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Pailin Thai Cuisine
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Mong-kut Thai
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บทสัมภาษณ์

บทสัมภาษณ์คุณจิตวิภา สุขพิทักษ์สกล
Chitvipas Sakpituksakul. Minister Counselur (Commercial). Office of Commercial Affairs, Royal Thai Embassyin Vienna.
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Durian

Preparation and eating
1. The fruit ready for eating must have a good smell.
2. Slit the fruit with a knife from end to end, along two of the grooves in the skin in the corner of the sections, on opposite sides of the fruit.
3. Prise apart the slits to open the fruit.
4. Separate the sections.
5. Take out the segments and remove the seed.

Usage
- Eaten fresh, frozen.
- Make cakes, ice-cream.

Nutrition
High in energy, protein and various minerals

Storage
Mature unripe durian : 10-15 days at 14-16 C 85-90% RH
Ripe durian (whole fruit) : 7-14 days at 13-15 C 90-95% RH without refrigeration the ripen fruit has a shelf life only 2-5 days. The pulp can be refrigerated up to 7 days in closed packaging or froze

Season
Avaibility : year round (peak period : Apr. - Aug.)

   
สายพันธุ์ต่าง ๆ
Chani
Shape the base tapers to a point at the stalk, the tip is broad and obtuse
Weight 2-4 kg.
Color greenish brown skin; golden yellow flesh
Taste sweet
Kan Yao
Shape globular
Weight 2-5 kg.
Color greenish brown skin; creamy yellow flesh
Taste sweet, firm and mellow
Kradum Thong
Shape globular
Weight 1.5-3 kg.
Color greenish brown skin; intense yellow flesh
Taste sweet, firm and mellow
Mon Thong
Shape elongated, the base has a pronounced beak
Weight 2-5 kg.
Color golden brown skin; creamy yellow flesh
Taste sweet

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