One of the joys of
coming to Hong Kong is that you are closer to the durian fruit, unique to South
East Asia (and grown in several countries, particularly Thailand, Indonesia,
Malaysia, the Philippines and Singapore).
The fruit from the nearby
Malaysian peninsula only comes into season from June to August. The main exporting
country is Thailand and its durian is available from mid-April to September.
Unfortunately, we arrived in Hong Kong in March, too early in the year for
fresh durian… however the ever-redoubtable missus performed a miracle and managed
to obtain durian for tonight’s dessert!
It’s hard to describe
the smell of durian…think blocked drains, smelly socks, over-ripe cheese, paint
stripper, dead animals, onions…nothing can prepare you for it. No wonder it is
barred from hotels, airlines, public transport and taxis when it is in season.
But discard the prickly
husk and inside is a tender yellow ambrosia. Neither sweet nor sour, creamy,
custardy, fibrous but silky smooth, almondy…again, mere words are insufficient.
You must try it. It’s like discovering chocolate for the first time – but much
better for you.
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