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Durian, Asian fruit power source, utilization, intriguing facts
Table of Contents
1. Durian - Provenance
Durian (Durio zibethinus L.) is a fruit belonging to the Bombacaceae family. Its name is derived from the Malay term duri, which means thorn. In industry, it is also known as the durian tree or durian coconut. Durian originates from Southeast Asia and the adjacent islands. It can be found in the wild in southern Taninthayi, Lower Burma, and around villages on the Malay Peninsula. Commonly, it is cultivated along roads or in gardens from southeastern India and Ceylon to New Guinea. Apart from Asia, durian is also grown in Australia, Central, and North America. Thailand is the most significant exporter of durian fruit.2. Durian - an exotic tropical plant
Durian is an exotic tropical plant that requires abundant water for proper growth. In India, it blooms on the banks of rivers where its root system can reach water. It grows best in deep alluvial or clay soils. It usually blooms in March and April or in September and October. Durian trees are very tall, reaching up to 40 m in height. They are straight, with short soil and an irregular crown with roughly thin branches that are covered with young green or copper branches. The leaves are long, lanceolate or elliptical, oval, rounded at the base, and pointed at the end. From above, they are dark green and shiny, from below they are covered with gray or brownish-red hairs. Durian has trifoliate flowers in colors from white to golden-brown. Durian is called the "king of fruits" because of its size and weight – durian fruits can weigh up to 4 kg and 40 cm long. They are covered with a thick greenish or yellowish skin with thorns. Inside the fruit is a creamy edible core with pudding-like consistency. The fruits fall to the ground, where they ripen. They are very perishable. After falling from the tree, they become fully ripe within 2-4 days and are not consumable after 5 or 6 days.3. Durian - Flavor and Fragrance
There are many varieties of durian, with about 300 self-named. Although a few are odorless, Barrett notes that durian has a strong odor, even a stench, reminiscent of rotten meat and moldy cheese. However, each is associated with something else. Everyone who has ever had the pleasure of smelling durian has certainly remembered it. Plant scientist Otis W. Barrett describes durian as a combination of spoiled meat, rotten cheese, onion, turpentine or garlic, and some specific flavors. After eating the flesh, however, he found that the odor was barely noticeable. According to A. R. Wallace, the durian flesh is a rich cream with the taste of almonds, although one can also detect flavors reminiscent of moldy cheese, onion, sherry wine, and other such products. He encourages the consumption of this fruit, assuring that it does not cause nausea or other side effects, but rather that the more one eats it, the more one wants it.4. Durian – Nutritional Composition
The durian fruit is a rich source of diverse nutrients. Table 1 displays the nutrient content in 100 g of fruit. An average durian fruit, weighing around 600 g, provides a wide range of vitamins and minerals. Durian is a source of B-group vitamins such as B1, B2, B3, and B6, as well as vitamin C. The fruit also contains magnesium, phosphorus, potassium, calcium, zinc, and significant amounts of fiber. Source: Durian, raw or frozen, USDA, ndb.5. Durian - health benefits
Durian possesses a range of health-promoting properties. The fleshy fruit is utilized as an effective remedy against cavities. A decoction prepared from leaves and fruit is employed in cases of swellings, skin ailments, and bathing for individuals suffering from jaundice. Furthermore, in traditional Asian medicine, durian is also utilized as an anti-pyretic medication and a potent aphrodisiac.6. Durian - Application in Food Preparation
Durian flesh is typically consumed raw, preferably chilled in a refrigerator, and sometimes cooked with sugar or coconut water. It is then employed as a component of a seasoning mix for traditional dishes and desserts of Southeast Asian cuisine. In Indonesia, it is utilized in the preparation of a sauce that is combined with rice. In Palembang, however, the flesh undergoes fermentation, sometimes smoking, and is served as an appetizer. The inhabitants of the Malay Peninsula preserve durian flesh in salt to enable year-round consumption. Unripe fruits are cooked whole and consumed similarly to vegetables. In the culinary sphere, durian seeds are also employed - consumed in boiled, fried, roasted, or dried form.7. Durian - where can one acquire it?
Durian can be obtained in specialized stores for Asian cuisine. Unfortunately, it is very difficult to find in Poland. However, there is one website where the price of this exotic fruit is 250 Polish zloty per piece. Although Asian countries produce a wide range of durian products, such as dried pieces or preserved in syrup in a can, such products are rarely available in Polish stores. However, to experience the taste of durian, one can purchase durian candies, which contain dried fruit pulp, although its amount is not very large, as it is listed only in fourth place on the list of ingredients.8. Durian is captivating
Owing to its unique and potent fragrance, the consumption of durian fruit is prohibited in most public spaces across South Asia. This can be a comical situation for travelers when they spot a sign that reads "No durians" during a train journey (Image 1).9. Summary
Durian is an exceptionally controversial fruit that, despite its unpleasant odor, is an abundant source of vitamins and minerals. In traditional oriental medicine, it is employed as an anti-fever agent and as an aphrodisiac. In Poland, the accessibility of this fruit remains highly restricted, yet it is worth sampling during a vacation in Asia.
