DURIAN 榴莲
The durian tree (Bombaceae Durio zibethius L.Murr) is native to moist equatorial forests in South-East Asia. It can grow to 100 feet tall and produces heavy, thick-skinned, brownish-green, soccer-ball size fruits covered with sharp thorns.
“Durian” come from the word “duri” translates from Bahasa Malaysia as thorn.
Each individual fruit is divided into five compartments, each containing a brown seed covered by a sac of thick, creamy pulp with an aroma that is legendary. A popular believe is that the older the tree, the better the fruit. Durian from an older tree will bear fruits having a wrinkled texture with smooth, thick, creamy flesh that taste sweeter and have a stronger fragrance and flavour. Usually, seed trees will start bearing fruit after about five to six years. Sometimes, four to five-year old trees can start to flower. The mature durian tree needs at least three to four weeks of dry weather to produce flowers to fill its branches.
One month later, the flower will be in full bloom. Three months after that, the durian fruit will start to ripen and drop. The “champion” durians which we savoured that morning were from trees that were more than 40 years old amounting to about 65 per cent to the trees at the orchard. Durian generally bear one crop a year but may “flower” twice a year if influenced by the right conditions. Normally, durian fruits are allowed to drop when they are ripe. However, the fruits may also be harvested from the tree, as is a common practise in Thailand. By harvesting the shelf life could be extended from nine to 11 days compared to three or four days when allowed to drop from the tree.
Durians are like grapes and wine, or like cheese. They are a food for gourmets, for connoisseurs. For genuine durian lovers, differentiating taste in accordance to variety can be a true science.
Good Durian?
To judge the quality of the durian, the three commonly used criteria are:
- Appearance of the durian. The colour must be even ranging from pale white to golden yellow, and to orange.
- Aroma. It must have a strong or a light smell.
- Texture. The durian should be creamy wet or creamy dry, sweet or bitter sweet. The flesh must be smooth and fully cover the whole seed.
Different people crave different varieties. The sweeter type of durians are yellowish and creamy in texture. This include high-sounding names like Hor Loh, Lipan, Green Skin, D2, D15, D95 and Kun Poh. The optional bitter sweet type are usually pale in colour reminding me of a blue-and-black pinch would that is easing off. According to Mr Nah, the orange coloured variety (e.g. "ang heh" literally means red prawn) are usually not as sweet as the yellowish type. His orchard has as many as 20 popular varieties of "branded" durians and more that 50 other types waiting to be gived a name.
Some Durian Plantations?
Raub Durian Plantation
http://raubdurianorchard.blogspot.com/
Raub, Pahang MALAYSIA.
(farm is located about 15 minutes drive from Raub town.)
MC-2-34 & MC-2-35, Jalan SB Utama, Taman Seri Bayan
76100 Durian Tunggal, Alor Gajah, Melaka
Tel: 606- 5532 500/600/700 Fax: 606-5532 500
Handphone: 012-681 6895
http://www.simkoayen.com.my/eng_com_background.htmTel: 606- 5532 500/600/700 Fax: 606-5532 500
Handphone: 012-681 6895
Map: http://www.simkoayen.com.my/images/map_07.jpg
Directions: http://www.simkoayen.com.my/eng_direction.htm
Sim Koa Yen is located in Machap District of the Historical City of Malaysia – Malacca. It is 22km from the town. Embracing an area of more than four hectares, Sim Koa Yen is built abutting the largest dam in the state of Malacca, the Durian Tunggal Dam. Owner is Mr Yap Peck Hoe (Li Yu Jushi).
Kg Teratai (Segamat)
GPS Coordinates: N2 19.396 E102 44.187
Directions: http://www.simkoayen.com.my/eng_direction.htm
Sim Koa Yen is located in Machap District of the Historical City of Malaysia – Malacca. It is 22km from the town. Embracing an area of more than four hectares, Sim Koa Yen is built abutting the largest dam in the state of Malacca, the Durian Tunggal Dam. Owner is Mr Yap Peck Hoe (Li Yu Jushi).
Kg Teratai (Segamat)
GPS Coordinates: N2 19.396 E102 44.187
Mr Gan seems to be quite popular among "durian trip" organisers in car forums. Despite having lots of supporters, there are also some disappointed customers.
E.g. of negative review:
http://www.malsingmaps.com/forums/viewtopic.php?f=3&t=19977&start=10
From the various posts/threads I've read, it seems the place has lots of flies (somewhat a put-off but dunno if that's a common thingy in all durian plantations), the 猫山皇 durians are cheap there, and buyers need to exercise some caution to ensure that different (or cheaper) breeds are not mistakenly charged under the premium breeds pricing. Some forumers have commented that travelling all the way there just to eat-n-return is somewhat a waste, plans for more other itineraries would make the trip more worthwhile.
http://www.youtube.com/watch?v=zXtHEqr0Ejkhttp://i96.photobucket.com/albums/l1...ian-MrGan2.jpgE.g. of negative review:
http://www.malsingmaps.com/forums/viewtopic.php?f=3&t=19977&start=10
From the various posts/threads I've read, it seems the place has lots of flies (somewhat a put-off but dunno if that's a common thingy in all durian plantations), the 猫山皇 durians are cheap there, and buyers need to exercise some caution to ensure that different (or cheaper) breeds are not mistakenly charged under the premium breeds pricing. Some forumers have commented that travelling all the way there just to eat-n-return is somewhat a waste, plans for more other itineraries would make the trip more worthwhile.
http://shiokhochiak.blogspot.com/2008/08/durians-kampung-teratai-off-segamat.html
Check this out... about durian trips to Johor
http://www.malsingmaps.com/forums/vi...16251&start=50
Some Types of Durian
Country of origin: Thailand
Mon Thong (meaning "golden pillow"): Fleshiest of all durian varieties with a mild taste. A good starter for those new to the durian business, its pale-coloured flesh makes it less repugnant than the fiery reds and oranges on some of the crossbred varieties. The Mon Thong is one of the most popular varieties because it can be harvested weeks before ripening, making it easy to transport to regional countries.
Chan Nee (meaning "gibbon"): Less fleshy than the Mon Thong, it also has a slightly more pungent taste and smell than its Thai counterpart.
Ganja: The name has a slight reference to a drug-induced haze, but what Ganja durians are capable of doing is only overpowering you with its extremely sweet flesh. You'll get a sugar high from its perky yellow flesh-definitely a legitimate way to enjoy feeling good.
Country of origin: Malaysia
D4: This one has a wholly bitter taste, but its fleshiness makes up for it. It resembles vanilla custard with its white-pale yellow colour but there is nothing sweet about the D4.
D11: A crowd-pleaser, this is one of the less pungent varieties around. Its smooth and creamy flesh is accompanied with a sweet aftertaste.
D15: Yet another super-fleshy variety, the D15 has a tinge of bitterness but a creamy and sweet ending. You almost can't find the seed for this variety because of its abundant flesh. Fans have been known to feel quite "jelak" after consuming too much of this.
D24: Considered the "rich man's durian" for its high price, it is characterised by its bittersweet taste and signature dark yellow flesh. With small seeds and a succulent yield, you won't mind paying more for this since you'll be getting a lot in return!
XO: The name says it all. The alcoholic aftertaste lingers longer than its bitter taste. If you're a fan of the sweeter variety, give this a miss. This is one of the most expensive varieties available.
Hong Xia 红虾 (meaning "red prawn"): Said to resemble the colour of a cooked prawn, this one's for those who love a softer texture. The reddish-orangey thin flesh is aromatic and hits you even before you open the husk.
101: If you want to take the guesswork out of choosing a sweet variety, head for the 101. The reddish, plump flesh promises to please.
Hor Lor 葫芦 (meaning "water gourd"): Its definitive shape opens up to reveal soft flesh. But bite into it and you'll find it to be quite dry and bitter. A variety better left to the experienced durian lover, it's also accompanied by a very pungent smell.
Mao Shan Wang 猫山王/猫山皇 (meaning "mountain cat king"): Considered the grandmaster of durian varieties, its flesh is firm on the outside but creamy on the inside. The bitter taste at the beginning gives way to a sweet ending. One of the most satisfying, it has the main taste characteristics of all the other varieties.
pictures: courtesy of tlchuan (Malsingmaps)
Durians in Penang
How to Choose a Good Durian / 6 Steps to Choosing A Good Durian
To some, a good durian is one that is ripe, fresh and free from larvae/worms. However, a durian with worm doesn't mean it is not good because it can still be delicious. So how do you know if a durian is good or fresh? Here are some steps you can try when looking for a good durian:
- Look at the tip, if it is too dry means it is no longer fresh. A little dry is okay.
- Look at the bottom, if it is crack it may be over-ripe or not so fresh. But it still can be delicious.
- Smell the durian, if there is a strong smell, it is most likely good. If there is no smell, it is probably not ripe.
- Use your fingernails to scratch the durian, if it sounds hollow it is likely to be a good one.
- Put the durian close to your ear, shake it and listen carefully, if there is a 'moving' sound, it is likely to be good.
- Look for holes around the durian, if there is tiny hole somewhere, there is likely to be a worm (larva of an insect) that has burrow into it.
- Yes, there is actually a 7th step, but it's not going to be useful. If you have the chance to open the durian, open it and taste it. :)
Acknowledgements:
Info are compiled from many sources of the Internet as a quick reference.
