Monday, October 8, 2007


Durian fruit contains a high amount of sugar, vitamin C, potassium, and the serotoninergic amino acid tryptophan, and is a good source of carbohydrates, proteins, and fats. It is recommended as a good source of raw fats by several raw food advocates, while others classify it as a high-glycemic or high-fat food, recommending to minimise its consumption.
In Malaysia, a decoction of the leaves and roots used to be prescribed as an antipyretic. The leaf juice is applied on the head of a fever patient. The most complete description of the medicinal use of the durian as remedies for fevers is a Malay prescription, collected by Burkill and Haniff in 1930. It instructs the reader to boil the roots of Hibiscus rosa-sinensis with the roots of Durio zibethinus, Nephelium longan, Nephelium mutabile and Artocarpus integrifolia, and drink the decoction or use it as a poultice.
In 1920s, Durian Fruit Products, Inc., of New York City launched a product called "Dur-India" as a health food supplement, selling at US$9 for a dozen bottles, each containing 63 tablets. The tablets allegedly contained durian and a species of the genus Allium from India and vitamin E. The company promoted the supplement saying that they provide "more concentrated healthful energy in food form than any other product the world affords".
Discover Magazine reported an incident where a woman ate a durian and ended up critically ill from potassium overdose.

Writing in 1856, the British naturalist Alfred Russel Wallace provides a much-quoted description of the flavour of the durian:
“ The five cells are silky-white within, and are filled with a mass of firm, cream-coloured pulp, containing about three seeds each. This pulp is the eatable part, and its consistence and flavour are indescribable. A rich custard highly flavoured with almonds gives the best general idea of it, but there are occasional wafts of flavour that call to mind cream-cheese, onion-sauce, sherry-wine, and other incongruous dishes. Then there is a rich glutinous smoothness in the pulp which nothing else possesses, but which adds to its delicacy. It is neither acid nor sweet nor juicy; yet it wants neither of these qualities, for it is in itself perfect. It produces no nausea or other bad effect, and the more you eat of it the less you feel inclined to stop. In fact, to eat Durians is a new sensation worth a voyage to the East to experience. ... as producing a food of the most exquisite flavour it is unsurpassed.”
Wallace cautions that "the smell of the ripe fruit is certainly at first disagreeable"; more recent descriptions by westerners can be more graphic. Travel and food writer Richard Sterling says:
“ ... its odor is best described as pig-shit, turpentine and onions, garnished with a gym sock. It can be smelled from yards away. Despite its great local popularity, the raw fruit is forbidden from some establishments such as hotels, subways and airports, including public transportation in Southeast Asia.


WAT said...

My Thai co-worker mentioned this sucker to me and says the smell is something else, but it tastes so good and is quite the delicacy.

I'd like to get my hands on one though and leave a piece or two at my supervisor's desk.

Gavin Elster said...

We had one at my work a few months ago. We all ate it. It tastes like meat onions and bananna and has an aftertaste that lastes for hours. It's something that you know will make you stink to high heaven if you think about sweating. It has a rather gross texture like... stringy pudding. It truly looks like it is from another planet. Until you cut it open you have no idea what you are in for.
We got ours in Chinatown.