Durian Fruit
The Mystifying Durian Fruit: Is It Good Or Bad?
Nobody can seem to figure whether or not they enjoy the durian fruit, but it is certain that once they have been introduced to it they will never forget the experience. The most dominant trait of the durian fruit, it seems, is the repulsive odor which permeates the air all around it. Quaint markets in places such as Singapore are loaded with these queer fruits, and only those familiar with the inner workings of it will be willing to ignore the rotten initial impression. It was once said of the odor of the durian fruit that “it’s best described as pig droppings, turpentine and onions, garnished with a gym sock.” There are, however, quite a few different species of the stinky fruit, and the odors and flavors of each seem vary immensely. Southeastern Asia is the most ready source, and here are a few more details about the mystic durian fruit.
Usually weighing in at between 2 and 7 pounds each, most of these smelly delicacies are spiny or prickly in appearance, and the odors of each individual one will not be hidden by the hard outer husk. A few other descriptive words for the aromas have to do with raw sewage, used surgical swabs, skunk spray, and even stale vomit. The smell, however, seems to have very little to do with the actual flavor of the fruit. Any which way you cut it, literally, the chemical compound hydrogen sulphide is most likely responsible for the better part of the distinct and excruciating odor. Taste varies depending on species, and there are about 16 edible types of the durian fruit.
Now then, a little bit more talk about the inner workings of this mysterious and somewhat popular food. Once the tough, thick husk has been pierced and pulled or cut open, you will find a creamy pulp surrounding three large seeds. Some of these seeds can be eaten by humans after they have been cooked, but many large animals will ingest them and then, excreting them at a distance and promoting natural dispersion. The pulp is the target food source for humans, and here is where the real moment of truth is found.
The flavors are as varied as the fruit types themselves, but each one changes with ripeness or lack thereof. It is normally considered questionable to eat the durian fruit if it has over ripened and cracked open, but many natives of Asia prefer the fruit in this state as it becomes creamier, the flavor more complex, and the fruit develops alcohol content. The flavors can take on any nuance from almond custard to raspberry cream, but these are almost always accompanied by an “off” taste in the background.