Durian or Jackfruit?

[Bhyng Lago]

True, they look alike a lot. But Durian and Jackfruit has its own distinction and personality. Durian, like Jackfruit, has a spiky crust. However, the formers’ crust is bigger and much pointed while the latter’s crust is okay to be held with both hands.

Inside, the durian fruit has separate 4 to 5 chambers having roughly 10-12 seeds, depending on the size. Jackfruit, on the other hand, has more seeds and the shafts are separated by its hair, not by chambers.

Moreover, Jackfruit’s seed can be boiled and eaten with salt to taste. Although, some also claims that durian seed can now be cooked.

What’s more, Jackfruit has a sweet flirtatious smell that if you place it inside the fridge its odor is bearable unlike Durian, that even when tightly closed in container the smell still lingers.

Jackfruit is best when cooked as jam. It can also be inserted in Banana Turon (banana enclosed in yellow lumpia wrapper and deep fried to perfection with brown sugar).

Jackfruit or langka, as commonly called by natives, is also luscious when added in Halo-halo (an ice-based dessert loved especially during summertime).

The fruit is also infused in Benignet (a local recipe much like the ingredients of halo-halo but has coconut milk and finely ground malagkit balls, served hot) to add aroma.

Durian has its own specialty too. For a starter, one can try the best pasalubong of all-time, Durian candy. Or choose from a wide array of durian products such as durian yema, durian tart, durian pie, durian ice cream or have a cup of durian frappucino.

In a cafe here in the city, one can order a coffee specially blend with durian flavor leaving the coffee lover a soothing and relaxing feeling after a busy day.

Nevertheless, whichever fruit you decided to try today, just enjoy it. Happy eating!