Durian

The durian tree (Durio zibethius) is native to moist equatorial forests in southeast Asia. It grows to 100 feet tall and produces heavy, thick-skinned, brownish-green, soccer-ball-size fruits covered with short, sharp spikes (duri is the Malaysian word for “thorn”). When ripe, these hedgehog-like fruits fall hard and fast to the ground.

            Individual fruits are divided into five compartments, each containing a large brown seed covered by a sac of thick, creamy, yellow pulp with an aroma that’s legendary. Some of the more common comparisons include overripe cheese, fermented onions, rotten fish, and unwashed socks. Between the unpleasant odor and the fruit’s rich, almond-sweet flavor and pudding-like texture, it has been described as “French custard passed through a sewer.” Besides eating durian raw, the inhabitants of these countries use it to make soup, candy, pastries, and ice cream. They also eat the seeds, usually sliced and fried in oil. A traditional way of preparing durian is to cook it with sticky rice and sugar in coconut milk, which apparently helps neutralize the unpleasant smell.