How to cook with durian

Evaluating the ripeness of fruit and determining when to cook, is an affair of personal fondness. Some people enjoy eating somewhat immature durian prior to it releasing its pungent odor and the pulp becomes soft. Many people prefer ripened durian whenever the odor is intense however the durian is not overly sweet. Ripe fruits that have cracked must be consumed very away, or they may rot. The overripe durian picked from the geylang durian stall is occasionally prepared and used in savory recipes such as curries.

Let discuss in brief

Put the fruit stem piece down on the cleaned chopping board to chop the durian. End up making a three to four-inch-long incision through the tough skin on the head of the fruit using a broad, sharp blade. Handle the fruit with caution since its prickly skin might hurt you. Hold with one hand and pull away from the flesh when you chop. Slide the top layer back with your hands; it should fall off very easily.

Place the two pieces on the chopping board, then extract the huge “pods” of durian with a teaspoon or your hands. Arrange the durian on a serving platter. More parts of fruit can be found by cutting along the seams straight through the middle of the interior “shell” with your knife.

Separate the fruit portions with a spatula or your fingertips and place them on the platter. Discard the big, uneatable seeds prior to consuming or dishing. Durian is commonly consumed freshly, but it is also used to make sweets, soups, beverages, and other items.