2. Put it with bananas, apples or other ripe fruits. Mature fruits will produce ethylene, which has the function of ripening. Therefore, putting ripe fruit and immature durian together will play a role in ripening.
Leave it on the balcony for a few days, and when it cracks, you can eat it! If you put it down again, it will be too dry and delicious! Under normal circumstances, durian can be eaten when it is opened.
4.
To "cook" raw durian, you usually wrap the whole durian in two newspapers (plastic wrap and thick towel are ok, not plastic bags, newspapers are better) and put it in a cool place, so that durian will not be boiled. You can eat it in two days.
5. Wrap the pulp with plastic wrap and microwave it for about 2 minutes. This method has been used before, not bluffing.
6. At room temperature, it's hard to say 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.
7. If you are not familiar with it, you can also use it as a dessert, put it in a blender, and make it into a snack. It tastes good.
What are the skills for picking durian?
1. First, select the variety. The golden pillow tastes sweet and rich, and it is characterized by highlighting the buttocks.
2. Then choose the shape, choose the one that is close to round and fleshy;
Other long or flat meat is generally not much.
3. Choosing a good shape depends on the maturity, which can be judged from three aspects: seeing, smelling and pinching.
4. Smell: Smelling durian with your nose is your first choice;
5. Press: pinch the thorn, press it down, or pinch two thorns, you can pinch it, and press it to show that it is cooked;
6. Small and dense thorns: choose small and dense thorns, which is related to the thickness of the skin;
7. Look at the meat slices: choose the ones with more meat slices and the ones with bigger ones.