Tuesday, March 31, 2009

Durian fruit

The matured durian fruit size about 30 centimetres (12 in) long and 15 centimetres (6 in) in diameter, and it weighs one to three kilograms (2 to 7 lb). Its shape ranges from oblong to round. The colour of its husk are green to brown, and its flesh pale-yellow to red, depending on the cultivars.

Durians become mature in 3 1/2 to 4 1/2 months from the time of fruit-set. They are fully ripe 2 to 4 days after falling and quickly lose eating quality in 5 to 6 days.

The fully matured and edible flesh emits a distinctive odour, strong and penetrating even when the husk is intact. The immature durian is boiled whole and eaten as a vegetable. Some people regard the durian aroma as fragrant; others find the aroma overpowering and offensive as the odour has led to the fruit's banishment from certain hotels.

Durian fruit is being used to flavour a wide variety of sweet edibles such as the traditional Malay candy, ice kachang, milkshakes, dodol, rose biscuits, ice cream, mooncakes, Yule logs and cappuccino.

The fermented durian, which is usually made from lower quality durian that is unsuitable for direct consumption is called as Tempoyak. This fermented durian, Tempoyak can be eaten either by cooked or uncooked, and can be eaten with cooked-rice, and can also being used for making curry. A dish made from the fermented durian fruit(Tempoyak), coconut milk, and a collection of spicy ingredients known as sambal, and is popular in Sumatran dish.

A candy called boder is created by mincing the durian fruit with salt, onions and vinegar.

The durian seeds, which are in size similar to chestnuts, can be eaten after they has to be boiled or roasted or fried in coconut oil.

Durian fruit contains a high amount of sugar, vitamin C, potassium, and the serotonergic amino acid tryptophan, and is a good source of carbohydrates, proteins, and fats.

[image: durian fruit is now ready to eat]

Medicinal uses

The decoction of the leaves and roots used to be prescribed (to drink the decoction or using it as a poultice) as a medication that reduces fever. Also the durian leaf juice is applied on the head of a fever patient. The flesh can be served as a vermifuge.

The leaves are used in medicinal baths for people with jaundice. Decoctions of the leaves and fruits can be applied to swellings and skin diseases. The ash of the burned rind is taken after childbirth. The leaves are contain hydroxy-tryptamines and mustard oils. Some beleives, the durian flesh can act as an aphrodisiac(arousing or intensifying sexual desire).

Traditional Chinese medicine, consider the durian fruit to have warming properties and hence is liable to cause excessive sweating. So they suggests to eat durian along with mangosteen fruits which has good cooling properties. Also pregnant women and people with high blood pressure are advised not to consume durian. Another common belief is that the durian is harmful when eaten with coffee or any alcoholic beverages.