I’ve been in Hong Kong for a while now and apologise for the neglect and shortage of durian information and experiences.
Well, I have been buying and eating but just not reporting it. The thing is, Durian in Hong Kong is pretty expensive (like 2-3x more, since they are flown in direct from Malaysia) and the quantities that we consume now are woefully small compared to our feasts in Malaysia. I have also taken my chances with Thai durian and it is a FAIL. Do not go down this route my dear durian lovers, even in times of extreme durian depravation. I opened the packet and literally after one bite (the whiff was fine) threw the entire packet away. The Thais really shouldn’t waste good plantation space on bad fruit products. I think they should throw in the towel now, do a deal with Penang and expand the cultivars from the slopes of Ferringhi.
Here’s another reason why you shouldn’t buy Thai durians in Hong Kong even if they are cheap. According to this article, durians from Thailand were found to be artificially ripened and coloured with Tumeric. Hmm… no wonder they often look a weird tinge of yellow…
Test results showed that the husks of 10 samples contain curcumin, a colouring matter, and three samples were detected to contain excessive residues of ethephon.
“Turmeric (curcumin) is a rhizomatour herbaceous perennial plant. According to the Colouring Matter in Food Regulations (Cap 132H), although colouring matter can be added to processed food, it should not be added to meat, game, poultry, fish, fruit or vegetable in a raw and unprocessed state. Upon conviction, offenders shall be liable to a fine of $50,000 and imprisonment for six months,” the spokesman said.