I wanted to break the durian open but I never know how. I mean I never knew the proper way. I might damage the seed and pulp upon opening. I have been hearing the proper way of opening the fruit from my colleagues but never had a chance to see it actual. My only choice was a guessing game.
While assessing the fruit from a distance, I noticed five vague lines drawn from the stalk down to fruit tip. The numerous spines covering the fruit made the line almost unnoticeable. The lines were equally spaced that it divided the fruit into five parts. Maybe I should cut the fruit along the lines, and that was what I did. I carefully cut two adjacent lines with a saw knife. I made the cut not too deep to prevent any possible pulp and seed damage.
Voila! I was not sure if I did it right but no seeds and pulp were harmed. Forgot to take a shot of intact flesh though. I continued opening the fruit by cutting the other vague lines.
The delectable pulp was notoriously sticking to my fingers. It might be a good material for holding sugar and milk powder together. Besides, no one wanted to eat it but me so I decided to take it to the next level, making a durian candy or pastillas.
I discarded all the seeds and added enough sugar to taste. Taking off the seeds was a real mess. Mixed the two materials thoroughly until well blended. Added and mixed powdered milk continually until it became tacky and could be form into candies or pastillas. Sprinkled corn starch to my hand and began forming the final products. Cornstarch was necessary to prevent the mixture from sticking to hand.
This is an extension and a modified version of sweetened santol peels, the sweetened dried santol peels or the santol peels candy.
Step by step…
1) Wash santol. This is necessary cause the rough outer skin will be included. Wash thoroughly to remove all adhering dirts.
2) Cut to halves taking care not to cut the seeds. Santol seeds are extremely bitter. Chewing such was one of the punishment during our COCC ROTC training. I guessed it’s not poisonous cause all of us are still alive and kicking.
3) Scoop out the seeds and the soft part of the rind. Use it for making santol enzyme or santol wine.
4) Soak the rind in clean water to prevent too much browning reaction. Slice it thinly, about three to five millimeter thick to facilitate rapid sugar absorption during cooking.
5) In a pan, add 500 ml water, 250 grams brown sugar and 250 grams sliced peels. Let boil over low flame for 40 minutes or until half part of the rind become translucent. The part starting from rough outer skin toward the middle is harder. More time is needed for sugar to penetrate this part.
6) Drain excess syrup. Arrange the slices in trays and dry under the sun for two to three days.
The excess syrup has sweet and sour taste. Use it for:
a) juice – as sweetener for other fruit juice or just dilute it with enough water to achieve the right blend.
b) cooking second batch – Get the soluble solid reading before and after cooking. Do the MATH and adjust accordingly.
and c) …
Note: Removing the superficial outer skin is an option. See, “A Way to Remove Santol Superficial Skin”.
Its another addition to my peel experiments, the sweetened santol peels.
Let us admit the fact that more than 90 percent part of santol is wasted. Eating is done by breaking the fruit apart. Getting the pulpy seeds, sucking it, spitting and throwing the thick rind. Some curve out the fleshy part of the rind and eat. Others peel the fruit until only the soft rind is left, then eat the soft rind and suck the seeds. Still, considerable amount of rind is thrown away.
One way to save those peels is by processing it to sweetened santol peels. Unprocessed peels have a sharp sour and slightly astringent taste (mapakla) that last for few seconds. A simple cooking process is a good remedy.
Seeds are extremely bitter. There is nothing I can do with it. Throw it away or grow it.
1) Wash santol fruits and rinse well. Remove the thin outermost rind. Please remember that we need the thick rind. You can also skip removing the outer skin. Please tell me how it taste!
2) Break to halves. Remove the seeds (suck and threw it away). Scrape off the soft part of rind with spoon. Eat it right away or set aside if you want a santol jam – discover it for yourself.
3) Cut the rind to desired sizes. I prefer cubes.
4) For every cup of cubes, add 1 1/2 cup water and seven tablespoon sugar.
5) Bring to slow boil for 30 minutes. Prevent drying by adding water occasionally.
6) Remove from fire and transfer to a clean glass container. Cool. Let stand for at least five hours before eating.
The resulting product is a sweet and sour santol peels with slight kick or astringency. Add more sugar for a sweeter product.
Make a dried santol peel candy by drying it under the sun.
I went to dentist in order to remove my aching tooth. While the dentist is removing the culprit tooth, I asked her why dog, cat and cow don’t suffer from tooth decay. The dentist told me that these animals are not eating candies and other kind of sweet stuffs.
Tooth decay occurs in this manner: When we eat food and other sweets, we produce left-overs in our mouth. Some strains of Streptococci and Lactobacilli feed on these left-overs especially on glucose, sucrose, fructose, lactose and cooked starches. These strains of bacteria produces acid ( mostly lactic acid ) that dissolve the hard teeth enamel (calcium) leading to cavities.
So it means that a candy lover can still suffer from tooth decay even if he is brushing his teeth three times a day. In order to prevent a decaying tooth, we must brush our teeth regularly and abstain from eating sweet stuffs like ice cream and candies.
I wish somebody could invent a sugar-free candy!