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Durian |
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Common name
: Durian Thai name : Too-rian Scientific name : Durio zibethinus L. Varieties Cha-nee Shape : the base tapers to a point at the stalk, the tip is broad and obtuse Weight : 2-4 kgs. Color : mature fruit-greenish-brown; flesh-golden yellow Taste : sweet Gahn-yao Shape : globular Weight : 2-5 kgs. Color : mature fruit-greenish-brown; flesh-creamy yellow Taste : sweet, firm and mellow Gra-doom-tawng Shape : globular Weight : 1.5-3.0 kgs. Color : mature fruit-greenish-brown; flesh-intense yellow Taste : sweet, firm and mellow Mawn-tawng Shape : elongated, the base has a pronounced beak Weight : 2-5 kgs. Color : mature fruit-golden-yellow-brown; flesh-creamy yellow Taste : sweet Preparation and eating 1. The fruit ready for eating must have a good smell. 2. Slit the fruit with a knife from end to end, along two of the grooves in the skin in the centre of the sections, on opposite sides of the fruit. 3. Prise apart the slits to open the fruit. 4. Separate the sections 5. Take out the segments and remove the seed. Nutritional value High vitamin A, calcium, phosphorus Fruiting season May - August Uses Eating fresh, making durian paste Storage Keep the ripe fruit at room temperature ( 25-30 celcius degree ), it can be kept for 2-5 days. |
Resource:ku.ac.th |