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Durian

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Rich, creamy, custard-like, fatty and decadent, durian is a favorite among raw fooders and a meal for celebrations and gatherings. It is hailed as the “King of Fruits” and grows from trees standing 80 to more than 150 feet tall.

Durians are in season from June to August. An average-size durian weighs 2 to 7 pounds. The fruit can measure as much as 1 foot long and 6 inches in diameter. It is distinctive for its large size, thorn-covered husk and strong odor. The fruit is banned from some hotels and public transit in Southeast Asia.

Durian belongs to the family Malvaceae, a large family including hibiscus and okra. Thirty species are recognized, and nine of them produce edible fruit. Hundreds of cultivars exist.

Durian is rich in the B vitamins, Vitamin C and several minerals, including manganese and potassium. They contain 4.3 percent water by weight.

Durian is native to Brunei, Indonesia and Malaysia. Debate exists on whether it might also be native to the Philippines. Thailand is one of the world’s major exporters of durians, growing 781,000 tonnes—or more than half of the world harvest of 1.4 million tonnes—in 1999.

Chantaburi, Thailand, hosts the World Durian Festival in early May each year. This province produces half of all of Thailand’s durians.


Stats for 100 Grams of Durian (Raw or Frozen)

  • 147 calories

Notable Nutrients

Percentages based on the Reference Daily Intake for a 2,000-calorie diet

  • Fiber: 15.2%
  • Fat: 8.2%
  • Vitamin B1: 24.9%
  • Vitamin B2: 11.8%
  • Vitamin B3: 5.4%
  • Vitamin B6: 15.8%
  • Vitamin C: 32.8%
  • Folate: 9%
  • Copper: 10.4%
  • Magnesium: 7.5%
  • Manganese: 16.3%
  • Potassium: 12.5%

Carbs/Protein/Fat

  • Carbohydrates: 66.3%
  • Protein: 3.4%
  • Fat: 30.3%

Food Type

  • Fatty fruit

Sources

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