Thai name:
Thurian
Scientific
name: Durio zibethinus L.
Season: May
to August
Beginning
in May and extending through August, the durian announces its
presence in Thai markets with a distinctive, highly pervasive
aroma. To Thais, as well as to many other Asians, the stink
is a welcome odor for they regard durian as the king of fruits,
a delicacy that is well worth the comparatively high price it
commands.
Some visitors,
on the other hand, are deterred by the potent smell and
never actually sample the creamy golden flesh hidden within the
spiny exterior - thereby missing one of the truly great pleasures
of fruit eating. "The more you eat of it the less you feel inclined
to stop," wrote Alfred Russell Wallace, after eating his
first durian on Borneo in the 19th century, and most of those
who follow his example are likely to agree with him.
Thai durians
are noted for their subtle flavor and smooth texture, often winning
over gourmets who have failed to respond in other countries where
the fruit grows. Three of the most popular varieties (and there
are several dozen to choose from) are cha ni, kan yao,
and, perhaps the most prized of all, mon thong.
