Durian

The durian is a unique fruit, unlike anything else we have ever eaten. The taste is strong, though we did not find it oppressive. Durians can have an unpleasant, even overpowering, odor. They are often banned from hotels, airplanes, and local buses. We have seen photos of people driving down the street with a durian held outside the window of their car. The durians that we ate in Bali were quite tame, with a noticeable odor only when they had been sitting in a closed auto for an hour or so. Even then, the odor was not objectionable

Durian trees are very tall, too tall for Jim to get a decent photo. The fruits are about the size of an unhusked coconut, are quite heavy, and have hard sharp spikes all around their surface. If one fell from the tree and landed on you, it could easily be deadly. (The same is true of coconuts.)

The durian is a native of Southeast Asia. Throughout its range, it is highly prized for its distinctive flavor. It is the subject of an amazing variety of local legends and folklore. It is thought to be an aphrodisiac in some places, dangerous to your health in others.

Each fruit is divided lengthwise into five segments. Each segment contains 2 or 3 pieces of soft, creamy flesh. Opening the fruits requires a heavy knife and some skill, cutting along the segment borders. We ate the flesh with our fingers, discarding the large seed inside. (The seeds can be boiled and eaten.) The flesh is not sticky, but it gets all over your fingers. We had a great time eating durian, though we found it to be rather filling. Durians are generally eaten fresh, but durian ice cream is also very popular in the Philippines and Viet Nam, perhaps elsewhere.

Market and storage tips — Durians should be eaten as soon as possible after picking. Even a few hours makes a difference. The best durians are found at road-side stands near the orchards where they are grown. Those found in the city markets may be as much as a day or two old.