Durian Civet

2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38

Durian civet (lat. Durio zibethinus) - the most common type of woody plants of the genus

Durian (lat. Durio) families

Malvaceae (Latin Malvaceae or Bombacaceae) … The fruit of this species is edible and is called "durian". There are several varieties, the taste of the fruit of which is very different from each other, which gives rise to different opinions of people about the taste of durian. Since the fruits exude a sulphurous aroma along with pleasant aromas, the fruits of Durian have come under a number of prohibitions, among which there is a ban on bringing fruits to hotels, or on public transport, including airplanes.

What's in your name

The Latin name of the genus "Durio" was assigned to plants not because they exude an unpleasant, that is, bad, odor. The culprit of this name is the Malay language, in which the word "fool" is equivalent to the Russian word "thorn". And the shell of the fruit of plants of the Durian genus is covered with very sharp thorns that protect the unripe fruits from enemies and eating by animals.

The Latin specific epithet "zibethinus" is associated with the smell exuded by flowers and fruits of trees of this species of the genus Durian. Translated into Russian, the word "zibethi" means "musk".

Description

Durian civet is a large tree growing to a height of forty-five meters. The wood of Durian civet is reddish-brown in color. Elongated elliptical simple leaves, like many tropical plants, have a leathery leaf surface.

Large flowers open their petals during the day, exposing gynoecium and stamens. In the evening and at night, the sourish heavy floral scent attracts bats to the plant, feeding on pollen from flowers and simultaneously carrying out pollination. By the next morning, the sepals, flower petals and stamens fall off, leaving the gynoecium-pollinated splendid isolation.

The crown of the growing cycle is a spherical large fruit, under a hard and prickly shell, brown seeds are hidden, surrounded by reddish or yellow flesh. For the sake of this pulp, which has a whole bunch of aromas and useful components, people cultivate Durian civet. The fruit ripens within three months. When fully ripe, the fruit opens its thorny doors, allowing lovers of the amazingly tasty fruit to feast on the creamy, delicate pulp. Durian lovers include not only people, but, for example, such predatory mammals of the tropics as civets or civets, which are similar to the more familiar martens for us. Of course, fruits that have not yet been opened are harvested for sale, which often open their doors already on trade counters, or are forcibly freed from the prickly shell by dexterous movements of a seller armed with a sharp pruner.

The chemical composition of the fruit

The fruits of Durian civet are a real pantry of useful components. One hundred grams of tender pulp contains twenty-seven grams of carbohydrates; just over five grams of fat; about four grams of dietary fiber, which has a beneficial effect on the digestion of food in the human body; about one and a half grams of protein. In addition, the pulp contains a number of vitamins, among which the leaders are vitamin A, folate (vitamin B9), and vitamin C, as well as chemical elements such as potassium, phosphorus, magnesium, calcium, iron and other.

Usage

Such a rich chemical composition could not be ignored by a person cultivating Durian civet. Tireless breeders have created a number of varieties, the fruits of which differ significantly in their taste and aromas.

Bred varieties devoid of unpleasant odors, because of which the fruits of durian have earned a bad reputation. Such varieties are distinguished by an increased sweet taste and an especially delicate texture of the fruit pulp. Naturally, prices for such varieties of durian are higher.