Durian

Durian is the edible fruit of several species of trees belonging to the genus Durio. There are about 30 recognized Durio species, and nine of them produce edible fruit. Durio zibethinus, native to Borneo and Sumatra, is the only species available on the international market. This fruit has more than 300 varieties in Thailand and 100 in Malaysia in 1987. Other species are sold in their local area. Durian is commonly associated with Southeast Asian cuisine, especially in Indonesia, Singapore, Malaysia, Vietnam, and Thailand.

Durian is referred to in some areas as the “king of fruits”. Durian has a characteristic because of the thorns and large size with a distinctive odor. The fruit can grow up to 30 cm long and 15 cm in diameter, and can usually weigh up to 1 or 3 kilograms. The shape is oval to round, the skin color is green and some are brown,
the flesh is pale yellow or red, depending on the species.

The taste you get, some people think durian has a delicious sweet aroma, while others think the aroma is strong and unpleasant. The odor evokes reactions from deep appreciation to intense disgust, and has been described variously as rotten onions, turpentine, and raw dung. The persistence of the smell, which may last for several days, has led to hotels and certain public transport services in Southeast Asia prohibiting bringing the fruit. The nineteenth-century English naturalist Alfred Russel Wallace described the meat as “a rich custard flavored with almonds”. The meat can be consumed at various stages of preparation, and is used to flavor a wide variety of savory and sweet desserts in Southeast Asian cuisine. The seeds can also be eaten when cooked.

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