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Thanks Mark! Do you happen to know how it works with things with thick consistency (like durian). I may be vastly misunderstanding something but it seems to me that if I diluted with water I would also be changing the sugar density.
Lindsay, i would suggest you consult with some of the specialist and researchers of durian. Try asking Dr. Salakpetch in Chantaburi, Thailand. As you know, squeezing drops of juice out of durian fruits is not so easy. There may be special types of refractometers designed for fruits with thick consistency. Also like John said, you need to get one in the right sugar range.
Try squeezing drops of juice out of an avocado. Now you maybe get the picture? How well does your refractometer work on avocado?
Be sure to buy a refractometer that is suited to the range of sugars you are trying to measure. There are so many different ranges sold. For instance, a refractometer sold for measuring honey is calibrated to measure sugars between 75% and 88% (approx.), whereas one for sugar cane might measure sugars of 5%-18%. The cheapest handheld ones are hard to read unless you're in sunlight or near a strong lamp.
This page about making durian wine says durian brix can be as high as 38http://www.thelocalnose.com/index.php/wine-reads/blog/durian-wine-a-the-unthinkable-made-possible.htmlMorton says that of 100 grams durian contains 12 grams of sugar, so also quite high.
I figured there was something more complicated going on.