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.>/dd>
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.