What month is durian ripening season? Detailed explanation of producing areas and selection tips
This is a food that makes people love and hate it, with clear love-hate feelings. Those who like it love it very much, and those who do not like it avoid it as much as possible. Yes, it is durian! In fact, durian is a fruit rich in nutrients, and there are also tips when buying it. If you think it does not taste good, it is very likely that you have not eaten fresh and delicious durian in season. Now it can be seen on the market almost all year round, so it is difficult for people to tell exactly what month is durian ripening season, and when is the best time to eat it. So below, the editor will popularize it for you with the heart of a food lover!
As is well known, durian is the king of fruits, and even more the king of tropical fruits. Therefore, as the name suggests, durian rather likes hot weather. The true ripening season of durian is actually around June to August. This season is just after the summer solstice and is also the hottest time of the weather. It is the best season for durian to ripen naturally. Almost without picking, the durians will fall by themselves one after another, ripening and splitting open. So durian at this time is the most delicious and also the freshest. Each durian tree generally produces 50 to 80 fruits per year, and more productive ones bear 300 to 400 fruits.
Although the ripening season of durian is around June to August, durian is available on the market almost all year round, because tropical regions are summer almost all year round. However, the season when durian truly comes onto the market in large quantities is actually September to December. During these months, durian from tropical regions is shipped in large quantities to other regions for sale. Only in this season can people see large quantities of durian on the market.
As for the producing areas of durian, it goes without saying that the durians of Southeast Asia, especially Thailand and Malaysia, are the most famous and are exported overseas. Most durians in China are also imported from Thailand, but in fact Malaysian durian is the most delicious, provided of course that it is authentic. In fact, in southern tropical regions such as Hainan and Taiwan, China, durian is also abundantly produced, and the taste is quite good. If you want to eat it, you must go there in season and taste it properly once. You will find that durian truly deserves to be called the king of fruits.
Tips for choosing durian
When choosing a whole durian, first look at the color of the durian shell. If you plan to eat it immediately after buying it and taking it home, you should naturally choose a durian with a yellowish color. The deeper and purer the yellow, the higher the degree of ripeness. Those with dark yellow or even brownish color are very sweet durians. If you plan to eat it a few days after buying it and taking it home, you can choose a durian that is more greenish. After keeping it at home for a few days, it will naturally ripen.
Use two fingers to squeeze inward on the thorns of the durian. If it feels elastic and the two thorns can move inward, then the durian is more or less ripe.
From the outer surface of the durian shell, you can see many raised “little hills.” Under these “little hills” is the durian flesh. One “little hill” represents one section of durian flesh. The more “little hills” there are, the more sections of durian flesh there are. The more bulging the “little hills” are, the better the ripeness of the flesh.
Smell it with your nose. A ripe durian smells very fragrant when sniffed. (For those who can eat it, it is fragrant; for those who cannot eat it, it smells stinky.) If it smells of alcohol, then it is overripe, and this kind is not delicious.
It is best not to buy durian whose splitting degree is so large that the flesh can be seen directly. Who knows whether flies or other dirty things have entered through this split? Moreover, a durian with too large a split may be one that is just at the right degree of ripeness, or it may be one that is already overripe, and the flesh of an overripe durian will be soft, mushy, and bitter, basically equivalent to spoiled durian.
Through the editor's popularization, you should now know what month is durian ripening season and where durian producing areas are, right? Also, have you learned the little tips for choosing durian?