Durian the king of fruits
Durian the king of fruits
Durian is a tropical tree that produces edible fruits whose particular taste and its strong smell make it its specificity. The name comes from the Malay duri which means thorns, it is mainly harvested in Southeast Asia.
Few numbers about The Durian :
- Approximately 30 different species,
- 9 edible,
- Can weigh up to 7 kilos,
- Sometimes measure 40cm,
- 40,000 tonnes imported per year, a world record.
This king fruit, which is found on Singapore markets, in Thailand, Indonesia, China or Malaysia, is so smelly that it is separated from other products and even prohibited in public places, public transport, hotels, and taxis. In China and Singapore, connoisseurs wait for the high season, between May and November, to buy some at the best price.
In all these countries, we worship him, we venerate him.
According to its amateurs, its taste would be worth all the gold of the world and especially all the efforts of the world to ignore this pestilence. A taste of hazel-nuts, almonds, cheese, and cognac, a texture both creamy and oily describe on their travel blogs the epicureans who have tasted it. Under its thorny shell, there are quarters of yellow pulp. This is dense, juice-free, with a creamy texture reminiscent of avocado. Packed with vitamins, minerals, and magnesium, but also fatty and rich in sugar, it is very nourishing and really hard to digest. Asians appreciate this richness.
The fruit is generally eaten fresh and plain. And it never gets better than when it just fell from the tree. Unlike Thailand, where the Durian is cut on the branch, in Malaysia, we wait until the plant wants to yield well under the fruit weight, a sign of optimal ripeness. A local saying even evokes alleged aphrodisiac virtues, by mischievously asserting: ‘When the durian fall, the sarong rises.’
However, this fruit can be dangerous for some people. It seems like its pulp increases blood pressure. Eating it is therefore not recommended for people with hypertension and pregnant women. Also be careful not to taste it with beer, wine. risk of an explosive cocktail! The sulfur that contains the fruit prevents the elimination of toxins from alcohol.
Recipe Idea : Sticky Rice with Coconut Milk and Durian
Ingredients for 2 people
- 450g durian flesh
- 200g glutinous rice
- 400 ml coconut milk
- 60g palm sugar
- Defrost 450g durian flesh
- Soak the glutinous rice in plenty of water for at least 4 hours. Drain.
- Once drained, place the glutinous rice in a clean tea towel, then in a steam basket or steamer already brought to the boil, and leave to cook for 25 minutes, until the rice is fully cooked.
- Meanwhile, remove the flesh from around the durian stone, and quickly crush the flesh.
- In a saucepan, heat the coconut milk with the palm sugar over medium heat until the mixture is hot and the sugar has melted.
- Add 100g of durian flesh and heat for 5 minutes.
- To serve: transfer the rice to plates and spoon over a few spoonfuls of coconut sauce with durian cream.
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