Durian

AI Gourmet Analysis

Overview

Durian (Durio) is a fruit native to tropical Asia, particularly known for its distinctive aroma and creamy flesh. Its scientific name is Durio zibethinus, and it belongs to the genus Durio in the mallow family (Malvaceae). It is mainly cultivated in Southeast Asian countries, especially Malaysia, Indonesia, Thailand, and the Philippines. Davao, located in the southern Philippines, is internationally recognized as a premier durian-producing region.

Durian in Davao

Davao City on Mindanao Island in the Philippines is known as one of the country's leading durian-producing regions. Davao durian is highly regarded for its rich aroma, intense sweetness, and smooth texture. Many varieties of durian can be found locally, with "Arancillo," "Puyat," and "Kob" (Kob or Kontong) being particularly famous. In Davao's Chinatown, fresh durians line the stalls from early in the morning, while locals and tourists alike compete to buy the freshest fruits.

Distinctive Aroma and Taste

Dubbed the "King of Fruits," durian is, on the other hand, often disliked by some due to its distinctive and powerful aroma. This aroma is primarily composed of sulfur compounds and is often perceived as unpleasant. However, Davao durians are relatively mild; when experienced locally, they are often evaluated as, "The smell is not as strong, and the elegant, mellow sweetness stands out," and "Even beginners can relatively easily try it."

Fruit and Nutritional Value

Durian has a thick rind covered with hard spines. Inside, several segments of soft, pale yellow to cream-colored flesh are enclosed. The flesh has a melting texture, often likened to custard cream, cheesecake, or almonds.
It is also highly nutritious, being rich in carbohydrates, vitamin C, B vitamins, potassium, and dietary fiber. Of particular note is its high content of tryptophan, an amino acid that contributes to the production of serotonin, often referred to as the "happiness hormone."

History and Cultural Aspects

Durian has long been harvested and consumed in many Southeast Asian countries and has been considered important as a fruit for royal gifts and ceremonial use. At tourist destinations and markets, especially during the season, durians are not only sold at street stalls, but their use is also expanding in processed foods such as ice cream, drinks, sweets, and even curry.

On the other hand, durian is also well-known for its strong odor, which has led to it being banned from many public transportation systems and hotels. In places such as Thailand, Singapore, Malaysia, and the Philippines, signs prohibiting durian in airports and on trains are a notable point for tourists.

How to Choose and Eat

As durians ripen, their skin becomes easier to crack and their aroma intensifies. In some markets, there is a preference for varieties with "weak aroma and rich flesh," a characteristic especially strong in tropical varieties like those from Davao. Locally, the fruit is split open by hand, the flesh inside is removed with a knife, the seeds are taken out, and the flesh is eaten as is.
Durians are difficult to store, and it is recommended to consume them quickly at room temperature. If there are leftovers, freezing is also possible, and eating them like a sherbet is common.

International Reputation and Local Economy

Although Thailand and Malaysia are the main centers of durian production in Southeast Asia, durians from Davao in the Philippines are also becoming internationally recognized for their quality, as seen by their high prices in places like China and Japan. Durian plays a key role in the local agricultural economy, and in recent years, durian farm tours and food festivals have become popular as tourist attractions.