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Benefits: Durian15th century European traders first introduced durian to the West around 600 years ago. The fruit has a thorny outer covering and a soft yellow creamy pulp within. The pulp has been described to taste like "rich custard -- like flavor with almonds." However, durian has a big disadvantage. The fruit has a strong odor due to the presence of sulfur. Most people find the smell highly offensive. This is why durian is banned in many hotels and public places in Southeast Asia. Nutritional ValueDurian is almost 65 percent water and is highly fibrous in nature. It is rich in sugar, carbohydrates, fats and proteins. Hence, many doctors recommend controlled consumption of the fruit and classify it as a high-fat food. Every 100 g of durian offers 147 kcal of energy. Thus, weight watchers should avoid it. Pregnant women and patients of high blood pressure are also usually advised to avoid durian. It is strongly recommended that you consult your doctor or dietitian to determine the correct amount of durian for your daily diet.Culinary UsageBeing naturally sweet and rich in flavor, durian is widely used to make deserts and sweets, whether ice cream, biscuits, milkshakes, cakes or Yule logs. Durian-flavored coffee is also becoming extremely popular among coffee lovers around the world. Durian-flavored candies, lollipops, gum and jelly are very popular among children.Durian fruit is abundantly used in Southeast Asian cuisine. In Sumatra, fermented durian is cooked into a curry along with local freshwater fish and eaten with rice. In Java, thinly-sliced durians are cooked with sugar and eaten as a confection. In Malaysia, the fruit is preserved with salt or sugar, and later quick-fried and consumed with rice. Durian is also cooked with coconut milk to make tasty curries. Also Read: |