Planting can be done in spring and summer. Soak durian seeds for two days, and remove the surface layer after germination. Then put the sprouted buds into the pot soil for culture, and observe the changes every day; Just water it patiently.

The most suitable time for planting durian is spring. If the time requirement of potted plants at home is not too strict, but they like the temperature environment and have high requirements for light, then planting in spring or summer is the most suitable. Clean durian seeds that have eaten pulp, and then soak them in water for 2~3 days. During this period, it is best to change the water every day, and buds will soon grow.

After the buds grow out, remove the epidermis of durian core, take out the buds inside, put them in a flowerpot, and cover them with thin soil. Pot soil should be loose, breathable and well drained, not too wet. After planting, put the flowerpot in a cool and high temperature place for maintenance. There is no need to water every day, as long as the soil is kept moist, leaves will grow in a few days.

Durian species:

First, the golden pillow durian

Golden pillow durian is one of the most common durian varieties, with a sharp bottom and high meat yield. Most durians sold in the streets are golden pillow durians, with an average fruit weight of 3-6 kg, which is as sweet as water, but it is easy to get bored if you eat too much. Durian with golden pillow has light yellow flesh, slightly rough taste, obvious fiber feeling and not too strong smell, which is very suitable for beginners.

Second, dried durian

Dried durian is grafted from the best Maoshanwang durian in Malaysia. Its taste is not as good as that of Maoshanwang, but it has different taste experiences at different mature stages. Sweet and fragrant, the dried durian has a long stalk.

Third, Lun Jia durian.

Durian from Lun Jia was first marketed, with a thick shell and an inward depression at the bottom. It is one of the early-maturing durian varieties, which was listed in February and March, with a single fruit of 3-4 kg. Lun Jia is sweeter than durian with golden pillow, and its taste is silky and soft. Durian tastes more unrestrained, but the kernel is bigger and the meat yield is lower.

Fourth, green durian

Green durian looks like a pear, big in the middle, small at both ends, flat at the bottom and partly concave inward. Green durian is one of the varieties of early-maturing durian. After ripening, the flesh is golden yellow, with little fiber and delicate taste. Compared with gold pillows, green durian has stronger smell and taste, and the price is more affordable.

Five, Maoshanwang durian

The flesh of Maoshanwang durian is golden yellow, and there is an iconic five-pointed star on its ass. Maoshanwang durian is the top variety of durian in Malaysia. Durian has the strongest fragrance, creamy fragrance, solidified pulp and delicate and smooth taste. Pure sweet Maoshan Wang is not the top taste, but it is sweet and bitter, so it is authentic. Maoshanwang durian ripens from the tree, and the best tasting period is within 72 hours after picking. Durian imported from China is frozen in a specific way.

Six, black thorn durian

The black thorn durian is as famous as the Maoshan king durian, also known as the "black general". Meat is sweet, sweet with bitterness, bitter but not astringent, and it is solid but won't feel hard. At present, the price of "black thorn" is higher than that of "Maoshanwang", and the output is small, so it is difficult to see it in the market.

Seven, dried durian

Gambang, also known as country durian, is small in size and unstable in taste. Bitter and sweet, usually white meat, can also be the full name of durian, no variety name. The local sales of Gambang durian in Malaysia are also very large, mainly because of the low price.

Eight, Tomani durian

Tomani durian, also known as Linglong durian, is known as "Hermes in durian". This variety is considered to be the closest to Maoshan King in Malaysia, so it also enjoys the title of "Maoshan King with Long Handle in Thailand". Tomani is small with thick skin and big seeds. Can be eaten directly without cracking. The flesh is yellowish and tastes sweet and soft.