durian

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durian,

the highly esteemed, edible fruit of Durio zibethinus. The edible portions are the seeds found inside the large spiny fruits, which may weigh several pounds. The durian, although notoriously pungently malodorous (a mildly scented variety has been developed), has an aril (an extra seedcovering) that tastes like a combination of banana, caramel, and vanilla, with a slight onion tang. The seeds may be eaten raw, roasted or canned. The durian is an important cash crop in Indomalesia, particularly as an exotic export to Europe and North America. Durian is classified in the division MagnoliophytaMagnoliophyta
, division of the plant kingdom consisting of those organisms commonly called the flowering plants, or angiosperms. The angiosperms have leaves, stems, and roots, and vascular, or conducting, tissue (xylem and phloem).
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, class Magnoliopsida, order Malvales, family Bombacaceae.
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durian

durian

The very large football-sized spikey prehistoric-looking fruit can weight up to 10 lbs (4.5kg) and has been known to kill people falling from the tree. It’s said they fall mainly at night when people aren’t around. The tropical tree is very large- 75-150 ft tall (25-75m). They begin fruiting after 4-5 years and can bear fruit twice a year. People either love or hate the fruit. On one side, it can smell like rotten eggs because of it’s high sulfur content (which is great for youthful skin). This strong odor brings forth vile disgust in many people. But others love the fruit because it’s sweet dessert-like inner flesh looks and tastes like custard, flan or creme brulee, and is quite popular as an aphrodisiac. Very high in tryptophan, which makes people feel good and relax. Also high in protein, sugar, healthy fats and carbs for energy. Each durian has 5 segments which can break open by hand when ripe. Each segment has a soft mass of custard-like flesh with a nut inside. This can be eaten raw or dehydrated or mixed into a pudding in a blender. Nut is also edible. Durian fruit looks similar to Jackfruit on the outside, but isn’t related.
Edible Plant Guide © 2012 Markus Rothkranz
The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

Durian

 

(Durio zibethinus), a tall (reaching 45 m) evergreen fruit tree of the family Bombacaceae. The leaves are leathery and oblong and have smooth margins. The flowers are bisexual and gathered into corymbs. The fruits are large (up to 3 kg), oval or spheroid, covered with hard spines, and five-celled, with several seeds in each chamber. The seeds are large and embedded in a juicy tissue that is an outgrowth of the wall of the pericarp. Durian grows wild in the forests of Borneo, Sumatra, and the Malay Peninsula. The trees are cultivated in Southeast Asia and southern India. The pulp of the fruits with its peculiar garlic odor is used as food.

REFERENCE

Siniagin, I. I. Tropicheskoe zemledelie. Moscow, 1968.
The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.
References in periodicals archive ?
This writer was taken by surprise over what Hanafi said as back in Peninsula fresh durians are only meant for consumption while the old ones or unsold ones are used to make tempoyak.
The friendly woman told this writer that fresh kampung durians make tempoyak that not only taste better but also last longer.
The woman went on saying that durians from the crossed varieties are not suitable for making tempoyak due to high moisture content and this is why the tempoyak turns bad fast or becomes smelly.
'We buy durians in bulk daily to make tempoyak. Can be stored and eaten until next year.
It can also be cooked and made into 'lempok' (durian cake), jam and 'tempoyak' (fermented durian paste),' he said in a statement here today.