Monthong

Monthong durian - seriously, this fruit is like the "golden child" of the durian world, and for good reason! Its name actually means "Golden Pillow" in Thai, which, if you've ever had a good one, kinda makes sense - it's like a soft, sweet dream.

Where It Comes From and How It Grows

So, this superstar durian pretty much hails from Thailand. Think of places like Rayong and Chanthaburi; they're like the big playgrounds for Monthong. The Thais have seriously put in the work, too. They've basically bred this durian to be a tough cookie, resisting diseases and handling all sorts of weather. It's like they wanted to make sure we always get a good batch, no excuses! And get this, the trees are often on elevated land with fancy automatic sprinklers - these durians are living the good life, let me tell you. Farmers even keep things tidy around the trees, like they're prepping for a fancy dinner party, all to keep those pesky plant bad guys away.

What's Inside? (The Fun Part!)

Okay, let's get to the nitty-gritty, the stuff you really wanna know:

• Size and Spikes: Monthongs are big boys, usually weighing in at 3 to 4 kilos. They've got that classic durian shape, a bit oblong, and those spikes? Yeah, they're big and pointy, just like you'd expect.

• The Peel: It's usually a nice, thick, light green. Nothing too exciting here, just doing its job of protecting the goodness within.

• The Flesh (The "Money" Part): This is where the magic happens!

  • Color: It's a lovely yellow, sometimes leaning towards a pale, creamy brown. Like a rich, decadent custard.

  • Texture: Oh my goodness, it's thick, it's creamy, it's buttery soft. Imagine the smoothest, most melt-in-your-mouth experience. Plus, it's super meaty, not stringy like some of its cousins. It can even have a slightly firm surface, which is pretty cool.

  • Seeds: And the best part? The seeds are usually tiny and shrunken! That means way more delicious flesh for you and less annoying seed-spitting. Score!

• The Smell (Or Lack Thereof!): Now, this is a big deal for a lot of folks. Monthong has a much milder aroma compared to other durians. So, if you're a durian newbie and a bit scared of that notorious "gym sock" smell, Monthong is your best friend. It's like the polite, well-mannered durian that won't stink up your whole house (as much!).

• The Taste: Get ready for a party in your mouth! It's rich, it's sweet, and it's got this lovely warmth to it. People say it has hints of vanilla, caramel, and sometimes even a little peppery or sulfur-y kick. It's got a nice, balanced sweetness, so it won't overwhelm you if you're not into super sugary fruits. And sometimes, you might even get a subtle nutty flavor. Yum!

Ripening and When to Eat It

Monthongs are a bit like those thoughtful gifts you get for Christmas - they often get picked before they're fully ripe, especially if they're traveling overseas. So, if you get a freshly picked one, be patient! It can take several days for it to get all squishy soft and perfect. If it's 90% mature when picked, you are looking at about 4-5 days. But if it's really mature, like 118 days after blooming (yes, they track this stuff!), it will take about 9 days to ripen naturally at room temp. The cool thing is, this longer ripening time also means it lasts longer, which is why it's so good for exporting.

Why Most People Loves It (and Where It Goes)

Monthong is a huge hit, both in Thailand and all around the world. Because of its milder smell and fantastic taste, it's the perfect "gateway durian" for anyone who's curious but a little hesitant. It's also super popular for making other durian goodies, like frozen pulp or preserves, thanks to that amazing thick flesh and yummy aroma. And here's a fun fact: over 90% of Monthong durian gets exported, with China being a massive fan!

So, there you have it - the Monthong durian. It's a true superstar, and if you haven't tried it yet, you are definitely missing out on a golden opportunity! Have you ever tried durian before, or is Monthong tempting you to give it a whirl?