Durian — The King of Fruits
No fruit polarizes as much as the durian — the "King of Fruits" is an obsession in Southeast Asia and a challenge for the uninitiated. The smell is described as a mix of overripe cheese, garlic, and spoiled onions — so pungent that durian is banned in hotels, subways, and airplanes (ban sign: a durian with a line through it).
But the taste! Those who get past the smell discover a creamy, custard-like texture with flavors of vanilla, almonds, and a hint of onion. Malaysians are durian-crazy: During the season (June–August), durian buffets are set up, families drive hundreds of kilometers to the best plantations, and the finest varieties (Musang King, Black Thorn, D24) fetch prices of 50–200 MYR per kilogram.
Musang King (Mao Shan Wang) is the Ferrari variety — buttery soft, intensely sweet-bitter, and incredibly expensive. If you want to try durian, start with Musang King — it's the most accessible for beginners.
💡 Tipp
Do NOT drink alcohol after eating durian — the combination can lead to severe bloating and discomfort (whether this is medically proven is debatable — Malaysians swear by it). Instead: drink saltwater from the durian shell — it's said to neutralize the smell.
