Can durian meat be softened even though it is hard

Durian meat is hard and can usually be softened, but it needs to be judged based on maturity and storage conditions. Durian that is not fully ripe may continue to soften at room temperature, while durian that has matured but hardened during refrigeration is difficult to soften. The hardness of durian meat is directly related to its maturity. Immature durian flesh is harder, so wrap it in newspaper and place it in a cool and ventilated place. The release of ethylene gas will promote ripening, and it usually softens gradually after 2-3 days. During this period, it is necessary to check daily to avoid overcooking and rotting. If durian has naturally matured but the flesh has hardened due to refrigeration, low temperatures can damage the cell structure of the flesh, making it difficult to restore its original soft and sticky texture after thawing, and may result in water leakage or fibrosis.

Some special varieties, such as the Cat Mountain King durian, have relatively tight flesh, and even when fully ripe, it will not be too soft or rotten. If the flesh is found to have a fermented taste, blackening, or mold spots, it indicates that it has spoiled and is not edible. To determine whether durian can be softened, observe the cut of the fruit stem. Fresh and moist durian still has the possibility of ripening, while dry and woody durian basically stops ripening.

It is recommended to judge the maturity of durian by pressing the distance between the fruit spines and smelling the aroma concentration when purchasing. Mature durian should be ready to eat immediately. Immature durian can be packaged and stored with fruit shells to avoid cutting open and exposing it, which can accelerate spoilage. Avoid direct sunlight or sealed storage during the softening process, as humid and hot environments can easily breed bacteria. If long-term storage is required, separating and freezing the pitted fruit pulp can preserve its flavor, but the taste may change after thawing.