Excerpt from:

DARE DURIAN

BY

 

LOUISE HART

 

 

(c) 2000 by Author. All rights reserved.

 

 

 

 

 

 

Table of Recipes

Blended Durian Puree

Cooked Durian Paste or Puree I

Durian Paste or Puree II

Durian Chips

Durian Orange Smoothie

Mixed Juice Delight

Durian Grape Blend

Durian Ice Cream (Quick Method)

Durian Ice Cream (Traditional)

Fruit Sherbet

Durian Ice

Tropical Smoothie

Durian Milk Shake

Durian Banana Shake

Durian Cherry Milk Shake

Durian Root Beer Float

Double Ginger Durian Float

Expresso Soda

Frozen Fruit Mousse

Fruit Mousse II

Coffee Coconut Mousse

Five Fruit Rice Tart

PD Cake

PCD Cup Cakes

Pumpkin Durian Bread

Durian Cookies

 

 

 

 

 

The King is coming. The King is coming.

The king of fruit, that is and the king of fruit is...

No, it is not apples, bananas, cherries or even oranges.

The king’s fruit ranges from the size of a coconut to the size of a watermelon and usually weigh from 1 kg to over 4 kg. A typical apple tree produces enough fruit to fill 20 boxes that each weigh 42 pounds (with three apples per pound). When mature, the king’s trees produce 200 fruit of which it takes but 4 to fill a shipping carton.

According to Asia, the king of fruits is no less than the durian (Durio zibethimus L.). One of only six species of the genus Durio that bear edible fruits, its name is Indonesian. Durian means thorny, one of the most distinctive characteristics of the king. It appears to have been recognized as the king of fruits by no less a person than the naturalist, Alfred Russell Wallace in the late 1800’s. Wallace considered oranges to be the queen of fruits, but dubbed the durian king for its flavor which he described as neither acid nor sweet, nor juicy, rich, glutinous, smooth, delicate, custard highly flavored with almonds, intermingled with onion-sauce, cream cheese, brown sherry and other flavors. No two who have tasted the durian seem able to agree on a description of its taste, apart from the designation of it as spiritual and perfect.

If you have never heard of it, it is because durian is little known outside the Asian community. If you have heard of it and tasted it, you either love it or hate it. Durian exemplifies the true love me or leave me philosophy. Those who taste durian either become passionate about the fruit or they detest it. There does not appear to be any middle ground, no fence sitters, no undetermined or unmarked ballots, and no question about winners, losers, arbiters or this election.

In Southeast Asia, the king of fruit is a favored ingredient in ice cream, yogurt, frozen treats, jams, jellies, flavoring, confectionery, drinks, flour, powder, puddings, cakes and candies. It is often served chilled, as a sweetmeat or as a side dish or complement to entrées. Like the fruits so common in the west, its subjects love to eat the king fresh. However, unlike the common fruits, the king does not make itself readily available. It keeps a royal schedule, however, and for the passionate consumer, it can be available year round. It is just not available year round in one country. Further, though it is imported and exported, unlike any of its rivals, the king of fruits is so worshipped by its followers that as noted, some once they have tasted it travel from country to country just to savor its fresh pulp again and again. In season, some consumers literally live on it, although it is said that it is such a "hot" food that if one eats too much, he or she could die.

 

Blender Durian Paste

Measure into a blender or food processor

1/2 c. Orange Juice (or Coconut or Soy Milk)

1 c. Durian

1 c. Sugar

Whir and blend until fine. Add more Durian to thicken mixture, if necessary. Blend again until mixture has a fine texture. Store in refrigerator in a covered dish.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Durian Paste or Puree

 

Measure into an electric blender or food processor:

1 lb. Fresh or frozen durian (from which seeds have been removed)

Blend until fruit is smooth.

In a saucepan, measure

1 lb. Sugar

1 c. Water

Heat over medium heat and cook until mixture reaches 240 degrees F. (test with a candy thermometer). Remove from heat and mix with durian puree. Then add

1/2 c. Orange Juice, Soy or Coconut Milk

Stir mixture until it is creamy. Spoon the mixture onto a platter or cookie pan covered with clear plastic wrap and dusted with confectioners’ sugar. Let stand until cook. Roll up mixture (in plastic wrap) or spoon into an airtight container. Store in a dry place for at least a week before using.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Durian Paste III

 

Measure into a blender or food processor:

1 lb. Fresh or Thawed Frozen Durian

2 tbs. Orange flower water or coconut milk

1/2 lb. Powdered Confectioners’ Sugar

2 Egg Whites (unbeaten)

Whir and blend into a smooth paste.

 

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