ABSTRACT
The durian is a large, tropical, evergreen fruit tree, 27 to 45 m (90-148 ft.) tall, with a trunk 0.5 to 2.5 m (20 in.–8 ft.) in diameter, and prominent buttresses developing at the base of the trunk. It is believed to be native to Borneo and Sumatra and was spread to other tropical Asian countries, including India, Sri Lanka, Myanmar, Thailand, Malaysia, Indonesia, Philippines, and Papua New Guinea. Commercial production is concentrated in Thailand, Indonesia, Malaysia, and Philippines, and the tree is also grown in Australia. Thailand is the largest producer and exporter. The durian is the most important native fruit of Southeastern Asia and neighboring islands. There are hundreds of varieties. The fruit is usually round or oval, 15 to 30 cm (6-12 in.) in length, 12.5 to 20 cm (5-8 in.) in diameter, and weights from 1 to 8 kg (2-18 lb.). The thick, tough skin is usually green, yellow, or yellowish green and is covered with hard, sharp thorns. Handling the fruit without gloves can be painful. The durian is highly esteemed by those who know it well, although it smells bad. To those unfamiliar with the fruit, the smell may be overpoweringly objectionable. The fruit has approximately ve segments separated by an inedible white membrane. Each section contains one to several seeds (the best varieties have aborted seeds) covered with custard-like §esh. The adherent §esh is technically termed an aril. The arils differ in color, thickness, texture, aroma, and taste and are typically creamy white, yellowish, pinkish, or orange. The seeds are edible, chestnut-like, 2 to 6 cm (3/4-2¼ in.) long, glossy, and red-brown.
