 
Nature of Durian
 Local
/ Malay name : durian.
Scientific
name : Durio zibethinus murr
Background
Durian is a rare fruit with a strong and pungent flavor when
ripe. It is high in carbohydrates, phosphorus and ascorbic acid,
and is one of the most expensive fruits in ASEAN countries.
Durian is eaten fresh as a dessert, processed into candies,
preserves and jams, pureed into fillings for rolls, tarts and
pies, or used as a flavoring for ice cream. From its originating
land, Borneo Island, it has spread throughout Southeast Asia.
Particularly in Thailand, durian was named the king of fruit.
Nature of durian
Durian is the so-called king of fruit because it has bright
potential to be economical. But durian flesh yields only 30%
of the net fruit weight. Compared with the weight of durian
flesh, durian is the most expensive fruit. In fact, durian has
an export volume smaller than longan, and has the second largest
plantation area next to mangoes.
Durian needs more cultivation effort than other kinds of commercial
fruit, due to its weak and sensitive nature. Farmers look after
each durian tree differently. Notwithstanding, durian output
still varies in taste and pulp color.
Durians are harvested when they reach 90% of the whole, ripe
form. An expert is needed to judge when to cut the fruit down.
In a single durian tree, each fruit does not mature at the same
time. By examining the range of the thorns and the sound of
hitting the peel, farmers have to examine each durian one by
one. |
