It is the durian season in Pasir Mas. All durian lovers had been waiting for the local durian which is preferred over the Thai durians that has been flooding the local market previously. The Thais have been so advanced agriculturally that they could time their durian to ripen earlier than the local durians by the manipulation of the watering system and fertilizer application. It is said that they manage to produce two production seasons a year by such manipulations. When will we ever catch up on them?
The local durians are much sought after due to their taste. Well known local durians such as Kunyit, Daun or the old clone known as D24 are still popular. Our problem is our farmers are still harvesting durians planted by their fore fathers and thus some of them are merely durians that are not good to eat with the flesh barely covering the lage seeds. Thus selecting the best durian becomes an art by smelling the fruit, listening to the sound of the flesh covered seed shaking inside or merely by trusting the sellers. So buying a good durian sometimes totally depends on luck.
The best way to buy durians is to go to the orchards yourself. The orchard owner themselves will know which of their durians are good to eat. Only problem is you will have to beat the middlemen who more often than not have already booked the fruits in advance and will be there the first thing in the morning.