Durian

Durian

Description

Durian trees are large, growing to 25–50 metres (80–164 ft) in height depending on the species. The leaves are evergreen, elliptic to oblong and 10–18 centimetres (4–7 in) long. The flowers are produced in three to thirty clusters together on large branches and directly on the trunk with each flower having a calyx (sepals) and five (rarely four or six) petals. Durian trees have one or two flowering and fruiting periods per year, although the timing varies depending on the species, cultivars, and localities. A typical durian tree can bear fruit after four or five years. The durian fruit can hang from any branch and matures roughly three months after pollination. The fruit can grow up to 30 centimetres (12 in) long and 15 centimetres (6 in) in diameter, and typically weighs one to three kilograms (2 to 7 lb). Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale-yellow to red, depending on the species. Among the thirty known species of Durio, nine of them have been identified as producing edible fruits: D. zibethinus, D. dulcis, D. grandiflorus, D. graveolens, D. kutejensis, D. macrantha, D. oxleyanus, and D. testudinarum. There are many species for which the fruit has never been collected or properly examined, however, so other species with edible fruit may exist. The durian is somewhat similar in appearance to the jackfruit, an unrelated species.

Cultivars

Over the centuries, numerous durian cultivars, propagated by vegetative clones, have arisen in southeast Asia. They used to be grown with mixed results from seeds of trees bearing superior quality fruit, but now are propagated by layering, marcotting, or more commonly, by grafting, including bud, veneer, wedge, whip or U-grafting onto seedlings of randomly selected rootstocks. Different cultivars may be distinguished to some extent by variations in the fruit shape, such as the shape of the spines. Durian consumers express preferences for specific cultivars, which fetch higher prices in the market.

Most cultivars have a common name and a code number starting with "D". For example, some popular clones are Kop (D99 Thai: กบ – "frog"  [kòp]), Chanee (D123, Thai: ชะนี – gibbon  [tɕʰániː]), Berserah or Green Durian or Tuan Mek Hijau (D145 Thai: ทุเรียนเขียว – Green Durian  [tʰúriːən kʰǐow]), Kan Yao (D158, Thai: ก้านยาว – Long Stem  [kâːn jaːw]), Mon Thong (D159, Thai: หมอนทอง – Golden Pillow  [mɔ̌ːn tʰɔːŋ]), Kradum Thong (Thai: กระดุมทอง – Golden Button  [kràdum tʰɔːŋ]), and with no common name, D24 and D169. Each cultivar has a distinct taste and odour. More than 200 cultivars of D. zibethinus exist in Thailand.

Culinary

Durian fruit is used to flavour a wide variety of sweet edibles such as traditional Malay candy, ice kacang, dodol, lempuk, rose biscuits, and, with a touch of modern innovation, ice cream, milkshakes, mooncakes, Yule logs, and cappuccino. Es durian (durian ice cream) is a popular dessert in Indonesia, sold at street side stall in Indonesian cities, especially in Java. Pulut Durian or ketan durian is glutinous rice steamed with coconut milk and served with ripened durian. In Sabah, red durian is fried with onions and chilli and served as a side dish.Red-fleshed durian is traditionally added to sayur, an Indonesian soup made from freshwater fish. Ikan brengkes is fish cooked in a durian-based sauce, traditional in Sumatra. Traditionally Bollen pastry, specialty of Bandung is filled with banana and cheese. Today Bollen durian is also available, it is pastry filled with durian. Dried durian flesh can be made into kripik durian (durian chips).