Durian can be ripened with rice, because rice releases some ethylene during storage. When durian is ripened, the skin should be removed, the pulp should be taken out, wrapped with plastic wrap, and then buried in rice. After two weeks, the durian meat inside is cooked and can be eaten directly.

You can put apples, pears and durian in the same fresh-keeping bag and seal them for two or three days, which will make durian mature and taste much better when you eat it again.

When buying immature durian, wrap it in a newspaper at home, light the newspaper, wrap it in another newspaper after burning and put it in a warm place. You can smell the fragrance in a day or two, which proves that it is mature. When you want to eat, you can lift it and throw it on the ground, break it out and pry it open from the gap to eat. It is forbidden to drink alcohol within nine hours after meals. Boiling water with durian shells can reduce the calories of durian.

At room temperature, I don't know for a few days. Because it depends on how healthy or ripe durian is. If it's just a little green, it will be fine in 2 days. If you want it cooked enough to "open your mouth", let it stay for 4-5 days. But don't sun it. You must never peel off the meat, but put it in the shell.