(Durio zibethinus – Family Bombacaceae)
Durian, civet, civet-cat fruit
durione/durian (French), Durian/Stinkfrucht (German), doerian (Dutch), doureos karpos (Greek), duyin (Burmese), durian (Thai/Malay/Philippines), duren (Indonesian), liu lian guo (Chinese), dorian (Japanese)
Durian is said to be a disgusting, sewage-smelling fruit which is, surprisingly, enjoyed by many.
It is one of the longest-established inhabitants of the rain forests of Southeast Asia and has reportedly been giving off its stench for millions of years – but how anyone knows this is not ascertained. However, when “ripe”, the flavour of the flesh is delicious.
Durians originated in Malasyia or Borneo, and from there spread to Southeast Asia in prehistoric times. “Duri” is the Malay name for “spike”, referring to the hard, spiky shell in which the fruit develops.
They are very large fruits that can weigh up to ten pounds; and, since the tree can be 100 feet in the air, “death by durian” (like the Brazil nut) is not uncommon! Great care is taken when walking near these trees during the season when the fruits drop off.
Another hazard is its appeal to tigers and elephants, which are especially partial to the fruit and can detect their odour from far away – as can humans.
Durians cannot be stored, otherwise, the house begins to smell of clogged drains. It is also advised never to buy fruits with damaged skins because the smell will be unbearable; and, of course, if they are encountered in a faraway place, they should never be brought home because they definitely cannot be smuggled.
They are banned by most airlines as their smell gives more attention than anyone will want to have. Carrying them on public transit in Indonesia is forbidden; and, even during their two-day ripening period, they can become ‘alcoholic’.
Yet, despite all these warnings, eating a durian can be a pleasant experience as the taste is wonderful flavour. This is where a synergistic effect takes place.
While the odour can be overpowering, so can the flavour which has been described as being like a rich custard highly flavoured with almonds. The flesh is eaten after being scooped out of the shell, but the flesh can also be puréed into drinks, made into ice cream or jams, or added to spicy food dishes.
Durians are sometimes cooked into a cake, which retains some of its flavour, but not the smell. Malaysians make both sugar and salted preserves from it.
Durians are roundish fruits with a woody, olive-green outer layer covered with stubby, sharp spikes which turn yellow as they ripen.
Inside, there are three to five segments that contain aromatic creamy-white flesh, with the texture of rich custard. The flavour is sweet like strawberries; and the seeds are edible if roasted or boiled, then eaten as nuts.
The seeds are coated with generous amounts of sticky pulp which can be sucked off.
Durians are a starchy fruit, containing small amounts of fat. They are also a good source of vitamin C and potassium, but care must be taken not to allow any juice to spill on clothing as it will stain.
As the fruit ripens, the flesh becomes yellowish white; but dark yellow durians are prized more.
In Thailand, the variety called “Mon tong” is the best and most expensive; but there is a new white-fleshed variety called “Kratoey”. There is even a cultivar that is odourless.
