Durian season is one of the most-anticipated fruit seasons in Malaysia. Native to Southeast Asian equatorial rainforests and tropical climate, there is no shortage of king of fruits supply in the country. There are two main durian seasons each year, and they happen in stages for different states between June to August and December to March.
Like many businesses, the pandemic has also taken an effect on what was once an exciting fruit season for the nation. This year, the Covid-19 outbreak in Malaysia has become one of the worst globally, at a state of emergency. Despite implementing multiple rounds of restrictions, cases continue to spike since its nationwide lockdown in May 2021.
According to a durian vendor, Suhaimi Azimi from Ipoh (capital city of the Malaysian state of Perak), the Movement Control Order (PKP) has resulted in nearly 80% of his durians being unsold. He can no longer deliver durians to bigger cities like Kuala Lumpur and in Selangor as one can be fined for breaching the movement restrictions.
"Previously, at least 500kg of durian were sold each day, but it is difficult to sell even 100kg a day now," he said.
To resolve the issue of large unsold durian quantities and reduce wastage, the enterprising durian vendor had to come up with a creative solution.
Suhaimi Azimi at his stall in Taman Kurau, Bercham. Image source via Sharuk Hafiz Zam in BERNAMA
"My friends and I thought of trying something different by frying the durians flesh and seed together. Thankfully, our attempt at the idea was successful and well-received. At least 100 kilograms of fried durians can be sold in a day," said Suhaimi.
Durian Goreng Suhaimi Azimi began to gain popularity as the must-try snack amongst the locals. More and more people wish to try the famous fried durians with seeds intact from "Kedai Buah-Buah Cik Bunga" at Jalan Besar Bercham for themselves.
Suhaimi shared that he uses a fritter batter recipe that has been passed down by his mother. To ensure that his customers can enjoy the delicious taste of fresh durians, Suhaimi get new supplies every morning.
Farm Durians flesh with intact seeds coated with their own recipe mixed before frying. Image source via Sharul Hafiz Zam in BERNAMA
The 39 years old's effort did not stop with durian fritters. He has also taken the initiative to diversify the menu to suit the taste of more customers. Durian crepes, fried cempedak (jackfruit) and a variety of local fruits can also be found at his stall.
With determination, some creativity and a little help from social media marketing, Suhaimi managed to overcome the setbacks caused by the pandemic and find himself lucrative returns from selling rare durian fritters at RM1 apiece.
Never be afraid to try something new from time to time! Get innovative in finding business solutions, and you might even find yourself with increased profitability like Suhaimi.
Kedai Buah-Buah Cik Bunga, Taman Kurau, Bercham, Ipoh operates from 12 noon to 7pm every Tuesday to Sunday.
Source: Harian Metro
Cover photo credit: malaysianfoodie.com
