How much is Maoshanwang durian? When will Maoshanwang durian be cooked?

Do you have any friends who like durian? Tell you a good news. On May 30th this year, China officially approved Malaysian frozen durian whole fruit with shell to enter the China market. In other words, delicious durian can be eaten by everyone.

Maoshanwang price+mature time Maoshanwang is more expensive, even if you eat locally in Malaysia.

The whole shelled Maoshanwang durian is very small, with an average weight of only 2kg, the meat yield is about 30%, and the pulp (including the core) is about 600g.

Most durians are concentrated in July-September all the year round. Although there are durians all year round, there are more varieties and tastes better in the peak season.

Therefore, every July, there are durian festivals all over Malaysia, where their best durians are displayed and sold. You can often see the durian market, where you can eat dozens of Malaysian ringgits.

But Wang Maoshan is different. King Maoshan has two seasons in a year. Generally, July-September is the peak season, and 12-65438+ 10 is the small peak season.

In addition, Maoshanwang will hold the Durian Festival, not in the traditional July but in 65438+February. For example, on February 6th this year, from 65438+ to 10, Maoshanwang Durian Carnival was held in Kuala Lumpur, Malaysia. It is said that there are all kinds of eating, drinking and having fun. I really want to go, so I don't know if I have time at this time.

The introduction of durian means that as long as you are willing to buy Maoshanwang in China, there will naturally be many suppliers (such as Green Valley) because they are recognized, except that they are a little expensive.

However, not many people know this, even senior foodies. Otherwise, I wouldn't have been looking for someone to buy Thai gold pillows. There are few Maoshanwang in the market, which is related to the output and export quantity of Maoshanwang itself.

It is not easy to import durian from Malaysia.

Because durians in Malaysia are all cooked in trees.

The mature durian on the tree is easy to break after landing, so in the current domestic market, the largest share of durian comes from Thailand. Because the durian in Thailand can be picked when it is 5-7 ripe, it will cross the ocean all the way, and then mature slowly in China, with large output and low transportation cost, not to mention the need for cold chain technology.

Durian, which falls naturally, has only a 72-hour golden tasting period. Durian will explode more than 72 hours after the fruit falls naturally, but the durian that has exploded is not mature, but becomes bad from maturity, so it can no longer be eaten.

When the technology is not mature, it is forbidden to import Malay durian cooked in trees.

Now the liquid nitrogen freezing technology of whole fruit is mature, and the temperature of the whole durian center can be reduced to-100 within 5-6 hours, so it can be imported ~

But durian matures slowly and accumulates flavor on the tree. It tastes just like you think, and it is certainly much better than durian that suffocates or matures during transportation!

Of course, it can't be cheap if it is frozen in liquid nitrogen at-197℃ and then transported in the cold chain. If it's cheap, you can only eat it in Malaysia.

Malaysian Durian Although durian is produced throughout Southeast Asia, only Thailand and Malaysia can really eat durian. Durian in Vietnam is slowly getting better, mainly because of grafting technology, which grafted branches of Malaysian durian on the original durian tree.

Although there are durians in Laos, Indonesia, Myanmar and Cambodia, they are really not delicious.

There are mainly Maoshanwang (D 197), red shrimp (D 175), gourd (D 163), sultan (D24), red meat (d1kloc-0/) and orange meat in Malaysia.

There are mainly three kinds of golden pillows (D 159), green pillows (D 123) and long-handled pillows (D 158) in Thailand.

Like other fruits, soil and climate determine the quality of durian, and with the advantages of origin, the quality of durian in Malaysia is much higher than that in Thailand.

Eating in Malaysia is better than buying at home.

You Youjun has a friend who goes to Malaysia every July, not for fun but for food. Or the kind that lives directly in the durian orchard. Three meals a day are durian.

She used to be a frequent visitor to Baosheng Garden in Penang. This durian garden is located in the middle of Mount Luo Fu in Penang. Durian planting areas are generally on high slopes, because the sunshine on high slopes is uniform and rainwater will not accumulate, so the durian planted in this way has the best quality.

All rooms in Baoshengyuan are floor-standing structural glass with a wide view. From a distance, you can see the night view of Penang. From a close distance, you can see that all the tall trees are covered with durian.

Baoshengyuan has its own website where you can book accommodation and eat durian directly. The advantage of Baosheng Garden is that you can stay and eat durian together, so that you can eat the freshest durian three times a day. Besides, it is not far from Penang city center.

. My/

I think the best variety of durian in Penang is black thorn durian, but its yield is much less than that of Maoshanwang, so it can't be bought. The pulp of black thorn tastes like cream, has no fiber feeling, and has rich taste layers. It is very sweet at first and a little bitter after tasting. So one bite is addictive.

But in fact, there are durian orchards everywhere in Malaysia. Other durian orchards are just uninhabitable, but they are still excellent.

People who really understand will go to Kelantan and Pahang to eat durian.

My friend, who went to Penang a few years ago, later went to Wendong and Laobie in Kelantan and Pahang. Of all the states in Malaysia, two mainly produce Maoshan King.

This state is not a traditional tourist destination, and ordinary people will not go there. Maoshanwang's delicacies can only be found in the country of origin.

Fortunately, Malaysians can speak Chinese fluently, and many durian orchards in these two states are also owned by China people.

Every durian tree starts from such a seed, from sowing to germination, and then to the final flourishing and flowering. Durian takes 4-5 years from young tree to fruiting, 6-8 years from golden pillow to long handle, and 65,438+00 years or more from Maoshanwang. Planting a durian is slower than raising a child.