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Why does durian become Indonesia’s favorite fruit despite its pungent smell? Learn about durian eating culture, its varieties, and tips for choosing the best durian in this article.
Getting to Know the King of Fruits
Durian is often called “The King of Fruits” in Southeast Asia. Imagine a fruit whose aroma is so pungent that it’s banned from hotels, airplanes, and public transportation in several Asian countries. Many foreigners react with shock when they first smell durian—some compare it to the smell of wet socks, stale cheese, or even sewage.
Despite this, for Indonesian people, durian is a fruit that’s eagerly awaited every season. Durian isn’t just food, but also part of social culture and culinary tradition. This article will help you understand the durian controversy, why its smell makes foreigners retreat, and how Indonesian society actually celebrates the presence of this thorny fruit.
The Durian's Controversy
In Southeast Asia, durian is very popular. In Indonesia, this fruit is favored for its creamy texture, softness, sweet taste, and high nutritional content, such as vitamin C and potassium. However, the controversy over its smell has led to durian being banned in many public places.
The word “durian” comes from Malay-Indonesian, from the word “duri” (thorn/spike) + the suffix “-an”, referring to its sharp, thorny skin. Durians can grow very large. Some varieties can weigh 7-8 kilograms per fruit. Durian trees can reach heights of 25-50 meters, so the fruit often falls with a loud sound. This is the origin of the term “durian runtuh” (falling durian).
In Malay proverbs, it’s said: “Durian runtuh” which means sudden fortune, because durian fruits that fall are usually perfectly ripe and ready to eat. Durian’s aroma can be detected from 20-30 meters away from the fruit. After eating durian, its aroma can “stick” to breath and rooms for hours. This is why some people really avoid it.
For Indonesians, durian’s aroma isn’t a foul smell, but rather ‘a fragrance that tempts the appetite’. Indonesia consumes about 2.3 million tons of durian per year, making it one of the world’s largest durian consumers.
No other tropical fruit divides opinions like durian. Durian can only grow in tropical areas with warm temperatures and high rainfall. That’s why this fruit cannot be cultivated in Europe or America. Durian contains volatile sulfur compounds that cause its pungent aroma. These compounds consist of more than 40 chemical components, making its smell so complex and difficult to describe in words.
Durian Eating Culture in Indonesia
In Indonesia, eating durian is a social moment. Families or friends often gather at durian stalls, chatting casually while enjoying fresh fruit. It’s like an Indonesian-style picnic!
- Eating Durian with Family: Many extended families go together to special durian stalls. Sitting in a circle, opening the fruit, and enjoying its flesh while joking around is a warm moment that everyone looks forward to.
- Durian Tourism to Orchards: In Yogyakarta and Central Java, a unique tradition is going to the Kulon Progo or Purworejo areas during durian season. People come directly to farmers’ orchards to choose fresh fruit from the trees.
- Durian Festivals: In several cities, there are durian festivals where visitors can eat as much as they want for a certain price. These festivals become occasions for gathering, entertainment, and tourism promotion.
Trivia: Durian seeds can be eaten—after being boiled or roasted, durian seeds can be eaten like boiled potatoes. However, they shouldn’t be eaten raw because they contain natural toxins.
Durian Festivals: Cultural Celebrations
Various regions in Indonesia hold annual durian festivals:
- Banyuwangi Durian Festival: August every year
- Bogor Durian Festival: January-February
- Medan Durian Festival: June-July
These festivals don’t just celebrate the fruit, but also introduce local culture to domestic and international tourists.
Varieties of Indonesian Durian: From Local to Premium
Premium Durian That Rocks the Market
- Musang King Durian (The King of Kings)
- Origin: Malaysia, popular in Indonesia
- Characteristics: Golden yellow flesh, creamy texture, sweet taste with bitter hints
- Price: Rp 200,000 – Rp 400,000 per fruit
- Specialty: Thick flesh with small seeds
- Montong Durian
- Origin: Thailand, widely cultivated in Indonesia
- Characteristics: Large size, thick yellow flesh, sweet and rich taste
- Price: Rp 150,000 – Rp 300,000 per fruit
- Specialty: Suitable for beginners because of its dominant sweetness
Local Durian: Indonesian Wisdom
- Petruk Durian (Central Java)
- Unique elongated shape like the Petruk puppet character
- Sweet taste with a distinctive slight bitterness
- Affordable price: Rp 50,000 – Rp 100,000 per fruit
- Sitokong Durian (North Sumatra)
- Orange-reddish flesh
- Sweet taste with very strong aroma
- Local favorite with price Rp 40,000 – Rp 80,000 per fruit
- Village/Local Durian
- Varied taste diversity in each region
- Economical price: Rp 30,000 – Rp 70,000 per fruit
- Authentic local cultural experience
Tips for Choosing Durian to Avoid Disappointment
Choosing durian can be challenging, especially for beginners. Here are some practical tips:
- Smell the basic aroma – Ripe durian has a distinctive fragrance, not bland. Smell the bottom of the durian near the stem. The distinctive durian aroma without sour smell indicates optimal ripeness.
- Shake gently – Shake slowly. If you hear the sound of seeds moving, the durian is usually ripe. No sound means it’s still young or overripe.
- Check the stem – Fresh and green stems indicate newly picked fruit. Brown stems indicate fruit has been stored for a long time. But if there’s no stem, please avoid it as it might be rotten.
- Pay attention to shape – Round durians generally have more flesh. Sharp and dense thorns indicate good quality. Avoid those whose skin is already cracked or slimy.
Best Time to Buy Durian
According to durian farmers in Purworejo, Central Java, the best time to buy durian is:
- Morning (07:00-09:00): freshest stock
- Evening (15:00-17:00): prices start to drop
- Avoid buying during midday as heat can accelerate spoilage
Tips for Eating Durian to Avoid Getting "Drunk"
Eating too much durian can cause “durian intoxication” — symptoms like dizziness, bloating, or nausea. To stay safe, follow these tips:
- Don’t overindulge, just 3-5 seeds at a time
- Drink plain water from inside the durian shell (local tradition believed to help)
- Eat mangosteen fruit afterwards to balance the taste
Prohibitions to Avoid:
- Don’t drink alcohol together with durian
- Not recommended for pregnant women and diabetes patients
Durian in Modern Indonesian Culinary Development
Beverages:
- Modern durian ice with unique toppings
- Durian coffee that went viral on social media
- Durian smoothies with tropical fruit combinations
Food:
- Instagram-worthy durian pancakes
- Controversial but popular durian pizza
- Artisan durian ice cream with various flavor variants
Glossary
- The King of Fruits: Nickname for durian in Southeast Asia
- Durian intoxication: Uncomfortable condition after eating too much durian
- Varieties: Different types or kinds of plants/fruits
- Durian festival: Annual event where visitors can enjoy durian en masse
- Zonk: Term for durian that’s not tasty/rotten
- Thick flesh: The abundant and quality part of the fruit
More Than Just a Fruit
Durian isn’t just a thorny fruit with a controversial aroma. In Indonesian culture, durian is a social bridge, hereditary tradition, and symbol of togetherness.
For those who want to understand Indonesia more deeply, trying durian is an important step. It’s not just about being brave enough to face its strong aroma, but also about opening yourself to authentic cultural experiences.
As the Indonesian saying goes, “You can’t love what you don’t know.” Perhaps after trying durian in the right way and in the right atmosphere, you’ll understand why millions of Indonesians love this “king of fruits” so much.
Want to learn more about Indonesian culture while learning the language? Join our Indonesian language classes at Basantara, and experience the excitement of learning through culinary experiences, culture, and daily life.
