the heat is getting truly insufferable in singapore – but the good thing is it heralds the start of the tropical fruit season.
I’m not one for much durian – it’s a little too rich for more than a seed or two at a go – but I do get my (small) share when the season comes around. what I like about the whole durian exercise is that it’s a family thing – and those stalls selling these prickly green fruit also carry bags of my favourite lychees and mangosteens.
remember to drink loads of water if you’re indulging this season!
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).