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Durian, a tropical fruit known as the “King of Fruits,” is sweet and delicious despite its infamous disgusting smell. It grows mainly in Southeast Asia and can be opened with a sharp knife or chisel. Westerners often avoid it due to the smell, but it is a delicacy enjoyed by many.
Known as the “King of Fruits,” durian is a tropical fruit rarely seen outside of Southeast Asia. The durian, named for an Indonesian word meaning “prickly,” resembles an unripe coconut with thorns covering its thick, green rind. Infamous for its strangely disgusting smell, the flesh of this fruit is nonetheless sweet and delicious.
Partner of the “Queen of Fruits”, the mangosteen, durian grows mainly on plantations in the jungles of Sumatra, Malaysia and Thailand. When they are mature, they fall from tall, elm-like trees, creating a danger to anyone who steps underneath. They can then be opened with a sharp knife or chisel. Inside, you’ll find the smooth flesh, or aril, in sections, like the flesh of a walnut. Hidden in the flesh are five brown, inedible seeds. Once ripe, they rot very quickly, so they cannot be exported extensively to Europe or the Americas.
If you have the choice of selecting a durian, carefully choose the one that is ripe. The five crust segments should be slightly apart, so you can slide a knife between them. Be sure to check the outside for holes made by a worm, squirrel or former customer! Next, you should shake the fruit gently, hoping that the inside of the pod moves slightly. Finally, smell the fruit. This will take practice, but it shouldn’t smell too wet or foul, or too mild and dry. A perfect durian might remind you of nuts, honey or custard.
Westerners often cite the unpleasant smell as a reason to avoid this delicious treat. An early explorer of the region described it as “rotten onions,” but trusted the recommendation enough to risk a taste. Instantly, he was captivated by the buttery and subtle flavour, urging other foreigners to give it a try as they won’t be disappointed. In fact, the smell is still so repulsive to some, fruit has been outlawed in some hotels, trains, buses, and other public spaces.
Most connoisseurs enjoy raw durian, straight from a wagon, when the streets of Indonesia are filled with fruit in May and June. However, chefs incorporate it into cakes, candies, puddings, ice cream, or any sweet, creamy dessert. Fermented durian serves as a tart sauce for shellfish.
For durian recipes, enter “durian recipes” into your favorite search engine.
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