From "Durian, King of Tropical Fruit" by Suranant Subhadrabandhu
and Saichol Ketsa, CABI Publishing, New York, 2001, pp. 136-137:

"Durian chips have recently been developed from immature or unripe durian
fruit... They have a growing base of consumers who believe they taste
better than potato chips. Durian chips can even be made from
dropped fruit or insect infested unripe fruit. In fact, the most
attractive chip is produced from the light yellow aril of unripe
fruit. The de-seeded aril is sliced into thin layers approximately
1 mm thick and deep fried [in oil] at a moderate heat for 8 to
10 minutes."


I don't recommend durian chips, but I do recommend the book cited above -
it is relatively comprehensive in its coverage of durians and the
durian agrobusiness industry of Southeast Asia.

Another good reference on durians is:
"Durian" edited by Sonthat Nanthachai, ASEAN Food Handling Bureau,
Kuala Lumpur, Malaysia, 1994.


Permission is granted to cross-post this to any other relevant
email lists.

Tom Billings