other than the scintillating milk fruit I told you about just a while ago, we also got the chance to visit a sort of village hall where we were treated to some local fruit and a musical performance – a couple of duets accompanied by some traditional instruments. on the platter were a couple slices of watermelon, baby thin-skinned raja bananas, longans, jumbo or water apples, and I think I might have missed out one or two – but we also leapt at the chance to try a local durian when our guide told us there were some available.
the other fruits were included in the trip, but the durians we had to pay extra for – not too expensive but we barely touched it after having a seed each. the durians had a strange sort of texture, like a taut skin over a very watery flesh – unlike the creamy, dense, unctuous flesh that characterizes the popular variants in singapore. the taste was likewise watery, with barely any sweetness and just a faint whiff of a durian. it was rather difficult to eat, actually, and I don’t think I finished the piece that I took.
this probably does explain why singaporeans hunt for specific variants of durian (as does my family), and why the good ones cost quite a bit – there is a great possible variance of taste, and for such a calorific fruit, the flavour ought to be well worth the indulgence.
p.s. if you don’t like durians, make sure you ask a well-informed singaporean to bring you to one! the best ones are undeniably delicious (and I don’t even eat much myself).
andmorefood 