An acquired taste, some people regard the durian as having a pleasantly sweet fragrance, whereas others find the aroma overpowering and unpleasant. The smell evokes reactions from deep appreciation to intense disgust, and has been described variously as rotten onions, turpentine, and raw sewage. The persistence of its odour, which may linger for several days, has led certain hotels and public transportation services in Southeast Asia to ban the fruit.
Chuong Bo Durian rice has a light yellow color and is as soft as a paste, with a relatively sweet taste, not too harsh but greasy.
Chuong Bo Durian is a famous fruit brand of Western Vietnam. Durian with thin shell, light yellow rice, sweet and fatty taste, flat seeds, fragrant. The skin is thin, crispy, easy to separate, the rice is fatter and richer than other durians, the rice is milky yellow, the taste is relatively sweet. This is a fruit with a very strange name, because this plant was first discovered by a farmer when it was growing near a cow barn, so he named this variety Durian cow barn.
Cai Mon durian rice has a light yellow color like chicken fat, flat seeds, very fragrant smell, very sweet taste, rich in fat.
Referring to Cai Mon Durian, people often think of its very characteristic shape and aroma. Durian is known as the king of fruits, is a tropical fruit that is very nutritious and is loved by many people. However, when it comes to quality, there is no place like Cai Mon – Cho Lach durian, even though the seedlings are produced from Cai Mon land and planted everywhere and this is the characteristic that makes them famous brand “Cai Mon Durian”.
“Durian Ri 6” yellow rice, flat seeds, sweet, light and dry, strong aroma and spread when ripe.
“Durian Ri 6” has a passionate aroma and spreads when ripe and old; However, the soaked fruit will not have an aroma, or the smell will be very strange and unpleasant. When tapping on durian, if the shell makes a “pop” sound, this is definitely a delicious durian. If you hear the sound of “coong coong”, the durian fruit may be hollow, the seeds are large and not tasty.
If the durian is fresh, you can observe the stems of the durian and you will see that they are slightly green and hard, if you press it with your fingernails, you will see a bit wet with the plastic.
Withered or rotten stalks are durian for a long time, stalks that do not see any resin are durian soaked in medicine.
“Durian Ri 6” ripening will have a mossy green color or a slight yellowish tinge. Durian cracked open, revealing a thick, dry durian pulp and golden rice.
Delicious “Durian Ri 6” has slightly rounded head spikes, big green spikes. Moreover, the waist of durian must be enlarged, even and not distorted to contain many delicious durian segments inside.
Durian trees are large, growing to 25–50 metres (80–165 feet) in height depending on the species.
The leaves are evergreen, elliptic to oblong and 10–18 centimetres (4–7 inches) long. The flowers are produced in three to thirty clusters together on large branches and directly on the trunk with each flower having a calyx (sepals) and five (rarely four or six) petals.
Durian trees have one or two flowering and fruiting periods per year, although the timing varies depending on the species, cultivars, and localities. A typical durian tree can bear fruit after four or five years. The durian fruit can hang from any branch, and matures roughly three months after pollination. The fruit can grow up to 30 cm (12 in) long and 15 cm (6 in) in diameter, and typically weighs one to three kilograms (2 to 7 lb).
Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale-yellow to red, depending on the species.
Durian flowers are large and feathery with copious nectar, and give off a heavy, sour, and buttery odour.