Durian, an exotic fruit native to Malaysia and Indonesia is considered to be the ‘king of all fruits’ in South East Asia. It is believed to have originated in Borneo and Sumatra, and today besides Malaysia it is also found growing in Thailand, Southern Philippines, New Guinea, India, Sri Lanka, Vietnam and other Asian countries. Today, Thailand exports more Durian than any other country. Durian is a part of the Bombacaceae family, and this term ‘Durian’ is common for the tree, as well as the fruit. Durian fruit facts are intriguing and quite amusing as well. Durian is famous for its extremely delicious taste, peculiar appearance and offensive odor. The tree starts to bear fruit four to five years after planting. A seasonal fruit, durian lasts typically from June to August, coinciding with the season of other tropical fruits such as mango, mangosteen, and jackfruit. Durian is perennial plant that can survive 80 to 150 years in the wild. Durian is considered to ‘taste like heaven and smell like hell’.
| Name | Durians |
|---|---|
| Scientific Name | Durio zibethinus |
| Native | Native to southeast Asia |
| Common/English Name | Civet-Cat Fruit Tree, Civet Fruit, Common Durian, Durian, Kampong Durian. |
| Name in Other Languages | Vietnamese: Sau Rieng Borneo: Catu, Swedish: Durio Norwegian: Durian Chinese: Liu Lian Slovenian: Durian Malaysia: Durian (General) Danish: Durian Japanese: Durian Thai: Thurian German: Durianbaum Indonesia: Dereyan (Aceh, Sumatra) Spanish: Durión Khmer: Thureen Dutch: Doerian Korean: Du Ri An Eastonian: Harilik Durianipuu Portuguese: Durião Czech: Durian Cibetkový Philippines: Durio Burmese: Du-Yin Finnish: Durio Laotian: Thourien |
| Plant Growth Habit | Large, evergreen, perennial tree |
| Growing Climate | Thrives in a hot, humid and wet climate |
| Soil | Durian prefers a well-drained, fertile loamy soil rich in organic matter. It is intolerant of water logging which will cause destructive fungal root and trunk rot diseases. |
| Plant Size | 25–40 m tall with a bole diameter of 50–120 cm |
| Bark | Short straight rough, dark brown peeling bark |
| Leaf | Alternate, petiolate (1.5–3 cm long) simple, oblong-lanceolate, or elliptic-obovate, 15–25 cm by 5–9 cm wide, entire margin, obtuse or rounded base and acuminate apex, adaxial surface is dark green, glossy, glabrous and abaxial surface with coppery brown hairy scales. |
| Flower | Flowers are creamy-white, perfect, odorous, borne on 4–7 cm long pedicels with an outer epicalyx splitting into 4 segments and a saccate calyx with 3–5 pointed, concave lobes 2–3 cm high, pubescent and golden bronze; 5 nectaries situated at the base of the calyx; petals are spatulate, 3.5–5 cm long, becoming reflexed; stamens are white, joined at the lower half forming 5 distinct phalanges at the upper half, each phalange with 10–12 stamens bearing reniform anthers which dehisces by a slit. |
| Fruit Shape & Size | 5-loculicidal capsule, varies greatly in size and shape, generally ovoid or ovoid oblong to nearly round 30 cm (12 in) lengthy as well as 15 cm (6 in) in diameter, |
| Fruit Color | Green to yellowish-brown |
| Fruit Weight | One to four kilograms (two to seven lb) |
| Flesh Color | Creamy-yellow to saffron color bulbs depending upon the species. |
| Flavor/Aroma | sharply aromatic smell |
| Taste | Strongly exotic taste |
| Seed | Chestnut-brown, plump enclosed by the thick, sweet, creamy, pulpy aril which varies in color from white, cream, yellow to golden yellow. |
| Season | June until August |
| Varieties/Types |
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| Major Nutrition | Vitamin B1 (Thiamin) 0.909 mg (75.75%) Vitamin B6 (Pyridoxine) 0.768 mg (59.08%) Copper, Cu 0.503 mg (55.89%) Vitamin C (Ascorbic acid) 47.9 mg (53.22%) Carbohydrate 65.83 g (50.64%) Vitamin B2 (Riboflavin) 0.486 mg (37.38%) Total Fat (lipid) 12.95 g (37.00%) Manganese, Mn 0.79 mg (34.35%) Total dietary Fiber 9.2 g (24.21%) Potassium, K 1059 mg (22.53%) Vitamin B9 (Folate) 87 µg (21.75%) Magnesium, Mg 73 mg (17.38%) Vitamin B3 (Niacin) 2.61 mg (16.31%) Phosphorus, P 95 mg (13.57%) Iron, Fe 1.04 mg (13.00%) Vitamin B5 (Pantothenic acid) 0.559 mg (11.18%) |
| Health Benefits |
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| Calories in 1 cup (243 gm) | 357 K cal |