Durian in Season

If you ever wandered through the streets of Chiang Mai and were hit by an intense, penetrating odour that sends chills down your spine, chances are you just passed by a durian vendor. What may evoke reactions of disgust in you is actually much appreciated by most Thai people who are happy that the durian season has finally arrived.

Native to Brunei, Malaysia, and Indonesia and widely revered in Southeast Asia as the "King of Fruits", the durian is well-known for its large size, unique odour, and formidable thorn-covered husk. The fruit can grow up to 30cm long and 15cm in diameter, and typically weighs one to three kilogram. The color of its husk is green to brown, and its flesh pale-yellow to red, depending on the species. The name durian originates from the Malay word duri (thorn) with suffix -an.
The edible flesh with its penetrating smell has a custard-like consistency and a distinctive flavor that has been compared to anything from fried onions to almonds. In Thailand, the fruit is either consumed in its pure form or used to flavour a wide variety of delicacies and sweet edibles. The latter may be the best way to have your first culinary encounter with the fruit. In fact, you may even start to appreciate its distinctive taste.

Try some of the following:

Durian Ice-cream: coconut-based ice-cream with a subtle durian flavor

Sticky Rice with Durian: ripe durian on sweet sticky rice with coconut milk

Durian Candy: available at most grocery stores and supermarkets

Should you indeed like the fruit and think about taking some home with you, be warned: The Durian is banned in most hotels and in most public transportation due to its strong smell.