Durian Botanical Name: Durio zibethinus (Bombacaceae)

General Description/History: - Pendulous oblong fruit - 1-2kg in weight - Skin is olive green/yellow extremely tough and covered in sharp, pointed spikes up to 20mmin length flesh is segmented into 5 sections, each containing 1-6 seeds surrounded by creamy yellow pulp - The flavour has been described as follows: “A rich custard highly flavoured with almonds....but there are occasional wafts of flavour that call to mind cream cheese, onion sauce and sherry wine. Then there is the rich glutinous smoothness in the pulp that nothing else possesses, but which adds to its delicacy. It is neither acid, nor sweet, nor juicy, yet it wants none of these qualities, for it in itself is perfect.” “The flavour is triplex in effect, first a strong aromatic taste, followed by a delicious sweet flavour, then by a strange balsam-like taste of exquisite but persistent savour.” “Like a concoction of ice-cream, onions, spices and bananas all mixed together - delicious.” An attractive evergreen tree, pyramidal to dome shaped in form. Durian trees grow up to 15m in height. Choose durian which is comparatively light and which stem appears big and solid. When shaking a good durian the seeds should move. Maturity is indicated when the middle of the fruit exudes a strong, but not sour smell. The durian may be eaten fresh or used in cakes and jams, salads or as preserved or dried pulp. If eaten fresh, it is best after being well chilled in the refrigerator. Canned durian is used as flavouring in ice cream and confectionery. The seeds may be eaten roasted or boiled. Dried durian is another popular way of enjoying this fruit. Unripe fruit is boiled whole and eaten as a vegetable. The tree grows best in a wet tropical climate preferably within 16°C north and south of the equator. The durian is intolerant of frost at any age with some defoliation occurring if air temperatures fall below 8°C. Sandy to clay loam soils are preferred. Excellent drainage is required. Supplementary irrigation is essential in spring and summer months with less than 150mm rainfall. It is highly desirable to keep soil moist but some stress (June August in North Queensland) is essential to induce prolific flower bud initiation. Pollen transfer is mainly from the activities of small nectarivorous bats that feed from the flowers at night. Pruning involves removing dominant upright side branches, weak growth, water shoots and excessive branching to allow even spaced strong main trunk development. Heavy crops require propping or limb tying to control stem. The durian originated from Borneo and Sumatra and is now grown extensively throughout South-East Asia and to a lesser extent in tropical North Queensland. Four hundred years ago, there was a lively trade in durians between Lower Burma to Upper Burma where they were prized in the Royal Palace. The family Bombacaceae is best known for showy flowers and woody or thin-shelled pods filled with small seeds and silky or cotton-like fibre. It is well known for the strong smell of the ripe fruit, which is unpleasant to many people, and the delicious flavour of the flesh.

Alternative Names: Civet Fruit Thurian

Availability:  Month  Jan   Feb   Mar   Apr   May   Jun   Jul   Aug   Sep   Oct   Nov   Dec   Availability                                                                         Available in January, February and December

Growing Areas: QLD - Tropical North NT - Darwin

Nutritional Value: An excellent source of vitamins C and E, a good source of dietary fibre and complex carbohydrates. 605kJ/100g.

Storage/Handling: 7 - 10°C at 90 - 98% relative humidity. Wrap in newspaper and keep away from cooling fans. Consumer Storage: Ripen at room temperature and store in the refrigerator crisper for a short time.