Cut open almost any durian and the flesh inside glows some shade of yellow, from pale butter to deep gold. That color is the durian norm, and its exact
Durian is the one fruit where your instincts lie to you. The smell that would tell you any other fruit had rotted, strong and a little funky, is exactly
Put a durian and a lychee side by side and you would never guess they both count as prized Asian fruit. One is a spiky giant that can weigh three kilograms
Most durians sold outside the tropics arrive firm, cut a few days early so they survive the trip, and a firm durian is not ready to eat.
A durian is only as good as the moment you open it, and most people meet the fruit at the wrong moment. I grow durian under glass here in San Diego and
My greenhouse in San Diego runs at 82 F and 80 percent humidity year round, which is the only way Durio zibethinus survives this far from the equator.
People new to tropical fruit lump durian and soursop together all the time, since both are big, green and covered in spikes. That surface resemblance hides
Cut open a red durian for the first time and your eyes will argue with your brain, because flesh that shade of crimson looks like it was dyed in a lab.
Storing durian in the fridge is a two-front problem: keeping the fruit good, and keeping its smell from taking your whole kitchen hostage.
Black Gold is the most hyped name in the durian world right now, and most people buying it do not actually know what they are paying for.