HONG KONG, May 19 (Xinhua) -- Every April and May, the durian orchards of eastern Thailand come alive with the energy of harvest season. As dawn breaks, dewdrops cling to the rugged husks while farmers tread softly through damp earth, their eyes trained upward on the spiky treasures dangling from towering branches. Sunlight filters through the dense canopy, casting a golden mosaic over nature's most paradoxical gift -- the revered "King of Fruits."
The harvest unfolds with choreographed precision. Agile climbers scale the towering trees, their curved knives flashing as they sever the stems of ripe durians. Below, partners stand ready with outstretched cloth, catching the falling fruits with muffled thuds -- each successful catch preserving a precious cargo. This generations-old technique ensures every durian arrives at markets in perfect condition.
Beyond the orchards, processing centers hum with activity. Workers' gloved hands move deftly between spiky shells, their movements resembling a silent piano etude. Some fruits begin journeys to distant markets, while others transform into freeze-dried snacks, rich jams, or velvety ice cream -- each finding its perfect destiny like people finding their paths in life.
In Bangkok, durian's presence becomes inescapable during these months. Street vendors perform their art, cracking open armored husks to reveal golden flesh, its intoxicating aroma stopping pedestrians in their tracks. Creative Thai durian lovers have transformed the spiky fruit into irresistible delicacies -- from sweet durian sticky rice and refreshing durian smoothies to velvety durian ice cream and portable durian chips, each offering a unique way to savor its addictive richness.
While available year-round, these months bring our peak harvest. The fruits now reach perfect sweetness -- creamy as premium ice cream. Monthong (Golden Pillow) wins newcomers with its milder aroma and value, but many locals prefer Chanee's vibrant color and intense sweetness, though its bold character mostly appeals to Asian palates.
As a global durian leader, Thailand exports extensively to China, where Monthong often serves as a gentle introduction to durian's charms. These spiky ambassadors not only delight Chinese gourmands but sustain entire farming communities.
Technology now elevates tradition. Smart orchards employ sensors to monitor microclimates, while livestreams allow Chinese buyers to virtually walk through Thai groves. This digital bridge accelerates the journey from tree to table, connecting producers and consumers like never before.
From royal courts to street stalls, from local specialty to global phenomenon, durian's journey continues. Each fruit carries the essence of tropical sunshine -- its challenging first impression giving way to addictive richness, much like life's most rewarding experiences. Perhaps this explains why this divisive fruit commands such devotion: true appreciation requires an open mind and adventurous spirit, but rewards with unmatched delight. In Thailand's enduring love affair with durian, we find a lesson about looking beyond surface impressions to discover extraordinary depths.
Photographers: Sun Weitong, Rachen Sageamsak, Wang Teng
Text: Yu Yang
