King of the fruits, well in Asia,
Durian is full of energy, minerals and vitamins. The fruit is made of soft, easily digestible flesh made of simple sugars like fructose and sucrose that when eaten replenishes energy and revitalizes the body instantly.
The exotic durian is native to Brunei, Indonesia and Malaysian rain forests. While there are 30 known species of Durioexist, only 9 of them have been identified for producing edible fruits. Durian tree starts bearing fruits after four or five years after plantation. The tree can grow upto 50 meters in height depending on the species.
Durian is a seasonal fruit; its season lasts typically from June until August.
Durian fruit is distinctive for its large size, unique odor, and formidable thorn-covered husk. It can reach up to 30 cm (12 in) long and 15 cm (6 in) in diameter, and typically weighs one to four kilograms (two to seven lb). In shape, it varies from round to oblong; color of its husk (rind) is green with brown; and its flesh features creamy-yellow to saffron color bulbs depending upon the species.
The flesh or pulp of durian can be consumed at various stages of ripeness, and is used as flavoring agent in a wide variety of culinary and sweet preparations in Southeast Asian cuisines. Durian seeds are small, round to oval shape kernels and appear like that of jackfruit seeds. Although boiled seeds can be eaten safely, many discard them. The seeds feature a bland taste akin to jackfruit seeds.
Its edible flesh emits a distinctive odor which can be described as strong and penetrating, appreciable from far even while its husk is intact. This unusual stinky and intense odor of the durian fruit may have prompted many people to express diverse and peculiar opinions ranging from deep appreciation to disgusting!
I tried it once and it repeated on me all day. The Thai people love it.