Red-fleshed durian opening on the tree
It's possible that Durio graveolens is actually two species lumped under one name. It seems even more probable given the difference in the way the two fruits mature. Like most durians, the orange-fleshed durian falls to the forest floor when ripe. The red-fleshed one doesn't. The durian remains attached to the tree as the fruit opens and drops the flesh and seeds onto the ground. Botanist Anthony Lamb has suggested that the orange-fleshed one, known locally as Dalit, is a different species.
When compared to a common durian seed, the seeds of both wild durians look so small.
The commercially-planted durian fruit has thick layer of yellow flesh. In contrast, though creamy as well, the flesh of red and orange durians is thin, and the taste is slightly bland. However, their scent is strong and distinctive, like fermented wine. The taste and flavor of red durian is twice as strong as orange durian. That's why red durian is sold more (and fast) than the cheaper orange durian. Some says you would get a bit "drunken" if you eat too many red durian.
Orange flesh durian for sale in market in Kuala Penyu town. A bundle of 6 or 7 was sold for RM17.
Red and Orange flesh durians are not being cultivated on a large scale, so you won't see them often in city market. You have to look for them in local market of rural or suburban areas of Sabah.
Even Orangutan Love Durian & enjoys as a delicacy.
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