The truth about the stinky durian fruit

Seasoned traveller Marcus, regular contributor to this blog, mentioned the exotic durian fruit in his post last week on Vietnamese cuisine.

This mysterious large green fruit, which can measure up to a foot in length and weigh several kilos, crops up all over south east Asia, and is perhaps best known by tourists for its strange, spiky shape and strong smell.

My colleague Simon tells me how he once tried to smuggle one into his hotel room in Malaysia and was instantly accosted by the keen-nosed concierge who reminded him that food couldn’t be brought into the establishment. In fact, a ripe fruit can be so smelly that you can often see signs up pronouncing ‘no durians’ outside public places as this photo from the Singapore subway shows.


Don’t let this put you off though, because it is considered a delicacy by locals throughout the region, and, although an acquired taste, has a creamy texture that definitely grows on you. It’s hard to compare it to anything else as it has such a unique taste, so the best thing is to try it for yourself.

You’ll find durian fruit sold at roadside stalls and markets and they are fairly inexpensive – in Malaysia, for instance, one should cost you less than a quid, so there’s not much to lose if you decide you don’t like it in the end. You can find durian in Asian supermarkets in the UK, but be warned, they are much more expensive over here, and could set you back around £20 or even more.

So once you’ve taken the leap and bought one, how on earth do you open this prickly fruit? Probably the best way to learn is to see it in action. Once you’ve opened it, just dig into the flesh and enjoy!

I reckon that one of the best places to try durian must be in Penang in western Malaysia – the nation’s food capital. They even have durian tasting parties over there, and along with your durian you can try some of the country’s most varied selection of dishes. All washed down with an ice cold Tiger beer for an unforgettable holiday experience.

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