KUALA LUMPUR (ANN/THE STAR) – In South-East Asia, the durian, renowned as the “king of fruits,” stands as a highly esteemed delicacy.
While its potent aroma may overwhelm some, for many, the bittersweet creamy taste of durians is unparalleled. Love it or loathe it, its fame has transcended continents.
Notably, durians seem to be available year-round, a departure from their traditional seasonal availability.
Contrary to fruits like bananas and pineapples, which are domestically grown and possess a defined harvest season, a durian tree requires several years—sometimes eight to 10—to mature and bear fruit, making it technically a seasonal fruit.
The iconic green-spiked tropical fruit typically graces markets and food streets from June to August.
However, the seemingly perpetual supply in certain stalls arises from the varying harvesting seasons dictated by durian types and the states of cultivation, including Pahang, Penang, and Johor. Additionally, durians are imported from neighbouring countries such as Thailand and Vietnam.
While each durian variant, be it D24, Black Thorn, or Red Prawn, has its distinct season, the timing of the fruit-bearing process differs. Consequently, though technically seasonal, durians are effectively available throughout the year in some form.
The widespread popularity of durians has led to the development of durian tourism packages by travel operators.
These packages enable holidaymakers to indulge in durian feasts and visit orchards, providing a unique opportunity to celebrate the reign of the king of fruits.
