Choosing a quality durian, thick bag, golden rice and monk fruit is not simple, apply a few secrets to achieve the desired results.
Accordingly, one of the basic ways to choose durian is to pay attention to the appearance. Priority should be given to durian fruits that are slightly round or even. This shape often shows the saws inside being thick with rice and sesame seeds.
Housewives should also avoid fruits that are distorted or too long, because this is very likely to be entangled, uneven or even without the bags in the inserted parts.
Another tip is to look at durian thorns on the outside of the skin. Delicious durian fruits are often a bit thorn, firm, large and sparse. When using your hand to lightly squeeze two thorns close together, if you see that they are elastic and not too rigid, it will be an old fruit, the rice will be delicious. On the contrary, fruits with small, sharp and thick thorns are often young, cut early, not delicious and easily shany.
In particular, the stems must be fresh, slightly green, stiff and firmly attached to the fruit. If the stems have withered, withered or show signs of cracking, durian can be left for a long time and no longer fresh.
Delicious durian will have a very characteristic strong aroma, which can be smelled even before peeling. The strong aroma is a sign of a ripe fruit, reaching its most delicious level.
If a durian fruit is odorless or has a very mild smell, it is likely to be green or chemically processed to cook, reducing the natural aroma.
On the contrary, if durian has a strong smell like wine, it is a sign that it is too ripe, the rice inside may have fermented, it will not be delicious.
Housewives can also use their hands or roll up a knife to lightly hit the left trunk of durian. If it makes a "bunch-flat" sound, it is very likely that the rice is thick and the rice grains are weak.
If the throbbing sound is sandy, clear and the color of "coong coong" is a sign that durian has a thick shell, large seeds and a very thin, low quality part of rice.
