An Asian fruit, durian, is eaten as soon as it has been picked and fresh, without embellishment. Recognized for its health benefits, durian is nourishing and pleasant to taste.
When To Eat Durian?
To taste durian in our latitudes, go to Asian markets and stalls during the spring, between May and June. In the case of durian preservation (เก็บ ทุเรียน, which is the term in Thai), this works perfectly.
Durian Calories And Nutrition Facts
And this is how this stench qualifying the very existence of durian fades, favoring the nutritional riches of the so prized Asian fruit. For a good reason, the king of fruits is rich in vitamins and carbohydrates, enough to give the body a good boost; durian is also rich in copper, potassium, and magnesium, essential minerals and preserving bones and cardiovascular health; it has a high amount of fiber, which makes it an ally of your transit and your digestion. In some parts of Asia, smelly fruit is even given to relieve pregnant women and sick people!
How To Choose Durian?
The more the fruit stinks, the riper it is: without being a saying, it is, in any case, a piece of honest advice to make sure you choose the right durian. In addition, its thorns should be flexible, and the fruit should show some cracks, another sign of maturity. You are free to choose a less fragrant durian that can ripen at home. Be careful if you decide on a durian with cracks; transport can be complicated. Take care not to let the odor emerge too much and stagnate.
How To Store Durian?
The durian is preserved in a specific way, and you have to know the reason: the smell. Placed in a well-sealed container, the exotic fruit will keep for two to three days in the fridge, in the vegetable drawer of your refrigerator, for example, and away from other foods. It is possible to store it at room temperature in case it needs to mature. However, could you keep it in an airtight container?
How To Cook And Taste Durian?
Durian is appreciated fresh and raw, as soon as it falls from the tree in Malaysia or as soon as it is cut from its branch in Thailand. Naturally a little acidic, the Asian fruit has tasty flesh, with the taste of custard and almonds. It is enough to forget its distinctive smell. Durian is not an exotic fruit to cook, which sums it up to be tasted as is or integrated into preparations, most of the time sweet, especially in Asia: jams, sorbets, pastries, mousses, or even macaroons.
Given the number of thorns, the durian peels with dexterity. If you see any cracks, you can use it to cut the fruit in half with a sharp knife. Then, while protecting your hands, open the shell: the flesh and seeds are ready to be eaten.
