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Durian fruit nutrition facts

One of its own kinds, Durian fruit is delicious, soft, succulent and very popular for its unique characteristics. Durian is widely revered as the "King of Fruits" in the South-East Asian countries.

The tree is tropical in origin and belongs to the genus Durio, family of Malvaceae; a large family which also includes hibiscus, okra etc. It is botanically known as Durio zibethinus.

This exotic fruit is native to Brunei, Indonesia and Malaysia and grows up to 50 meters in height depending on the species. While there are 30 known species of Durio exist only nine of them have been identified as producing edible fruits. Durian tree starts bearing fruits after four or five years after plantation.

Inside view of durian cut section. Golden-yellow flesh bulbs (Durio zibethinus)	Durian fruits in the market. Note for the dark green husk covered with sharp thorns.

Durian is a seasonal fruit; its season lasts typically from June till August, which coincides with that of the other tropical specific fruits like mangosteen, jack fruit, and mango.

The 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 (2 to 7 lb).  Shape wise, it varies from round to oblong; color of its husk (rind) is green to brown; and its flesh has creamy-yellow to saffron color depending on the species.

The flesh or pulp can be consumed at various stages of ripeness, and is used as flavor base in a wide variety of culinary and sweet preparations in Southeast Asian cuisines. Round to oval shaped seeds can also be eaten when cooked and tastes like almonds.

Edible flesh emits distinctive odor which can be described as strong and penetrating even when the husk is intact; this unusual stinky flavor and intense odor of the fruit have prompted many people to express diverse and peculiar opinions ranging from deep appreciation to intense disgust about durian.

Health benefits of Durian fruit

• Durian fruit, like Banana and jack fruit, is rich in energy, minerals and vitamins.

• The fruit is made of soft, easily digestible flesh with simple sugars like fructose and sucrose and some amount of simple fats that when eaten replenishes energy and revitalizes the body instantly; can be used as supplement food in the treatment plan for underweight children. Although it contains a relatively high amount of fats among fruits, but it is free from cholesterol.

• Durian is rich in dietary fiber, which makes it a good bulk laxative. The fiber content helps to protect the colon mucous membrane by decreasing exposure time and as well as binding to cancer causing chemicals in the colon.

• Durian fruit is a good source of antioxidant vitamin-C (about 33% of RDA). Consumption of foods rich in vitamin C helps body develop resistance against infectious agents and scavenge harmful free radicals.

• The fruit is an excellent source of many health benefiting B-complex groups of vitamins; a rare feature among fruits, such as niacin, riboflavin, pantothenic acid (vitamin B5), pyridoxine (vitamin B-6) and thiamin (vitamin B-1). These vitamins are essential in the sense that body requires them from external sources to replenish.

• It also contain good amount of minerals like manganese, copper, iron and magnesium. Manganese is used by the body as a co-factor for the antioxidant enzyme superoxide dismutase. Copper is required in the production of red blood cells. Iron is required for red blood cell formation.

• Fresh durian fruit is a very rich source of potassium. Potassium in an important electrolyte of cell and body fluids that helps controlling heart rate and blood pressure.

• It also contains high levels of essential amino acid, tryptophan (also known as "nature's sleeping pill") which in the body metabolizes into serotonin and melatonin; these neuro-chemicals have an important functions like sleep induction and in the treatment of epilepsy.

Selection and storage

The durian fruit is native to Southeast Asia. It is sold in markets all over the Asian world and is also imported in the United States and Europe. People have differences in preferences regarding ripeness, while some like slightly ripened, tart flavored durians while others might like to cherish over ripened. Usually, ripe fruit that falls off the tree is collected and put to sale.

In the store, choose a durian fruit with firm stalk. It is one of the expensive fruit; some of its varieties like D24 (Sultan) is in high demand and commands higher price. The fruit can also be stored in the refrigerator for few days.

Preparation and serving methods

Outer surface of the Durian fruit is fully covered with sharp thorn like spikes, capable of causing cuts; it is therefore, one should be careful while handling it. Cut open the fruit longitudinally the same way you do in Jackfruits to expose underlying creamy yellow pulp. Slice the pulp to remove seeds.

• Durian fruit is used as a flavor base in a wide variety of sweet edibles such as traditional Malay candy, ice kachang, dodol, rose biscuits etc.

• It is also used in the preparation of ice cream, milkshakes, Yule logs and cappuccino.

• Red-fleshed durian is traditionally added to sayur, an Indonesian soup made from fresh water fish.

• Ikan brengkes, a fish cooked in a durian-based sauce, traditional in Sumatran islands in Indonesia.

• Unripe durians may be cooked as a vegetable in variety of dishes.

• Durian seeds which taste similar to jack fruit seeds or yam can be eaten boiled or roasted.

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