Pulp akin to a creamy, sweet vanilla custard with a tinge of onion and garlic flavor, devoured straight from the shell…
“MMMMM”
…my favorite way to enjoy durian.
It ended up being both breakfast and lunch for today, as well as a tasty snack before dinner.
Durian is oftentimes eaten after it is overripe when its fragrance is typically overwhelming, however you can enjoy this delicious delicacy when it is “just” ripe. You don’t really need to wait until the spiny rind splits open completely. From my experience, the best tasting durians are those that have just begun to split open, and also those that haven’t opened yet with a visible seam along the rind from where they will split. Their flesh is more sweet than pungent, and their overall fragrance is much more pleasing if noticeable at all. It will take some trial and error to discover which stage of ripeness is best for you, but definitely do give durian a try. International markets are usually good outlets for locating this tropical fruit.
If you’re wondering what a durian is, see this link for lots of fun and helpful info.
