Everyone thinks it stinks, but I am the only one who eats the unique fragrance. Perhaps there is a delicious taste called durian, which will last you all your life.

Can you buy durian, just like "gambling stone"?

Don't be silly, let the senior eat coffee ~ ~ I'll chat! Make sure that the durian you picked is sweet and full ~ ~

Most durian producing areas come from Thailand, and Malaysia is a minority;

Thailand: Golden Pillow, Tomani, Qingni, Long Handle, Jialun, etc.

Malaysia: King Maoshan, King Sultan, Red Shrimp, Black Thorn, Gourd, Red Meat, etc.

According to my personal taste, I would like to recommend three kinds of delicious and affordable durian fruits! 1, Maoshanwang (durian ceiling) Main origin: Malaysia;

Time to market: June to August and 1 1~ 1 month;

Taste: golden flesh, sweet and delicate, less fiber, super rich taste, small stone, delicate and mellow meat, slightly bitter;

Its skin is mostly green, with a five-pointed star at the bottom, and its stone is relatively small, usually the size of an adult's thumb, and it is known as the "king of fruits".

2. Tomani (also known as Linglong Durian, known as "Hermes in Durian" and "King Maoshan with a long handle in Thailand") is mainly produced in Thailand;

Peak season: April to May;

Taste: the flesh is yellowish, the fruit is small and thick, the seed is big, sweet and soft, with a strong sense of compactness, rich fragrance, and the taste is very similar to that of Maoshan Wang. The entrance is softer than cheese and slides over the milk cake, just like delicious ice cream;

Its fruit shape is small, its appearance is oval or pear-shaped, its tail is cone-shaped, its pulp has a creamy texture, beige, like creamy taste, sweet and delicious, and it is known as "Hermes in durian world".

3. Main producing area of Jialun durian: Thailand;

Peak season: March to April;

Taste: fruity, slightly odorless, the flesh is light yellow, delicate and full, soft as ice cream, smooth as cheese, sticky and juicy, and melts in the mouth!

It has a round fruit shape, small fruit thorns, protruding private rooms, obvious valve grooves, less meat and heavy taste, and the durian taste is quite wild.

What are the tips for picking durian in fruit stalls? 1, fruit-looking color, fruit-distinguishing durian maturity is the key to delicious, and golden yellow is the performance of durian maturity;

It's best to choose yellow with green. Cyan, raw; If it is brown, it means overcooked.

Then, give priority to picking the mother durian with round fruit shape and many bulges, and that bulge is a room full of meat;

Ps: The fruit shape is full and even, with a bulge, which is a female durian; It is sharp and long, and the bottom is also sharp. When peeled off, even empty shells will appear. This is the male durian.

Finally, it is better to look at the fruit thorns, like pyramids with edges and corners, firm, fat, soft and elastic.

The density of thorns is also very important. The fatter and rarer the thorns are, the fuller the pulp grows and the thorns are "spread".

2, smell the fruit fragrance, knock on the durian ass with a stick: the stronger the durian fragrance, the higher the maturity, but it is best not to open it;

The smell of grass shows that durian is still green and the pulp maturity is low; A little sour or full of wine, this durian is over-cooked.

Warm reminder: Durian is a perishable fruit, please eat it as soon as possible after purchase.

Knocking with a stick is: listen, there will be a gap between the meat and the peel of durian when it is ripe, and there will be repercussions when it is knocked with a wooden stick;

This is also a professional job to judge maturity in Thailand and Malaysia!

Hey!

Dancing in summer, I'd like to invite you to open a durian blind box to see who is sweeter!