THE IMPORTANT OF DURIAN FRUIT (Part 4)

DURIAN FRUIT (Durio zibethinus) are popular fruits in Malaysia, Thailand and Indonesia and other tropical country in this region. Durian akso known as 'King Of The Fruit' from Moraceae family. There are 72,464 hectare of durian grown in Malaysia in 2018 producing 251,910 metric ton for domestic and export market. Among popular premium durian varieities grown in Malaysia are Musang King (D197), Black Thorn (D200), D24, Hajah Asmah (D168) and many others. For me durian is really a fruit which is extremely popular with lots of individuals, like an aromatic smell as well as the taste is scrumptious and also fairly sweet. Durian can also be appropriate food choices, simply because durian has numerous health advantages. Advantages are obtained not just from the flesh alone, but in addition from the skin as well as leaves. Many beliefs that durian fruit may cause sickness. Without a doubt, the opinion just isn’t completely incorrect, simply because consuming durian can easily improve blood pressure level and high cholesterol levels. Blog "Anim Agriculture Technology" write about the important of durian fruit for cmmercial use and benefits.

Durian is often named the ‘King of Fruit’ and its fruit is much prized and relished for its sweet highly nutritious, edible pulpy aril which is eaten fresh. Pulp can be kept frozen for several months by quick freezing to sub-zero temperatures then thawed and eaten. Some even eat the raw pulp as an accompaniment with rice. Durian is also processed into a wide assortment of edible delectable which include ice-cream, sherbets, smoothies, pulut durian, cappuccinos, yule logs, milk shakes, ice kacang, pengat durian, tempoyak, cakes, jam or sri kaya, agar-agar durian, kueh dodol, bubuh durian, lempuk and other nyonya preparations like apong balik. Tempoyak can be eaten either cooked or uncooked, is normally eaten with rice, and can also be used for making curry. Pulp is used for moon-cake fillings, pastries, buns, traditional Malay candy, sweets and biscuits. 

Malaysians make both sugared and salted preserves from durian. When durian is minced with salt, onions and vinegar, it is called Tempoyak or boder (See picture). Popular durian recipes in Indonesia include dodol durian, kolak durian, sri kaya durian, es telur durian, es santan durian, wajik durian and pepes bunga durian kadupandak. In Sumatra, a traditional dish is ikan brengkes which is fish cooked in a durian-based sauce. Another Sumatran specialty is sambal tempoyak, made from the fermented durian pulp, coconut milk, and a collection of spicy ambal. Javanese prepare the pulp as a sauce to be served with rice; they blend the minced pulp with minced onion, salt and diluted vinegar as a kind of relish; and they add half-ripe arils to certain dishes. Pulp is fermented in earthen jars, sometimes smoked, and eaten as a special side dish in Palembang, Sumatra and Java. Blocks of durian paste are sold in the markets in Thailand. Durian paste is made from arils of over-ripe fruit. 

Thai people use the pulp, glutinous rice and coconut cream in making a popular dessert known as Pulut Durian (See picture). Arils are made into a preserved confection called thurian kuan and durian chips which are on sale in supermarkets throughout the year. Durian chips are made from immature, unripe aril. Durian powder is made from fully mature but unripe pulp and is used as essence in coconut milk, ice-cream, cookies, biscuits, candy beverages and other products requiring durian flavor including tooth-paste for durian fanciers. Durian arils are canned in syrup for export.  Pulp of unripe fruit is boiled whole and consumed as a vegetable. Petals of durian flowers are consumed in the Batak provinces of Indonesia and in East Malaysia where it is used in curries. Durian seeds, which are the size of chestnuts, can be eaten after they are boiled, roasted or fried in coconut oil. Seeds are sliced thin and cooked with sugar as a confectionery or the slice seeds are dried or baked in coconut oil with spices and eaten with rijsttafel in Java. Rijsttafel is an elaborate Javanese meal that consists of rice and various food dishes: curried meats, fish, chicken, vegetables, fruits, relishes, pickles, sauces, condiments, nuts, eggs, and etc. Young tender leaves and shoots are occasionally cooked as greens. This article divided in 5 segment namely Part 1, Part 2, Part 3, Part 4 and part 5 respectively. Thanks.

By,

M Anim Hosnan,

Senior Agronomiist,

Melaka City, Melaka,

Malaysia.

July 2020.