Durian
A spiny, pungent fruit known as the king of fruits.
The durian is a fruit from trees in the genus Durio, with 30 known species, at least nine of which bear edible fruit. Only one species, Durio zibethinus, is traded internationally; it originates from Borneo, Sumatra, and the Malay Peninsula. By 2021, Thailand had over 300 named varieties of this species, and Malaysia had over 200. Other species are sold only in their local regions.
Often called the "king of fruits," the durian is known for its large size, powerful smell, and spiky rind. The fruit can reach 30 cm (12 in) long and 15 cm (6 in) in diameter, typically weighing 1 to 3 kg (2 to 7 lb). Its shape varies from oblong to round, the husk from green to brown, and the flesh from pale yellow to red, depending on the species. The flesh has a complex, savory flavor and a creamy, pudding-like texture.
Opinions on the durian’s aroma are sharply divided: some find it pleasantly sweet, while many consider it overpowering and unpleasant. The smell can linger for days, leading hotels and public transport in places like Singapore and Bangkok to ban the fruit. The flesh is eaten at various stages of ripeness and flavors both sweet desserts and savory dishes in Southeast Asian cuisines. The seeds are edible when cooked.
The name "durian" comes from the Malay word duri (thorn), plus the suffix -an. The Oxford English Dictionary first records the word in a 1588 translation of Juan González de Mendoza’s Historie of the Great and Mightie Kingdome of China. Historical variant spellings include durion, duryoen, duroyen, durean, and dorian. The species name zibethinus comes from the Italian zibetto (civet), because the fruit’s strong odor reminded people of that animal.
Durian trees are large, reaching 25–50 metres (80–165 ft) tall depending on the species. Their evergreen leaves are elliptic to oblong, 10–18 cm (4–7 in) long. Flowers grow in clusters of three to thirty on large branches and directly on the trunk; each flower has a calyx and five (rarely four or six) petals. Trees typically have one or two flowering and fruiting periods per year, though timing varies by species, cultivar, and location. A tree usually bears fruit after four or five years. The fruit hangs from any branch and matures about three months after pollination. Among the 30 known Durio species, eight produce edible fruit: D. zibethinus, D. dulcis, D. graveolens, D.
Quick Facts
- Genus
- Durio
- Recognized species
- 30
- Edible species
- at least nine
- International species
- Durio zibethinus
- Native region
- Borneo, Sumatra, Malay Peninsula
- Fruit weight
- 1 to 3 kg (2 to 7 lb / 3.18 kg)
- Fruit length
- up to 30 cm (12 in)
Facts from the source article.
Lore & Background
The name durian is derived from the Malay word duri 'thorn', combined with the noun-building suffix -an. The Oxford English Dictionary first cites the word from a 1588 translation of Juan González de Mendoza's Historie of the Great and Mightie Kingdome of China. The name of the type species, Durio zibethinus, is derived from the Italian zibetto 'civet', as the strong pungent odour of the fruit reminded people of the smell of the animal.
The earliest known European reference to the durian is the record of Niccolò de' Conti, who travelled to Southeast Asia in the 15th century. The Portuguese physician Garcia de Orta described durians in Colóquios dos simples e drogas da India published in 1563. In 1741, Herbarium Amboinense by the German botanist Georg Eberhard Rumphius was published, providing the most detailed and accurate account of durians for over a century.
Durian trees are large, growing to 25–50 metres (80–165 feet) in height depending on the species. The flowers are produced in three to thirty clusters together on large branches and directly on the trunk. Durian trees have one or two flowering and fruiting periods per year. A typical durian tree can bear fruit after four or five years. The fruit can hang from any branch, and matures roughly three months after pollination.
Reader's Guide
The durian holds significant cultural and economic importance in Southeast Asia. It has been cultivated for centuries at the village level, probably since the late 18th century, and commercially since the mid-20th century. Since the early 1990s, domestic and international demand for durian in the ASEAN region has increased significantly, and in the early 2020s, a durian craze in China led to a large increase in international trade. The fruit's strong odour, which may linger for several days, has led some hotels and public transportation services in Southeast Asia, such as in Singapore and Bangkok, to ban the fruit. The flesh can be consumed at various stages of ripeness and is used to flavour a wide variety of sweet desserts and savoury dishes in Southeast Asian cuisines. The seeds can be eaten when cooked. Over the centuries, numerous durian cultivars, propagated by vegetative clones, have arisen in Southeast Asia. As of 2021, Thailand had over 300 named varieties and Malaysia over 200 registered varieties.
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