durians

Durians are fruits produced by trees in the genus Durio, native to Southeast Asia. The genus contains many species, but Durio zibethinus is by far the most widely cultivated for edible flesh. Other species produce wild fruits in the region, though they are less commonly commercialized.

The fruit has a thick, spiky rind and can reach substantial size. Length often 20–30 cm, with a hard husk that splits open to reveal several pale-yellow to reddish pods. Each pod contains creamy flesh surrounding a large seed. The aroma is intensely distinctive, described by some as sweet and custardy and by others as strong, pungent, or offensive. The flavor likewise ranges from rich and creamy to highly acrid, depending on variety and ripeness.

Durians are grown mainly in Malaysia, Indonesia, and Thailand, with additional production in the Philippines, Vietnam, and neighboring countries. Fruiting times vary by location and cultivar; many markets supply durians year round due to multiple varieties and staggered harvests. The fruit is exported to other regions of Asia and beyond, and premium cultivars such as Musang King command high prices.

Nutritionally, fresh durian is energy-dense, containing substantial fats and carbohydrates and providing vitamins and minerals such as vitamin C and potassium. The flesh is consumed fresh or used in desserts, pastries, and frozen treats. Seeds can be eaten when cooked; raw seeds may be toxic due to cyanogenic compounds, so they are typically avoided.

Culturally, durian holds a prominent place in Southeast Asian cuisine and folklore, often revered as a symbol of abundance. It is sometimes banned in hotels, transit systems, or public venues due to its odor, which has a global, divisive reputation.