The first harvest from a durian orchard 🌲🌲...Let’s pick durians and make fried durian chips!!​

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The Seasonal Fruit I’ve Been Waiting for Has Finally Arrived! 😁

• Hello from Thailand , everyone! I hope you’re all doing well. 🤗...Last weekend, my family and I traveled to Surat Thani Province in southern Thailand, which is my hometown. My mother, my older sister’s family, and my younger brother’s family still live there. Right now is the durian harvest season at my mom’s orchard.

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Come along, let’s take a walk through the durian orchard!🌲🌲

• Here, we don’t harvest the durians ourselves to sell instead, vendors come to collect them from the orchard. They usually pick them in two rounds because the durians don’t ripen all at once. By the time I visited, they had already finished both rounds of harvesting. However, there were still quite a few durians left on the trees that we had to pick ourselves either to sell or to keep for our own consumption.

• Durian, the king of fruits, is another economic fruit of the southern region. In this area, besides oil palm and rubber trees, there are also fruit plantations such as mangosteen, rambutan, and durian. My mother’s durian orchard has 7-year-old durian trees, and this year marks the first harvest from the durian orchard

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Me, Mom, My Older Sister, My Daughter, and Our Dog Named Coffee

• For me, growing durian is not easy at all. It’s a fruit that requires a lot of care and involves high costs, which is why it’s no wonder durians are so expensive.

• Durian is my favorite fruit, and many people love it too. However, some people dislike eating durian, especially fresh durian. The most popular variety is หมอนทอง/Monthong (Golden Pillow), and my mom’s orchard grows this type as well. The durians left now are not big, weighing about 3-4 kilograms each. Mom said we’ll keep them for ourselves to eat.

Durian for make fried durian chips!

• The preferred variety for making fried durian is Monthong durian because of its firm, thick, and smooth flesh with low moisture content. When fried, it delivers an exceptional taste and texture crispy, rich, and sweet with a distinct aromatic flavor. Monthong durian stands out for its superior quality compared to other varieties, making it the most delicious choice for frying.

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• For making fried durian, we should choose durians that are fully mature but not overly ripe (around 70-80% maturity). If durians that are too ripe are used for frying, the fried durian flesh will turn brown and become soft instead of crispy. This is because underripe durians contain more starch than sugar, while overly ripe ones have more sugar than starch. When durians that are too ripe are fried, the heat from frying can easily cause the flesh to turn brown, making it look unappetizing and less delicious.

• The part of the durian that is too unripe or has white flesh will turn pale white when fried, taste bland, and lack the fragrant aroma of durian.

• Once we’ve selected the durian, we remove the flesh and slice it into thin pieces. Then, we fry it in hot oil over medium heat until it turns golden yellow. Let it drain to remove excess oil, and it’s ready to eat. Sprinkling a little bit of salt powder can enhance the flavor. Storing it in an airtight container will help preserve it for a longer time.

• The crispy fried durian is so delicious! It has a rich flavor profile that combines sweetness, the creaminess of durian, and a hint of saltiness. The crunch is just right, not too hard or too soft. You get the full flavor of durian, and it's so satisfying to chew. I'd love for everyone to try it.

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Thank you everyone for stopping by.
Have a nice day
See you again next time! 🤗