Grilled Durian Takes Center Stage at Kidapawan Festival
KIDAPAWAN CITY — In this city, the enjoyment of durian goes beyond simply cracking open its thorny shell and eating the flesh. The unique preparation of grilled durian has become a celebrated highlight during the Timpupo Festival, drawing fruit lovers from near and far.
Chef Eigor Tan of Sagul Bistro has transformed the traditional way of eating durian by grilling the entire fruit over hot embers. Once the rind chars black, he opens it, scoops out the seeds, and arranges them on a tray. Then, he layers the creamy flesh with butter and cheese, melting it with a blue torch to create an irresistible treat.
A Unique Flavor That Captivates Locals and Visitors
Tan first introduced grilled durian at last year’s Timpupo Festival, and it quickly became a crowd favorite. Customers have returned repeatedly, describing its flavor as reminiscent of yema candy but with a gentler aroma. “Once the cheese melts and spreads into the durian flesh, the fruit’s strong scent disappears, and it tastes like yema,” Tan shared.
As this year’s Timpupo Festival unfolds, the grilled durian is again offered free to the public alongside a variety of fresh fruits that Kidapawan is famous for. The weeklong celebration, named after the Manobo word for “abundant harvest,” is renowned for its generous all-you-can-eat fruit servings.
Free Grilled Durian Draws Early Crowds Daily
According to festival organizers, free servings of grilled durian are available daily at 4 p.m. from August 19 until the festival’s grand finale on August 27. Community members noted that the delicacy is offered on a first-come, first-served basis depending on the day’s supply.
Each day, at least a hundred medium-sized durians are grilled, prompting lines to form as early as 3:30 p.m. at Tan’s food stall located in front of the city mayor’s office. Visitors from nearby towns such as Mlang, Makilala, Kidapawan, and Magpet eagerly join the queue to taste this local specialty.
Visitors from Near and Far Embrace the Festival’s Bounty
Among those who patiently waited in line was Jerizkel Lito Padsing, 27, who returned to Kidapawan after living in the United States since he was three years old. “My parents told me durian smells like hell but tastes like heaven, but this time I tasted a different kind of durian,” he remarked, comparing the grilled version’s texture and flavor to premium yema candy sold abroad. Padsing said he wanted to experience the festival and share in the city’s abundant harvest.
Durian Innovations: From Grill to Pizza
Beyond grilling, Tan has also incorporated durian as a main topping for pizza. Local residents and visitors from neighboring towns have sought out this innovative dish since its introduction last year. “I love to explore,” Tan explained. “I experimented with cooking durian, and it passed the test of my friends’ palates before I decided to offer it at my food house.”
Festival Highlights Include Exotic Ice Cream Flavors
The Timpupo Festival attracts visitors from as far as Bantayan Island and Cebu City, all eager to partake in Kidapawan’s fruit celebration. Aside from grilled durian, attendees enjoy free ice cream in unique flavors such as avocado, ube, kalabasa, and santol, adding a refreshing twist to the harvest festivities.
For more news and updates on Kidapawan City’s grilled durian and the Timpupo Festival, visit Filipinokami.com.
