Durian fruit is notorious for its distinguishable, malodorous aroma, which has been compared to that of Limburger cheese, rotting onions, and even gasoline. It has a hard, thick exterior that is yellow or yellow-green in color, and densely covered in sharp thorns. Inside the fruit are about five oval compartments or pods, each filled with soft, meaty pulp that varies in color from cream to yellow or even red, depending on the variety.
Within the pulp are a few seeds about the size of a chestnut. The rich, smooth, custard-like pulp can be eaten at various stages of ripeness, and the reddish-brown seeds can be eaten if cooked. The pulp offers a blended sweet yet savory taste, and flavor profiles range from having notes of vanilla, banana, butterscotch, or milk chocolate, to more savory notes of cream cheese, caramelized onions, or even a bitter, egg-like taste.
Durian fruit is most commonly eaten raw and can be used in sweet or savory recipes. Once ripe, the tough skin can easily be cut open and the pudding-like pulp can be scooped out and eaten raw, though some recommend chilling it first. Durian fruit is used in a number of Southeast Asian recipes, particularly in desserts. It can be blended or pureed, baked into cakes or custards, or used to flavor ice cream. The flesh is often mixed with sugar and wrapped in a pancake, or wrapped in rice paper and deep-fried.
The large, fleshy seeds may be roasted, boiled or fried and eaten as nuts, and even the young leaves and shoots are occasionally cooked as greens. Durian fruit pairs well with other tropical fruits, like mango, as well as coconut cream, sticky rice, salt, onion, and vinegar.
Durian fruit is highly perishable, as they are fully ripe just 2 to 4 days after falling off the tree. For best flavor and quality, they should be used within one week.
Each fruit is around 2,3, 5 KG