Koh Samui and the Durian Fruit

After getting my open water diving certification in Koh Tao I headed to my favourite island in the Gulf of Thailand – Koh Samui.

I spent a month here back in July and made a few good friends so it was great to meet up again, party in Chaweng and just chill out on the beaches. My home for 2 weeks was the excellent Arisara Place, a great place to stay for longer than a normal holiday.

Having seen most of Samui on my last visit I spent my time closing down my work, reading, drinking coffee, gym, sunbathing and, of course, partying till the morning. Zaak and I went to the half moon party which was pretty tame in comparison to the real thing but a good night regardless.

Some of the clubs around Samui are quite creative (Solo Club has a bucking bronco) although my favourite for music is always Sweet Soul Cafe on Soi Green Mango.

For all the time I had spent in Thailand I had still not tried the Durian fruit – the “love it or hate it” food of South East Asia. I picked a whole one up from the local market – it is about the size of a large melon and covered in spikes (see picture).

Opening it is quite tough (I got the girl at the market to do most of the work) and once the flesh is exposed it releases a strong smell which has been described as fermented onions, overripe cheese and rotting fish. To me it smelt like nothing before but was definately nothing you wanted around the house.

The flesh is soft, creamy and has a consistency of a thick cream cheese. Off yellow in colour and the taste is sweet, creamy and unique. I couldn’t eat much of it but I did quite enjoy it – definately an acquired taste but a must try.

If you look at the picture the fruit is mainly unedible – the flesh coats the large seeds which are contained inside difference compartments. The outside is quite similar to a conker shell.

After Samui I flew back up to Bangkok to meet Craig and start some real travelling around North Thailand, Laos, Cambodia and back down to Koh Phangan for the full moon party.