I’m starting a new weekly post featuring my favorite durians. I ate this one yesterday. It was awesome.
I’ve got a little secret to reveal: I have a hard time finding durian I really, really, really like in Thailand. It’s a matter of personal preference, and doesn’t mean there’s anything wrong with how people in Thailand like their durian. Except how they like it, which is terrible.
That’s why when my friend Nung opened this durian, a Puangmanee from his family’s farm, I inwardly groaned. We had spent the morning riding around in the pouring rain looking for durian orchards offering accommodations for my e-book guide and I was tired, cold, and a little grumpy. I was not in the mood for crispy sweet durian.
The full swollen lobes look firm, the coloration striated in a way that often denotes uneven ripening. I was not excited.
At first bite I was shocked. And then I was in love. Nung took a bite and shook his head. “Bitter,” he said, grimacing. “I like sweet.” All the more for me, I thought giddily. I could feel my mood improving as I savored the dark chocolate cream.
Although it doesn’t look particularly special, a durian with this depth of flavor is an extremely rare find. The flesh had a firm skin encasing an interior so soft and smooth it reminded me of silken tofu or a panna cotta. The flavor was a deep coffee-or-chocolate toffee cream laced with sugar.
This durian made my day. Thanks, Nung! You are really, really awesome, even if your taste in durian is just terrible.
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| Nung, in a durian orchard, in the rain |
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