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Durian Fruit -Chicago source & tasting notes (longish)

joiedevivre | Feb 24, 200510:00 AM

Last weekend purchased a durian--previously known to me only in legend. (Fox & Obel $2.99 from Frieda's)
While it took me a day to work up my gumption and to find a couple of adventurous palates to partake with me, the experience was memorable. The hard shell yielded surprisingly easily to a 12-inch chef's knife, revealing a custardy interior. However, far from the overpowering stench I anticipated, there was merely a mild, fishy odor. I'm not getting the ban on durian in indoor spaces in Singapore. Nose plugged or open, the oft-reported "stench of rotting flesh" was not emitted. The texture was indeed creamy, with a smoother mouthfeel than cold creme patissiere, and a mild fruit flavor that filled the nose pleasantly and intensified, transplanting any off-notes of fish.
Some say strawberry--this was a popular view in the
group-but I think closer to a very subtle breath of
tropical. I could understand why this would make a great shake, but one would need to strain out the fibrous threads that somewhat marred the texture. All in all a fun ride.

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