Durian

Durian fruit is most commonly eaten raw and can be used in sweet or savory recipes. Once ripe, the tough skin can easily be cut open and the pudding-like pulp can be scooped out and eaten raw, though some recommend chilling it first. The rich, smooth, custard-like pulp can be eaten at various stages of ripeness, and the reddish-brown seeds can be eaten if cooked. The pulp offers a blended sweet yet savory taste, and flavor profiles range from having notes of vanilla, banana, butterscotch or milk chocolate, to more savory notes of cream cheese, caramelized onions or even a bitter, egg-like taste. Both the texture and taste of Durian fruit is likened to a natural crème brûlée, given the fruit’s inherently high sugar and fat content. Durian fruit is used in a number of Southeast Asian recipes, particularly in desserts. It can be blended or pureed, baked into cakes or custards, or used to flavor ice cream. The flesh is often mixed with sugar and wrapped in a pancake or wrapped in rice paper and deep-fried. Durian fruit is also canned, dried, or processed into a paste for local use as well as exporting. In Bangkok, much of the paste is mixed with pumpkin. The large, fleshy seeds may be roasted, boiled or fried and eaten as nuts, and even the young leaves and shoots are occasionally cooked as greens. Durian fruit pairs well with other tropical fruits, like mango, as well as coconut cream, sticky rice, salt, onion, and vinegar.

Delivery service will be available soon – in the mean time you are welcome to visit our restaurant Zest at 30 Shalva Dadiani St.

Orders placed on the website will be delivered to you at the address specified by you within seven days from the order, at the desired time.

For orders less than 100 GEL, 10 GEL is added – transportation fee.

Above 100 GEL, order delivery is free.

Delivery in the suburbs of Tbilisi (Tabakhmela, Shindisi, Tsavkisi, Kojori, Kiketi, Tskneti, Betania, Akhaldaba and other connected areas) costs 25 GEL.