Family: Malvaceae
Scientific name: Durio dulcis
Common name: Red durian
Origin: Borneo

The red durian is considered the tastiest variety of durian. Its yellow flesh has a delicious sweet taste reminiscent of caramel. At the same time, however, it is also the strongest-smelling durian. In the rainforest, you seem to be able to smell a fruit from a kilometer away, and that is not a pleasant smell. So a species with two extremes and that makes the red durian extra special. The fruits are about 15 cm in size and have a dark red skin with many sharp spines. This makes opening the fruit a challenge, for which a machete is used in the rainforest. They are offered in markets in Borneo, but in general it is a rare fruit. Harvesting can only be done in the wild, as commercial production is not interesting due to the limited fruit set. 

The red durian can be kept as a houseplant. When doing so, ensure a well-drained, constantly moist soil. The humidity is best kept above 60% and the temperature above 20grC. Tropical conditions in fact, making a heated greenhouse or conservatory more suitable. 

Sowing description: The already germinated seed can be sown directly in well-drained soil with organic material and e.g. perlite. For the first development a temperature of 25-30grC is optimal. 

Sowing time: All year
Difficulty: Intermediate
Minimum temperature: 15 degrees Celsius