First, look at the appearance of durian, yellow is the performance of cooked, green is still raw. Second, squeeze two fingers into the thorn of durian. If the handle is elastic and two thorns can penetrate, the durian is almost ripe. Third, press the durian skin down by hand. If it is elastic, it means that the skin is thin and you like it. If it's thick, it won't hold. Fourth, look at the sharp durian, if there are fine cracks, it is the best sign of durian maturity. If durian is raw, you can't cut it with a kitchen knife. Fifth, the shape of durian should be round, and each protrusion should be as prominent as possible. 6. smell it with your nose. Cooked durian smells delicious. If it smells like wine, it's overcooked. This kind is not delicious. 7. Durian is a tropical fruit, which is very nutritious and easy to get angry. It is also easy to make people fat. People who lose weight had better not eat durian, and it is best not to eat durian after 9 pm. Eight, the opening method of durian, gently open the gap with the tip of a kitchen knife toward the tip of durian, don't take it out all at once, open as much as you eat, bud by bud, the outside will not be bad, but it is best to wrap it with plastic wrap, because it is very attractive to attract a bug to stare. Don't put it in the refrigerator because the smell is too strong. The plane is marked durian. No boarding is allowed. Nine, if the petals are yellow, durian may have been rotten. Tips 1。 The unopened durian smells like grass when it is immature, and the mature durian exudes an inherent aroma. 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 it, you can lift it and throw it on the ground, break it and pry it open from the attack. 2. After eating durian, there will be an unpleasant smell on your hands. What should I do? It is said that durian shells can be washed off with water. 3. It is best for novices to buy durian when it is mature in July or August. The taste is not bad, and it is easier to accept friends to know durian. How to eat durian? How many kinds of durian are there? Many friends still don't know how to eat durian. I believe my friends must like durian very much. The following small series will give you a detailed analysis of this problem for how to eat durian. I believe that after the introduction of Xiaobian, friends will be able to understand durian very well. Durian can't be picked, otherwise it will affect maturity and fruit trees will be damaged. Ripe durian will fall late at night or early in the morning, just pick it up. There are many kinds of durian, including golden pillow, gourd and Bao Kun. Good durian pulp can neither contain too much water, nor be too dry or too hard, but it is soft and moist, slightly bitter. The seeds of durian are rich in protein. When fried or cooked, they are shelled and eaten, which tastes like chestnuts. Eating them can increase physical strength. Durian is oval, generally weighing about 2 kilograms, with a wooden hard shell outside and a room inside. Every room has three or four seeds as big as egg yolk, with ten to fifteen. The seeds are covered with a layer of ointment, that is, pulp, milky yellow. It tastes sweet and fragrant. You can know the advantages and disadvantages of durian from the epidermis. The cone-shaped thorns are thick and sparse, generally well developed, with many fruits and thick and delicate pulp. If the thorns are thin and dense, the fruit and pulp are thin and the meat is thick. When purchasing durian, you should choose the fruit with mountain shape, complete and correct fruit shape, dark brown skin and rich taste. Shake it and feel it, it is the top grade. Never think that the heavier the better, in fact, the lighter durian is often smaller, but don't choose durian that looks blue. The durian bought home should be wrapped tightly in newspaper to prevent it from stabbing children. Durian has the function of ripening. If it is stored in a cool place, the ripe fruit will crack. At this time, you can take out the pulp, put it in a fresh-keeping bag and store it in the refrigerator. After being chilled, it will taste like ice cream. If the pulp turns sour, it means that durian has gone bad and can't be eaten any more. The unopened durian smells like grass when it is immature, while the mature durian exudes its inherent fragrance. 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. Don't drink alcohol for nine hours after meals. Boiling water with durian shells can reduce the calories of durian. Generally speaking, the golden pillow has four fruit chambers, which can be divided into four parts. The nails on durian should be full. If you want to eat well, you can pinch two adjacent nails. If you can squeeze it out, it means it is mature, or you can smell it. If there is some fragrance, you can eat it in a day or two. Look at the position of the handle. If it's refreshing, the ending is a little deep, and it's natural and mature, you can choose. Whether a durian is delicious or not is not only related to the variety, origin, climate, fertilization and picking time, but also important to cut it in time. Cut the food before it is ripe. Durian meat is hard and light. It tastes like chewing wax. It won't be very delicious. Tap durian with a small bamboo stick, listen to its sound to identify maturity, and at the same time decide whether it can be cut open by sniffing. As for the dry and wet buns, that is, whether the fruit part is dry or wet, pick up the durian and shake it. If there is noise and you feel something shaking inside, it means it is dry. Good durian, the pulp can not contain too much water, nor can it be too dry and hard, but soft and bitter. After eating durian, there will be an unpleasant smell on your hands, which can be removed by washing with water in durian shell. Although durian is delicious, you can't eat too much at a time, otherwise it will easily lead to hot and dry body, and its rich nutrition will also cause excessive internal heat due to insufficient absorption by the stomach. The way to eliminate dryness and heat is to drink some light salt water or eat some fruit with more water to balance while eating durian. Pears and watermelons are good choices. However, durian's best partner is mangosteen, known as the fruit queen. Only it can easily subdue the anger of the fruit king and protect the body from harm. There are 200 varieties of edible durian in Thailand, and 60 to 80 kinds are widely planted at present. Among them, there are three most famous species: the light species are Yiluan, Lun Jia, Harufuji, Jinzhen and Ni Qing, which bear fruit after four or five years; Medium-sized species have long stems and long valleys, and bear fruit in six to eight years; The re-planting is Kampong and Ina, and the result is eight years. They bear fruit once a year, and the maturity time is one or two months apart. Among them, people are familiar with (1) "Golden Pillow" and (Meng Tong), which are the most popular ones at present. The meat is rich and sweet, and the flesh is golden yellow. Often one of the petals is large, called "main meat", because the smell is not too strong, so it is very suitable for beginners to "get started" eating this smelly and fragrant fruit. Nowadays, gold pillows can be eaten all year round, but the price varies with the season. The price is the cheapest and the peak season is the best. (2) "Ni Qing" has a small leaf, a small head, a lot of meat, a small pit, a cheaper price than a golden pillow, and dark yellow flesh. (3) Long stalk: It is named because the stalk of this durian is longer than other varieties. This variety has a long and round handle, and the whole durian is mainly round. The pulp and stone are also round, with green skin, dense thorns, large stone, small and delicate pulp and rich flavor. (4) Ancient Ye Tao: The meat is particularly delicate, as sweet as honey, with a small core, which is welcomed by foodies and is the most expensive durian. Durian in Thailand has a wide range of producing areas, ranging from warm Li Wu in the central part to Luo Yong in the mobile part. Durian from Bazhen Li Wu won the championship. Durian in southern Thailand is not as good as durian in central and eastern Thailand. However, due to the late maturity, other durian seasons are "scarce". After the above introduction, I believe that friends must have a very comprehensive understanding of durian. There are still many ways to eat durian, and it tastes very good. I hope these introductions of Bian Xiao can give friends a good reference. There are two theories about the origin of durian in Thailand. One originated in Malaysia and was introduced to Thailand during the Dacheng Dynasty. Malaysians call durian "local food", Thai still calls it this way, and Chinese translates it as "durian". Another way of saying it was introduced from Tahuai, Mali and naoshi in Myanmar. There are also two legends about this. One is 1787. When the Siamese army attacked Myanmar, it tried to seize his arms, but failed to conquer it. During the siege. Due to the difficulty in transportation and the lack of food and grass in the army, the generals had to order their soldiers to look around for wild fruits to satisfy their hunger. The soldiers found a huge prickly fruit durian in the forest. When they tried to cut it open, it was unexpectedly sweet and delicious. Later, when going back and forth to Bangkok, many officers and men took durian stones with them and planted them around their houses. It is said that durian trees have been growing in the yards of the descendants of officers and men who have been to Myanmar 100 to 150 years before Bangkok. These durian trees became extinct due to two floods: 187 1 and 1942. The second type was introduced into southern Thailand by merchant ships between Thailand and Myanmar, and later spread from Surat Thani to Bangkok and other places.