Tropical treats: Dior Jou, 40, and Pmiko Neoh, 16, (left) showing the different types of durian flavoured bingsu available at a shop in George Town. — ZHAFARAN NASIB/The Star
Wide variety of creative desserts keeps king of fruits popular beyond peak season
GEORGE TOWN: The durian kingdom has spawned by-products so wide in range that the thorny fruit is available 365 days in diverse forms.
There’s durian-flavoured bingsu (shaved ice), coffee, mochi, smoothies, chocolates, ice cream, freeze-dried durian chips and crepes filled with durian-flavoured cream.
The growing range of by-products is helping to secure a year-round market, offering a milder choice for those unable to handle its strong aroma and intense taste.
Penang tourism and creative economy committee chairman Wong Hon Wai said durian-inspired products could sustain the fruit’s popularity beyond the peak season, as fans are unlikely to indulge in it daily.
He said several entrepreneurs have developed a wide range of products, enabling visitors to sample different forms of durian and take them home as souvenirs as well.
“Incorporating durian into desserts allows those who are hesitant over its strong taste to enjoy the fruit in a milder form.
“Expanding durian offerings through diverse products can help introduce the fruit to a wider audience, especially younger people who have not been exposed to it.
“Over time, this will help build a mature durian market featuring a full range of products, similar to other popular fruits,” he said at the launch of the Durian Tree Experience Centre here yesterday.
The centre features graphics and write-ups on durian, covering its journey from planting and growth to flowering, fruiting and harvesting.
Besides seasonal fruits such as durian, rambutan and mangosteen, it also sells a variety of durian-based products.
Wong said visitors do not merely just want to consume durian but also want to understand its varieties, flavours, cultivation methods and cultural significance.
With durian-flavoured desserts, he said, domestic and international tourists are no longer limited to orchard visits or eating durian by the roadside.
“It gives them the option to try the same product in different variations.
“Durian-related by-products can be bought throughout the year, making it a year-round attraction,” he said.
Penang has two durian seasons annually, with the harvest typically peaking in June and July, offering the widest variety and best prices. A smaller, less predictable harvest can occur from November to January.
Many of the popular varieties are unique to the state, such as Black Thorn (Or Chi), Red Prawn (Ang Hae) and Green Skin (Cheh Poay).
