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This is,
undisputedly, the most popular
Malaysian fruit. Adored, almost to the
point of sacredness among
connoisseurs, the durian is either
loved or loathed by those alien to it.
It’s pungent (heavenly to most
Malaysians) odour is almost akin to
the fume of a household gas leak,
while the taste of its smooth,
custard-like pulp is unlike any fruit
found anywhere else in the world.
There are many varieties of durians
grown in orchards, gardens and large
estates across the country. The D24 is
a product of a well-researched clone
variety and commands
high prices during its pre-season
debut. Best eaten fresh, the durian is
also used in cakes, confections, ice
cream and traditional preserves such
as the tempoyak (fermented
durian pulp). Due to its controversial
aroma, the durian is not allowed on
flights and in hotels, although
ironically, it is used by hotel chef
in their gastronomic creations. |
