One
of its own kinds, Durian
fruit is delicious, soft, succulent and
very popular for its unique characteristics. Durian is widely revered
as the "King of Fruits" in the South-East Asian countries.
The tree is tropical in origin and belongs to the genus Durio, family of Malvaceae; a large
family of plant species which also include hibiscus, okra, etc. It is botanically
known
as Durio
zibethinus.
Durian
fruits in the market. Note for the dark green husk covered with sharp
thorns.
The exotic durian
is native to Brunei,
Indonesia and Malaysia. While there are 30 known species of Durio exist only
nine of them have been identified as producing edible fruits. Durian
tree starts bearing fruits after four or five years after plantation.
The tree grows up to 50 meters in height
depending on
the species.
Durian
is a seasonal fruit; its
season lasts typically from June until
August, which coincides with that of the other tropical specific fruits
like mangosteen, jackfruit,
and mango.
The fruit is distinctive for its large size, unique odor, and
formidable thorn-covered husk. It can reach up to 30 cm (12 in) long
and 15 cm (6 in) in diameter, and typically weighs one to four
kilograms (two to seven lb). In shape, it varies from round to oblong;
color of its husk (rind) is green with brown; and its flesh features
creamy-yellow to saffron color depending upon the species.
The flesh or pulp can be consumed at various stages of ripeness, and is
used as flavor base in a wide variety of culinary and sweet
preparations in Southeast Asian cuisines. Durian seeds are small, round
to oval shape and appear like jackfruit seeds. Many discard them,
though they can be eaten after boiled thoroughly. The seeds feature a
bland taste akin to jackfruit seeds.
Edible flesh emits a distinctive odor which can be described as strong
and penetrating even when the husk is intact; this unusual stinky
flavor and intense odor of the fruit have prompted many people to
express diverse and peculiar opinions ranging from deep appreciation to
disgust about durian.
Health
benefits of Durian fruit
Durian, like other tropical fruits such as Banana, avocado,
and jackfruit, is
rich in energy, minerals and vitamins. 100 g fresh fruit provides 147
calories.
The fruit is made of soft, easily digestible
flesh made of simple sugars like fructose and sucrose that when eaten
replenish energy and revitalize the body instantly. Though it contains
a relatively high amount of fats among fruits, it is free from
saturated fats and cholesterol.
Durian is rich in dietary fiber, which makes
it a good bulk laxative. The fiber content helps to protect the colon
mucous membrane by decreasing exposure time and as well as binding to
cancer-causing chemicals in the colon.
The durian fruit is
a good source
of antioxidant vitamin-C
(about 33% of RDA).
Consumption of foods rich in vitamin C helps
the body develop resistance against infectious agents and scavenge
harmful
free radicals.
The fruit is an excellent source of health
benefiting B-complex groups of vitamins; a rare feature among fruits,
such as niacin, riboflavin, pantothenic acid (vitamin B5), pyridoxine (vitamin
B-6) and thiamin (vitamin B-1). These vitamins are essential for the
body as it requires them from external sources to replenish.
Further, it also contains a good amount of
minerals like manganese,
copper, iron and magnesium. Manganese is used by the body as a
co-factor for the antioxidant enzyme, superoxide dismutase. Copper is
required in the production of red blood cells. Iron is required for red
blood cell formation.
Fresh durian fruit is a
very
rich source of potassium. Potassium is an important electrolyte of cell
and body fluids that helps controlling heart rate and blood pressure.
Additionally, it also contains high levels of
essential amino acid, tryptophan
(also known as "nature's sleeping pill") which in the body metabolizes
into serotonin and melatonin; these neuro-chemicals have important
functions like sleep induction and in the treatment of epilepsy.
See the table below for in depth analysis
of nutrients:
Durian fruit (Durio zibethinus),
Nutrition value per 100 g.
(Source: USDA National
Nutrient data base)
Principle
Nutrient Value
Percentage
of
RDA
Energy
147 Kcal
7%
Carbohydrates
27.09 g
21%
Protein
1.47 g
2.5%
Total Fat
5.33 g
20%
Cholesterol
0 mg
0%
Dietary
Fiber
3.8 g
10%
Vitamins
Folates
36 mcg
9%
Niacin
1.074 mg
7%
Pantothenic
acid
0.230 mg
4.5%
Pyridoxine
0.316 mg
24%
Riboflavin
0.200 mg
15%
Thiamin
0.374 mg
31%
Vitamin A
44 IU
1.5
Vitamin C
19.7 mg
33%
Electrolytes
Sodium
2 mg
0%
Potassium
436 mg
9.5%
Minerals
Calcium
6 mg
0.6%
Copper
0.207 mg
23%
Iron
0.43 mg
5%
Magnesium
30 mg
7.5%
Manganese
0.325 mg
14%
Phosphorus
39 mg
6%
Zinc
0.28 mg
2.5%
Phyto-nutrients
Carotene-α
6 mcg
--
Carotene-ß
23 mcg
--
Lutein-zeaxanthin
Selection and storage
The
durian fruit is native to
Southeast Asia. It is sold in markets all
over the Asian world and is also imported in the United States and
Europe. People have differences in preferences regarding ripeness,
while some like slightly ripened, tart flavored durians while others
might like to cherish over ripened. Usually, ripe fruit that
falls off the tree is collected and put to sell.
In the store, choose a durian fruit with firm stalk. Outside their
native habitat, it is one of the expensive fruits; some of its
varieties like D24 (Sultan) is in high demand and commands higher
price. The fruit can also be stored in the refrigerator for few days.
Preparation and
serving methods
Cut
and open durian fruit with a knife.
Video
courtesy: algysea
Outer surface
of the Durian fruit is fully covered with sharp spikes, capable of
causing cuts; it is therefore, one should be careful while handling it.
Cut open the fruit longitudinally the same way you do in Jackfruits to expose the
underlying creamy yellow pulp. Slice the pulp to remove seeds.
Durian fruit is used as a
flavor base in a wide variety of sweet edibles such as traditional
Malay candy, ice kachang, dodol, biscuits, etc.
It is also used in the
preparation of ice-cream, milkshakes, Yule logs and cappuccino.
Red-fleshed durian is
traditionally added to sayur, an Indonesian soup
made from fresh water fish.
Ikan brengkes,
a fish cooked in a durian-based sauce, traditional in Sumatran islands
in Indonesia.
Unripe durians may be
cooked as a vegetable in variety of dishes.
Durian
seeds, which taste
similar to jack fruit seeds
or yam can be eaten boiled or roasted.
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