Common name : Durian
Thai name : Thurian
Scientific name : Durio zibethinus Murr.
Kan Yao
Shape : globular
Weight : 2-5 kg
Colour : greenish brown skin;creamy yellow flesh
Taste : sweet, firm and mellow
Mon Thong
Shape : elongated, the base has a pronounced beak
Weight : 2-5 kg
Colour : golden brown skin;creamy yellow flesh
Taste : sweet
Chani
Shape : the base tapers to a point at the stalk, the tip is broad and obtuse
Weight : 2-4 kg
Colour : greenish brown skin; golden yellow flesh
Taste : sweet
Kradum Thong
Shape : globular
Weight : 1.5-3 kg
Colour : greenish brown skin; intense yellow flesh
Taste : sweet, firm and mellow
Puang Ma Nee
Shape : Elliptic
Weight : 1.5-2.5 kg
Colour : greenish brown skin; intense yellowish orange flesh
Taste : sweet
Preparation and eating
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The fruit ready for eating must have a good smell.
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Slit the fruit with a knife from end to end, along two of the grooves in the skin in the center of the sections, on opposite sides of the fruit.
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Press apart the slits to open the fruit.
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Separate the sections.
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Take out the segments and remove the seed.
Usage
Eaten fresh, frozen.
Make cakes, ice-cream.
Nutrition
High in energy, protein and
various minerals.
Storage
Mature unripe durian
: 10-15 days at 14-16 ÌC,
85-90% RH
Ripen durian (Whole fruit)
: 7-14 days at 13-15 ÌC, 90-
95% RH, without refrigeration the ripen fruit has a shelf life only 2-5 days. The pulp can be refrigerated up to 7 days in closed packaging or frozen for later use.
Season
Availability : year round
Peak period : April-August
