Durian is a Southeast Asian fruit that’s most popular in Thailand.
Many durian trees are large and can grow anywhere from 20 – 50 meters in height. There are many different species and cultivars of durian, some with a more pungently distinct flavor while others are calmer and less strong.
Though I have seen a photo of a thornless durian, the most distinct characteristic of any durian is its lethal thorny outer shell. Rather than a fruit, a durian looks more like a medieval war club – just one of the many reasons it’s so enchanting!
Wrapped within the dangerous exterior is soft creamy flesh that’s normally yellowish or cream in color and firm to soft depending on ripeness. Each pod of the fruit flesh is sectioned off in separate segments.
Durian is often regarded as the King of Fruits. The outer husk has tough, sharp spines, but within, the edible flesh has a distinctive, penetrating fragrance that most people find irresistible. The flesh has a strong, sweet flavor with a creamy texture that melts in the mouth. It is a rich source of vitamins A, B1, B2, and C as well as carbohydrates and dietary fiber.
Monthong is the most important and famous durian variety of Thailand. It means "golden pillow" in Thai. It produces large, elongated, oval-cylindrical fruits tapering at the stylar end. The large fruit has a pronounced beak, lobed, yellowish-brown each weighing about 3 - 5 kg. The peduncle is thick and moderately long and the rind is thick and covered with sharp, pointed, small, conical, densely packed spines. Each fruit has 10-15 arils and many small, shrunken (aborted) seeds. Each locule has usually 3 large, thick, creamy, smooth, pale yellow arils. The pulp has mild odour and of excellent quality, constituting more than 30% edible portion and has little physiological disorders.