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Bamboo-Foot Durian (竹脚)

The word durian is derived from the Malaysian word for thorns, durio. It's most outstanding characteristic, however, the pungent aroma that issues from the fruit once it is ripe. No edible product in the Western World rivals this odor in strength unless it be Blue Cheese, and that is only considered edible by extremely questionably sources.

Yet durian is proclaimed by many to be the food of kings, the sweet ambrosia of the jungle, and the taste of heaven. Within that hard, spiny husk is a custard as smooth as a whipped pudding, sweet as vanilla ice cream, and savory as any garlic bread. Perhaps it's the best tasting foods in the world.

Bamboo-foot (D24), Locally named “Buluh Bawah” or called Tek Kah or Thrakka, this clone originates from Banting, Selangor. The fruit is large, 3 kg, oval to ellipsoid, green and rough, with short, widely spaced spines. The thin rind can be easily opened. The large aril has thick, firm, brownish-yellow, creamy sweet flesh of excellent quality.

Bamboo-foot Durian is often preferred by the older generations. An extremely bitter durian with voluminously fleshy and often wrinkly yellow flesh. It's softer, wetter, and fleshier than Musang King, and has developed quite a cult. The word Tekka refers to a Bamboo Shoot because of the durian's curious lopsided shape. Tekka tends to develop large pods on only one or two sides, giving it a curved, strange crescent shape reminiscent of a bamboo shoot, that is the most difficult durian to open.

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