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Red Durian Quick Facts
Name: Red Durian
Scientific Name: Durio dulcis
Origin Sumatra and Borneo (Sarawak, Brunei, Sabah, West-, Central-, South- and East- Kalimantan).
Durio dulcis also known as Lahong, Durian marangang (or merangang), Tutong and Red durian is a large tree belongs to genus Durio reaches to the height of 40 meters with a bole 80 cm diameter and large buttresses upto 4 meters high. The bark surface is irregularly flaky or shallowly fissured, rough and is reddish-brown. Stipules are present but deciduous and falling off early. The leaves are simple, alternate, elliptical or obovate-elliptical about 7–14 cm × 3.5–6 cm. The husk of the fruit is dark red to brown red and is covered with slender 15-20 mm long spines. The fruit has thin, dark yellow flesh and has the flavor of deep caramel with turpentine odor. The fruits are edible and are collected from wild and sold in local and urban markets. The species is planted barely due to its short fruiting period. Tree is also harvested for its wood.

Culinary uses

  • As the pulp is sweet, it is consumed raw or cooked.
  • The pulp is fried with onions and chilli and served as side dish in Sabah.
  • Seeds are cooked, boiled or roasted.
  • It is available in form of chips, candy, cakes, crackers and even beverages.

Other facts

  • The tree has pink-brown heartwood.
  • Wood is used in interior construction and for making cheap furniture and packing cases.

References:

https://pfaf.org/user/Plant.aspx?LatinName=Durio+dulcis

https://en.wikipedia.org/wiki/Durio_dulcis

http://tropical.theferns.info/viewtropical.php?id=Durio+dulcis

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