Durian Fruit Pulp: Taste and Nutritional Value

Durian is a fruit grown in tropical regions, particularly in Southeast Asian countries, including Indonesia, Malaysia, Thailand, and the Philippines. Like lychee, rambutan, and jackfruit, durian has a spiky exterior but with soft, creamy flesh on the inside.

Durian’s unique flavor profile and unappetizing, pungent smell have earned it divided opinions and increased popularity. 

Durian has been dubbed the “king of fruits” in some countries for its distinctive taste, smell, and texture and has earned incredible value both economically and culturally. 

This article talks about the sensory experience of durian, its nutritional profile, and how it can be incorporated into dishes for a culinary adventure.

Durian Fruit and the Senses

In Malaysia, Singapore, and Thailand, durian is known as the “king of fruits.” It has a unique flavor and pungent odor. Its spiky appearance also sets it apart as a very distinctive fruit.

Smell

Durian can smell differently depending on the fruit variety and the bioactive compound most abundant in that variety. Regardless, durian generally has a polarizing and pungent odor. Biological components that give durian its characteristic odor include:

• Sulfur: Responsible for the oniony smell
• Esters: Give durian a sweet smell
• Ketones: Contribute to fishy, earthy, and yogurty smells, depending on the type of ketone
• Alcohols: Give a wine-like or even creamy texture, depending on the type of alcohol

Taste

Different varieties of durian fruit can give different flavor profiles, and opinions on what durian tastes like can vary greatly. Generally speaking, durian fruit has been described as having a sweet and bitter taste, or a rich tasted featuring almond and custard flavors. 

Like the smell of durian, the taste can also be attributed to the bioactive compounds in the fruit. For example, 3-hydroxy-2-butanone (aka acetoin) present in durian, has been said to give a fatty, buttery taste. 

The amino acids in durian also contribute to its flavor profile, including sweet, sour, and umami (savory, meaty), which also differ across different varieties of durian. One study that looked at three varieties of durian—Black Thorn, Musang King, and Monthong—found that Black Thorn was the sweetest while Monthong had the most umami flavor. 

Some have described durian’s taste as a mixture of flavors, including cheesy, caramel, and vanilla, nutty, and garlicky flavors. Some of these flavors may be due to the aroma or smell of durian since taste and aroma influence each other, and aroma is considered a fundamental part of fruit flavor. 

Appearance and Texture

Durian fruit stands out for its spiny, thorny outer appearance, almost resembling a spiky ball. Ripe durian fruit has a soft, custard-like, creamy texture. Jackfruit is also thorny in appearance, but has a fibrous and crunchy texture.

Nutritional Value and Health Benefits

Just as the smell of durian fruit can differ by the variety and compounds most abundant in that variety, durian fruit varieties can also vary in their nutritional profile. However, generally, durian fruit is different from many everyday fruits in that it is rich in protein and fat in addition to being high in carbohydrates.

According to the US. Department of Agriculture (USDA), one cup of chopped raw or frozen durian fruit contains:

• Calories: 357
• Protein: 3.6 grams (g)
• Fat: 13 g
• Carbohydrates: 65.9 g
• Fiber: 9.2 g
• Sodium: 4.9 milligrams (mg)
• Magnesium: 72.9 mg
• Phosphorous: 94.8 mg
• Potassium: 1060 mg
• Vitamin C: 47.9 mg
• Folate: 87.5 micrograms (mcg)

Durian’s vitamin and mineral profile promotes several health benefits. For example, vitamin C contributes to antioxidant activity and improves immune function. Potassium is needed for many body systems, including heart, kidney, and nerve functioning. The rich fiber content can support digestive health, help control blood sugar, and lower cholesterol.

While durian fruit is considered nutritious for its vitamin and mineral profile, its folate content is particularly noteworthy. Recent research has shown durian fruit has tremendous amounts of folate, much higher than that of other fruits, setting it apart as a folate-rich fruit.

Its high folate content makes it a beneficial fruit for pregnant people and people planning to become pregnant as folate is crucial for proper fetal development.

How to Cook With Durian

Durian is usually eaten fresh or freeze-dried but is also traditionally baked into cakes and made into candies and jams. Ripe durian fruit is a popular ingredient in several baked goods and desserts. For example, mashed durian flesh may be used in Thai and Laotian sticky rice.

Durian can also be used in savory recipes like curry, chicken soup, or even grilled cheese. There are a plethora of online recipes for durian-based dishes and desserts to explore the unique flavor and texture of durian from your own kitchen all while reaping the health benefits.

How to Disassemble Durian Fruit

Disassembling a durian fruit will require a sharp knife and a clean towel or gloves to protect your hands from the spiny exterior. Follow the steps below to open a durian fruit:

1. Cut off the stem. Use a towel, cloth, or gloves to protect your hands from the spikes.
2. Locate the center point at the base of the fruit, on the opposite side of the stem.
3. Hold the fruit stem side down and pierce the center point with a sharp knife about 2 inches.
4. Twist the knife into a seam extending from the star-shaped center point.
5. Cut down one seam of the durian, turn it over, and cut along another seam on the opposite side of the fruit.
6. Pry the fruit open with your hands.
7. Cut or spoon out the fleshy part.
8. Continue cutting down the seams until you’ve accessed each of the fleshy parts.

Culinary History and Cultivation

Durian has been cultivated for centuries in Southeast Asia as a prized crop with both economic and cultural significance. Durian fruit is highly valued in Southeast Asian countries because of its market value as a profitable export, including to the United States.

Durian fruit is also highly valued for its unique creamy-sweet taste used in many cultural foods and beverages.

There are nine edible species of durian, though only the Durio zibethinus species has been extensively cultivated for consumers. Durian is seasonally grown in Southeast Asian countries, including Indonesia, Thailand, Malaysia, and the Philippines.

Official Bans on Durian: Controversies and Challenges

Durian has gained divisive opinions, mainly because of its pungent smell. Some people overlook the strong aroma for the sweet, multifaceted taste of the fruit, while others avoid the fruit altogether because of its aroma.

In some Asian countries, durian is banned from public, enclosed spaces like public transportation and hotels because of its deterring smell. It has even been banned on some flights as well

Durian faces challenges to its shelf life and export potential. Durian is a climacteric fruit, meaning it ripens after being harvested, like bananas and avocados. This shortens its post-harvest shelf life, which, in turn, shortens the period in which it can be exported to distant markets, such as the United States. 

Should Anyone Not Eat Durian?

People with kidney problems should talk to a healthcare provider before adding durian to their diet. When consumed in large amounts, durian’s high potassium content can lead to an overabundance of potassium (hyperkalemia) in people with renal disease due to poor kidney function, which can be dangerous. However, this is rare.

If you have questions about how much durian is safe to eat, given your health history, talk to a registered dietitian or healthcare provider.

Summary

Durian is a fruit native to Southeast Asia that has gained popularity for its unique flavor and remarkable, unappetizing smell, drawing divisive opinions on its use to the point of it being banned in public areas in some countries. Durian’s rich nutritional profile adds to its popularity, promoting its use in many cultural or innovative dishes to reap the health benefits and sought-after flavor.