Durian, the story of the stinky fruit

The durian fruit is often referred to as the “king of fruits,” and it deserves the label – not only for its unique appearance, but also for its extremely divisive smell and taste. Native to Southeast Asia, the durian may be a startling experience at first, but that’s exactly what makes it so special: once you taste it, you either fall deeply in love with it or turn away from it forever.

The durian's huge, spiky shell provides almost armor-like protection for the creamy, yellowish flesh inside the fruit. At first glance, it inspires fear in many people, as the spines are so sharp that it is almost impossible to break them with your bare hands. But the real test is not the shell, but the "smell". The smell of durian has been described in countless ways: some people compare it to rotten onions, others to raw sewage, or even fermented cheese. In fact, many places - such as hotels, airports or public transport - simply prohibit the import of durian, precisely because of this strong, penetrating smell.

The strange fruit is not only available fresh, but also in many processed forms: it appears in ice cream, sweets, cakes, and even as an ingredient in savory dishes. Locals often eat it with rice, drizzled with coconut milk, or ferment it to get an even more intense flavor. At the same time, it is important to mention that durian is a very nutritious fruit: thanks to its high calorie and fat content, even a single serving is filling. It is also rich in vitamin C, potassium, and antioxidants, making it valuable not only as a taste experience, but also as a source of nutrients.

The perception of durian is extremely subjective. Anyone who travels to Asia will almost certainly encounter it: on street vendors' counters, on restaurant menus, or in markets, where its smell alone tells you it's nearby. Tasting it can be a kind of test of courage for the traveler - a special culinary adventure that goes beyond tasting: an initiation into a culture where the unusual is not intimidating, but rather a stimulus for curiosity.

This stinky fruit is primarily native to Southeast Asia, where it is grown in the largest quantities. It is native to the tropical rainforests of Malaysia, Indonesia, and Borneo, but Thailand, Vietnam, and the Philippines have also become major durian producers. Some of the best-known and most sought-after varieties come from Malaysia (such as Musang King or D24) and Thailand (such as Monthong), but Indonesia also boasts local varieties.

Durian belongs to the Malvaceae plant family, and the genus Durio includes over thirty species, but only a few of them produce edible fruit. The trees grow to be huge – reaching heights of 25–50 metres – and require a tropical, humid climate with abundant rainfall and consistently warm temperatures. Since durian is a very sensitive plant, its cultivation requires great care. The trees do not tolerate cold, drought or strong winds well, so they grow best in deep, fertile, well-drained soil, in hilly plantations or along river valleys.

Durian trees grow slowly and typically only start bearing fruit after 5–7 years of age, although it can take up to 10 years to reach maximum fruiting capacity. The fruits can be enormous, weighing up to 1–3 kilograms each. The fruit ripens about 3 months after flowering. The special feature of flowering is that it occurs at night and is mainly pollinated by bats – which is why it is important for the ecological environment of durian plantations to be diverse and vibrant.

When the fruit ripens, it naturally falls from the tree, so the traditional harvesting method is for farmers to stretch a net under the tree or check daily for fallen fruit. However, for some premium varieties, the fruit is carefully picked by hand to prevent damage from impact.

The cultivation process is labor-intensive, and the seasonality of durian – typically only bearing fruit once a year for a few months – also contributes to the fruit being valuable and sometimes very expensive, especially when exported. However, it is widely available in tropical markets during the season, and eating fresh durian is traditionally a communal experience.

Durian is not just an exotic fruit, but also a cultural and agricultural icon – a fruit that requires patience, expertise and a deep respect for the rhythms of nature.

It's worth trying, but if you're very sensitive to smells, I'd recommend it in ice cream form - it really is extremely smelly!