Sabah’s Red Durian or Durian Merah is a rarity that can potentially generate a great deal of agro tourism and commercial value if (and when) it is developed properly, said the Kuamut representative, Datuk Masiung Banah, in a report by The Star.
The agriculture department of Sabah was urged by Datuk Masiung to enhance research on the nutritional value of the fruit, as well as use modern technology to create high-quality seeds to develop large-scale cultivation.
He went on to suggest that MAFFI begin to develop hybrid varieties (including smaller, more manageable-sized trees) in order for the public to be able to collect durians with much greater ease than the tall wild trees found in many areas within Sabah.
According to Datuk Masiung, in addition to being a food staple among the Sungai people within several northern districts of Sabah, the Durian Merah is also gaining much interest from consumers who enjoy exotic fruit in Sabah and Sarawak.
Because of its red flesh, it is often used as an ingredient to make a special type of sambal when sautéed together with spices; this unique food is very popular in many communities of northern Sabah and can potentially be marketed to a much larger regional audience.
Masiung also urged further research into grafting techniques to domesticate the fruit and transform it from a seasonal wild species into a high-value agricultural product.
He expressed confidence that Maffi Minister Datuk Jamawi Jaafar’s experience in durian cultivation would help promote Durian Merah as a traditional crop with strong commercial prospects.
Highlighting the challenges faced by harvesters, Masiung noted that the fruit does not naturally fall when ripe, requiring climbers to scale tall trees to collect it. He added that the bright red flesh has a milder aroma, a drier texture, and a less sweet taste compared to conventional durian varieties.
