by Lori Baltazar
I make an annual promise to myself that I will finally – finally! – make it to Davao, preferably in August so that I can gorge on durian but so far I haven’t come through on that yet. I have very few friends who share my ardor for this stinky fruit but we have a bond that, like the durian’s husk, is hardy. It has to be since we’re often banished by our spouses or significant others whilst enjoying said fruit.
It’s through one of my fellow durian devotees that I hear about the ongoing Durian Festival at the Quezon City Memorial Circle (QCMC). Started last September 20, it’s an event put together by the Durian Industry of Davao and the Department of Agriculture. It’s a far trek but heck, anything for durian.
Held in an area adjacent to the QCMC joggers’ area, the festival is really a casual affair. Makeshift tarps provide shade over some monobloc chairs and tables for impromptu eating because upon spying a durian, we disciples don’t dilly-dally.
Yes, I am halfway through eating this durian when I realize I should take a photo to share with you. My camera hasn’t smelled the same since. Upper corner: Puyat; lower left: Arancillo.
There are two different durian farms featured, the larger of the two being JOMARU Farm. Its proprietor, Manny Villanueva, small-framed and spectacled, is helpful and friendly. Just like any other fruit, the durian has several varieties. Though I’m more familiar with the more commonly available Puyat, Manny introduces me to a variant called Arancillo. As you can see in the photo above, it’s pale, almost white, compared to the more vibrant Puyat. Flavor-wise, the Arancillo has a creaminess finished off with a slight tang reminiscent of onions while the Puyat is full-on sweet and custardy. If you find yourself wincing while reading these flavor descriptions, these are quite common terms bandied about by us durian fans, so please don’t think I’ve gone off the deep end.
It’s only been a few years since I taught myself how to slice open a durian so I thrill to watching the experts do it, seeing if I can refine my technique somehow. A few nicks are made on the bottom of the durian and then the natural grooves on its husk are scored.
When that’s done, all that’s needed is to pry apart the various segments. I make it sound easy – wish it was – but those thorns are sharp and the shell itself is stubborn. Ah, the toil before the sweet!
Bottled water and Coke is sold on-site to wash down the fruit. I can’t imagine drinking anything else with durian aside from water but Manny tells me that Coke is a terrific companion. Huh…
Durian products are also sold at the festival including the famous Davao durian yema and durian jam.
So if you find yourself salivating at this post, then you’re a fellow durian devotee. The festival runs until October 14 at the Quezon City Memorial Circle and is open from 5am-7pm. Durian is only P80/kilo, a steal! You can buy the fruit whole or bring (disposable) containers so that they can peel and pack it for you.You’re also welcome to eat on-site, plastic gloves are a thoughtful touch. There’s a faucet so you can wash your hands but just bring tissues and/or wet wipes. Enjoy!
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My mom’s friend from Davao said the same thing about Durian & Iced coke combination. She said it’s the perfect pair. My mom who used to hate Durian became a fan after discovering that unusual bond with Coke.
Durian is the best fruit in the world! The high it gives you upon taking that first creamy bite is just incomparable. Do visit Davao Lori and enjoy this glorious fruit the way Dabawenyos do, on the streetside with bare hands and a bottle of ice-cold Coke. 🙂
I sooo love you for this post Ms Lori! Can’t wait to have my durian fix ; )
Ah… durian. I’m not a huge fan, but I’m not averse to it either. I can maybe eat a pod or two – something akin to “social drinking”. Hehe…
And yes, some of my friends who love (adore) this fruit pair it with iced cold coke!
oh, and you’re description is bang on! That’s how I described it when I first tasted it – like a creamy raw onion. 😀
I was told the same thing in Davao and since i love both coke and durian, i tried the trick and that was the best combo durian could ever have.. oh, tied at first place with coffee.:)
Lori, I cannot thank you enough! I work at technohub, just across qcmc but if not for you, I never would’ve known! The bounty is amazing!
Here’s a helpful tip from a Dabawenya Bagobo blue-blood: Use the inner skin of the durian pods to take away the smell of the durian from your hands and fingertips. Empty durian husks or “pods” are used to deodorize kitchens and other areas.
I’m so happy to have read this, Lori. Although I stay near the QC Memorial Circle area, Brian (a non-Dabawenyo) hates the stuff; ergo, no durian for us in the house.
I was also introduced to durian and ice cold Coke by a friend from Davao. The Coke seems to clean the palate for another bite of durian. The big burp after a swig of Coke is like a second bite of durian. And yes, my family wants me to stay away after enjoying durian.
I super duper love Durian regardless of it’s odor. I love to blend it with almond milk and frozen banana. Tastes like ice cream but even creamier and delicious.
DURIAN! One of my favorite foods ever! I love the candy version the best. Everytime I went to Davao, I always make it sure that I can buy load of Durians for pasalubong.
I miss eating Durian. 🙁
It’s not allowed in our house.
Durian and Coke… nom!