Durian

If you can make it past its menacing appearance and ferocious, one-of-a-kind odor, you just may develop a love affair with the durian fruit like no other. 

The durian looks like and literally could be used as a weapon.  Large, heavy and spiky, it kills many each year who happen to be underneath a tree as one of its ripened fruits falls to the ground, whopping them in the head like the ball of a mideval flail.

The skanky odor is described in a plethora of repulsive ways - rotting corpse, fresh feces,  month-old gym socks, rotting onions, garbage, doggy do-do - it is even banned from many public places in Southeast Asia.  But ask a any durian devotee what they think and they will tell you that the garbage smell  is masked by its divine, sweet, buttery, custard-like taste. 

There is a lot of fruit loving going on within the raw food community, but no other fruit has come close to the fanatic adoration displayed by many durian-loving raw foodists.

 

Known Varieties: 

30 known varieties, only 9 of which are known to be edible.

When in season: 
late-spring
early-summer
summer
early-winter
winter
twice a year
How to select: 

The durian should have a subtle odor. If it does not have an odor it is probably under-ripe. If The odor is too strong it is likely to be too ripe. Look for fruit that is free of dark brown spots.  This indicates overripeness.  It should also gently split apart with the hands.

How to eat: 

Inspect your durian for its natural seam.  This is where you will make the long cut with your knife.  Next, pull the husk apart with your fingers, opening it into two halves with the flesh exposed.  From here, you can scoop out the flesh and eat.

Native to: 

Brunei, Indonesia and Malaysia

Folklore: 

Many believe the durian to be a potent aphrodisiac.

Serving Size: 
One Cup, Chopped
Nutritional Highlights: 

The Durian is a good source of Thiamin, Vitamin B6 and Manganese, and a very good source of Vitamin C.

Caloric Ratio %
Carbs: 
67
Proteins: 
3
Fats: 
30