Durian is the edible fruit of several tree species belonging to the genus Durio in the family Malvaceae. There are 30 recognised species, at least nine of which produce edible fruit. Durio zibethinus, native to Borneo, Sumatra, and the Malay Peninsula, is the only species available on the international market. It has over 300 named varieties in Thailand and over 200 in Malaysia as of 2021. Other species are sold in their local regions.
Known in some regions as the "king of fruits," the durian is distinctive for its large size, strong odour, and thorn-covered rind. The fruit can grow as large as 30 cm (12 in) long and 15 cm (6 in) in diameter, and it typically weighs 1 to 3 kg (2 to 7 lb). Its shape ranges from oblong to round, the colour of its husk from green to brown, and its flesh from pale yellow to red, depending on the species. The flavour of the flesh is complex with savoury notes, and the texture is creamy and pudding-like.
Etymology
The name "durian" is derived from the Malay word duri ('thorn'), a reference to the numerous prickly thorns on the fruit's rind, 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.
Description
Durian trees are large, growing to 25–50 metres (80–165 feet) in height depending on the species. The leaves are evergreen, elliptic to oblong and 10–18 cm (4–7 inches) long. 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 matures roughly three months after pollination.
Among the thirty known species of Durio, eight produce edible fruits: D. zibethinus, D. dulcis, D. graveolens, D. kutejensis, D. lowianus, D. macrantha, D. oxleyanus and D. testudinarius.
Durian flowers are large and feathery, with copious nectar, and are typically pollinated by bats (such as the cave nectar bat, the lesser short-nosed fruit bat, and the large flying fox). Some species are pollinated by spiderhunter birds or giant honey bees.
Origin and History
The origin of the durian is thought to be in the region of Borneo and Sumatra, with wild trees in the Malay Peninsula and orchards commonly cultivated in a wide region from India to New Guinea. Four hundred years ago, it was traded across present-day Myanmar and was actively cultivated especially in Thailand and South Vietnam.
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. D. zibethinus was introduced into Ceylon by the Portuguese in the 16th century.
Cultivation and Trade
In 2018, Thailand was ranked the world's number one exporter of durians, producing around 700,000 tonnes per year, with 400,000 tonnes exported to mainland China and Hong Kong. In 2019, the value of imported fresh durians became the highest of all fresh fruits imported to China, surpassing cherries. By 2023, China imported 1.4 million tonnes worth US$6.7 billion. The entire export of durians from Southeast Asia to China increased from US$550 million in 2017 to US$6.7 billion in 2023.
The durian is a relatively costly fruit because of its short shelf life. The edible portion of the fruit, known as the aril and usually called the flesh or pulp, accounts for only about 15–30% of the mass of the entire fruit.
Flavour and Odour
The strong flavour and odour of the fruit have prompted views ranging from appreciation to disgust. Some people regard the durian as having a pleasantly sweet fragrance, whereas many others find the aroma overpowering and unpleasant. The persistence of its strong odour, which may linger for several days, has led many hotels and public transportation services in Southeast Asia, such as in Singapore and Bangkok, to ban the fruit.
Hundreds of phytochemicals are responsible for durian flavour and aroma, including diverse volatile compounds such as esters, ketones, alcohols (primarily ethanol), and organosulfur compounds. The odour is strongly influenced by the presence of organosulfur compounds including diethyltrisulfide, diethyldisulfide, dithiolane, dimethyl sulphide, and 3-methyl thiazolidine.
Culinary Uses
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 boiled, roasted, or fried in coconut oil. In Thailand, durians are eaten fresh with sweet sticky rice. Malaysians make both sugared and salted preserves from durian. Fermented durian flesh (tempoyak) is mixed with onion and chilli slices, lime juice, and anchovy-based sauce as a condiment.
Nutrition
Raw durian is 65% water, 27% carbohydrates (including 4% dietary fibre), 5% fat, and 1% protein. In a reference amount of 100 g, raw or fresh frozen durian provides 31% of the Daily Value of thiamine and moderate content of other B vitamins, vitamin C, and the dietary minerals copper, potassium, and manganese. Different varieties vary in carbohydrate content from 16 to 29%, fat content from 2 to 5%, and caloric value from 84 to 185 kcal per 100 grams.
Cultural Significance
In its native Southeast Asia, the durian is an everyday food. The oddly shaped Esplanade building in Singapore (Theatres on the Bay) is often called "The Durian" by locals, and "The Big Durian" is a nickname for Jakarta, Indonesia. A saying in Malaysian and Indonesian Malay, mendapat durian runtuh ("getting a fallen durian"), is the equivalent of the English phrase "windfall gain."
Environmental Impact
The high demand for durians in China has prompted a shift from small-scale orchards to large-scale industrial operations in Malaysia. Forests have been cleared to make way for large durian plantations, compounding deforestation problems. Animal species such as the small flying fox, which pollinates durian trees, and the Malayan tiger are endangered by the increasing deforestation of their habitats.
