Monthong durian Live Plants

Large and spherical, the durian can weigh up to 18 pounds. It has a thick, rigid surface that is covered in sharp thorns and is coloured yellow or yellow-green. There are roughly five oval “pods” or compartments inside the fruit, each containing soft, meaty pulp that ranges in hue from cream to yellow. At various stages of ripeness, the creamy, silky pulp, which resembles custard, can be eaten. If the reddish-brown seeds are fried, they can also be consumed. The pulp’s flavour profiles range from having tones of vanilla, banana, butterscotch, or milk chocolate to more savoury notes of cream cheese, caramelised onions, or even a bitter, egg-like taste. The pulp offers a combined sweet-savory taste. Due to the fruit’s naturally high sugar and fat content, both the texture and flavour of durian fruit have been compared to a natural crème brûlée. In many regions of Southeast Asia, where it is greatly praised for both its distinctive flavour and its health advantages, it has earned the title “King of Fruit.” Durian fruit is rich in sugar and healthy fats, but it also has a substantial vitamin and mineral content that is responsible for its many health benefits, including boosting the immune system, preventing heart disease, assisting in the prevention of cancer, strengthening bones, and lowering blood pressure. There are several species of durian, but only a few of them are commonly used for culinary purposes, and only one species is found on the international market. Due to its high content of carbs and dietary fibre, which is necessary for the digestive system to operate normally, durian fruit is a fantastic source of energy. It is abundant in protein, folic acid, vitamin A, B vitamins, potassium, iron, calcium, magnesium, sodium, zinc, and phosphorus, as well as vitamin C (more so than most tropical fruits). The tryptophan included in durian fruit, commonly known as nature’s sleeping aid, may also provide feelings of contentment and relaxation. Consequently, it is believed that durian fruit can aid in reducing anxiety or sadness. The durian fruit can be used in both sweet and savoury dishes, but it is most frequently consumed raw. When fully ripe, the tough peel is readily cut through, allowing access to the pudding-like pulp, which some advise chilling before eating. Many Southeast Asian recipes call for durian fruit, especially in sweets. It may be mixed or pureed, baked into pastries or custards, or added to ice cream as a flavouring. The flesh is frequently prepared by mixing sugar with it and encasing it in a pancake or by wrapping it in rice paper and deep-frying it. In addition to being canned, dried, or made into a paste for export, durian fruit is also used locally. Much of the paste in Bangkok is combined with pumpkin. Even the young leaves and shoots are occasionally prepared as greens in addition to the huge, juicy seeds, which can be roasted, boiled, or fried and eaten like nuts. Other tropical fruits including mango, coconut cream, sticky rice, salt, onion, and vinegar go nicely with durian fruit. Durian is thought to be a native of Borneo and Sumatra in Indonesia and Malaysia.

Monthong durian is Origin from Thailand ,it has a round shape fruit with a light yellow sweet flesh.the fruit size around 4 to 6 kg.

Common Name: Monthong 

Botanical Name: Durio Ziberthinus

Bloom Time/Fruiting: 3-4 Years 

Maintenance Required: Moderate