#KnowingMoreAboutFruits 4th edition| Durian

English Name: Durian
Botanical Name: Durio zibethinus L.

DESCRIPTION: A fruit with a thorn-covered outerlayer reveals a strong smell that is most definitely with an acquired taste.

ORIGIN: The name durian comes from the Malay word ‘duri’ (which means thorn) add the suffix- an and you have a noun in Malay.
The island of Borneo is generally accepted as the original geographic origin. It has been recognized and reported that Durio has about 27 species. The island of Borneo has 19 indigenous or native species of Durio while the island of Sumatra has 7 native species.

Peninsular Malaysia has 11 species Myanmar has 2 recognized species indigenous to the country. It was also hypothesized that a land bridge connecting Palawan in the Philippines with Borneo during the Pleistocene era. The Durian was found occuring naturally on Mindanao and the sulu archipelago as well as Palawan.

Durian fruit grows in countries that include: South east Asia region including the northern regions of Australia and Southern India. The durian is the most famous and popular tropical fruit in Southeast Asia fondly regarded as the “King of fruits” the durian is sought and savored with passion by millions of durian lovers in the south east Asia region. Durian’s fame keep spreading and there is a strong demand for durian in Hong Kong and mainland China.

NATURAL BENEFITS: Durian is high in energy, minerals and vitamins rich in dietary fiber. It is as well a good source of antioxidant, B complex, niacin, riboflavin, pantothenic acid (vitamin B5), pyridoxine (vitamin B6), and thiamin (vitamin B-1).

USES: Durian fruit is used as a flavour base in a wide variety of sweet preparations such as the traditional Malay candy, biscuit, etc. Used in the preparation of ice-cream, milkshakes and cappuccino – (coffee made with frothy steamed milk).

The red-fleshed durian is traditionally added to sayur, an indonesian soup made from fresh water fish. Unripe durians may be cooked as a vegetable in variety of dishes and many more.

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Published by My Cookery Zone

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