Durian Paste
Durian paste is made from surplus overripe or dropped fruit.
Overripe durian is preferable for paste because it is easier
to dehusk and stir during mixing.
Pour and stir over-ripe durian in the open pan. Add 12 % to
20 % sugar by weight, and heat over a wood, charcoal or gas
stove for approximately three hours. The heat should be moderate
to avoid burning and the paste continuously stirred with a paddle
to mix the aril and remove moisture. To check whether the paste
is ready, a small amount should be picked up by hand during
stirring. If it is not sticky, then stirring may stop and the
paste left to cool. If it is still sticky, stirring must continue.
The finished product can be wrapped in plastic film and packaged
in a foam tray depending on its weight. Durian paste can be
kept at room temperature for four months or frozen at -20 oC
for one year without a reduction in edibility. The process of
durian paste production is as follows :
Figure 4 : Processing of durian paste.
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