The fruit Durian

The durian (IPA: [duɾiɑn]) is the fruit of trees of the genus Durio. There are 30 recognised Durio species, all native to southeastern Asia and at least nine of which produce edible fruit.[1] Durio zibethinus is the only species available in the international market; other species are sold in their local region. The durian fruit is distinctive for its large size, unique and to some overpowering odour, and a formidable thorn-covered husk. Its name comes from the Malay word duri, meaning "thorn".[2]

The fruit can grow up to 40 cm long and 30 cm in diameter, and typically weighs one to five kg. Its shape ranges from oblong to round, the colour of its husk green to brown and its flesh pale-yellow to red, depending on species. The hard outer husk is covered with sharp, prickly thorns, while the flesh within emits a strong, distinctive odour. Some regard this odour as fragrant while others find it overpowering or offensive. The custard-like flesh is eaten and, when cooked, the seed as well.

Travel and food writer Richard Sterling described Durian as "pig-****, turpentine and onions garnished with a gym sock" while the novelist Anthony Burgess wrote that "dining on durian is like eating vanilla custard in a latrine."