Thai Durian

Thai Durian - off season

These durians on the cart, may not be the largest available, nevertheless, it was the largest I have seen.  Some find this fruit pungent, some just cannot get enough of it.  This post will describe this fruit from the perspective of someone who enjoys holding the soft flesh between fingers and taking in the whiff of what I find to be just 'heaven'.

A better idea of size

The one thing I could never get over was just how one never has to eat more than a few 'seeds' of the Thai variety because it's very fleshy and milky in texture.  There is, of course, those with 'crunchy' flesh, something we durian-eaters would describe as being 'turnip' in texture and bland in taste. These ones are usually not consumed but sliced very finely and then dried, before deep-frying - to be made into durian crackers, equivalent of potato crackers.

Rayong, being very agricultural, is abundant in fruit orchards - home and commercially grown. Because the soil is ideal for farming, one can find a wide variety of fruit even on the drive into Rayong city.  The drive along the trunk road into Rayong city, allows visitors to guess which fruit is in season.  So far, the dragon fruit seems to always be available, and it's rich fuchsia punctuates the monotony of the brown, tan and green hues of the other fruit.