the two halves belong to two different durians. Coupling has whitish flesh which is slightly dry but tastes good.
Chaer Phoy (Green Skin Durian)
Chaer Phoy is shaped like a small canteloupe. The skin is bright green, giving it the name which means ‘green skin’. Chaer Phoy has creamy white flesh which is a bit dry, not too sweet but tasty.
Source: from an email
WHERE TO FIND DURIANS:
Fruits: Fruit stalls along Geylang/Upp Serangoon,/Eunos and any HDB estates, Four Seasons
Durian Pastry: Puteri Mas, 717, Emicakes, Goodwork Park Hotel, Angie
Durian Pudding: Swissotel Merchant Court