Durian eating method: take out the durian fruit kernel and wash, cut the ribs into pieces and wash, kernel, ribs into the pot, add ginger, large fire boil to small fire stew 40-60 minutes can be eaten; preparation of tart skin, durian pulp, put the pulp into the tart skin wrapped up, skin outside the brush on the butter, put the upper and lower heat in the oven at 191 degrees, bake for 10 minutes can be.

About Durian

Durian is a kind of mallow order, mimosa family giant tropical evergreen tree, leaf blade long round, the tip is more pointed, cymes, flower color yellowish, the fruit soccer ball size, the skin is solid, densely triangular thorns, the pulp is composed of aril's meat packet, the flesh is yellowish, viscous and juicy is a kind of very economic value of the fruit.

Growing environment of durian

Durian belongs to the purely tropical crops, durian climatic characteristics of the growth of the location of the average daily temperature of 22 ℃ or more.

Frost-free areas can be planted, and parts of China's Hainan Province and Yunnan Province can be developed.

Because durian needs a year-round hot climate to grow and bear fruit, even in equatorial regions, highlands above 600m above sea level cannot be planted due to falling temperatures.

Distribution range of durian

The origin of durian is Brunei, Indonesia and Malaysia.

It is also believed by some to be native to the Philippines.

The durian grows throughout Southeast Asia, with its main growth occurring in Thailand, Malaysia, and Indonesia, while other places where it is grown include Cambodia, Laos, Vietnam, Myanmar, India, Sri Lanka, the West Indies, Florida, Hawaii, Papua New Guinea, the Polynesian Islands, Madagascar, northern Australia, and Singapore.