Confession time: I love durians. Love, love, love. Today's edition of the Washington Post has an article about Chang Teik Seng, aka Durian Seng, and his durian orchard in Penang (http://alturl.com/3b9ga). Mr. Chang has converted his home into a "durian paradise, with a back patio, a pool and two rentable bungalows looking out onto the verdant valley below".
So here's my next project. The durian season in South East Asia is July and August. I will go to Durian Seng's orchard during that period and stay there for a week to try all the varieties of durians unique to the island, "such as Ang Bak, Red Prawn, Hor Lor and D-11, with flesh color ranging from the most common yellow to white, orange and red", living only on satays and durians until I die of a sugar overdose. But what a glorious death it would be!
P.S. "To eat the durian, take out the pods of fruit. Form your lips into an “O” shape and suck on a durian pod, taking in the first wave of fragrance. Once the membrane breaks and the pulp comes out, a second, stronger wave of fragrance emerges. When you swallow, you’ll smell as well as taste the third helping of bittersweet fragrance. Good durian should leave an aroma in your mouth for several minutes after you have eaten the fruit." And if there's any left (doubtful, but who knows), one can also make mooncakes with durian filling.
