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Featured Food 3 - Durian
12 years ago
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faccc would love to hear from you the reader. So please add your comments, any information, tomato history items, anecdotes, links, recipes, hints & tips or any durian related items...I’m also looking for suggestions for the other featured food. What food would you like featured?
Durian
Durian is a large odorous spike-covered fruit of several southeast Asian tree species belonging to the genus Durio. Regarded as the 'king of tropical fruit'. Described as tasting like heaven and stinking like hell. No other fruit creates such conflicting opinions.
Here is a fruit that I know nothing about so all I can give you is some information from Wikipedia but I would love to here from you if you have tried this or used this fruit. How would you describe the taste? What is the texture and smell like to you? Did you enjoy it? How have you used it in cooking?
From: http://en.wikipedia.org/wiki/Durian
The durian /ˈdjʊriən/[2] is the fruit of several tree species belonging to the genus Durio and the family Malvaceae[1][3] (although some taxonomists place Durio in a distinct family, Durionaceae[1]).
Regarded by many people in southeast Asia as the "king of fruits", the durian is distinctive for its large size, strong odour, and formidable thorn-covered husk. The fruit can grow as large as 30 centimetres (12 in) long and 15 centimetres (6 in) in diameter, and it 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.
The edible flesh emits a distinctive odour that is strong and penetrating even when the husk is intact. Some people regard the durian as pleasantly fragrant; others find the aroma overpowering and revolting. The smell evokes reactions from deep appreciation to intense disgust, and has been described variously as rotten onions, turpentine, and raw sewage. The persistence of its odour has led to the fruit's banishment from certain hotels and public transportation in southeast Asia.
The durian, native to southeast Asia, has been known to the Western world for about 600 years. The nineteenth-century British naturalist Alfred Russel Wallace famously described its flesh as "a rich custard highly flavoured with almonds". The flesh can be consumed at various stages of ripeness, and it is used to flavour a wide variety of savoury and sweet edibles in Southeast Asian cuisines. The seeds can also be eaten when cooked.
There are 30 recognised Durio species, at least nine of which produce edible fruit. Durio zibethinus is the only species available in the international market: other species are sold in their local regions. There are hundreds of durian cultivars; many consumers express preferences for specific cultivars, which fetch higher prices in the market.
Nutrition and Medicinal
Durian fruit contains a high amount of sugar,[36] vitamin C, potassium, and the serotonergic amino acid tryptophan,[54] and is a good source of carbohydrates, proteins, and fats.[44][48] It is recommended as a good source of raw fats by several raw food advocates,[55][56] while others classify it as a high-glycemic food, recommending to minimise its consumption.[57][58]
In Malaysia, a decoction of the leaves and roots used to be prescribed as an antipyretic. The leaf juice is applied on the head of a fever patient.[38] The most complete description of the medicinal use of the durian as remedies for fevers is a Malay prescription, collected by Burkill and Haniff in 1930. It instructs the reader to boil the roots of Hibiscus rosa-sinensis with the roots of Durio zibethinus, Nephelium longan, Nephelium mutabile and Artocarpus integrifolia, and drink the decoction or use it as a poultice.[59]
In the 1920s, Durian Fruit Products, Inc., of New York City launched a product called "Dur-India" as a health food supplement, selling at US$9 for a dozen bottles, each containing 63 tablets. The tablets allegedly contained durian and a species of the genus Allium from India and vitamin E. The company promoted the supplement saying that it provides "more concentrated healthful energy in food form than any other product the world affords".[38]
Durian (Durio zibethinus)
Nutritional value per 100 g (3.5 oz)
Energy.................615 kJ (147 kcal)
Carbohydrates .....27.09 g
- Dietary fiber.......3.8 g
Fat......................5.33 g
Protein.................1.47 g
Water ........................65g
Vitamin A .................. 44 IU
Thiamine (vit. B1) .......0.374 mg (33%)
Riboflavin (vit. B2) ......0.2 mg (17%)
Niacin (vit. B3) .......... 1.074 mg (7%)
Pantothenic acid (B5).. 0.23 mg (5%)
Vitamin B6 ................0.316 mg (24%)
Folate (vit. B9) .......... 36 μg (9%)
Vitamin C ..................19.7 mg (24%)
Calcium .....................6 mg (1%)
Iron ..........................0.43 mg (3%)
Magnesium ................30 mg (8%)
Manganese ................0.325 mg (15%)
Phosphorus ................39 mg (6%)
Potassium ..................436 mg (9%)
Sodium .....................2 mg (0%)
Zinc .........................0.28 mg (3%)
Cholesterol ..............0mg
Edible parts only, raw or frozen.
Refuse: 68% (Shell and seeds)
Source: USDA Nutrient database[53]
Percentages are roughly approximated
using US recommendations for adults.
Source: USDA Nutrient Database
Foods currently on the list for future Featured Foods
1. Potato (done: http://www.furaffinity.net/journal/4906035/)
2. Tomato (done: http://www.furaffinity.net/journal/4982455/)
3. Durian (done: http://www.furaffinity.net/journal/5199578/)
4. Egg
5. Banana
6. Peppers
faccc would love to hear from you the reader. So please add your comments, any information, tomato history items, anecdotes, links, recipes, hints & tips or any durian related items...I’m also looking for suggestions for the other featured food. What food would you like featured?Durian
Durian is a large odorous spike-covered fruit of several southeast Asian tree species belonging to the genus Durio. Regarded as the 'king of tropical fruit'. Described as tasting like heaven and stinking like hell. No other fruit creates such conflicting opinions.
Here is a fruit that I know nothing about so all I can give you is some information from Wikipedia but I would love to here from you if you have tried this or used this fruit. How would you describe the taste? What is the texture and smell like to you? Did you enjoy it? How have you used it in cooking?
From: http://en.wikipedia.org/wiki/Durian
The durian /ˈdjʊriən/[2] is the fruit of several tree species belonging to the genus Durio and the family Malvaceae[1][3] (although some taxonomists place Durio in a distinct family, Durionaceae[1]).
Regarded by many people in southeast Asia as the "king of fruits", the durian is distinctive for its large size, strong odour, and formidable thorn-covered husk. The fruit can grow as large as 30 centimetres (12 in) long and 15 centimetres (6 in) in diameter, and it 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.
The edible flesh emits a distinctive odour that is strong and penetrating even when the husk is intact. Some people regard the durian as pleasantly fragrant; others find the aroma overpowering and revolting. The smell evokes reactions from deep appreciation to intense disgust, and has been described variously as rotten onions, turpentine, and raw sewage. The persistence of its odour has led to the fruit's banishment from certain hotels and public transportation in southeast Asia.
The durian, native to southeast Asia, has been known to the Western world for about 600 years. The nineteenth-century British naturalist Alfred Russel Wallace famously described its flesh as "a rich custard highly flavoured with almonds". The flesh can be consumed at various stages of ripeness, and it is used to flavour a wide variety of savoury and sweet edibles in Southeast Asian cuisines. The seeds can also be eaten when cooked.
There are 30 recognised Durio species, at least nine of which produce edible fruit. Durio zibethinus is the only species available in the international market: other species are sold in their local regions. There are hundreds of durian cultivars; many consumers express preferences for specific cultivars, which fetch higher prices in the market.
Nutrition and Medicinal
Durian fruit contains a high amount of sugar,[36] vitamin C, potassium, and the serotonergic amino acid tryptophan,[54] and is a good source of carbohydrates, proteins, and fats.[44][48] It is recommended as a good source of raw fats by several raw food advocates,[55][56] while others classify it as a high-glycemic food, recommending to minimise its consumption.[57][58]
In Malaysia, a decoction of the leaves and roots used to be prescribed as an antipyretic. The leaf juice is applied on the head of a fever patient.[38] The most complete description of the medicinal use of the durian as remedies for fevers is a Malay prescription, collected by Burkill and Haniff in 1930. It instructs the reader to boil the roots of Hibiscus rosa-sinensis with the roots of Durio zibethinus, Nephelium longan, Nephelium mutabile and Artocarpus integrifolia, and drink the decoction or use it as a poultice.[59]
In the 1920s, Durian Fruit Products, Inc., of New York City launched a product called "Dur-India" as a health food supplement, selling at US$9 for a dozen bottles, each containing 63 tablets. The tablets allegedly contained durian and a species of the genus Allium from India and vitamin E. The company promoted the supplement saying that it provides "more concentrated healthful energy in food form than any other product the world affords".[38]
Durian (Durio zibethinus)
Nutritional value per 100 g (3.5 oz)
Energy.................615 kJ (147 kcal)
Carbohydrates .....27.09 g
- Dietary fiber.......3.8 g
Fat......................5.33 g
Protein.................1.47 g
Water ........................65g
Vitamin A .................. 44 IU
Thiamine (vit. B1) .......0.374 mg (33%)
Riboflavin (vit. B2) ......0.2 mg (17%)
Niacin (vit. B3) .......... 1.074 mg (7%)
Pantothenic acid (B5).. 0.23 mg (5%)
Vitamin B6 ................0.316 mg (24%)
Folate (vit. B9) .......... 36 μg (9%)
Vitamin C ..................19.7 mg (24%)
Calcium .....................6 mg (1%)
Iron ..........................0.43 mg (3%)
Magnesium ................30 mg (8%)
Manganese ................0.325 mg (15%)
Phosphorus ................39 mg (6%)
Potassium ..................436 mg (9%)
Sodium .....................2 mg (0%)
Zinc .........................0.28 mg (3%)
Cholesterol ..............0mg
Edible parts only, raw or frozen.
Refuse: 68% (Shell and seeds)
Source: USDA Nutrient database[53]
Percentages are roughly approximated
using US recommendations for adults.
Source: USDA Nutrient Database
Foods currently on the list for future Featured Foods
1. Potato (done: http://www.furaffinity.net/journal/4906035/)
2. Tomato (done: http://www.furaffinity.net/journal/4982455/)
3. Durian (done: http://www.furaffinity.net/journal/5199578/)
4. Egg
5. Banana
6. Peppers
Well, in term of ;
Smell - Some people love it and some would puke from a single whiff. It's just a matter of if you like the smell or not. I think it smells fantabulous and uhm... oh, the smell lingers reaaaallly long. Keep it in your car ( fruit exposed without shell ) and you'll be smelling durian days.
Taste - There's three type of tastes to the durian. Sweet, bitter and a hybrid of both. I prefer the sweet ones with an end taste of bitterness but most of the other people like a balanced taste. Oh and you get the tasteless ones as well. It leaves a mild tannin effect. I would suggest eating mangosteen after eating durian because durian is heaty and mangosteen is cooling. Hence "King" and "Queen" of fruits as I was told.
Texture - You get the pretty solid ones (low on water/dry), the moderate (just about right for me), creamy (high in water. Ughhhh) and the oh-so-mushy that you need a spoon to scoop and eat properly.
In terms of cooking, the edible part is only known commonly to be the yellow outside. Used in cream puffs, cakes, Swiss rolls, ice-cream, etc etc (pretty flexible). What most people don't know is that the seed is edible too. You can either boil it till soft in flavored water (sweet I think?) and then coat it in batter and deep fry it.
Gosh I'm craving for some now but I'll have to wait till I get back to my home :<
Taste: Like propane, and custard, almost almondy or vanilla like. My partner was afraid to try it, my roomies love it.
I'd probably try it again, in a well ventilated area. I think I was too stunned by the absurdity of it all to give it a fair try
It is rather difficult to describe how a durian taste like but the smell would turn some people off due to the smell. Slightly smelly but in a sweet kind of way. The texture would best describe it like custard and the taste... slightly different. Again, very difficult to explain the smell of it. Different people have different interpretation of how it smells like.
We don't usually 'cook' durian but most towards the pastry and cakes side. Over here, we have Durian puffs, durian tarts, durian cakes, durian swish-rolls, durian cookies, durian fillings. Something cold would be shaved durian ice, durian ice cream, durian beverages.
Sometimes, we have durian porridge. It's rather unique and gives a kick of durian into the porridge. Sometimes, we have durian soup where we boil the durian with some sugar and thicken it up. Durian sweets, fried durians, durian dumplings and a whole bunch of other things which I can't think of right now.
Durian could basically be used for anything.