Fruit
Durian
Durian (Durio zibethinus) is a large, spiky Southeast Asian fruit whose custardy arils taste of sweet cream, almond, caramel, and savoury sulphur notes that some revere and others reject. Cultivars such as Monthong, Musang King, and D24 differ in bitterness, sweetness, and pungency. Segments separate from a thick husk; large seeds are usually discarded or cooked in traditional dishes. Fresh “king of fruits” is eaten plain, chilled, or in ice cream, cakes, sticky rice, and tempoyak ferments. Frozen pulp and paste serve export markets where whole fruit is restricted for odour. Choose fruit that smells ripe but not rotten, with seams that yield; overripe arils turn watery and alcoholic. Keep sealed—aroma travels.
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Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
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Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.31 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.09 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 5 mg
- Salt 0.01 g
- Total Carbohydrate 12.6 g
- Dietary Fibre 2.02 g
- Total Sugars 9.38 g
- Complex / starch 0.94 g
- Protein 0.84 g
- Water 90.6 g
- Energy 52.4 kcal
- Water 90.6 g
- Carbohydrates 12.6 g
- Sugars 9.38 g
- Monosaccharides 6.56 g
- Disaccharides 2.82 g
- Starch 0.94 g
- Amylose 0.24 g
- Amylopectin 0.71 g
- Digestible Starch 0.8 g
- Resistant Starch 0.09 g
- Fibre 2.02 g
- Soluble Fibre 0.71 g
- Insoluble Fibre 1.31 g
- Protein 0.84 g
- Plant Protein 0.8 g
- Fat 0.31 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.09 g
- Polyunsaturated Fat 0.1 g
- Vitamins 58.9 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.4 mg
- Vitamin B6 0.08 mg
- Vitamin B7 — Biotin 1 µg
- Vitamin B9 — Folate 14.3 µg
- Vitamin C 18 mg
- Vitamin E 0.28 mg
- Vitamin K 4.6 µg
- Minerals 337 mg
- Major Minerals 331 mg
- Trace Minerals 6.2 mg
- Salt 0.01 g
- Sodium Chloride 0.01 g
Vitamins
vitamin-c: 18 · vitamin-a: 20 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.4 · vitamin-b5-pantothenic-acid: 0.2 · vitamin-b6: 0.08 · vitamin-b7-biotin: 1 · vitamin-b9-folate: 14.3 · vitamin-e: 0.28 · vitamin-k: 4.6 ·
Minerals
Sodium: 5 · Potassium: 293 · Calcium: 33 · Iron: 0.8 · Zinc: 0.4 · Iodine: 5 ·
Fruit energy is mostly natural sugars with fibre and vitamin C varying by species.
History
Durian was used as a fruit food in regional diets long before industrial packing and global year-round supply.
Trade, migration, and selection spread distinctive Durian types and preparations into new climates and cuisines.
Modern production, storage, and transport made Durian a regular purchase far from where it is grown or raised.
Cooks now treat Durian as both staple and specialty, with more attention to provenance, variety, and form.