The durian. I had heard so many odd things about this odd looking, infamous fruit. It smells so bad (and like natural gas) that it’s not allowed on public transportation in Singapore and has caused hospitals to evacuate. But at the same time, it’s supposed to taste good – how is that supposed to work?
Lucky for me, my awesome sister spent a small fortune on a giant durian at Berkeley Bowl and brought it up to my house.
I hacked it open (cut it down the middle and pull the 2 halves apart) to find an almost fish-shaped light yellow flesh, which looked strangely like artichoke hearts when scooped out.
It was sweet and had a pretty unique taste, with almost a hint of coconut. The texture was fairly smooth and creamy, not unlike an avocado. And it was delicious…for a while. We came back to it a few hours later and it smelled a little funny and tasted a little funny. What is up with this weird fruit?!
So, moral of the story: durian tastes good, but not for long so don’t buy a big one. Cut it up and eat it fast!
It was great cooked with some coconut milk – it became a thick, creamy, sweet pudding. Serve immediately, of course.
- 1 1/3 C durian
- 1 15-oz. can coconut milk
- Sugar to taste
Combine durian and coconut milk in small saucepan over low heat. You can add more durian if you want, just make sure it is covered by the milk.
Heat to a slow simmer, stirring frequently. Cook until it has thickened to a paste and add sugar to taste (you may have to add more later if you don’t eat it right away). If you want a smooth texture, blend with a stick blender or transfer to a blender or food processor. Serve immediately.
Note: the seeds are toxic if not cooked properly. To be safe, we removed them before eating.