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Durian in Thailand

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Varieties of durian

General characteristics

1. Durian is a perennial tree that can be cultivated in tropical rain forest and bears fruit after 4-5 years, depending on the variety. Its life can last from 80 to 100 years with the trunk diameter of 1.5-4.0 feet and height over 70-80 feet. Durian is classified as soft wood.

2. The fruit has a strong odor and distinct flavor. The skin has a spiny covering that turns from green to brown when ripe. Each fruit usually contains 5 locules with brown seeds covered with a thick, creamy, sweet, yellow flesh that is loved by Thai people. It is a prestigious and prized fruit due to its unique appearance and excellent aroma. It is widely known in Asia as the king of tropical fruits.

The popular varieties of durian

1. Durian is a fruit native to Thailand originally from the South. Later,it spread reaching the central region of Bangkok, Thonburi and Nonthaburi. Durian grown around this area is very famous and considered the best due to the area being fertile with sufficient water.

2. As the central region is the center of prosperity of the country, durian has been improved in quality with so many different varieties and spread out to replace the local varieties in the East and South during the last 40 years. The problems of disease, climate and marketing caused the grower to plant fewer suitable varieties that bear good fruit, are disease resistant and bring a good price.

3. Nowadays Thailand is the home of durian with about 200 varieties under study, selection and improvement. This is done to promote cultivation as an export later. The varieties that are favorite among the growers and consumers alike are four types: Chanee, Monthong, Kanyao and Kradumthong.

Spread of the good varieties to neighboring countries. The two varieties that are favorite among the consumers are Chanee and Monthong. Both have been continuously developed as the best quality in Thailand. They have been introduced to nearby countries. In Indonesia, the Kani variety is originated from Chanee and Otong a direct scion of Monthong of Thailand. In Malaysia, the D99 has its origin from Thai durian. In the Philippines, Chanee and Monthong are grown widely.

Naming of durian variety

In the past, the grower grew durian by seed in which the new plants are usually not true to type. In this way new varieties were created, and good ones were named usually according to their appearance, shape, pulp color or locality. There are some stories about the origin of different names that can be traced in some major varieties as follows:

1. It is believed the "Chanee" or Gibbon took its name because the fruit tends to stick at the end of branches looking like a gibbon hanging on a tree.

2. "Monthong" or Golden Pillow. In Thai, Mon means "pillow" and Thong means "Gold" . The Monthong is named for its fruit appearance. It is said to be shaped like a pillow while the delicious pulp is a golden yellow.

3. "Kanyao" (Long Peduncle). In Thai, Kan means "Peduncle" while Yao means "Long". So its name derivation is consistent with the outside appearance, which the peduncle is rather longer than other varieties.

4. "Kradumthong" or Golden Button. In Thai, Kradum means "button" while Thong means "Gold" as its bud is small and round looking like a button of an old style Chinese shirt with good taste. So they named it for the shape and taste as Kradumthong.

Types of durian

All durian varieties can be classified according to time from the bloom of their flowers to harvest.
There are 3 types, the early types that mature in about 95-105 days are Luang and Kradumthong.
They are harvested early in the season so they generally fetch a higher price.
The medium types with a maturation period between 105-120 days are Kanyao, Monthong and Chanee.
These medium varieties are mass produced and marketed in the peak when the price is rather low.
The late types which reach maturity in more than 120 days are Enak and Kampan that are nominally grown.

Fruit characteristics of major durian

Each durian variety has unique characteristics.
For Chanee, Monthong, Kanyao and Kradumthong which are classified by Ms Sing Ching Tongdee from Thailand Institute of Scientific and Technological Research have features as follows:

CHA - NEE

Fruit :
- Shape : Ellipsoidal , Ovate , Oblong
- Size : Medium
- Weight : 2.0 - 3.5 kg.
- Average : 2.5 kg.
Rind :
- Spine shape : Concave
- Colour : Green
- Average thickness : 1.1 cm.
Length of fruit stalk : : Very short (<5 cm.) to short Aril :
- Colour and texture : Golden yellow creamy firm, become meshy when over-ripe
- Taste : Sweet , strong fragrance sweet-bitter when over - ripe
- Thickness : Moderate to thick
Seed : Medium to aborted
Days full bloom to harvest : 90 - 100

MON - THONG

Fruit :
- Shape : Oblong,ovate Commonly with depressed pointed end
- Size : Medium to large
- Weight : 2.0 - 4.5 kg.
- Average : 3 kg.
Rind :
- Spine shape : Pointed to hooked
- Colour : Rusty Green
- Average thickness : 1.25 cm.
Length of fruit stalk : : Short
Aril :
- Colour and texture : Pale yellow firm
- Taste : Delicate sweet
- Thickness : Thick
Seed : Mostly aborted
Days full bloom to harvest : 120 - 135

KAN - YAO

Fruit :
- Shape : Rounded, Obovate, Oblate
- Size : Medium
- Weight : 2.0 - 3.5 kg.
- Average : 3 kg.
Rind :
- Spine shape : Convex
- Colour : Green
- Average thickness : 1.45 cm.
Length of fruit stalk : : Long (8-12 cm.) to very long (> 12 cm.)
Aril :
- Colour and texture : Yellow,creamy firm
- Taste : Sweet
- Thickness : Moderate
Seed : Large
Days full bloom to harvest : 120 - 135

KRA-DUM-THONG

Fruit :
- Shape : Oblate , ovoid
- Size : Small to medium
- Weight : 1.5 - 3 kg.
- Average : 2 kg.
Rind :
- Spine shape : Convex - pointed, Concave - pointed
- Colour : Green
- Average thickness : < 1.0 cm.
Length of fruit stalk : : Short (5 to 8 cm.)
Aril :
- Colour and texture : Yellow , firm
- Taste : Sweet
- Thickness : Moderate
Seed : Large to medium
Days full bloom to harvest : 90 - 100

Maturity lndices:

Myth : Judgement of Durian Maturity is Partly Science and Partly Art.
Fact : Maturity Stage of Durian Fruit at Harvest is the Single Most Important
Factor Affecting Quality and Storage.

Days from flowering (full bloom) to harvest. There are differences among cultivars. Chanee : 90-100 days , Monthong : 125-135 days , Kanyao : 120-135 days , Kradumhong : 90-100 days.

Changes in colour of the rind : change from fresh green (waxy) to slightly rusting, appearance of bloom , or dry look , or fleckles. Abscission layer become distinctly corky.
Changes to spines : browning of the tips of spines, slightly drying up, by observation and finger feeling.
Changes to the (fruit) peduncle : swollen (about 2 to 3 cm ring) of a portion of peduncle close to the break point ; roughening (sand-feeling for some cultivars) on the peduncle surface;
increase in stiffness of the "peduncle-stem" by holding and swing the fruit ; changes associated with exudate (decrease in viscosity, and slight sweetness) from xylem of the freshly cut stem.
Acoustic method by tapping at the equatorial or lower part of the fruit where tapping sound change from tight (pang-pang) to loose (pong-pong).
Colour of the aril change from off-white (immature stage), to tinge or blotch of pale yellow (less mature green stage), creamy, or yellow (advanced mature green stage). The extent of such change may differ in cultivars. This is one of the most reliable indicators determining maturity stage.
Colour of the seed turn from pale cream (immature stage) to light brown (mature green stage) to reddish brown.

Durians normally take 90-135 days between full bloom and physiological maturity, depending on cultivars, position of a fruit on a tree, location and production conditions including irrigation, fertilizer applications, timing of vegetable flushes and floral development, and environmental conditions.
Thus, combinations of characteristics listed are used in commercial harvest operations because of inconsistency in using only one character.
Furthermore, individual trees will flower and set fruit over several weeks.
The durians on one tree are therefore of differing ages.
Harvesting of fruit for each tree is carried out several times according to flushes over the season, and harvesting of each fruit has to be selective.

Three maturity categories are:

Full mature : The fruit has reached more than 90% physiological maturity.
The fruit may be tree-ripe showing sign of aril softening or may not show any sign of aril softening.
Subsequent storage life of fruit of such a maturity is less than 3 to 4 days.
If left on the tree, the fruit will drop ; if harvested, it will ripen to excellent eating quality.
For export by air, the fruit , because of the odour, is not welcomed by airliners.
The fruit usually cannot sustain the long sea freighting.

Mature green : The fruit has reached 80 to 90% physiological maturity and is considered commercially mature.
Ripening of such a fruit has began on the tree but at a lower rate than the full mature fruit and without any sign of aril softening .
The storage time is about 5 to 8 days for the "advanced" mature green fruit and no more than 10 to 12 days for the "less" mature green respectively.
If harvested, the fruit will continue to ripen and complete the ripening processes to good and excellent eating quality.

Immature : Less than 75% physiological maturity and have low commercial value because of poor eating quality. If harvested, the fruit may or may not able to undergo climateric processes thus may not ripen normally. The aril may still soften but quality is inferior

Summarized by Ms Sing Ching Tongdee , Thailand Institute of Scientific and Technological Research

Durian Quality lndices:

Fruit - whole fruit, rind and aril - should be characteristics of cultivars. In general the size and shape of the fruit has no correlation to internal eating quality.
High aril/whole fruit ratio, thick aril, thin rind, small or aborted seed. These mostly are inherent characteristics of cultivars; but may also due to tree age.
Fruit is physiologically mature and capable of normal ripening processes on arrival in the importing market.
Rind green, dark green to rusty green depends on cultivars and growing conditions.
Aril yellow to rich golden yellow, firm, creamy, sticky, dry, sweet. Sweet-bitter in some cultivars when over - ripe.
Minimal mechanical damages to the rind, Clean and avoid contact of fruit with soil during harvesting.
Free from diseases caused by Phytophthora and Botryodiplodia.
Free from physiological defects include water-soaked aril, un-even softening of aril within a fruit, failure of the aril to soften, over-ripe, fruit cracking.
Free from insects both surface and seed-borer; and free from apparent insect damages.
Avoid chilling temperature.
Within a package, fruit shall be of the same variety and maturity stage. Minimum size and shape specifications may be allowed depending on the market requirement.
Changes associated with ripening include conversion of starch to sugar (increase in sweetness), softening of aril, increased aroma, ease in opening along abscission or cracking at fruit end when over-ripe.

Summarized by Ms Sing Ching Tongdee , Thailand Institute of Seientific and Technological Research

History of durian cultivation in Thailand

Origin of durian

The common durian (Durio Zibethinus Murr.) is a tropical fruit with its origin in Borneo or Sumatra and probably around Peninsular Malaysia, the southern part of Thailand, Western Malaysia. It is now widely grown in many countries which are not indigenous to.

History of the name durian

Durian is a Malay and Indonesian name. The root comes from the word "Duri" which means spine. Durian has a strong offensive odour, which Murray, who first described the species, compared with that of the civet cat (Zibethinus). Hence, the scientific name of durian means "the spiny fruit that has an overpowering smell". For Thais, it is called "Turian". This is the same name used by local people in different parts of Sumatra such as Tapah and the growers of Salang.

History of durian cultivation in Thailand

1. The earliest story of durian in Thailand is in a chronicle recorded by a Frenchman named De La Loubere over 300 years ago. De La Loubere came to Thailand in 1687 during the Ayutthaya period in the reign of King Narai the Great. He mentions the cultivation of durian in the central region of Thailand during this time. It is presumed that its original growing area was in the South which has the same climate as Malaysia.

2. When durians were introduced to the central region during the Ayutthaya period, the strains were regularly improved as the country and the Thai social system promoted and partly forced everyone to improve his crop. It is known that in the past there was a duty collected on durian. Until the Rattanakosin period, durian was an important crop in Thonburi Province, part of Bangkok Metropolis now, and spread to Nonthaburi Province. The keeping and growing were systematic with constant improvement, so durian in Thonburi and Nonthaburi were mostly of good varieties.

3. However, many good varieties were wiped out during the heavy flood of Bangkok, Thonburi and Nonthaburi in 1875 and 1942. Durian trees were destroyed and scarcely replanted. Growing urbanization saw the felling of durian orchards for construction of buildings and roads.

4. When transportation among the provinces became more convenient, there was construction of roads linking the central part with other regions. It spread the good durians to Chanthaburi Province in the eastern part replacing the local varieties. The replanting of local-poor varieties to superior varieties from Bangkok began commercially from 1957. Durians in Chanthaburi were a success and grew much faster until it is now the leading province for durian production. The plantations spread to nearby province such as Rayong, Trat and Prachin Buri provinces.

5. During 1962-1963 a number of durian strains from Thonburi and Nonthaburi were introduced to the South replacing the local varieties destroyed by a hurricane in 1952. The promotion of cultivation of good durians in the South was continuous, and the best and most successful one is Monthong.

6. Nowadays, the major growing areas are in the East seconded by the South. The central region still plants them in the original area, but the cultivation is nominal. In the northern region, the local variety is grown in Uttaradit Province.

The greatness of durian in the past

Thai people love to eat durian, and this tradition has been passed on from generation to generation. This can be seen from the duty collected on durians in the Ayutthaya period of 1687 when the government imposed a duty of one half baht per tree per year. If a durian tree died, the owner had to replant it so the government would not lose the revenue. In 1854 during the third reign of Rattanakosin, the government raised the duty to one baht per tree, while mango, mangosteen, jackfruit trees only paid a quarter of one baht.

Special thanks to Mr. Piroj Polprasid for the information on the history of durian cultivation in Thailand.

Harvesting, Post-harvesting and Marketing

Great care is taken in the harvesting and post harvesting process of durian. During harvesting , sorting and transporting , meticulous methods contribute to excellent quality for domestic and foreign consumers, as well. It has boosted Thailand to become the world's largest exporter of fresh and frozen durian.

Harvesting method

1. Most Thai durian is harvested at 80-90% physiological maturity. It takes 5 - 10 days to ripen thus it can be stored longer. This also lengthens the distribution time. Lengthening the distribution time gives a leeway for the grower to make a bargain, and it allows for export to more distant countries. During storage and transportation the fruit will continue to ripen until reaching its destination.

2. Nevertheless, the fruits, harvested at the fully mature stage, will be overripe when reaching the destination. The overripe fruit is regarded as inferior quality. The fruit will be fractured and the pulp marshy commanding low price as the quality is rejected by the consumer. Generally, the Thai consumers prefer the ripe, not overripe.

3. Harvesters normally work in pairs, one on tree choosing the mature fruit. Using a sharp and clean knife, he cuts the fruit from the tree leaving about 10 cm. of stem attached to the fruit then drops it to the catcher below. The common method is to catch it with a jute bag to prevent it from dropping directly on the ground. This way is fast but requires reasonable skill because of the risk of breaking the stem or letting the fruit hit the ground which causes bruising.

4. After harvesting, the durian should not be placed directly on the floor but put on a container, e.g. a plastic or bamboo basket. This is to guard against fungal infection which can cause rotting during transportation and distribution.

5. In Malaysia and Indonesia , the overripe fruit is harvested by allowing it to drop naturally and is collected on a day-to-day basis. To prevent it from falling on the ground, the grower will tie the durian to a branch so that when the fruit falls it will be caught on the cord. However, Thais consider fruit harvested this way as being overripe and inferior.

Sorting and grading

Today, no official quality standards for domestic and export markets have been set instead relying on traditions.
The traditional grading is normally based on variety, shape, maturity, size, pulp color, internal quality and plant health.

1. Sorting and grading for domestic market.

After harvesting, grower and trader will cull unmarketable fruits and separate marketable fruits. Fruits with irregular shape, disease, damage by rodents or insects will be marketed for a low price and regarded as unguarded.

Graded durians will be of high quality and marketed at a premium. The price difference will mainly depend on the variety, size and appearance, but generally the durian that influences the market has the characteristic as follows:

1) Being harvested from the tree (not fallen one) with 80-90% maturity (the mature green) 2) Being a Chanee or Monthong 3) Weigh between 2-4 Kgs. each depending on a variety. Monthong is larger than a Chanee 4) good shape

2. Sorting and Grading for export.

To encourage growers and exporters to improve quality, Thai Ministry of Agriculture and Cooperatives prescribes durian standards as criteria for export voluntarily. There are :

1) Size Chanee weighs 2.0-3.5 kgs. Monthong weighs 2.0-4.5 kgs. Kanyao weighs 3.0-4.5 kg. 2) Shape Having 4 or more full locules, all pulp seeds are in good shape corresponding to the variety. 3) Pulp color. It relate to the variety expectation. Monthong may be pale, while Chanee can be yellowish. 4) Ideal conditions. Without diseases and pests, small defects invisible. 5) Internal characteristics when ripe. No wet core or browning.

Packaging

1. Domestic market. Durians destined for the local market, are generally stacked in bulk in trucks with jute bags or canvas on the top and bottom to protect it from sunlight and rain. Upon reaching the market, they may by stacked on the floor with jute bags or cardboard or canvas underneath. However, if the durians are of high quality, they may be put on a shelf or hung for the consumer to choose from.

2. Export . The packaging of durian depends on the requirements of the destination. Durian exported to Hong Kong, Taiwan and China are fastidiously packed in a corrugated carton with 10-12 Kgs. Capacity. Each box contains 3 -4 fruits. A bigger box with a capacity of 6-8 fruits is also used to reduce packaging cost. For durians exported to Malaysia and Singapore, wooden crates are used by some Thai exporters. These are much cheaper than a paper box. The wooden crates come in different sizes ranging from 10-30 kgs. capacity and holding between 4-15 fruits each.

Transportation

1. Domestic transportation . From the orchards to the market, transportation is generally by truck, with the fruit stacked without any packaging. It takes 1-2 days to reach the destination. During transportation, the trucks are covered with canvas so that the fruits are not exposed to direct sunlight.

2. Export transportation . The mode of transportation mainly depends on the distance by truck, ship or air. Durians destined for nearby countries such as Malaysia and Singapore, are usually transported by truck. For Hong Kong, Taiwan and China, transport by sea is most likely. For distant countries such as the USA and Europe, the best mode of transportation is by air.

Utilization of Durian

The edible portion of durian, pulp, is only 30% or one-third of the whole fruit. However, the husk and seeds can still be useful. The seeds can be fried like other snacks. The husk can be dried and used as fuel or fertilizer for trees.

Fresh consumption is by far the most important. Durians, harvested at 80-90% maturity, have a long shelf life of 5-10 days before consumption. The Monthong durian ripens slower than Chanee so it can be kept longer. But natural drop or overripe durians should be consumed as quickly as possible; however they are unpopular with Thais. They are generally processed into durian paste, candy or sticky rice with durian in coconut milk.

Consuming fresh

Durian is sold at domestic retail market in 2 forms. - Whole fruit. The popular method is by weight. The price per kilogram for whole fruit will be set and the weight is calculated. How much the consumer pays is dependent on the price and the weight of the fruit. The other method that is found in some growing areas is by individual fruit. The fruit is graded into small, medium and large. The price for the whole fruit is set. This method is used for the large ones that are not popular.

Peeled durian.

It is packed in a Styrofoam tray sealed with clear cling film. This method is getting more popular in the retail market . Durian fruit is large, spiked and inconvenient to handle and transport. Also, most consumers have difficulty in taking the pulp out themselves. Because of this, peeled durian makes more sense and the consumers decision made easier, as there is a chance to select the pulp and buy as much as needed. There is no need to buy a whole fruit. However the price per kilogram will be 3 times as high as the whole fruit.

It is claimed to be dangerous to drink alcohol when consuming durians. Durian is believed to be very hot for the body.

Processed durian

By using inferior quality durian pulp, several processed forms of durian are produced. The most favourite are durian paste, durian chips and sticky rice with durian in coconut milk, etc.

Durian paste

In Thailand, Durian paste called Thurian Kwon in Thai is a popular traditional product. This processed form is made from overripe or split base durian pulp, which is unpopular for consuming fresh and marketed at a low price. The paste can be kept for about one year.

Directions for making durian paste

1. Raw material : overripe durian pulp and sugar. 2. Equipment : Wok or stirring machine, gas burner or charcoal stove, colander or grater for grating. 3. Cooking process : 3.1 Separate durians according to the varieties, take the seed out of the pulp. 3.2 Grate the pulp through the grater, and take out the solids and excess parts. 3.3 Weigh the pulp. Put it in the wok and stir for 30 minutes. For a sweeter flavour , add sugar, use 100 grams of sugar to 1 kg. of Monthong or 200 grams of sugar to 1 kg. of Chanee. Stir about 3 hours until dry and smooth but clinging to the fingers . 3.4 Pack in a container covered with a plastic sheet and close the lid tight. 4. Packing and packaging Weigh the finished product and put it in plastic bag, shape it into a long cylindrical tube and label. 5. Ratio of conversion Whole fruit Durian pulp Durian paste (Sugared) 100 22-30 16-18 6. Price about 200-300 baht per kilogram.

Durian chips

Since 1995 , durian chips have become popular. The processed price is rather high as it is made from good quality pulp. Monthong is preferable because of the thickness and firmness of its pulp. Nowadays, they are available around the country especially in growing localities.

1. Raw materials: mature durian, new and clean vegetable oil and fine white salt.
2. Equipment:
2.1 Knife for cleaving and slashing, a peeling and slicing device, a strainer, a scale and sealer.
3. Process:
3.1 Slash the durian between the grooves. Cut out the husk, white core and the seed. Use the slicer to evenly slide out thin chips.
3.2 Deep fry chips in hot oil using medium heat until brown, take out and leave them on the strainer to drain the excess oil.
3.3 If a long shelf life is desired, roast them in a hot air dryer again. It will reduce the humidity and make them crispy longer.
3.4 For a salty taste, sprinkle on some salt.
4. Packing and packaging:
4.1 Sort sizes of chips.
4.2 Pack by weight and seal tightly with a sealer.
5. Ratio of conversion
Whole fruit Durian pulp Durian chips
100 30 15

6. Price about 500-1,000 baht depending on the season.

Durian Powder

1. Raw material: Ripe durian pulp.
2. Production process:
2.1 Pit the pulp and slice into thin pieces.
2.2 Steam at 90 degrees celsius for 3 minutes.
2.3 Place on a strainer and dry in a hot - air dryer at 50-60 degrees celsius or a solar drier or in the sunshine until dry.
2.4 Beat into a powder with an electric blender. Sift through a No. 25 screen.
2.5 Seal in a dry, clean container.
3. Utilization. The powdered durian will be used as a flavouring in coconut milk or ice cream, cookie, drinks and durian crackers.

Frozen durian

Frozen durian is the exported product which requires high quality fruit. The popular types of frozen durian are Monthong with the seeds removed and Chanee whole or only the unpitted pulp. Monthong is usually pitted and the pulp frozen because the pulp is rather thick and firm. Chanee will be frozen whole as its pulp is thinner and not attractive. The frozen markets are the USA , Canada, Australia and Europe. Most consumers in these countries are Asian.

1. Raw material : Mature durian
2. Production process:
The most efficient frozen method now is the Individual Quick Freezing (IQF). The durian flesh is frozen at -40 degrees celsius for 30-40 minutes then stored at -20 to -25 degrees celsius. The product can be stored for a whole year without affecting its quality.
3. Serving. Serve at room temperature.

Khao Niew numgati Thurian

Khao Niew Numgati Thurian is a delicious dessert and popular among Thais. It is prepared by cooking overripe durian pulp mixed with coconut milk and served with coconut milk-steamed sticky (glutinous) rice.

Steamed sticky rice ingredients: 1 kg. Sticky rice, 700 grams first-crushed coconut milk, 500 grams sugar, a little salt. Directions:

1) Wash the sticky rice, soak it 1 hour and steam for 45 minutes.
2) Boil the coconut milk, sugar and salt using medium heat and put it aside.
3) Put the steamed sticky rice (while hot) in a container and pour the boiled coconut milk over, mix well and close the lid tight for 15 minutes.

The durian coconut milk ingredients: 1 whole overripe durian pulp, 1 kg. of coconut milk, 700- gram coconut or white sugar, a little salt.

Directions:
1) Mix coconut milk, coconut sugar and salt thoroughly and strain with a piece of gauze.
2) To make the coconut milk last longer, heat on low until it boils. Let it cool and shed durian pulp in for fragrance.

Serving:
Put one ladle of sticky rice in a bowl and pour over the prepared coconut milk to make one serving.

Deep fried durian seed

Ingredients: Durian seeds, vegetable oil, butter and salt.
Directions:
1) Heat durian seeds in a wok using medium heat and roast until they turn black.
2) Peel the durian seeds to get white seeds, and slice them thinly. 3) Fry in hot oil and strain.
4) Mix the fried seeds with butter and a little salt. Seal in a clean and dry container.

Durian in Syrup

Ingredients: 500-gram of mature green pulp, 500-gram of white sugar, 250 c.c. of drinking water or about one cup, 0.5% of calcium chloride solution (Calcium chloride 5 grams or about 2 teaspoons per one litre of drinking water).

Directions:
1) Soak durian pulp in the 0.5% calcium chloride for 1 hour and take out.
2) Make a syrup by using 500-gram sugar for 1 cup of clean water. Boil and strain.
3) Place the durian pulp in the syrup, turn the heat low, leave it until the pulp is clear and glossy. Take out, let cool and seal in a clean and dry container.

Durian Nutritional Information

Components Per 100 g edible pulp
Calories (unit) 129
Moisture ( % ) 70.9
Protein (g) 3.3
Fat (g) 4.3
Carbohydrate (g) 19.3
Fibre (g) 1.2
Calcium (mg) 49
Potassium (mg) 27
Iro align=n (mg) 2.0
Vitamin A (IU) 890
Vitamin B1 (mg) 1.08
Vitamin B2 (mg) 0.11
Vitamin Niacin (mg) 1.0
Vitamin C (mg) 62

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