Duri­ans are avail­able prac­ti­cally year-round th­ese days, al­though the best time to tuck into the King of Fruit is right about now

Wine & Dine Cookbook - - CONTENTS - WORDS NOW­ELL NG

There are many ways to en­joy durian, the King of Fruit

Its smell has been likened to that of rot­ten onion, while its flesh is like a rich cus­tard scented with al­monds. The durian is prob­a­bly the only fruit in the world that con­jures up so many con­tra­dic­tory re­ac­tions.

Va­ri­eties of durian such as Mao Shan

Wang and D24 are in peak sea­son from June to Septem­ber. With this year’s crop be­ing par­tic­u­larly abun­dant, durian nov­el­ties have cap­tured Sin­ga­pore­ans’ at­ten­tion. Think McDon­ald’s Durian McFlurry, Old Chang Kee’s durian curry puff, Hi Tea’s durian tea and Phoenix Lava’s durian lava bun. Oh, and there’s the Thorny Temp­ta­tions buf­fet at Lime Restau­rant, which runs from now till Au­gust 26. The din­ner spread fea­tures a med­ley of sweet and savoury dishes in­fused with duri­ans, from baked durian nasi lemak and durian wild rice salad to durian salted egg pop­corn chicken. Clearly, we just can’t get enough of duri­ans.

The king of fruit is nat­u­rally rich in nu­tri­ents such di­etary fi­bre, potas­sium, cop­per, iron and Vi­ta­min C, but it is dense in en­ergy and calo­ries too, so keep it at two seeds a day if you are watch­ing your weight or are di­a­betic. Mis­sion im­pos­si­ble? You bet!

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