A Durian Feast

We were at Phor Tay temple last Thursday for prayers and after we had finished, we were delighted to find that a kind soul had brought a basket of durians for all to enjoy. This happens to be the durian season and wellwishers often bring them to the temple for the nuns who generously share them with devotees.

There was one larger one among the many in the basket and I was told that this one was special and known as “XO”. What that stands for I’m not sure – "X-tra Ordinary" perhaps? One of the ladies opened it to reveal creamy white flesh inside. As we were in a hurry to go for lunch, we did not sample it but it must have been good.

A lady opening the "XO"

The flesh of the "XO"

Durians grown locally come in a wide variety with amusing names like D11, D17, D604 (the “D” series), Kim Hoo (Gold Fish) and Ang Sim (Red Heart). I guess it takes experience to tell which is which! A "good" durian may now cost anything from RM12 each depending on the grade you choose. The "King of Fruits" certainly doesn't come cheap!

Opening durians also calls for a certain amount of skill and one has to have the right tools. I remember Mum once had a small wooden stick which she used to penetrate one end of the durian to force it open. It often took a lot of time and effort and we kids had to wait patiently with saliva flowing from our mouths before we could eat it!

Oh yes, since durians are considered to be “heaty”, the Rambling Nonya recommends that you fill an empty husk of the durian with tap water and drink it from there after eating them. This will “cool” down your body so that you can eat lots more! Thanks for the tip, ma’am! I’m sure all durian lovers will value it!

Devotees enjoying the durians