Summer in New York can be a difficult time for me — not because of the stifling heat or the endless streams of tourists who claim my city.
Rather, it’s the height of durian season — a time that I looked forward to when I was growing up in Southeast Asia. It’s when this “King of Fruit” (as it’s called in Asia) is at its peak — roadside stalls selling it are impossible to miss at this time in Singapore. In New York, however, the fruit can still be hard to come by.
What is durian? If you’d ever been within a 100 meters of one, you’d know. This fruit, unopened, looks like a spiky medieval weapon the size of a football — and it’s the shade of Incredible Hulk, no less. The more noticeable thing about it, however, is its scent, which is so pungent that it’s banned on public transportation in Singapore. I’ve seen the smell of durian described by some as akin to burnt tires or feces — lovers of the stuff, though, think that’s, well, c***.
In Singapore, bakeries and restaurants put durian in many things — cream puffs, dessert sandwiches, cakes and puddings. Because of its smell, I’ve only seen it in a U.S. restaurant once — at Jean-George Vongerichten’s Spice Market in New York City.
So when I spied durian puffs on the menu while out with the insatiable Gael Greene recently, I knew I had to order it …
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Ask anyone in Key West about lunch and you’ll likely get the question: “Have you been to the crêpe place?”
