Durian

Durian is a fruit produced by a tree in the genus Durio, native to the hot lowland regions of Southeast Asia, particularly the islands of Borneo and Sumatra and the Malay peninsula. The most widely cultivated species is Durio zibethinus.

The fruit is large, with a hard, spiky exterior shell. Inside are segments (aril) of soft, creamy flesh that may be pale yellow or white and are edible; each segment contains a seed. The fruit has a powerful odor that travels far; some people enjoy it while others avoid it. For this reason, certain locations such as hotels and public transport vehicles in Asian cities have restrictions on bringing the fruit inside.

The tree and cultivation

The durian tree is tall, evergreen, and requires abundant rainfall, constant heat, and soil with good water drainage. The flowers are typically pollinated by bats and night-active animals, making the tree dependent on local wildlife. The fruit ripens in specific seasons of the year, after which it is harvested or left to fall to the ground.

Use and culture

The fruit is commonly eaten fresh and is also made into ice cream, cakes, bread, candy, and sweet soup. There are also varieties that are preserved or processed for longer storage. Apart from the fruit itself, roasted seeds are eaten in some places.

Economy

Durian cultivation is an important commercial activity in Thailand, Malaysia, Indonesia, and the Philippines. Most of the produce is exported to China and other Asian markets, with cultivars such as Monthong and Musang King commanding high market prices. New plantations have also been established on previously forested land, which has prompted environmental debate.