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Bountiful Harvest

This is a discussion on Bountiful Harvest within the The Outback Terrace Bar forums, part of the Land Plants category; Originally Posted by pavel Interesting fruits -- I regret that I am unable to try ...

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  1. #41
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    Quote Originally Posted by pavel View Post
    Interesting fruits -- I regret that I am unable to try them.



    LOL! I have heard that saying/description!

    Btw, what makes them "tricky" to open? Are the "thorns" that sharp or is there a hard shell around the pulp?



    You're allowed to claim your area has the best, Angel. Afterall, as you said, every country (and person for that matter) has their own preferences.
    Hello Pavel. Opening a durian properly takes some skill, aside from the fact that some of the older varieties have really sharp thorns (after all these years I still get cuts and scratches sometimes). I had to learn this skill when I was a boy because I ate so much durian and kept pestering my uncle to open one for me.

    One has to find the natural partitions where you carefully insert a big knife or machete and open the durian along these natural lines. With some modern hybrids, this is not so easy to find.
    It's much easier to wait for the durian to crack but by that time, some fruits may be a little too ripe, verging on being overripe. If you just hack the fruit anywhere with your knife, you'll have a very difficult time getting to the pulp and may end up with a messy fruit cut in all the wrong parts. YEW SUNG, PLEASE HELP ME TO EXPLAIN THIS BETTER!

  2. #42
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    Quote Originally Posted by orchidlady View Post
    Today I went to a new local Philippine grocery store and saw most of the fruits you all have been talking about. I also had an interesting experience with a durian. I have seen durian, mostly frozen, in Asian grocery stores fairly commonly around Seattle, but have never had the opportunity to smell one. I have always been curious because of the "smelly" reputation. Well, at this new store they had frozen and nonfrozen durian and one of the nonfrozen ones had partially cracked open, exposing the flesh inside. I took a cautious sniff and was rewarded by the most deliciously sweet, fairly strong aroma. It didn't smell bad at all to me and I would have dived right in if I could. I suppose that the fruit may have been frozen and then thawed and the crack could have been open awhile and aired out the smell, not sure. Now I would really like to try the fruit itself if I ever get a chance.

    Susan
    Hi Susan. The durian cracks naturally when it is already ripe and therefore ready to be eaten. For me, it's the best time to eat a durian, when it's at its creamiest. Others though may like to eat it a little earlier.

    I suggest you eat the fresh fruit, the one that has cracked. Frozen is OK but somehaow, it does affect the durian's consistency. It will be less creamy and at times the fruit's natural juices have begun to leak out of the pulp.

  3. #43
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    Quote Originally Posted by delilah View Post
    I keep coming back to this thread. The durian looks like the Indian Jack fruit, which can be terribly smelly and is considered an acquired taste too, and certain varieties are incredibly delicious.
    Gita, just stumbled on this info. The marang and the jackfruit are closely related. The marang is also in the first photo I posted (including an open fruit.)
    The scientific names are:

    Artocarpus odoratissimus for the marang
    Artocarpus heterophyllus for the jackfruit

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    I can see why, Angel. Actually the jackfruit, on the outside, looks more like the marang than the durian. But the inside is made up of fleshy pips slightly smaller (in my experience) than the durian pips Yew Sung had a picture of- they are yellowish orange and very similar to the insides of the durian.

  5. #45
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    The jackfruit's pulp is much more yellow than a durian's. Actually only a few varieties of durian have yellowish pulp. Many have cream or off-white pulp.

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    Angel from your description , I think we are referring to the same fruit. I am sure that you know the sap from the young fruit is quite acidic and can cause irritation to the lips and throat - even to blisters on the lip. Julienned strips of young bachang makes a wonderful spicy salad, mixed with pounded chilis and belachan( prawn paste ) and roasted scraped coconut.

  7. #47
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    Quote Originally Posted by catttan View Post
    Angel from your description , I think we are referring to the same fruit. I am sure that you know the sap from the young fruit is quite acidic and can cause irritation to the lips and throat - even to blisters on the lip. Julienned strips of young bachang makes a wonderful spicy salad, mixed with pounded chilis and belachan( prawn paste ) and roasted scraped coconut.
    I've been a victim of that when I was only 9. We were picking mangoes from my grandpa's tree, it was another native variety, but the sap was just as nasty.

    Never tried the wani in a salad. In a popular Filipino salad, we use another kind of mango, a much smaller one, picked while still sour, then sliced into quarters or chopped, and tossed with chopped onions, tomatoes, and salted eggs.

  8. #48
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    all we can seem to get in NZ is the bananas, but if you could, i would soo pay for the others, save the durian-give that stinky crap, though im sure its nice, to the orangutans

    i would be heaving as soon as the knife made the first cut

  9. #49
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    The perception of what is stinky and what is not is relative. I'm sure the orangutans would go for bananas over durian anytime. Anybody from Borneo have any opinion on this?

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    i heard durian are an orangutans favorite, they have some added receptor for scent that makes them smell like a zygo in full bloom or something

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