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Known as the "King of Fruits," durian is a tropical fruit native to Southeast Asia. Characterized by its large size, spiky exterior, and strong, distinctive odor, the fruit of this plant is highly nutritious, rich in fiber, B vitamins, vitamin C, and various healthy plant compounds.
Durian’s flesh is creamy and custard-like, with flavors often described as a combination of cheese, almonds, garlic, and carame.
Across Southeast Asia, durian is popular in ice cream, cakes, milkshakes, and candies as well as soups, curries, and as a side dish when slightly under-ripe. Its strong smell is not so popular, and it has even been banned from some public places.
The seeds of the durian plant can be eaten after boiling, roasting, or frying, but are toxic raw. All parts of the plant are used in traditional Southeast Asian medicine to treat various ailments.
Durian’s widespread culinary use makes it an exceptionally valuable crop, accounting for the largest share of fruit in Malaysia by production, area planted, and quantity produced.
Tokyo Metropolitan University