King of Fruits or Smell of Hell? The origin and history of the exotic fruit ‘Durian’

The durian is a strange creation of nature. This Southeast Asian fruit is called the ‘King of Fruits.’ But just as this king’s crown boasts praise for its taste, it also bears a stigma for its smell. To some, it is nectar; to others, an extreme torment for the nose. With its spiky, hard shell and creamy-soft pulp inside, the durian is a mysterious fruit.

In 1819, Sir Stamford Raffles, the founder of Singapore, said, He would hold his nose and run in the opposite direction at the mere scent of the fruit. And when the 19th-century French naturalist Henri Mouhot first tasted it, he wrote in his diary, “It is as if I am eating the flesh of a rotting animal.”

But what’s all the fuss about? The taste. For those who get used to its smell, it’s the best food in the world. Some compare its taste to ‘wild honey and burnt oak,’ while others say it’s like ‘bittersweet butterscotch’ or ‘crème brûlée.’ Thailand’s popular ‘Maung Thong’ or Golden Pillow variety of durian has a flavor that’s a mix of peanuts and almonds.

In Southeast Asia, durian is not just a fruit, but a cultural identity. Every year from April to July, Durian fans flock to Thailand’s Nonthaburi province, located a short distance from Bangkok. There, as the giant fruits are cut open on the riverbanks, the air fills with their intense, pungent aroma.

In Chinese culture, durian is considered an aphrodisiac. In 2000, Hong Kong director Fruit Chan made a film called ‘Durian Durian,’ where he used the fruit as a metaphor to depict the struggles of the lower classes in society. There is a common Malay proverb—“When a durian falls, its sarong (outer garment) falls off,” which hints at its alluring power.

Its botanical name is Durio zibethus. It is a member of the Bombacaceae family. a member of the Bombacaceae family, which grows to a massive size, similar to the American elm (reaching about 120 feet in height). A mature tree can produce about 200 fruits per year starting at age 10. Each fruit can weigh up to eight pounds. Interestingly, the ripe fruits fall straight down from the tree. Therefore, walking underneath this tree during the harvest season can be deadly.

It is also a favorite among wild animals. In Thailand, elephants are said to first smell it and shake the tree to drop the fruit. Then tigers, rhinos, wild boars, and monkeys begin to fight over their share of the fruit. It is often difficult for humans to get the remaining fruit.

Buying durian is an art. The way to tell if the fruit is ripe is not by its smell, but by its sound. Experienced buyers tap the fruit with a teakwood stick. If the sound is solid or ‘thud’ (Thud) Yes, that means it’s still unripe. If the sound is very hollow, then you know it’s overripe and soft. The ideal durian has a medium-pitched resonance.

Carrying this fruit on airplanes or public transportation is strictly forbidden. This is because its intense odor can permeate through luggage walls and cause passengers to suffocate. Nevertheless, its global market is huge. In 2000 alone, canned durian exports earned $30 million.

As delicious as durian is, it is also nutritious. Per 100 grams of durian, there is:

★Calories: 153

★Carbohydrates: 27.9 grams

★Protein: 2.6 grams

★Vitamin C: 23.2 milligrams

★Potassium and Minerals: 103.9 milligrams

Its uses vary by country. In Borneo, raw durian is boiled with salt and eaten as a chutney. In Malaysia, its seeds are roasted and eaten like popcorn or peanuts. In Sri Lanka, its pulp is mixed with buffalo yogurt and sugar to make a dessert. Additionally, durian ice cream, jam, and candy are also quite popular nowadays.

There is a common belief that durian should not be eaten with alcohol. It is believed that the fermentation of the fruit and alcohol in the stomach can be fatal. Although its scientific basis is debated, this is strictly observed in Asia.