Modern man the desire for everything exotic is characteristic. This is manifested in various areas of life, including in relation to food. One of the most extravagant and extraordinary fruits is the durian. He is recognized as the king of fruits and looks quite unusual. What is it, what does an unusual fruit look like, what are its benefits and harms, how to choose it and eat it - let's figure it out.

What it is?

Durian civet belongs to the genus of evergreen tropical plants of the Malvaceae family. To date, about 30 varieties of this fruit are known that grow in tropical forests. South-East Asia. These plants are large trees with weak branching. They have prop roots and regular leaves. It is noteworthy that only 9 of the known 30 varieties are suitable for food.

Description

Durian flowers are large, whitish or reddish depending on the variety. They can develop not only on branches, but also on trunks. They are pollinated not only by bees, but also by the bats because durian blooms from dusk to night for no more than 8 hours. The fruit of the plant is distinguished by a particularly hard shell with characteristic spines. This feature allows you to protect unripe fruit from animals. It is because of its appearance that the fruit got its name, which means “thorn” or “thorn” in translation.

Despite the fact that it grows not only in Malaysia, Thailand, India and Indochina, but also in South America, Asian fruit is in great demand among gourmets. It is grown in a more comfortable climate, ripens from spring to the end of the summer season. It is harvested when the fruits themselves fall to the ground. According to general description, in terms of dimensions, durian reaches the parameters of a soccer ball. Weight varies from 2 to 10 kg, the shape is often elongated. Sometimes the fruit even reaches a length of up to 30 cm, while the diameter can be 20–25 cm.

No matter how big a durian may seem, more than half of its weight is in the peel than in the juicy flesh. The inside of the durian has white walls and is divided into segments. In each "compartment" there are 3-4 yellowish seeds. As a rule, there are 5 compartments inside the fetus, approximately the same in size. Four of them are filled with pulp, and the bones are located in the fifth.

Peculiarities

hallmark fruit is the fact that it has a disgusting smell. Therefore, few people immediately believe that durian can be eaten. It smells so bad that you can't take it into public places with you. It is not only impossible to go to a store or take a taxi with it: the ban even applies to transportation in an elevator, as indicated by special sign fruit crossed out in red. This is explained by the fact that the fetid spirit of the Thai fruit cannot be weathered by any means. That is why exotic durian can neither be stored nor transported. The stench is so terrible that it is difficult to describe it, but the pulp itself has a divine taste, for which durian is called the king of fruits.

The taste of a ripe fruit with a smooth texture is sweet. It is rich, like a mixture of banana, mango, pineapple, papaya and vanilla. As for the smell of the shell itself, it can be compared with a mixture of the “aroma” of sewerage, rotten fish and rotten meat or putrid odor. It even seems to some that in this stink one can distinguish the smells of a ton of rotten onions, because some tourists have tears when they meet durian. As for the amount of pulp inside the fruit, it is not very much: a lot falls on a thick peel with spikes. The flesh of a ripe fruit itself does not have spots, it is of the same consistency and color.

Composition and calorie content

The fetid smell of durian is explained by the presence of sulfuric acid in the composition of the fruit. An exotic fruit is saturated with proteins, fats and carbohydrates, it contains many vitamins, and its absence of cholesterol distinguishes it. Delicious pulp is rich in ascorbic, nicotinic and folic acids. It contains niacin, carotene, riboflavin, calcium, iron and phosphorus. As for calories, one hundred grams of durian contains 145 kilocalories. These data are typical for raw and frozen fruit. However, an excess of durian in food can cause obesity.

Benefit and harm

Unusual Thai fruit has certain beneficial properties. For example, having organic sulfur in its composition, durian is rightfully recognized as one of the unique exotic fruits. Indole, which is the source of organic sulfur, is especially necessary for the human body, as it has bactericidal properties. Thanks to the dietary fiber, durian is effective for constipation. It perfectly absorbs water, due to which peristalsis is accelerated and carcinogens are excreted from the body. This nuance helps to prevent bowel cancer.

Durian is also effective against anemia, as it is a preventive measure. It improves the condition of hair and skin, and also has a positive effect on strengthening bones and the thyroid gland. In addition, it helps in the treatment of diabetes and has a positive effect on work. digestive system. And also an exotic fruit is good for migraines and depressive states. Being an unsurpassed aphrodisiac and containing a huge amount of estrogens, durian is responsible for the normalization of female hormonal levels, which is important for every woman. It is worth noting that this affects not only the general condition of the woman, but also her fertility.

It is also good for men's health. Durian can be used as an energy booster. It not only helps to cleanse the skin, but also gives it elasticity and firmness. Due to the content of phosphorus in the pulp in combination with potassium, it not only strengthens the teeth, but also treats some gum diseases. In addition, the use of an unusual fruit has a beneficial effect on the functioning of the cardiovascular system.

However, in addition to the beneficial properties for the human body, durian also has negative aspects. For example, no matter how tasty it may seem, and no matter how much you want to eat it, it is contraindicated for pregnant women. In addition, it should not be used while breastfeeding. The use of durian can also affect pressure, so hypertensive patients need to eat the pulp of the fetus with extreme caution. Otherwise, it is fraught with sudden pressure surges.

There are other restrictions, if ignored, the use of durian can cause significant harm to health. For example, you need to take into account not only incompatibility with alcohol, but also the time period between which you can not drink after drinking durian. As a rule, in order not to harm your health, you need to wait at least four hours. In addition, you need to understand that the fetus cannot completely replace any meal.

You can’t eat more than two hundred grams at a time, combining fruit with other foods. And also it is impossible not to take into account the likelihood of individual intolerance and an allergic reaction. There is evidence for this: in some cases, there is a rash, an allergic rhinitis, and even swelling of the nasopharynx.

How to choose?

Despite the fact that durian has a rather high cost (about 5–20 US dollars), tourists rarely manage to avoid the temptation to taste the exotic. Sometimes this fruit is sold already peeled on a substrate. However, not every fruit has a true divine taste. In order not to get into trouble, and not to be disappointed with the fruit, which even in its native country cannot be transported and exported once again, it is worth considering the following nuances:

• a ripe fruit differs from others in that it is split; if its peel began to crack (mainly into 5 slices), then this is the first sign of a good fruit;
• as soon as the peel cracks, the fruit begins to exude aroma, while it is the edible part of the durian (its pulp) that smells;
• if a rotten part is seen on one side, such a fruit is not suitable for eating, moreover, its pulp will have clots, which should not be in a good ripe product;
• to buy a good fruit, you should look at the peel at the location of the tail, you can even sniff it: the more pronounced the aroma, the riper the fruit;

• the peel of a ripe durian differs in the color of the thorns - in a good ripe fruit they are yellow with brown tips;
• you can pay attention to the mobility of the thorns - if the fruit is unripe, when touched they remain motionless, in a ripe fruit they are slightly mobile;
• you can also determine the ripeness by sound, for which it would be useful to tap on the casing - a dull sound will indicate immaturity, while the one you need will be accompanied by loud sounds and a characteristic internal gurgling.

The flesh of a ripe fruit differs in appearance, the ripened fruit is soft when pressed and slightly squeezed. In terms of density, it resembles raw dough. Someone even associates with cream whipped with fruit.

When buying, you can ask the seller to peel and cut the fruit. An experienced seller is usually interested in buyers, so he will try to pick up best fruit. As for transportation, a tourist will not be able to bring a piece of exotic to their homeland: durian cannot be exported, they will not be allowed on a plane with it.

How to eat?

In fact, it would be erroneous to call categorically eating durian with a spoon. Everyone experiences fruit differently. Many, because of the hostility of a bad smell, completely pinch their nose, and at this time they put a piece of pulp in their mouth. It is worth considering that this fruit is not combined with vodka, so you can’t drink it with it. No matter how much you want to feel like a gourmet, the fruit is not combined with alcohol at all. Ignoring this nuance can cause severe irritation of the stomach.

The fruit itself can be eaten not only fresh. It is often boiled, and also added to national dishes. It has a peculiar taste that everyone associates with different products. If it seems to some that it is airy cheese, then others are sure that it even looks like vanilla pastries. They eat durian in the first 3-4 hours after purchase, while trying not to bring it into the room.

If you do not want to use a spoon, you can break off pieces of tender pulp with your hands. Often, durian is put into cocktails, cut into slices. The dried fruit is also popular with tourists. It does not smell so sharp, so it does not scare off buyers. In cooking, the fruit is also used as a seasoning for various dishes. To do this, take not the pulp, but the seeds. When the pulp is taken out, one of the shells is used for salted water, which is washed down with durian. Among the various recipes, pies with an unusual fruit filling are noteworthy, for which chopped pieces of fruit are used.

As for gourmets, after several trials, they stop noticing the unpleasant smell and assure that the taste interrupts all negative emotions. They are sure that in order to fully reveal the taste qualities, it is necessary to drink durian with lightly salted water. In addition, marinated marinated durian in coconut milk is considered one of the best desserts. If at the time of purchase it turned out that the fruit has not yet ripened, do not be upset. Of course, it will not be possible to reveal all its taste qualities, but it is quite suitable for food.

In this case, it can be used as a vegetable. For example, it will be delicious if stewed, fried and served with a side dish.

How to reveal?

If the fruit is purchased unopened, you will have to do the cleaning process yourself. The bottom line is to crack open the hard shell and take out the pulp. Previously, a regular plate or a plastic container is prepared for it. The pulp is taken out with a spoon or by hand and transferred to a prepared container. If you do not plan to eat durian right away, it is better to use a container, transferring the tasty part of the fruit there and tightly closing the container.

Is there any way to store and transport?

In a relationship fresh fruit We can say unequivocally: no. If the fruit is open, eat it immediately. It will not work in any way, it is useless even to wrap it in layers of a thin film - it will not retain its qualities. Despite the fact that there is an opinion to the contrary, which indicates a period of 5 days of storage. Freezing the fruit is also not recommended, because, in addition to the loss of useful properties, it will also lose its excellent taste. However, in dried form, like candy or even candied fruits, the fruit is quite transportable.

In addition to the fact that in such options you can export durians from exotic countries, they will also be stored for a long time. Therefore, upon arrival home, it will be possible to treat the household with extra-tasty desserts.

What else is interesting durian?

Durian can reach a height of up to 40 meters. These trees are quite spreading. The fruit is considered a national delicacy for children. On holidays, it is important to eat it with the whole family in one sitting. This eating is elevated to a certain ritual, besides, the fruit is given healing and rejuvenating power. In Thai culture, it is considered a medicine.

The pulp of the fruit will allow you to create unusually delicious milkshakes. In addition to dried fruits and chips, it is added to ice cream. You can fry it like a regular potato. It is added to pumpkin, fish soups and even cooked like jam. At the same time, in the national cuisine it is a fairly common component of the recipe. It is delicious with sweets, sugar, and salt along with other vegetables.

Important! Sickness of smell in different subspecies of durian is different. The size of the fruits also varies, with the smaller ones smelling less strongly. The arrangement of the bones also differs.

Difference from jackfruit

Durian is often confused with jackfruit, because outwardly there really is a resemblance. However, there are differences from jackfruit. For example, its spikes are not so pronounced, and it weighs more. In addition, it is considered the fruit of the breadfruit, reaches up to 30 kg of weight and has a pear-shaped shape. And also one of the differences is the fact that jackfruit has milky juice, which determines its stickiness and viscosity. At the same time, not only the pulp is saturated with juice, but also the peel itself. Wash your hands after contact with such a substance more often with oil.

Only the most timid traveler, finding himself in an exotic country, embarrassed by the appearance, smell or name, will refuse to try some unfamiliar fruit. Accustomed to apples and oranges, tourists can hardly force themselves to bite off a piece of mangosteen, durian or herring. Meanwhile, it is the gastronomic revelation that can become one of the most vivid impressions of the entire trip.

The following are exotic fruits different countries- with a photo, description and English equivalents of names.

Durian

The fruits of durian - "a fruit with the taste of heaven and the smell of hell" - are irregular oval in shape, with very sharp thorns. Under the skin - viscous pulp with a unique taste. The “king of fruits” has a strong ammonium smell, so strong that durian is forbidden to be transported on airplanes and carried into hotel rooms, as evidenced by the relevant posters and signs at the entrance. The most odorous and most exotic fruit in Thailand is very rich in vitamins and nutrients.

A few rules for those who want to taste (by no means try!) Durian:

• Do not try to choose the fruit yourself, especially in the off season. Ask the seller about this, let him cut and pack it in a transparent film. Or find already packaged fruit in the supermarket.
• Lightly press down on the pulp. It should not be elastic, but easily slip under your fingers, like butter. Elastic pulp already smells unpleasant.
• It is undesirable to combine with alcohol, since the pulp of durian acts on the body as a stimulant of great power. Thais believe that durian warms the body, and a Thai proverb says that the "heat" of durian can be tempered with the coolness of mangosteen.

Where to try: Thailand, Philippines, Vietnam, Malaysia, Cambodia.

Season: April to September, depending on the region.

Mangosteen

Other names are mangosteen, mangosteen. It is a delicate fruit with thick purple skin and round leaves at the stem. The white flesh resembles a peeled orange and has an indescribable sweet and sour taste. Inside the mangosteen are six or more soft white slices: the more there are, the fewer seeds. To choose the right mangosteen, you need to take the most purple fruits in your hand and gently squeeze: the peel should not be hard, but not very soft either. If the skin breaks unevenly in different places, the fruit is already stale. You can open the fruit by making a hole in the peel with a knife and fingers. Do not try to take the slices with your hands: the pulp is so tender that you just crush it. Handles transportation well.

Where to try: Myanmar, Thailand, Vietnam, Cambodia, Malaysia, India, Philippines, Sri Lanka, Colombia, Panama, Costa Rica.

Season:

Jackfruit

Other names are Indian breadfruit, eve. it big fruit with thick, spiky, yellow-green skin. The pulp is yellow, sweet, with an unusual smell and taste of a pear of the Duchess variety. The segments are separated from each other and sold in bags. The ripened pulp is eaten fresh, the unripe is cooked. Jackfruit is mixed with other fruits, added to ice cream, coconut milk. The seeds are edible when boiled.

Where to try: Philippines, Thailand, Vietnam, Malaysia, Cambodia, Singapore.

Season: January to August, depending on the region.

Lychee (Lychee)

Other names are litchi, Chinese plum. The heart-shaped or round fruit grows in clusters. Under the bright red skin is a white transparent pulp, juicy and sweet in taste. In the off-season in Asian countries, these tropical fruits Sold in canned form or in plastic bags.

Where to try: Thailand, Cambodia, Indonesia, Australia, China.

Season: from May to July.

Mango

One of the most popular fruits in all tropical countries. The fruits are large, ovoid, elongated or spherical in shape. The pulp is yellow and orange, juicy, sweet. The smell of mango resembles the aroma of apricot, rose, melon, lemon. Unripe green fruits are also eaten - they are eaten with salt and pepper. It is convenient to peel the fruit with a sharp knife.

Where to try: Philippines, India, Thailand, Indonesia, Myanmar, Vietnam, China, Pakistan, Mexico, Brazil, Cuba.

Season: year-round; peak in Thailand from March to May, in Vietnam in winter and spring, in Indonesia from September to December.

Papaya

Large fruit with yellow-green skin. The cylindrical fruits of exotic fruits reach 20 centimeters in length. Taste is a cross between melon and pumpkin. Ripe papaya has bright orange flesh that is extraordinarily tender and pleasant to eat and aids in digestion. Unripe papaya is added to a spicy Thai salad (som tam), it is fried, and meat is stewed with it.

Where to try: India, Thailand, Sri Lanka, Bali, Indonesia, Philippines, Mexico, Brazil, Colombia.

Season: all year round.

Longan

Other names are lam-yai, "dragon's eye". It is a round, brown fruit that looks like a small potato. Very sweet and juicy and high in calories. Easily peelable skin covers a transparent white or pink pulp, close in consistency to jelly. In the core of the fruit is a large black bone. Longan is good for health, but you should not eat a lot at once: this will lead to an increase in body temperature.

Where to try: Thailand, Vietnam, Cambodia, China.

Season: mid-June to mid-September.

Rambutan

Rambutan is one of the most famous tropical fruits, which is characterized by "increased hairiness." Under the red fleecy skin lies a white translucent flesh with a sweet taste. To get to it, you need to "twist" the fruit in the middle. The fruits are eaten fresh or canned with sugar. Raw seeds are poisonous, while roasted seeds are harmless. When choosing, you need to be guided by color: the pinker, the better.

Where to try: Malaysia, Thailand, Indonesia, Philippines, India, partly Colombia, Ecuador, Cuba.

Season: mid-April to mid-October.

Pitaya

Other names are pitahaya, long yang, "dragon fruit", "dragon fruit". This is the fruit of a cactus from the genus Hylocereus (sweet pitaya). Very beautiful in appearance: bright pink, the size of a large apple, slightly elongated. The peel is covered with large scales, the edges are green. If you remove the skin (as in the case of an orange), inside you can see a dense white, red or purple flesh with many small seeds. Good in fruit cocktails in combination with lime.

Where to try: Vietnam, Thailand, Philippines, Indonesia, Sri Lanka, Malaysia, China, Taiwan, partially Japan, USA, Australia, Israel.

Season: all year round.

Carambola (Carambola)

Other names are "tropical stars", starfruit, kamrak. Its yellow or green fruits are similar in size and shape to sweet peppers. On the cut, they have the shape of a star - hence the name. Ripe fruits are juicy, with a slight floral taste, not very sweet. Unripe fruits contain a lot of vitamin C. They are good in salads and smoothies, they do not need to be peeled.

Where to try: Borneo island, Thailand, Indonesia.

Season: all year round.

Pomelo

This fruit has a lot of names - pomelo, pamela, pompelmus, Chinese grapefruit, sheddock, etc. The citrus fruit looks like a huge grapefruit with white, pink or yellow pulp, which, however, is much sweeter. It is widely used in cooking and cosmetology. The smell is the best guide when buying: the stronger it is, the more concentrated, rich and fresh the taste of the pomelo will be.

Where to try: Malaysia, China, Japan, Vietnam, India, Indonesia, Tahiti, Israel, USA.

Season: all year round.

Guava

Other names are guava, guava. Round, oblong or pear-shaped fruit (4 to 15 centimeters) with white flesh and yellow hard seeds. Edible from skin to bone. When ripe, the fruit turns yellow, and it is eaten with the peel - to improve digestion and stimulate the heart. Unripe, it is eaten like a green mango, sprinkled with spices and salt.

Where to try: Indonesia, Thailand, Vietnam, Malaysia, Egypt, Tunisia.

Season: all year round.

Sapodilla (Sapodilla)

Other names are sapotilla, tree potato, akhra, chicu. A fruit that looks like a kiwi or a plum. The ripe fruit has a milky-caramel taste. Sapodilla can "knit" a little, like a persimmon. Most often it is used for making desserts and salads. Unripe fruits are used in cosmetology and traditional medicine.

Where to try: Vietnam, Thailand, Philippines, Cambodia, Malaysia, Indonesia, Sri Lanka, India, USA (Hawaii).

Season: from September to December.

Sugar Apple

A very useful pale green fruit. Under the pronouncedly bumpy marsh-green skin, sweet, fragrant flesh and bean-sized seeds are hidden. Aroma with barely perceptible coniferous notes. Ripe fruits are moderately soft to the touch, unripe - hard, overripe falling apart in the hands. Serves as the basis for Thai ice cream.

Where to try: Thailand, Philippines, Vietnam, Indonesia, Australia, China.

Season: from June to September.

Chompoo

Other names are rose apple, Malabar plum. It is shaped like a sweet pepper. It comes in both pink and light green. The pulp is white, dense. It is not necessary to clean it, there are no bones. The taste is not particularly distinguished by anything and resembles more slightly sweetened water. But when chilled, these tropical fruits quench their thirst well.

Where to try: India, Malaysia, Thailand, Sri Lanka, Colombia.

Season: all year round.

Aki (Ackee)

Aki, or bligia delicious, is pear-shaped with a red-yellow or orange skin. After full ripening, the fruit bursts, and a creamy pulp with large glossy seeds comes out. These are the most dangerous exotic fruits in the world: unripe (unopened) fruits are highly poisonous due to the high content of toxins. They can only be eaten after special treatment, such as prolonged boiling. Aki tastes like a walnut. In West Africa, soap is made from the skin of the unripe fruit, and the pulp is used to catch fish.

Where to try: USA (Hawaii), Jamaica, Brazil, Venezuela, Colombia, Ecuador, Australia.

Season: January to March and June to August.

Ambarella (Ambarella)

Other names are Cythera apple, yellow plum, Polynesian plum, sweet mombin. Oval fruits of golden color with a thin hard peel are collected in clusters. Inside - crispy, juicy, yellow flesh and hard bone with thorns. It tastes like a cross between pineapple and mango. Ripe fruits are eaten raw, juices, jams, marmalade are prepared from them, unripe fruits are used as a side dish, added to soups.

Where to try: Indonesia, India, Malaysia, Philippines, Fiji, Australia, Jamaica, Venezuela, Brazil, Suriname.

Season: from July to August.

Bam-balan (Bambangan)

Winner in the nomination "The most native taste". Bam-balan resembles borscht with sour cream or mayonnaise. The fruit is oval in shape, dark in color, the smell is a bit harsh. To get to the pulp, you just need to remove the skin. Fruit is also added to garnishes.

Where to try: Borneo island (Malaysian part).

Salak (Salak)

Other names are lard, herring, rakum, "snake fruit". Round or oblong small fruits grow in clusters. Color - red or brown. The peel is covered with small spines and can be easily removed with a knife. There are three sweet segments inside. The taste is rich, sweet and sour, reminiscent of either persimmon or pear.

Where to try: Thailand, Indonesia, Malaysia.

Season: all year round.

Bael (Bael)

Other names are tree apple, stone apple, Bengal quince. When ripe, the gray-green fruit becomes yellow or Brown color. The peel is dense, just like a nut, and it is impossible to get to it without a hammer, so the pulp itself is most often sold in the markets. It is yellow, with fleecy seeds, divided into segments. Bail is eaten fresh or dried. It is also used to make tea and sharbat drink. The fruit has an irritating effect on the throat, causing itching, so the first experience of interacting with bail may be unsuccessful.

Where to try: India, Sri Lanka, Bangladesh, Pakistan, Indonesia, Malaysia, Philippines, Thailand.

Season: from November to December.

Kiwano

Also - horned melon, African cucumber, horned cucumber. When ripe, the shell is covered with yellow spikes, and the flesh becomes saturated. green color. Oblong fruits are not peeled, but cut like a melon or watermelon. Taste is a mix of banana, melon, cucumber, kiwi and avocado. In other words, it can be added to both sweet and spicy dishes, as well as pickled. Unripe fruits are also edible.

Where to try: Africa, Australia, New Zealand, Chile, Guatemala, Costa Rica, Israel, USA (California).

Season: all year round.

Magic Fruit (Miracle Fruit)

Other names are wonderful berries, sweet puteria. The name of the exotic fruit was deservedly deserved. The taste of the fruit itself does not stand out in any way, but for an hour it will seem to a person that everything he eats after is sweet. Taste buds are deceived by a special protein found in magical fruits, miraculin. Sweet foods seem tasteless.

Where to try: West Africa, Puerto Rico, Taiwan, Japan, Australia, Australia, USA (South Florida).

Season: all year round.

Tamarind (Tamarind)

Tamarind, or Indian date, belongs to the legume family, but it is also consumed as a fruit. Curved fruits up to 15 centimeters long with brown skin and sweet and sour pulp. It is used as a spice, is part of the famous Worcestershire sauce and is used to prepare snacks, desserts and various drinks. Sweets are prepared from ripe dried tamarind. As a souvenir, tourists bring home meat sauce and cocktail syrup based on Indian dates.

Where to try: Thailand, Australia, Sudan, Cameroon, Oman, Colombia, Venezuela, Panama.

Season: from October to February.

Marula (Marula)

Fresh marula is found exclusively on the African continent, and all because after ripening, the fruits begin to ferment in a matter of days. It turns out such a low-alcohol drink (you can meet elephants “drunk” from marula). Ripe fruits are yellow in color and look like plums. The flesh is white, with a hard bone. Until the fermentation process begins, it has a pleasant aroma and unsweetened taste.

Where to try: South Africa (Mauritius, Madagascar, Zimbabwe, Botswana, etc.)

Season: since March.

Kumquat (Kumquat)

Other names are Japanese orange, fortunella, kinkan, Golden Apple. The fruits are small, really look like mini-oranges, the crust is very thin. Edible whole, excluding bones. It tastes a little sourer than an orange, smells like a lime.

Where to try: China, Japan, Southeast Asia, Middle East, Greece (Corfu), USA (Florida).

Season: from May to June, on sale all year round.

Citron (Citron)

Other names are Buddha's hand, cedrat, Corsican lemon. Behind the external originality lies a trivial content: oblong fruits - an almost continuous peel, reminiscent of lemon in taste and violet in smell. It can only be used for making compotes, jellies and candied fruits. Often the hand of the Buddha is planted in a pot as an ornamental plant.

Where to try: China, Japan, Malaysia, Indonesia, Thailand, Vietnam, India.

Season: from October to December.

Pepino (Pepino Dulce)

Also - sweet cucumber, melon pear. Formally, this is a berry, although it is very large. The fruits are varied, come in different sizes, shapes and colors, some have a bright yellow color with red or purple strokes. The pulp tastes like melon, pumpkin and cucumber. Overripe pepino are not tasty, just like unripe ones.

Where to try: Peru, Chile, New Zealand, Turkey, Egypt, Cyprus, Indonesia.

Season: all year round.

Mameya (Mamey)

Other names are sapota. The fruit is small, round. Inside - orange pulp, to taste, as you might guess, resembles an apricot. It is added to pies and cakes, canned, and jelly is prepared from unripe fruits.

Where to try: Colombia, Mexico, Ecuador, Venezuela, Antilles, USA (Florida, Hawaii), Southeast Asia.

Naranjilla

Other names are naranjilla, lulo, the golden fruit of the Andes. Outwardly, naranjilla looks like a shaggy tomato, although it tastes like pineapple and strawberries. Juice with pulp is used to make fruit salads, ice cream, yogurt, biscuits, sweet sauces and cocktails.

Where to try: Venezuela, Panama, Peru, Ecuador, Costa Rica, Colombia, Chile.

Season: from September to November.

Other names are Indian mulberry, cheese fruit, pig apple. The fruit is the size of a potato or a large plum, the skin is translucent. When ripe, noni turns from green to yellow and almost white. Noni has a sharp aroma and bitter taste, which is why it is sometimes called the "vomit fruit". Popular rumor ascribes to noni the properties of curing almost half of the diseases, and some call it the most useful exotic fruit.

Where to try: Malaysia, Polynesia, Australia, Southeast Asia.

Season: all year round.

Jabuticaba (Jabuticaba)

Also Jaboticaba, a Brazilian grape tree. The fruits, which look like grapes or currants, grow in clusters on trunks and main branches. The skin is bitter. Juices, alcoholic drinks, jelly, marmalade are made from the pulp.

Juicy and fragrant fruits are shaped like a melon, reach a length of 25 centimeters, a width of 12 centimeters. The skin is slightly hard, red-brown. The flesh is white, sour-sweet, the seeds are arranged in five nests. It is eaten fresh and used to make juices, yoghurts, liqueurs, jams, sweets and chocolates. It is believed that the most delicious cupuaçu is the one that fell to the ground.

Where to try: Brazil, Colombia, Venezuela, Ecuador, Mexico, Peru, Colombia.

Season: all year round.

Marang

Marang fruits are elongated, thick skin covered with thorns that harden as they ripen. Inside - white slices with seeds, are quite large, with a third of the palm. Everyone describes the taste in their own way. So, some are sure that it resembles a sundae in a waffle cup, others that it resembles marshmallow. Others can't describe their feelings at all. Marang is not exported because it spoils instantly. If the dents do not straighten out when pressed, it must be eaten urgently. If the fetus is slightly squeezable, it should be allowed to lie down for a couple of days. Marang is usually eaten fresh but is also used in desserts and cocktails. The seeds are roasted or boiled.

Where to try: Philippines, Brunei, Malaysia, Borneo, Australia.

Season: from August to the end of April.

fruits of thailand

Fruit is sold all year round, although in the off season mangosteen, for example, is not very common, and pineapples are twice as expensive. You can buy in the markets, from street stalls, from merchants with mobile carts.

Pineapple, banana, guava, jackfruit, durian, melon, carambola, coconut, lychee, longan, longkong, mango, mangosteen, tangerine, mapla, noina, papaya, pitaya, pomelo, rambutan, herring, sapodilla, tamarind, jujube.

Fruits of Vietnam

Vietnam, one of the largest suppliers of fruit in the world market, can seriously compete even with Thailand. Most fruit in the south of Vietnam. In the off season, prices for especially exotic fruits can increase by 2-3 times.

Avocado, pineapple, watermelon, banana, guava, jackfruit, durian, melon, star apple, green orange, carambola, coconut, lychee, longan, mango, mangosteen, tangerine, passion fruit, milk apple, mombin, noina, papaya, pitahaya, rambutan , rose apple, sapodilla, tangerine, citron.

fruits of india

India is located in several climatic zones at once, which creates favorable conditions for growing fruits, characteristic of both tropical and temperate zones (highlands). On the shelves you can find familiar apples, peaches and grapes and exotic coconuts, papaya and sapodilla.

Avocado, pineapple, anonna (cherimoya), watermelon, banana, guava, guava, jackfruit, fig, carambola, coconut, mango, tangerine, passion fruit, papaya, sapodilla, tamarind.

Egyptian fruits

Harvest in Egypt is harvested in spring and autumn, so the "season" of fruit is almost always here. The exception is border periods, for example, early spring when the "winter" fruits have already departed, and the "summer" ones are just on the way.

Apricot, quince, orange, watermelon, banana, grape, pomegranate, grapefruit, pear, guava, melon, fig, cantaloupe, carambola, kiwi, red banana, lemon, mango, marania, medlar, pepino, peach, pitaya, pomelo, sugar apple, physalis, date, persimmon.

Fruits in Cuba

In contrast to the same Egypt, the seasons in Cuba are expressed much more clearly. All year round you can buy pineapples, oranges, bananas, guava, papaya. In July-August, the most delicious mangoes, in the summer the season of mamonchillo, cherimoya, carambola and avocado also starts, in the spring - coconuts, watermelons, grapefruits.

Avocado, pineapple, annona, orange, banana, barbados cherry, grapefruit, guava, caimito, carambola, coconut, lime, lemon, mamonchillo, mango, passion fruit, papaya, sapodilla, tamarind, cherimoya.

Fruit in the Dominican Republic

In the tropical Dominican Republic, there are predictably a lot of fruits: from the most familiar ones like bananas and pineapples to exotic ones - granadillas, mamonchillos and sapots.

Avocado, pineapple, annona, watermelon, banana, granadilla, pomegranate, grapefruit, guanabana, melon, caimito, kiwi, coconut, mamonchillo, mammon, mango, passionfruit, sea grapes, medlar, noni, papaya, pitahaya, sapota.

All about the exotic Asian fruit - durian. What is this exotic and how it is eaten and what. What are the beneficial properties of durian and what harm can it bring to the body. Calorie content of the pulp and useful vitamins with trace elements.

The content of the article:

Durian is a tropical tree of the Malvaceae family. The name durian was born in Malaysia (translated as "thorn") with the suffix -an. The French call it durione, the Germans call it Durianbaum or Stinkfrucht. For over 600 years, the fruit has been cultivated in Malaysia, Indochina, India and southern Thailand. Very rare - in South and Latin America. It grows mainly in humid tropical lowland climates. Of the 30 varieties of plants, only 9 are edible. Each variety has a unique taste and aroma. Only Durio zibethinus can be found in stores.

Durian is an evergreen tree with spreading branches. These giants reach a height of up to 40 m. The leaves are leathery and shiny, arranged alternately, pointed. Their upper side is smooth, and the lower side is covered with fleecy scales. On the trunk and hanging branches, compressed semi-umbrellas of flowers are formed, the calyx of which has only three petals and resembles a bell in shape. It blooms for only a few hours: white, pink or golden brown flowers have a heavy sour smell, open at dusk and fall by dawn. The main period of fruit ripening is from the beginning of spring to the end of summer.

Fruits of spherical shape (often slightly elongated) develop on trunks and branches and reach a diameter of up to 30 cm and can weigh up to 10 kg. The fruit, green on the outside, has a coarse fibrous structure and a hard shell, which is densely covered with pyramidal spines.

Inside the fruit boxes are shiny seeds, ranging in size from 2 to 6 cm. Their color is from red-brown to pale yellow. The flesh is thick, creamy yellow. The unripe fruit smells... like fresh grass. But the more it matures, the more peculiar it becomes, turning into a very corrosive, sweetish-putrid.

Due to the unpleasant odor in Asian countries, it is sometimes forbidden to bring durian into public places, such as transport, some hotels, shops, etc. There is even a special warning sign for tourists - durian, crossed out with a red line. This means that it is forbidden to enter the room with exotic fruit. After all, its “aroma” for a long time cannot be removed even with the help of cosmetics. In Thailand, this exotic is forbidden by law to take out of the country, this is reported at airports. Do not even try to do this, otherwise there may be big problems later. Eat it there at the resort, as it is considered the No. 1 fruit in Thailand. Though "hellish" stinks of hydrogen sulfide, but delicious!

There is a beautiful legend about the origin of this fruit.

Many thousands of years ago there lived a king in Asia. He fell in love with a beautiful girl who did not reciprocate. Then he turned to the magician for help. He gave a magical fruit with a marvelous aroma and a charming sweet taste. The girl tasted the fruit and immediately fell in love with the king. And the ruler was so delighted that he completely forgot to thank the magician. The wizard became furious and cursed these wonderful fruits. When the king came to the garden for a new "fruit of love", he saw a prickly, stinking fruit on a tree. Angry, the king threw it on the ground, but, splitting, the inside of the fruit turned out to be just as tasty as before. That is why the king named it "durian".

Durian is often referred to as the "King of Fruits" because of its unique taste. And not in vain - the taste of ripe fruits is exceptionally good: it has sweetness, is saturated, like custard vaguely reminiscent of papaya and vanilla. Choose a slightly soft pulp, do not take very hard - it is not ripe. The unripe fruit is almost tasteless, if the fruit is overripe, then the flesh begins to taste bitter. For true gourmets, durian is a real delicacy. It's believed that eat it immediately after opening: this is the only way to feel the whole flavor bouquet.

Eat durian with your hand, breaking and removing the pulp. Although, it is much more convenient to use a spoon (it is difficult to “wash off” the smell that has ingrained into the skin). Locals drink the fruit with salted water. Usually, it is poured into an empty bowl-shaped half of the shell. Very popular in Thailand are durian pieces, which are marinated in coconut milk and served at the table. And pies with such a filling will obviously not leave indifferent even the most fastidious eater!

In addition, durian pairs perfectly with coffee and gourmets consider this breakfast one of the most sophisticated culinary delights. Even in Thai cuisine, its pulp is added to mousses and ice cream, jam is prepared.

If the fruit is not ripe, then it is used as a vegetable: cut into slices and fried or stewed with spices. And from durian and pumpkin, Thais prepare pasta, which is used as a spice. Sayur, (this is an Indonesian fresh fish soup), the red pulp of durian gives a unique taste and aroma. The seeds are not thrown away, but roasted and consumed as a condiment. Also, local residents boil the pulp with sugar and preserve it.

Video: how to cut, carve and eat:

Ingredients: vitamins and minerals

The fruit is very rich in vitamins, fats, carbohydrates (27.09 g) and proteins. On the other hand, the pulp of the fruit contains vitamin C (19.7 mg - about 33% of the required daily intake), carotene, B vitamins (riboflavin, niacin, folic acid), nicotinic acid and essential minerals: iron, phosphorus and calcium.

It also contains indole, thanks to which durian has not only a terrible smell, but also bactericidal properties. And yet, durian is the only edible fruit containing organic sulfur, which is valued for its ability to remove toxins from the body. In addition, it is a component of proteins and hormones, it is present in the cells of the nervous and bone tissue, hair and skin. The high content of sucrose and fructose make the fruit a valuable source of energy.

durian calories per 100 g of pulp is 147 kcal:

• Proteins - 1.47 g
• Fat - 5.33 g
• Carbohydrates - 23.29 g
• Water - 64.99 g
• Dietary fiber - 3.8 g
• Ash - 1.12 g
• Cholesterol - 0 g

Useful properties of durian for the body

Durian is very satisfying, a fruit that instantly satisfies hunger. But the inhabitants of Southeast Asia not only feast on them, but also use them in folk medicine.

The leaves of the plant contain hydroxytryptamine and mustard oil. Therefore, they are used as an effective antipyretic for infectious and colds. Baths with durian leaves help with bile spills. The pulp of the fruit is an excellent anthelmintic, and the seeds help in the treatment of diarrhea. The roots of the plant are used as an antiviral agent. The combination of minerals, vitamins, amino acids and sulfur can increase the protective functions of the body. But perhaps the most remarkable property of this exotic plant is the ability to increase potency. Folk beliefs even attribute rejuvenating power to durian.

Video about the benefits of durian:

Harm and contraindications of durian

It is strictly contraindicated to eat durian for people suffering from high blood pressure and patients with hypertension.

Durian should not be combined with alcoholic beverages: this can cause severe poisoning with subsequent complications. It is also not recommended for women during pregnancy and lactation. Durian is also contraindicated in case of individual intolerance by the body.

In all other cases, eat it to your health!

Going for a walk through Thai markets and shops, you will see a lot of bright and unusual fruits. There are many that you may not even have heard of. There is probably not a single person whose gaze would not stop at the mysterious fruit, outwardly resembling a large prickly hedgehog. That's it this "wonder of nature" wears unusual name- durian. We will talk about it in this article.

To date, 34 types of durian have been discovered, but not all of its types are allowed for consumption. Only 9 are considered edible and in most cases they have the most unpleasant odor. Durian is a fruit that can be recognized from thousands by its appearance and smell.

It has either a round or oblong shape, and its diameter reaches up to 20 centimeters. The surface of the fruit is covered with large dense spikes, which creates additional protection from curious animals. This is a rather large fruit, its weight sometimes reaches 8-9 kilograms. It is painted in light green or yellow.

Inside the fruit is an edible pulp, which can be of a wide variety of colors, ranging from white to pale pink tones. Having cut the fruit, you will find 5 departments in it, approximately equal in size. In one of them seeds ripen, and the rest are filled with edible pulp.

durian season

The abundance of tropical fruits in Thailand can be observed all year round. But if you have a desire to try something new and specific, then it is worth planning the right time for a vacation here. The season when durian will be sold in all Thai markets, starts at first half of April and ends in September. Of course, even before that it can be found in various supermarkets, but only the price and quality will obviously not impress you. At the peak of the season, its price drops to 40-50 baht per kilogram, which makes it affordable for everyone.

In supermarkets, fruit prices usually range from 120-150 baht per kilogram. But again, the most delicious and most fresh fruits always sell in local markets.

The smell of durian

Durian is recognized as one of the most healthy fruits because it contains many vitamins and minerals. But its special smell sometimes causes disgust, and many refuse to try the fruit. To a greater extent, this applies to guests of the country, as the locals treat him calmly.

The smell can be explained by the fact that durian contains sulfuric acid. Cutting the fruit, it interacts with oxygen and oxidation. Unpleasant sensations They don't come right away, it takes a few minutes. The smell of durian has been compared to anything, such as the smell of sewers, dirty socks, or rotten fish. But many generally prefer not to smell it, because its smell is so unpleasant. Resting in Thailand, you can often witness the following picture: trying to try durian for the first time, Russian tourists cover their noses with their hands.

In Thailand, as in many other countries, it is forbidden to bring durian with you to a hotel, as well as take it on a plane. The thing is that its smell is so stable that it can remain indoors for a long time and it is quite difficult to remove it from there. If the fruit gets on bedding or clothes, then they will have to be washed, as it will haunt you for a long time.

But do not worry about the fact that after eating a piece of fruit, you will have bad breath. These are all myths. If you like the fruit, eat boldly and don’t worry about anything.

Durian is such a specific fruit that it is simply impossible to give an unambiguous definition of its taste. Here we can safely say that how many people, so many opinions. For some, it resembles a cheese-nutty taste, for some, the taste of boiled onions, for some, it causes the most unpleasant associations. Some, having tasted it, get such delight that they are ready to eat it all the time, for others - the desire for further tasting disappears after the first small piece. We can definitely say only that durian will not be able to leave anyone indifferent.

The taste of durian reminded me of potatoes with garlic and rotten cabbage. I was never able to love this fruit and I find it disgusting in smell and taste.

The inhabitants of Thailand almost all compare its flavor with a sweet cream, which includes an egg and milk. Perhaps in connection with this, he received the unofficial name "King of all fruits."

Beneficial features

You can talk about the benefits of durian for hours. And this is no coincidence, because it contains all the most necessary vitamins and minerals. To a greater extent, it is potassium, calcium, zinc, magnesium, iron, vitamins of groups B, A, C. Please note that this is one of the most high-calorie fruits, 147 kcal per 100 grams of the product. After eating a small piece of fruit in the morning, you can forget about food for several hours.

Due to its unique composition, durian is able to normalize the functioning of the cardiovascular system, improve digestion, increase immunity, and it also acts as a sedative.

The estrogens in durian increase women's chances of getting pregnant. Also, this fruit is useful for men.

Durian pulp can raise body temperature, which is why it should not be combined with alcohol.

The scope of the fruit in Thailand is very wide. On its basis, various ice creams, sweets, pastries, toothpaste, coffee and much more are produced.

How to choose the right durian?

When choosing a ripe juicy durian fruit, you should not pay attention Special attention on its skin. The fact is that there are several varieties of this fruit, and not always the green peel will speak of its immaturity. There are several rules to follow when choosing:

1. Give preference to those fruits on which cracks appear. This will indicate that he is fully matured and begins to open himself.
2. The smell of the fruit should be slightly tart.
3. The inside of a ripe and fresh durian will always be tender and soft.
4. If you find a durian tree, then you should take those fruits that themselves fell. That's when you get the juicy fruit.
5. When tapping on the peel, a dull sound should appear. This will speak of maturity.

When purchasing an already cut fruit, carefully look at its pulp. It should have a delicate shade and not contain any spots on itself. Its color is usually light yellow or slightly beige.

The most correct option for acquiring a fruit is to choose a whole fruit. But in this case, ask the seller to clean and cut it for you. Remember that the more durian is cut, the richer and more unpleasant its smell will be.

How to peel and eat durian?

Since this fruit still remains exotic for us, it’s easier to buy it in the market and let it be cut for you there.

After splitting the hard shell, the pulp is taken out on a plate or in a special plastic container. It is most convenient to eat durian with a spoon, but the locals manage to cope with this task perfectly without it.

It is not advisable to eat fruit at night, as it has a tonic property and sometimes it is difficult to fall asleep.

Store durian in a separate container, tightly packed. If you leave it open in the refrigerator, then all other products will be saturated with its smell.

Contraindications

1. The first thing you should pay attention to when using durian is that it is absolutely incompatible with alcohol. Not only can the fruit not be washed down with these drinks, but it is also not advisable to drink alcohol for at least 3-4 hours after the fruit.
2. It is not advisable to eat more than 200 grams of fruit in one day. If you are trying it for the first time, then do not combine durian with other products.
3. Allergies may occur, resulting in a rash, runny nose, and in rare cases swelling of the nasopharynx. Therefore, start your acquaintance with the fruit with a small piece.
4. Durian can increase blood pressure. Having a tendency to such problems, you should refrain from tasting the fruit.

Thailand is a country of exotic fruits. And what could be better than trying something new and unusual. Do not deny yourself pleasure. You may not like durians as much as I do, or you may have a new favorite treat in a tropical country. Also read about others, among them there are many unusual and incredibly tasty.