The
durian (pronounced
/ˈdʊəriən/)
[2] is the
fruit of several
tree species belonging to the
genus Durio and the
Malvaceae family[1][3] (although some taxonomists place
Durio in a distinct family, Durionaceae
[1]). Widely known and revered in
southeast Asia as the "king of fruits", the durian is distinctive for its large size, unique
odour, and formidable
thorn-covered
husk. The fruit can grow as large as 30 centimetres (12 in) long and 15 centimetres (6 in) in diameter, and it typically weighs one to three kilograms (2 to 7 lb). Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale yellow to red, depending on the species.
The edible flesh emits a distinctive odour, strong and penetrating even when the husk is intact. Some people regard the durian as fragrant; others find the aroma overpowering and offensive. The smell evokes reactions from deep appreciation to intense disgust, and has been described variously as
almonds, rotten onions,
turpentine and gym socks. The odour has led to the fruit's banishment from certain hotels and public transportation in southeast Asia.
The durian, native to
Brunei,
Indonesia and
Malaysia, has been known to the Western world for about 600 years. The 19th-century British
naturalist Alfred Russel Wallace famously described its flesh as "a rich custard highly flavoured with almonds". The flesh can be consumed at various stages of ripeness, and it is used to flavour a wide variety of savoury and sweet edibles in Southeast Asian cuisines. The seeds can also be eaten when cooked.
There are 30 recognised
Durio species, at least nine of which produce edible fruit.
Durio zibethinus is the only species available in the international market: other species are sold in their local regions. There are hundreds of durian
cultivars; many consumers express preferences for specific cultivars, which fetch higher prices in the market.
Species
A juvenile durian tree, compared to human height. Mature specimens can grow up to 50 metres (160 ft).
Durian
trees are large, growing to 25–50 metres (80–165 ft) in height depending on the species.
[4] The leaves are
evergreen, elliptic to oblong and 10–18 centimetres (4–7 in) long. The flowers are produced in three to thirty clusters together on large branches and directly on the trunk with each flower having a calyx (
sepals) and five (rarely four or six)
petals. Durian trees have one or two flowering and fruiting periods per year, though the timing varies depending on the species, cultivars, and localities. A typical durian tree can bear fruit after four or five years. The durian fruit can hang from any branch and matures roughly three months after
pollination. The fruit can grow up to 30 centimetres (12 in) long and 15 centimetres (6 in) in diameter, and typically weighs one to three kilograms (2 to 7 lb).
[4] Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale-yellow to red, depending on the species.
[4] Among the thirty known species of
Durio, nine of them have been identified as producing edible fruits:
D. zibethinus,
D. dulcis,
D. grandiflorus,
D. graveolens,
D. kutejensis,
D. lowianus,
D. macrantha,
D. oxleyanus and
D. testudinarum.
[5] However, there are many species for which the fruit has never been collected or properly examined, so other species with edible fruit may exist.
[4] The durian is somewhat similar in appearance to the
jackfruit, an unrelated species.
Durian flowers are usually closed during the daytime.
The name
durian comes from the
Malay word
duri (thorn) together with the
suffix -
an (for building a noun in Malay).
[6][7] D. zibethinus is the only species commercially cultivated on a large scale and available outside of its native region. Since this species is open-pollinated, it shows considerable diversity in fruit colour and odour, size of flesh and seed, and tree
phenology. In the species name,
zibethinus refers to the Indian
civet,
Viverra zibetha. There is disagreement regarding whether this name, bestowed by
Linnaeus, refers to civets being so fond of the durian that the fruit was used as bait to entrap them, or to the durian smelling like the civet.
[8]
Durian flowers are large and feathery with copious
nectar, and give off a heavy, sour and buttery odour. These features are typical of flowers pollinated by certain species of
bats that eat nectar and
pollen.
[9] According to research conducted in Malaysia in the 1970s, durians were pollinated almost exclusively by cave fruit bats (
Eonycteris spelaea).
[4] However, a 1996 study indicated two species,
D. grandiflorus and
D. oblongus, were pollinated by
spiderhunters (
Nectariniidae) and another species,
D. kutejensis, was pollinated by
giant honey bees and birds as well as bats.
[10]
Cultivars
Different cultivars of durian often have distinct colours. D101 (right) has rich yellow flesh, clearly distinguishable from an unrelated variety (left).
Over the centuries, numerous durian
cultivars propagated by vegetative
clones have arisen in southeast Asia. They used to be grown with mixed results from seeds of trees bearing superior quality fruit, but are now propagated by
layering,
marcotting, or more commonly, by
grafting, including bud, veneer, wedge, whip or U-grafting onto seedlings of randomly selected
rootstocks. Different cultivars can be distinguished to some extent by variations in the fruit shape, such as the shape of the spines.
[4] Durian consumers express preferences for specific cultivars, which fetch higher prices in the market.
[11]
Most cultivars have a common name and a code number starting with "D". For example, some popular clones are Kop (D99
Thai:
กบ [kòp]), Chanee (D123,
Thai:
ชะนี [tɕʰániː]), Berserah or Green Durian or Tuan Mek Hijau (D145
Thai:
ทุเรียนเขียว [tʰúriːən kʰǐow]), Kan Yao (D158,
Thai:
ก้านยาว [kâːn jaːw]), Mon Thong (D159,
Thai:
หมอนทอง [mɔ̌ːn tʰɔːŋ]), Kradum Thong (
Thai:
กระดุมทอง [kràdum tʰɔːŋ]), and with no common name, D24 and D169. Each cultivar has a distinct taste and odour. More than 200 cultivars of
D. zibethinus exist in
Thailand. Mon thong is the most commercially sought after for its thick, full-bodied creamy and mild sweet tasting flesh with relatively moderate smell emitted and smaller seeds while Chanee is the best in terms of its resistance to infection by
Phytophthora palmivora. Among all the cultivars in Thailand, five are currently in large-scale commercial cultivation: Chanee, Mon Thong, Kan Yao, Ruang, and Kradum.
[12] There are more than 100 registered cultivars in
Malaysia[13] and many superior cultivars have been identified through competitions held at the annual Malaysian Agriculture, Horticulture and Agrotourism Show. In
Vietnam, the same process has been done through competitions held by the Southern Fruit Research Institute. A recently popular variety is the Cat Mountain King.
[14]
In recent times, Songpol Somsri, a Thai government scientist, crossbred more than ninety varieties of durian to create Chantaburi No. 1, a cultivar without the characteristic odour, which is awaiting final approval from the local Ministry of Agriculture.
[15][dated info] Another hybrid, Chantaburi No. 3, develops the odour about three days after the fruit is picked, which enables an odourless transport yet satisfies consumers who prefer the pungent odour.
[15]
Cultivation and availability
A durian stall in Singapore
The durian is native to
Brunei,
Indonesia and
Malaysia.
[4] There is some debate as to whether the durian is native to the
Philippines, or was introduced.
[4] The durian is grown in other areas with a similar climate; it is strictly
tropical and stops growing when mean daily temperatures drop below 22 °C (72 °F).
[5]
The centre of
ecological diversity for durians is the island of
Borneo, where the fruit of the edible species of
Durio including
D. zibethinus,
D. dulcis,
D. graveolens,
D. kutejensis,
D. oxleyanus and
D. testudinarum are sold in local markets. In Brunei,
D. zibethinus is not grown because consumers prefer other species such as
D. graveolens,
D. kutejensis and
D. oxleyanus. These species are commonly distributed in Brunei, and together with other species like
D. testudinarum and
D. dulcis, represent rich
genetic diversity.
[16]
Durians being sold in mesh bags out of a freezer in a
California market
Although the durian is not native to
Thailand, the country is currently one of the major exporters of durians, growing 781,000
tonnes (769,000
LT; 861,000
ST) of the world's total harvest of 1,400,000 tonnes (1,380,000 LT; 1,540,000 ST) in 1999, 111,000 tonnes (109,000 LT; 122,000 ST) of which it exported to Taiwan, Hong Kong, Malaysia, Singapore and Canada.
[17][18] Malaysia and Indonesia follow, both producing about 265,000 tonnes (261,000 LT; 292,000 ST) each. Of this, Malaysia exported 35,000 tonnes (34,000 LT; 39,000 ST) in 1999.
[17] Chantaburi in Thailand each year holds the World Durian Festival in early May. This single province is responsible for half of the durian production of Thailand.
[19][20] In the Philippines, the centre of durian production is the
Davao Region. The
Kadayawan Festival is an annual celebration featuring the durian in
Davao City. Other places where durians are grown include
Cambodia,
Laos,
Vietnam,
Myanmar,
India,
Sri Lanka, the
West Indies,
Florida,
Hawaii,
Papua New Guinea, the
Polynesian Islands,
Madagascar, southern China (Hainan Island),
northern Australia, and
Singapore.
Durian was introduced into Australia in the early 1960s and clonal material was first introduced in 1975. Over thirty clones of
D. zibethinus and six
Durio species have been subsequently introduced into Australia.
[21] China is the major importer, purchasing 65,000 tonnes (64,000 LT; 72,000 ST) in 1999, followed by Singapore with 40,000 tonnes (39,000 LT; 44,000 ST) and Taiwan with 5,000 tonnes (4,900 LT; 5,500 ST). In the same year, the United States imported 2,000 tonnes (2,000 LT; 2,200 ST), mostly frozen, and the
European Community imported 500 tonnes (490 LT; 550 ST).
[17]
Durian flesh packed for sale, with an exposed seed
The durian is a seasonal fruit, unlike some other non-seasonal tropical fruits such as the
papaya, which are available throughout the year. In Peninsular Malaysia and Singapore, the season for durians is typically from June to August, which coincides with that of the
mangosteen.
[4] Prices of durians are relatively high as compared with other fruits. For example, in Singapore, the strong demand for high quality cultivars such as the D24,
Sultan, and
Mao Shan Wang has resulted in typical retail prices of between
S$8 to S$15 (
US$5 to US$10) per kilogram of whole fruit.
[11] With an average weight of about 1.5 kilograms (3.3 lb), a durian fruit would therefore cost about S$12 to S$22 (US$8 to US$15).
[11] The edible portion of the fruit, known as the
aril and usually referred to as the "flesh" or "pulp", only accounts for about 15-30% of the mass of the entire fruit.
[4] Many consumers in Singapore are nevertheless quite willing to spend up to around S$75 (US$50) in a single purchase of about half a dozen of the favoured fruit to be shared by family members.
[11]
In-season durians can be found in mainstream
Japanese supermarkets while, in the West, they are sold mainly by Asian markets.
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