Durian
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| FOB Price: | US $ 4-5 /Kg. |
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| Minimum Order Quantity: | 1 Ton/Tons customized quantity are welcome |
| Supply Ability: | 100 Ton/Tons per month |
| Payment Terms: | L/C,T/T |
Quick Details ––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––
| Type: | Durian | Style: | Fresh | Product Type: | Tropical & Sub-Tropical Fruit |
| Certification: | Global GMP | Grade: | premium | Place of Origin: | Thailand |
| Brand Name: | Thaifood |
Packaging & Delivery –––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––
| Packaging Detail: | Durian 1 box (fill 5-6 Durian) (19 Kg), According to buyer requirement. |
| Delivery Detail: | 10 Day |
Banana Size: 3.0-3.5 kg/piece
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Fruit's Properties : King of tropical fruits
Common name : Durian
Thai name : Thurian
Scientific name : Durio zibethinus Merr.
Varieties : Mon Thong
Shape : elongated, the base has a pronounced beak
Weight : 2-5 kg
Colour : greenish brown skin; creamy yellow flesh
Taste : sweet
Preparation and eating
1. The fruit ready for eating must have a good smell.
2. Slit the fruit with a knife from end to end, along two of the grooves in the skin inthe center of the sections, on opposite sides of the fruit.
3. Prise apart the slits to open the fruit.
4. Separate the sections.
5. Take out the segments and remove the seed.
Usage : - Eaten fresh, frozen.
- Make cakes, ice-cream.
Storage : - mature unripe durian
: 10-15 days at 14-16°C, 85-90% RH
- ripen durian (whole fruit)
: 7-14 days at13-15°C, 90-95% RH
- without refrigeration the ripen fruit has a shelf life only 2-5 days. The pulp can be refrigerated up to 7days in close pack aging or frozen for later use.
Nutrition :
High in energy, protein and various minerals.
Season
Availadility : year roundPeak period : Apr.-Aug.
Nutrition value of Durian 100 g
| Energy | 124 | Calories |
| Protein | 2.5 | g |
| Fat | 1.6 | g |
| Carbohydrate | 28.3 | g |
| Fiber | - | g |
| Minerals | ||
| Calcium | 20 | mg |
| Phosphorus | 68 | mg |
| Iron | 0.6 | mg |
| Potassium | - | mg |
| Magnesium | - | mg |
| Vitamin | ||
| Total Vitamin A | 17 | I.U. |
| B1(Thiamine) | 0.27 | mg |
| B2(Riboflavin) | 0.23 | mg |
| B1+B2 | - | mg |
| C | 37 | mg |
| Niacin | 1.2 | mg |