Durian

The smell

The most famous thing about durian is the smell, and the descriptions are unanimous in being unflattering: “rotten onions,” “gym socks,” “sewage with hints of garlic.” The aroma comes from over 50 distinct sulfur compounds in the flesh — including some that are typically associated with leeks, garlic, and bad meat.

The smell penetrates plastic bags, refrigerators, and clothing. Hotels, taxis, subways, and airlines across Singapore, Malaysia, and Thailand commonly prohibit durian on their premises. Sealed packaging exists for shipping, and dedicated durian rooms are built into some Asian markets.

And yet it’s beloved

Despite the smell, durian is the King of Fruits in Southeast Asia — fanatically loved, traded at high prices, central to many regional cuisines. Eaters say the flavor is worth the smell: rich, custardy, complex, with notes of almond, vanilla, garlic, cheese, and caramel.

The “experience” of eating durian is bimodal — either you genuinely enjoy it, or you don’t get past the smell.

A premium fruit

Top varieties like Musang King (also called D197) sell at $30+ per kilogram in Asia, with a single fruit costing $50–$100. The fruits are grown only in specific parts of Malaysia, the harvests are seasonal, and supply is limited. China is now the largest export market, driving prices up significantly.

How to open one

The shell is dangerously spiky — the spikes can puncture skin. Vendors typically open durians with thick gloves and a cleaver, splitting along natural seams to reveal the seed pods inside. Each pod contains 3–5 large seeds, each surrounded by the prized creamy flesh.

Folklore caution

Folk tradition across Southeast Asia warns against eating durian with alcohol — supposedly causing serious indigestion or death. Modern research has identified compounds in durian that inhibit alcohol metabolism, lending some credibility to the warning, though no documented fatalities exist. Better to avoid the combination.