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.
A ripe durian is soft custard and a bad one is wet cardboard, and the whole difference is legible from the outside if you know what to read.
Two durians off the same tree can taste like different fruits, and two people eating from the same lobe often describe two different experiences.
Durio zibethinus wears the title “king of fruits” across Southeast Asia, and after years of hauling it back from Thai and Malaysian markets
D101 might be the most beloved durian that almost nobody actually eats. Ask for it at a stall in Johor and you will get a large, golden-fleshed fruit that