Buy a ripe banana (or apple) and put it with durian meat (whatever you put them together). It will be cooked in about 3 days in cold weather, and it will be cooked in hot weather 1 day. Because mature bananas (or apples) will release ethylene gas, and ethylene itself is used by many fruit farmers to accelerate maturity. Generally speaking, putting ripe fruit and immature durian together can play a role in ripening.

2, the raw durian "cooked":

Wrap durian whole in two newspapers and put it in a cool place. Don't be too exposed to oxygen and air, so durian won't ripen. You can eat it in two days. You can eat it when you see it cracked. It would be too dry to put it down again. If there is no newspaper, use plastic wrap and thick towels instead of plastic bags.

3. Fruit ripens durian

When the durian you buy is not ripe, you can use fruit to ripen it. This is the safest and most convenient ripening method. You can put apples, pears and durian in the same fresh-keeping bag and seal it for two or three days, which will make durian ripe and taste much better when you eat it again.

4. Rice with cooked durian

Durian can also 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.

5. Cooked durian with newspaper

You can usually use newspapers to ripen durian. The specific method is to wrap a newspaper on the surface of durian and then light it with a lighter. When the newspaper is about to burn out, take out the durian, wrap it in a clean newspaper and put it in a warm environment. You can smell the ripe durian in a day or two, and then you can take it out and eat it directly.

Durian, also known as whistle and civet fruit, is commonly known as "golden pillow" in Taiwan Province Province. It is a tropical deciduous tree of Kapok family, with a height of 15-20m. It is generally believed that East India and Malaysia are the origins of durian, which was later introduced to the Philippines, Sri Lanka, Thailand, Viet Nam and Myanmar, and a small amount was also planted in Hainan, China. Durian leaves are long, round, sharp, cymes, pale yellow, the size of a fruit football, with a solid peel and dense thorns. The pulp is composed of aril, pale yellow, sticky and juicy. When eating durian for the first time, the unusual smell can make many people "flinch", but many people will be attracted by the special aftertaste and texture of durian after eating durian for the first time. Durian pulp contains a variety of vitamins, rich in nutrition and unique in flavor, and has the reputation of "king of fruits".