| Scientific name: | Durio zibethinus |
| German name: | Durian |
| Other names: | Butter durian, Cat Mountain King, Rajah Kunyit |
| Classification: | Malvales |
| Family: | Malvaceae |
| Subfamily: | Helicteroideae |
| Genus: | Durio |
| Season: | July-August or March-April and September-October |
Probably no other fruit has such different tastes than the Durian. Its very strong smell, unpleasant for most people, is famous. But at the same time its taste is highly appreciated because it is unique and not comparable.
On the outside, the Durian is covered with spines, which is where its name comes from. Because the Malay word duri means "sting" or "thorn". You should definitely have tried a Durian once in your life, even if the smell is deterrent. Because if you don't let yourself be put off by it, a very special taste experience awaits you.
Quantity per 100 grams
| Calories | 147 |
| Fat content | 5,3 g |
| Saturated fatty acids | 0,4 g |
| Polyunsaturated fatty acids | 0,7 g |
| Monounsaturated fatty acids | 0,3 g |
| Sodium | 1 mg |
| Potassium | 601 mg |
| Carbohydrates | 28,5 g |
| Roughage | 4,4 g |
| Sugar | 28,5 g |
| Protein | 2,7 g |
The Durian is not without reason called a stinky fruit or even a vomit fruit. It gives off a strong onion-like smell which flies very slowly and is often perceived as unpleasant. It is so intense that in the countries of origin, for example in hotels, airplanes or subways, it is forbidden to take Durians with you and it is indicated with signs. In hotels, for example, it is customary to have to pay for the room for another week in the event of an offence, as the odour quickly settles. The odour is caused by several metabolic pathways which are responsible for the production of sulphurous chemical compounds (disulphides, thiols, trisulphides).
Just like the smell, the taste of Durian is incomparable. However, the taste of Durian is highly appreciated. There are Durian tastings similar to wine tastings that take place every year. No wonder some call it the "King of Fruits". The taste is reminiscent of walnut and vanilla with a strong fruity top note and a striking onion taste.
The Durian has its origin on the Malay peninsula, as well as the islands Sumatra and Borneo. In the meantime it is cultivated in many tropical areas, especially in Indochina, Malesia and the Indian subcontinent. The Durian tree grows in Vietnam, Thailand, the Philippines, the tropical countries of Africa and Queensland, Australia. Most Durians are produced in Thailand, Malaysia and Indonesia, but for local and fresh consumption. Here Thailand is at the top. The main customers are Malaysia, the People's Republic of China, the United States, Hong Kong and Singapore. The main trading centre for Durian fruit is Singapore.
The Durian is a particularly energy-rich fruit and is ideal for a healthy breakfast. It contains numerous vitamins and minerals, as well as the "feel-good hormone" serotonin, which ensures a bright mood. This can bring a fitter and more concentrated through everyday life.
First of all, you should make sure that the Durian is undamaged when you buy it. Overripe Durians open by themselves and attract insects with their extreme smell. For consumption, it is opened at the seams and the seeds, wrapped in fruit pulp, are removed from their chambers.
The seeds and pulp are then separated from each other. In addition to raw consumption, the pulp can also be used for cakes, ice cream, jam, fruit juice or curry dishes. The seeds can also be eaten as a form of chips by cutting them thin and roasting them.
The fruit is quite difficult to digest and can be eaten together with mangosteen fruits to improve digestion. In addition, no alcohol should be consumed together with the Durian, otherwise it can lead to crampy abdominal pain.
The small long-tongue flying dog does not have it easy: It is an important pollinator of many forest tree species in Southeast Asia and the unpleasantly smelling flowers of the Durian open only once from about 17:00 in the afternoon to 6:00 in the morning. This leaves little time for pollination of the Durians. After pollination, the fruits are ripe for harvest about 90-130 days. Harvesting is time-consuming and requires only manual work, because to check the ripeness, smell, colour, knocking sound etc. must be determined, which is only possible by climbing on the trees.
The fruit itself can help with menstrual problems, the roasted or roasted seeds support wound healing, the skin helps with skin diseases and the leaves and roots of the durian tree can be used to reduce fever.