1, look at the shape
The appearance of durian is like a mace. When selecting durian, you can choose durian with larger body shape and rounder overall outline. This durian has thin skin and more meat, and each pulp is only attached to the shell, which will make it look full, while those durians with weird shapes and crooked melons and cracked dates will have empty fruits. These durians have smaller pulp and less thick skin and meat. There will be a piece of pulp in every bulging place. These bulging places are like hills. The more hills, the fuller the pulp.
2. Look at the color
When selecting durian, pay attention to observe that the color of durian is golden yellow or transparent yellow, and there are tiny cracks at the bottom, and the cracked position bends slightly outward. Through the cracks, we can see that the flesh is golden yellow and the meat is sweet and soft, while if the flesh is white, the meat is raw and the taste is not good.
Durian pulp with large size tastes better, and the larger crack indicates that durian is over-ripe or has been broken, which is easy to pollute the pulp and has poor taste. If the durian is light and blue, it means that the durian is not ripe yet; If the color is dark yellow-brown, it means that durian is too ripe, so you should pay attention to avoid these two durians when choosing.
3. Look at the spikes
According to the density of spikes in durian shell, it can be judged whether the pulp of durian is mature or not. The thinner the spikes, the thicker the pulp, whereas the denser the spikes, the less the pulp. These durians covered with spikes have a large base, and the gentle and upward taste is less dense and fleshy. On the contrary, the spikes are small and detailed, and durians are immature and have less flesh.
Gently put the two connected spikes close to each other by hand. By the hardness of the spikes, if you can gently pinch them, it means that durian is ripe and edible. If it is difficult to get close, it feels very hard, which means that durian is not mature, so durian is not delicious.
Introduction to the botanical history of durian;
There are two theories. One is that it originated in Malaysia and was introduced to Thailand during the Dacheng Dynasty. In Malay, durian is called "Tuliang", but in Thai, it has always been called this way, and it is translated into "lotus" in Chinese. Another way of saying this is that it was introduced from Tahuai, Mali and Danaoshi in Myanmar.
One is that when the Siamese army attacked Myanmar in 1787, it tried to seize his arms, but it could not be conquered. During the siege. Due to the difficulty in transportation and the lack of food and grass in the army, the generals had to order the soldiers to look around for wild fruits to satisfy their hunger, and the soldiers found a huge and thorny fruit durian in the forest. When they tried to cut it open, it was unexpectedly sweet and delicious.
Later, when they returned to Bangkok, many officers and men took the lotus seeds with them and planted them around their houses. It is said that in the past, in the courtyard of the descendants of officers and men who had been to Myanmar in Bangkok, there were many durian trees growing for 100 to 150 years. Due to the two major floods in 187 1 year and 1942, these durian trees died out.