Peak season: May to August

The Durian or Turian in Thai is the "King" of Thai fruits, elongated, the base has a pronounced beak, weight 2-5 kgs, the mature fruit is golden yellow - brown, the flesh is creamy yellow and very sweet. Considered to be the 'King of Thai Fruits', Thais prefer a Durian that is just ripe. The flesh should be slightly soft to the touch but without being crunchy. Durian is without a doubt, an acquired taste. For your first taste of Durian, Mon Tong or the Golden Pillow Durian with its light creamy texture is the mildest of the Durians and is widely available throughout Thailand Nutritional value:. High vitamin A, calcium, phosphorus

Beginning in May and extending through August, the Durian announces its presence in Thai markets with a distinctive, highly pervasive aroma. To Thais, as well as to many other Asians, the stink is a welcome odour for they regard Durian as the king of fruits, a rare delicacy that is well worth the comparatively high price it commands. Some visitors, on the other hand, are deterred by the potent smell and never actually sample the creamy golden flesh hidden within the spiny exterior - thereby missing one of the truly great pleasures of fruit eating. "The more you eat of it the less you feel inclined to stop," wrote Alfred Russell Wallace, after eating his first Durian in Borneo in the 19th century, and most of those who follow his example are likely to agree with him.

Thai durians are noted for their subtle flavour and smooth texture, often winning over gourmets who have failed to respond in other countries where the fruit grows. Three of the most popular varieties (and there are several dozen to choose from) are Chani, Gan Yao, and, perhaps the most prized of all, Mon Thong.

Alternatively some of the other options for eating Durian include Durian ice-cream or Khao Nieow Turian - Sticky Rice topped with durian meat cooked in a coconut cream sauce, and Turian Kuan, preserved durian toffee, or jams. Gan Yao or the Long-Stem Durian with firmer yellow flesh and Chanee or Gibbon Durian with its golden yellow flesh have a richer and more distinctive flavour and are much sought after by true Durian connoisseurs, although in the Bangkok, it is becoming an increasingly rare commodity. The best Durian is judged by the thickness of the flesh and the size of its seed. (The smaller the seed relative to the amount of flesh, the better.) Durian ripens quickly in the hot tropical climate. As the fruit ripens, the flesh takes on a creamy consistency and the intensity of the aroma increases. (Given this lingering and at times overwhelming aroma, durian is banned from hotel rooms, cinemas, aircraft, limousines, coaches and vans.) The best Durian are from the orchards of the Eastern provinces of Thailand namely Rayong, Trat, Prachin Buri, Chantaburi and Surat and Chumphon in southern Thailand.

Varieties

 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,

3. Slit along two of the grooves in the skin in the centre of the sections, on opposite sides of the fruit.

4. Prise apart the slits to open the fruit.

5. Separate the sections

6. 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 Celsius),
it can be kept for 2-5 days.