Durian

FruitKing of FruitsRichTempoyak

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Durian

FruitKing of FruitsRichTempoyak

Known as the 'King of Fruits,' it has an intense aroma and a rich flavor. In Indonesia, it's not only eaten fresh but also processed into a fermented condiment called 'tempoyak'.

The 'King of Fruits' is characterized by its unforgettable, intense aroma and a hard, thorny husk. Inside, it hides a rich, creamy, custard-like flesh. It has many enthusiastic fans in Indonesia, where sweets like 'Pancake Durian' are popular. Even more noteworthy is the existence of 'Tempoyak,' a traditional condiment made by salting and fermenting the ripe flesh. This is used in Sumatran cuisine and other dishes, showing that durian is deeply rooted in the food culture not just as a fruit, but also as a food ingredient.

Unique Aroma and Flavor

Durian's most defining characteristic is its intense smell. This aroma grows stronger as the fruit ripens and can lead to it being banned from hotels and public transport. However, once you get past the smell and taste the flesh, a rich, unique sweetness and depth, reminiscent of butter, nuts, and cream cheese, fills your mouth. This contrast is precisely why the durian is called the 'King'.

Varieties and How to Choose

There are many varieties of durian, each with a different taste, texture, and aroma. For example, 'Musang King' has a good balance of rich sweetness and a hint of bitterness, while 'D24' is known for its creamy, mild flavor. To choose a good durian, look for one with firm thorns and listen for the sound of the flesh moving inside when you shake it. Judging ripeness is crucial, as overripe durians can have an overwhelmingly strong aroma. In addition to Musang King and Montong, many locally specific varieties exist, such as 'Durian Merah' (Red Durian).

Durian Products

Durian is not only eaten fresh but is also used in various processed products. These include 'Lempok Durian,' a paste-like sweet made by cooking down the flesh, as well as ice cream, cakes, and candies. Unripe durian is sometimes used as a vegetable in curries and other stews.

The Fermented Condiment 'Tempoyak'

Tempoyak is a traditional method of preserving excess fruit during the durian harvest season. It's made by fermenting the durian flesh with salt in a jar, resulting in a condiment with a strong sourness and the fruit's unique flavor. It is mainly used in Sumatran cuisine, such as Padang and Palembang dishes, with 'Gulai Tempoyak Ikan Patin' (a fish stew with tempoyak) being particularly famous. It's also used as an ingredient in sambal (chili sauce), adding a distinctive richness and flavor.