On food and cooking the science and lore of the kitchen ( PDFDrive ) 732

like note to esters, and flowery and citrus
notes to a number of terpenes. They must be
kept warmer than 55ºF/13ºC until they ripen,
afterwhichtheycanberefrigeratedforafew
days. Cherimoyas and atemoyas are eaten
withaspoonbothchilledandfrozen,andare
pulpedandmadeintodrinksandsorbets.
Durian Durian is the large, thorn-covered
fruitofatree,Duriozibethinus,that’sanative
of Southeast Asia and cultivated mainly in
Thailand, Vietnam, and Malaysia. Durian is
notorious for its very unfruit-like aroma, a
powerful smell that can be reminiscent of
onions, cheese, and meat at various stages of
decay!Atthesametimemanypeopleprizeit
for its delicious flavor and creamy, custardlike texture. The armored mass of fused
ovaries, each containing a seed, can weigh
morethan13lb/6kg,andapparentlyevolved
to appeal to elephants, tigers, pigs, and other
large jungle creatures, which are drawn to it


by its battery of powerful sulfur compounds,
including some found in onions, garlic,
overripecheese,skunkspray,androtteneggs.
These compounds are mainly found in the
outer rind, while the fleshy segments
surrounding
the
seeds
are

more
conventionally fruity and savory, with an
especially high content of sugars and other
dissolved solids (36%). Durian is eaten as is,
made into drinks, candies, and cakes, and
incorporated into rice and vegetable dishes.
It’s also fermented to make it even strongertasting(Malaysiantempoyak).
Guava and Feijoa Guavas are the large
berries of a bush or small tree in the genus
Psidium, a native of the tropical Americas,
and a member of the myrtle family, which
includes the clove, cinnamon, nutmeg, and
allspice trees. True to their family
background, they have a strong, spicy/musky
aroma(fromcinnamateestersandsomesulfur