Durian are large, round fruit with green to yellow coloured skin, covered in sharp pointed spines. Inside, the durian is a capsule split into 5 segments. Each segment contains several seeds, surrounded by creamy yellow, custard-like flesh. Durian emit a rich, pungent aroma which many people find offensive. Devotees claim it’s all worth it for the taste of the fruit, which is creamy textured, with hints of butterscotch, almond and honey, and a slight undercurrent of garlic. Durian are most commonly enjoyed in Asian countries, particularly in South East Asia, where they are eaten fresh, or used to make ice-cream, drinks, cakes and confectionary. They’re available in Australia from December through to May.

To Buy

Look for durian which feel relatively light for their size, with thick, solid stems. The skin should not have any holes, although ripe durian may have split slightly.

To Store

The durian’s distinctive smell means it’s best enjoyed as close as possible to the time of purchase, as the odour will continue to intensify with storage.

To Prepare

Look for the fracture lines which run from the stem of the durian to the base. Insert a large knife into one of these lines and lever it to force the fruit open. Scoop out the flesh and eat, or use in cooking.