Tips for choosing naturally ripe durian

With naturally ripened durian, pressing lightly on the stem will feel the stem is wet, even with sap still flowing out and fresh, new, hard green thorns.

Durian is considered by many people in Southeast Asia as the "king of fruits". This is a typical fruit that can only be found in the tropics. It is special in that those who are afraid of it will be very afraid, just smelling it will be unbearable, but those who are addicted will not be able to resist the aroma and rich, fatty taste of durian.

Because they are afraid that selling ripe durian will be difficult to transport and will easily break and spoil, many traders often cut green durian and soak it in chemicals. If they are soaked in a lot of chemicals, it will only take a day or so for the durian to ripen and be ready to eat. When durian floods the markets, housewives need to prepare some knowledge to avoid buying durian that is forced to ripen by chemicals, which are not only not delicious but also affect the health of the family.

Visual recognition:

- About the thorns and stem: if the durian is ripened with chemicals, people usually pick the green fruit from the tree and bring it home to soak in the chemicals. Because it is left for a longer time, the fruit often wilts, rots or loses its thorns, becomes bruised and discolored. Meanwhile, with naturally ripened durian, when you lightly press on the stem with your finger, you will feel that the stem is wet, even has sap flowing out and is fresh, the thorns also look fresh, green and hard.

- On the surface of the shell: with fruits that have cracks, when you press your hand on it, you will feel the flesh as hard as rock and your hand will be yellow as if you just touched dye, then it is durian soaked in chemicals. Naturally ripened durian has softer flesh.

- About durian segments: with naturally ripened durian, you can easily separate the segments, the segments are golden yellow, fatty and the durian flesh is very smooth. On the contrary, chemically ripened durian is very difficult to separate the segments, the segments are pale yellow, very bland to eat, and the durian flesh is also more tough.

- About the taste: durian soaked in chemicals, when ripe, does not have a strong characteristic scent, sometimes no scent at all. Naturally ripened durian has a strong aroma, you can still smell it from afar.

Professional durian sellers often have a special durian tester, a long stick used to tap on the shell. If you hear a "bịch bịch" or "bập bộp" sound, the durian is very good. If you hear a hard, harsh sound like "cống cong" or "bong bong", you should change the durian.

According to Ngoisao.net