Durian · ทุเรียน
If the strong smell has put you off, you could taste just a little durian. Inside the spiky shell is rich yellow flesh. It is a fruit where you take a mouthful of soft, sweet flesh and notice the aroma and flavour together. If it is your first time, start at a place that sells a small amount of flesh rather than buying a whole one.
Main season April–August
Listed as available all year
Durian from the Sisaket volcanic soil area: harvest period listed as May–June
Use the main season, or the harvest period for regional fruit, as a guide. Actual availability can vary with the growing area, the variety and the weather.
It is sweet and rich, with creamy flesh. The firmness and aroma of the flesh vary with the variety, such as monthong or chanee, and how ripe it is.
Thai durian varieties such as monthong, chanee and kan yao are well known. The strong smell and the sweet, rich flesh also make it a fruit that divides opinion sharply. You can eat it as fruit, or enjoy it in ice cream and desserts.
The guide gives its timing as: Main season April–August. It is available all year, but volumes and prices can change with the season and the variety. The calendar does not guarantee that it is on sale on any particular date.
First ask whether the price on the label is per kilo of whole fruit with its shell or per kilo of prepared flesh. If you plan to take it to a hotel or on transport, it is better to check the rules about bringing it in first.
If you would like to read more about the food and the regions behind it, these sources are worth a look. Ingredients and cooking methods can vary from one cook to the next.
Sharing image credit: مانفی · CC BY-SA 4.0
