I found a fresh durian at an Asian superstore. I couldn't help it. It was too sharp and pungent to really enjoy, but I swear if scientists ever breed one with out that sharp almost-metallic edge, it'll be a lot more popular. Honestly, the texture would be thought of as much less disfavorable, too. Of course, I'm saving the seeds.
So about the plant: the internationally-available cultivar of Durian is famous for being *incredibly tropical*. Some internet people swear it stops growing below 70F.
Here's Purdue.U's horticulture department telling us even Sri Lanka has problems growing it.
Here's another website that clearly tells you it's difficult.
Alright let's do this:
Oh no! One of those things! |
Oh god why ... in my house! |
What is wrong with me |
Did you think i'd store it any other way? |
Like everything else. I was a bit nervous about this step |
Carefully arranged. Very little soil. Perlite. Fungicide. |
After stashing the container outside (but out of the sun), it took literally 24 hours for nature's most horrific fruit seeds to pop break seed coat. |
Next day. |
Turns out durian seeds aren't actually overly whiny - room temperature water didn't stop them from successfully coming alive and breaking their seed shell |
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