Durian? http://youtunr.com/question/?qid=1006030809146&r=w?

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mmmmmmmm.... D24... ain't nothing quite like it on this planet!!! durian is a asian fruit ,very flavourful strong smell if once you eat u cant resist.

The durian is the fruit of several species of trees in the genus Durio, especially Durio zibethinus. There are 25 to 30 Durio species in total, all native to south-eastern Asia. Only six species produce edible fruit,[1] and Durio zibethinus is the only species widely available in the market, though other species can be found in local markets in their native region. The durian fruit is distinctive for its large size, unique odour, and its formidable thorn-covered husk. Its name comes from the Malay word duri, meaning "thorn".[2] In the species name Durio zibethinus, zibethinus refers to the Indian civet, Viverra zibetha.[3]

The fruit can grow up to 40 cm long and 30 cm in diameter, and typically weighs one to five kg. The colour of the fruit ranges from green to brown, the shape oblong to round. Its hard outer husk is covered with sharp, prickly thorns, and a strong, distinctive odour emits from the flesh within. Some regard this odour as fragrant, while the uninitiated often find it overpowering or offensive. The edible portions of the fruit are the yellowish, custard-like flesh and the the seed which it surrounds.

Tree
urians are large trees, growing up to 40 metres in height. The leaves are evergreen, opposite, elliptic to oblong and 10–18 cm long. The flowers are produced in clusters of 3–30 together on large branches and the trunk, each flower having a calyx (sepals) and 5 (rarely 4 or 6) petals. A typical durian tree can bear fruit after four or five years. The durian fruit, which can hang from any branch, matures in about three months after pollination.

Durian trees usually have two flowering and fruiting periods each year, although the timing of these varies depending on localities. Durian flowers, which open at night, are large and feathery with copious nectar, and give off a heavy, sour and buttery odour. These features are typical of flowers which are pollinated by certain species of bats while they eat nectar and pollen.[4] According to a research conducted in Malaysia, durians are pollinated almost exclusively by cave fruit bats (Eonycteris spelaea).[5]

There are many cultivars of the durian, most having both a common name and also a code number starting with "D". For example, some popular clones are Kop (D99), Chanee (D123), Tuan Mek Hijau (D145), Kan Yao (D158), Mon Thong (D159), Kradum Thong, and with no common name, D24. Each cultivar has a distinct taste and odour. There are more than 100 registered cultivars in Malaysia and over 200 in Thailand. Among all the cultivars in Thailand, though, only four see large scale commercial cultivation: Chanee, Kradum Thong, Mon Thong, and Kan Yao. Durian consumers do express preferences for specific cultivars, which fetch higher prices in the market.[6]

Availability
Availability
A durian stall in Singapore
Enlarge
A durian stall in Singapore

The durian is native to Indonesia, Malaysia, and Brunei, although it can grow in any similar climate. The centre of ecological diversity for durians is the island of Borneo, where it is prized by the local people, a passion shared by the orangutan population. Thailand is one of the major exporters of durians. Other places where durians are grown include Cambodia, Laos, Vietnam, India, Sri Lanka, Queensland in Australia, parts of Hawaii, and Mindanao in the Philippines. In Mindanao, the centre of durian production is the Davao Region. The Kadayawan festival is an annual celebration featuring the durian in Davao City.

In season durians can be found in mainstream Japanese supermarkets; in the West they are sold mainly by stores catering to Asian communities.

Trade figures

Thailand grows and exports considerably more durian than any other nation, growing 781,000 of the world's total harvest of 1,400,000 tonnes of durian in 1999, and exporting 111,000 tonnes of that. Malaysia and Indonesia followed, both producing about 265,000 tonnes. Malaysia exported 35,000 tonnes in 1999. China is the major importer (65,000 tonnes in 1999), followed by Singapore (40,000 tonnes) and Taiwan (5000 tonnes). In 1999 the United States imported 2000 tonnes, mostly frozen, and the European Community imported 500 tonnes.[7]

History

The earliest known European reference on the durian is the record of Nicolo Conti who travelled to south-eastern Asia in 15th century.[8] In 16th century, Garcia de Orta mentioned durians in his several works. In 1741, Rumphius published Herbarium Amboinense, providing the most detailed and accurate account of durians for over a century.

During the early stages of its taxonomical study, there was some confusion between durian and the soursop (Annona muricata), for both of these species had thorny green fruit.[9] It is also interesting to note the Malay name for the soursop is durian Belanda, meaning "Dutch durian".[10] In 18th century, Weinmann considered the durian to belong to Castaneae as its fruit was similar to the horse chestnut.

Culinary uses
Durian fruit is used to flavour sweets such as candy, rose biscuits, cakes and ice cream. Some modern variants of mooncakes are filled with durian paste. Glutinous rice can be steamed with coconut milk and served with ripened durian. Tempoyak refers to fermented durian, usually made from lower quality durian that is unsuitable for direct consumption.[21] Tempoyak can be eaten either cooked or uncooked, is normally eaten with rice, and can also be used for making curry.
Unripe durians may be cooked as vegetable, except in the Philippines, where all uses are sweet rather than savoury. Malaysians make both sugared and salted preserves from durian. When durian is minced with salt, onions and vinegar, it is called boder. The durian seeds, which are the size of chestnuts, can be eaten whether they are boiled, roasted or fried in coconut oil, with a texture that is similar to taro or yam, but stickier.


I GIVE YOU A RECIPE:
Durian Ice Cream

INGREDIENTS:

* 4 to 6 segments fresh, frozen or canned durian, as needed to make 4 ounces durian paste
* 2 large egg yolks
* 3 tablespoons granulated sugar, or to taste
* 1 teaspoon vanilla essence
* 1 cup light cream
* 1 cup whole milk

PREPARATION:
Remove the seeds from the durian. Use an electric mixer to mix the flesh into a paste. Press the paste through a fine sieve. You should have 4 ounces durian paste at this point. (If not, use more durian). Chill the durian paste until ready to use.

In a medium bowl, whisk the eggs with the vanilla essence and sugar.

Bring the milk and cream to a near boil over medium heat. Reduce the heat to low. Pour in the egg mixture, stirring constantly to thicken. Take care not to let the mixture boil, or the milk will curdle (if you see bubbles forming at the edge of the saucepan, take it off the stove element).

Allow the custard to cool. Chill the custard in the freezer for 30 to 45 minutes, until it is just beginning to harden. Gradually stir in the durian paste, a tablespoon at a time.

Either continue freezing, stirring several times throughout, or finish the ice cream in an ice cream maker.
Source(s):
http://en.wikipedia.org/wiki/Durian the love of the durian starts from the thorn/ spike u call it.. (will hurt if not careful). u wanna slowly put ur 2 thumbs between the spike, gently feel if it's not too firm, then u'll know if it's ripen enough to eat !! it's a summer fruit, quite heaty for the body i might say.

love them all though. give them a try. basically for me, i only know of two kinds, forgot their names.. one, the flesh being v/yellow-almost like the color of the lemon skin, v/v/v sweet in flavor, smells sweet too. beware : if not use to smell, might stink up the whole darn house..hehe
oh yeah..the 2nd kind, the flesh is somewhat off-white color, bitter-sweet in flavor, smells bitter-sweet too.
oh, a well known label of the durian species - D24 !

best thing is eaten raw !! other, ie. durian-coconut smoothiessssssssss, warm sticky rice serve w/ durian meat on top, sprinkle some salt w/a mild coconut milk concoction (yummy), durian ice cream, durian flavored sponge cake, durian sweet-chewy candy/ seedless frozen durian.

btw, u could keep the durian shells, fill up w/ salt water & drink it to rinse away ur uncomfortable breath perhaps, or to wash away the heaty sensation through the throat down the system.

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