NEWS OF TODAY ~ Wild durians of Borneo

DAILY EXPRESS

Special Reports

Published on: Sunday, February 05, 2012

Wild durians of Borneo
By: Anthea Phillipps

THE common edible durian, Durio zibithinus, or 'durian puteh', which we talked about last week, is not the only durian to be found in Borneo. It may come as a surprise to learn that there are about 20 wild species, with about 12 being found in Sabah. Several of these also have edible fruits, some being cultivated on a small scale.
Though they are not often seen in the main markets, rural 'tamus' and roadside stalls can be rewarding, so look out for these over the next couple of months!
Most of the information here comes from Anthony Lamb, who, while attached to the Sabah Agricultural Department, helped to develop the unique collections of native fruit trees at the Agricultural Research Stations in Ulu Dusun, near Sandakan and at Tenom, extremely valuable germplasm resources which may now be the only places that some of these wild species can be seen.
The most popular of these species, now increasingly cultivated, is probably 'durian merah' or 'durian dalit', (Durio graveolens), which has white flowers and round fruits, orange when ripe, with attractive red to orange flesh - this has very little smell and is said to taste like avocado.
Though it is most commonly eaten fresh, it is also mixed with salt, oil and sometimes chili, to make into 'tempoyak', a sort of pickle eaten with rice.
There are several varieties of 'durian merah', some of which may eventually turn out to be distinct species.
Another popular species is 'durian sukang' (Durio oxleyanus), also with white flowers, and large, round, pale-green fruits the size of a football or smaller, with characteristically long, curved, stiff spines.
The flesh inside is cream to pale yellow, with a sweet distinct flavour, and has virtually no smell, so some people prefer this to the odoriferous 'durian puteh'.
More common on the east coast of Sabah, around Tawau, is 'durian lai' (Durio kutejensis).
Fruits for sale in the Tawau markets are probably brought up from Kalimantan, where this species is common. 'Durian lai' has large leaves, beautiful bright red flowers and oval fruits, with scattered golden scales on the thorns. It is yellow-brown when ripe and the sweet flesh is yellow to orange, sometimes even a mixture of red and orange, with a cheesy texture.
All these three species are appreciated by connoisseurs of the durian and all are cultivated on a small scale, being sold locally.
In the hills of the Crocker Range and around Mt.Kinabalu, 'durian tapuloh' (Durio kinabaluensis), is still eaten when in season. The tree has beautiful pink flowers and yellow fruits, with cream to yellow flesh that has a pleasant, mild flavour and aroma.
This species and 'durian sukang' tend to fruit later than the others.
Species which are now rare in the wild include the curious Tortoise Durian or 'durian kura-kura' (Durio testudinarium), which bears its flowers and fruits not on the branches, but on the trunk and around its base - at tortoise-level!
Ripe fruits are yellowish-brown, with short, thick conical spines.
The white to creamy-yellow flesh has a unique, rather watery texture and is said to taste of caramel custard, but the smell can be rather off-putting.
The fruits are considered inferior, but botanically this is one of the most amazing of the durians!
Found only in Borneo, it is not cultivated and is now very rare in the wild.
However trees have been planted at the Tenom Agricultural Research Station where they have already fruited.
Another unusual, but even rarer species, is 'durian tahis', (Durio dulcis), which has beautiful dark red fruits, with a very thick rind, making them difficult to open.
Inside, however, is a creamy aril, with a flavour of peppermint.
Odoardo Beccari, the Italian botanist and explorer who discovered it in Sarawak in 1865, wrote in his wonderful book, "Wanderings in the Great Forests of Borneo" (1904), "Éattracted by the sweet and delicious scent exhaled by some fallen fruits, I discovered one of the most exquisite wild durians of Borneo".
It was he who gave it the name 'dulcis' meaning 'sweet', but though the odour can be quite pleasant at first, it gradually becomes sickly-sweet, even nauseating, inducing severe headaches in those who are sensitive to it.
The scent is by far the strongest of all the durians and it is said that it can be smelt from as much as a kilometer away in the forest!
Man is not the only durian-lover. The fruits are also relished by the birds and animals of the forest.
Another very rare species is the Ghost Durian or 'durian hantu', (Durio grandiflorus), the name 'hantu' presumably coming from the bluey-grey ghostly appearance of the fruits, which open high on the tree.
This is one of few larger durians that is obviously designed for hornbills and probably squirrels as well.
Smaller fruited species, (collectively called 'durian burung'), are also particularly attractive to hornbills.
Fallen fruits of larger species that drop unopened to the forest floor are prized by animals such as honey-bears who can rip the fruits open with their long claws as well as bite straight into them for a thorny, but delicious, mouthful.
Mouse-deer have been seen filling the side-pouches of their mouths with the aril-covered seeds from fallen fruits, before scampering off to eat them at leisure and elephants are said to roll the durians over and over in piles of leaves which stick to the spines and then swallow the fruits whole - this must be true, for in Sabah, elephant droppings with remnants of durian husk in them have actually been found!
THE common edible durian, Durio zibithinus, or 'durian puteh', which we talked about last week, is not the only durian to be found in Borneo.
It may come as a surprise to learn that there are about 20 wild species, with about 12 being found in Sabah. Several of these also have edible fruits, some being cultivated on a small scale.
Though they are not often seen in the main markets, rural 'tamus' and roadside stalls can be rewarding, so look out for these over the next couple of months!
Most of the information here comes from Anthony Lamb, who, while attached to the Sabah Agricultural Department, helped to develop the unique collections of native fruit trees at the Agricultural Research Stations in Ulu Dusun, near Sandakan and at Tenom, extremely valuable germplasm resources which may now be the only places that some of these wild species can be seen.
The most popular of these species, now increasingly cultivated, is probably 'durian merah' or 'durian dalit', (Durio graveolens), which has white flowers and round fruits, orange when ripe, with attractive red to orange flesh - this has very little smell and is said to taste like avocado.
Though it is most commonly eaten fresh, it is also mixed with salt, oil and sometimes chili, to make into 'tempoyak', a sort of pickle eaten with rice.
There are several varieties of 'durian merah', some of which may eventually turn out to be distinct species.
Another popular species is 'durian sukang' (Durio oxleyanus), also with white flowers, and large, round, pale-green fruits the size of a football or smaller, with characteristically long, curved, stiff spines.
The flesh inside is cream to pale yellow, with a sweet distinct flavour, and has virtually no smell, so some people prefer this to the odoriferous 'durian puteh'.
More common on the east coast of Sabah, around Tawau, is 'durian lai' (Durio kutejensis).
Fruits for sale in the Tawau markets are probably brought up from Kalimantan, where this species is common. 'Durian lai' has large leaves, beautiful bright red flowers and oval fruits, with scattered golden scales on the thorns. It is yellow-brown when ripe and the sweet flesh is yellow to orange, sometimes even a mixture of red and orange, with a cheesy texture.
All these three species are appreciated by connoisseurs of the durian and all are cultivated on a small scale, being sold locally.
In the hills of the Crocker Range and around Mt.Kinabalu, 'durian tapuloh' (Durio kinabaluensis), is still eaten when in season.
The tree has beautiful pink flowers and yellow fruits, with cream to yellow flesh that has a pleasant, mild flavour and aroma.
This species and 'durian sukang' tend to fruit later than the others.
Species which are now rare in the wild include the curious Tortoise Durian or 'durian kura-kura' (Durio testudinarium), which bears its flowers and fruits not on the branches, but on the trunk and around its base - at tortoise-level!
Ripe fruits are yellowish-brown, with short, thick conical spines.
The white to creamy-yellow flesh has a unique, rather watery texture and is said to taste of caramel custard, but the smell can be rather off-putting.
The fruits are considered inferior, but botanically this is one of the most amazing of the durians!
Found only in Borneo, it is not cultivated and is now very rare in the wild.
However trees have been planted at the Tenom Agricultural Research Station where they have already fruited.
Another unusual, but even rarer species, is 'durian tahis', (Durio dulcis), which has beautiful dark red fruits, with a very thick rind, making them difficult to open.
Inside, however, is a creamy aril, with a flavour of peppermint.
Odoardo Beccari, the Italian botanist and explorer who discovered it in Sarawak in 1865, wrote in his wonderful book, "Wanderings in the Great Forests of Borneo" (1904), "Éattracted by the sweet and delicious scent exhaled by some fallen fruits, I discovered one of the most exquisite wild durians of Borneo".
It was he who gave it the name 'dulcis' meaning 'sweet', but though the odour can be quite pleasant at first, it gradually becomes sickly-sweet, even nauseating, inducing severe headaches in those who are sensitive to it.
The scent is by far the strongest of all the durians and it is said that it can be smelt from as much as a kilometer away in the forest!
Man is not the only durian-lover. The fruits are also relished by the birds and animals of the forest.
Another very rare species is the Ghost Durian or 'durian hantu', (Durio grandiflorus), the name 'hantu' presumably coming from the bluey-grey ghostly appearance of the fruits, which open high on the tree.
This is one of few larger durians that is obviously designed for hornbills and probably squirrels as well.
Smaller fruited species, (collectively called 'durian burung'), are also particularly attractive to hornbills.
Fallen fruits of larger species that drop unopened to the forest floor are prized by animals such as honey-bears who can rip the fruits open with their long claws as well as bite straight into them for a thorny, but delicious, mouthful.
Mouse-deer have been seen filling the side-pouches of their mouths with the aril-covered seeds from fallen fruits, before scampering off to eat them at leisure and elephants are said to roll the durians over and over in piles of leaves which stick to the spines and then swallow the fruits whole - this must be true, for in Sabah, elephant droppings with remnants of durian husk in them have actually been found!

NEWS OF THE DAY ~ Durian, Paddy can be tourist draw to Sukau Village

DAILY EXPRESS


Monday, February 6, 2012


SUKAU: Durian and paddy are potential products to be highlighted and promoted in  Kg Abai to attract more tourists to the village.


Making the call, its Assemblyman Datuk Saddi Abdul Rahman said that two products could be introduced to foreign visitors, apart from the popular lobster and freshwater fish known as "ikan Patin".


Kg Abai is about 45 minutes ' speedboat ride from Sandakan and less than an hour from Kg Sukau, here.


A Variety of durian species that have different colour and paddy in Kg Abai have the potential to complement popular food in the village especially during the fruit season now.


"I have also proposed that the villagers intensity a programme to cultivate local fruits and plant paddy as these crops can enhance beautification as well as improved their socio-economic aspect.


" In fact, the village is surrounded with rich biodiversity which will complement the tourism food products in the village, ' he said during  his working visit to Kg Abai on Saturday.

To increase the number of tourists, he welcomed several proposals from the villagers, including organising a durian fest in the village that is expected to start early next year.

"This activity should be well-marketed to attract domestic and foreign tourists to come to Kg Abai.

"Before we could activate this campaign to bring in more visitors here, the villagers should also step up efforts to beautify their homes being operated as homestays, " he said.

He said Kg Abai came to being more than 100 years ago by the leader of an ethnic group known as "Orang Sungai"  to carry out agricultural activities.


He said the village was also visited by the world's first wildlife documentary filmmakers, Martin and Osa Johnson, in the 1920s.

NEWS OF THE DAY ~ Durian the "King" of fruits

DAILY EXPRESS

January 28 2012

Durian - the 'King' of fruits

By: Anthea Phillipps 

 DRIVING down to Beaufort the other day, we suddenly realized that after an unusually wet year without almost any fruit, the durian season was finally here and piles of this most famous (or infamous!) of fruits were appearing at the roadside stalls.

So popular is the durian that it is often called the "King" of fruits but though it is now grown all over South-east Asia, its original home is thought to be Borneo, the only area where truly wild trees have been found, though these are rare, and the durians being sold, whether along the roadside or in the markets, are cultivars, the result of decades of selective breeding.

The name 'durian' comes from the Malay word 'duri' for thorn, referring to the sharp spiky fruits; and the scientific Durio also derives from this source.

The well-known cultivated species is Durio zibithinus, the word 'zibithinus', coming from the Italian 'zibetto' for civet, referring to the strong odour. In fact the smell is so pervasive that it is a forbidden item of luggage on aircraft, in taxis and buses and is banned from hotels throughout the region. Nevertheless the Durian has been a favoured fruit since ancient times.

Burkill, in his "Dictionary of the Economic Products of the Malay Peninsula", (1966), states that the Burmese kings used runners to bring them durians, but early western explorers differed widely in their perception of the fruit.

Over 400 years ago, the Dutch traveller, Jan Huygen van Linschoten, while in the employ of the Archbishop of Goa, (then a Portuguese colony), in India, gave one of the first accounts of the durian.

Writing in 1596 in his "Itinerario", he said, "É.there is no fruit in the world to be compared with itÉ.in taste and goodness it excelleth all kinds of fruitsÉ".

It was to be another 250 years before the explorer Alfred Russell Wallace, famously wrote in his “Malay Archipelago", in 1869, "In Borneo I found a ripe fruit on the ground and eating it out of doors, I at once became a confirmed Durian eaterÉ

This pulp is the eatable part and its consistence and flavour are indescribable.

A rich butter-like custard highly flavoured with almonds É intermingled with wafts of flavour that call to mind cream cheese, onion sauce, brown sherry and other incongruities.

Then there is a rich glutinous smoothness in the pulp which nothing else possesses - but which adds to the delicacy.

It is neither acid nor sweet, nor juicy, yet one feels the want of none of these qualities for it is perfect as it is. It produces no nausea or other bad effect and the more you eat of it the less you feel inclined to stop.

In fact, to eat durians is a new sensation, worth a voyage to the East to experience."

The durian is a small to large tree, with leaves covered in very distinctive silver or golden scales on the underside.

The large, white flowers are borne along the branches - the round spiky fruits that follow, are so heavy only the branches can support their weight.

In the evening the air in a flowering durian orchard is heavily laden with the scent of honey that attracts bats to pollinate the flowers.

The flowers contain large amounts of watery nectar, a delicious drink which the bats lap up, becoming covered in pollen in the process.

In the morning as soon as it is light, whatever nectar is left is eagerly sought after by bees, especially the giant honey bees, Apis dorsata, which will even explore flowers already fallen on the ground.

Squirrels, too, have been seen nibbling the nutritious flowers.

The heavy, thorny fruits generally fall to the ground before splitting open longitudinally to reveal the large shiny brown seeds embedded in the cream-coloured pulpy arils.

The durian is best eaten at a wayside open-air stall or when bought from a roadside vendor.

The Chinese say it is 'heaty' and should never be taken with alcoholic spirits. It is, however, a highly nutritious fruit containing large amounts of Vitamin A, B and C as well as minerals such as calcium, iron, phosphorus, potassium and sodium; also goodly amounts of protein - almost a complete meal in itself.

Drinking salt-water from the rind is said to remove both the smell and the 'heaty' effect after eating, and in Sabah, children being given their first taste of durian will often be given water from the rind with a pinch of salt afterwards, to reduce the heatiness and its side effects such as dizziness.

In Kuching in 1989 it was reported by municipal council officials that during the peak of the durian season, 10,000 durians were consumed daily, causing a thorny problem for the refuse collectors!

The petals from the flowers are delicious when fried and the seeds can also be boiled or roasted, while the pulp is often made into jams, cakes and even ice-cream. Traditional delicacies such as 'lempuk', a Malay cake and 'dodol durian', a sticky confection of coconut juice, sugar, flour, eggs and durian pulp are still relished.

The ground-up rind, rich in sulfur, is said to ease heartburn while fresh rind is used to discourage bedbugs and the fruit has long been regarded as an aphrodisiac.

But this well-known durian is not the only one in Sabah - watch out for Part II next week on the Borneo's less well-known wild durians.