Durian fruit

The durian (/ˈdjʊəriən, ˈdʊr-, - æn/) is the product of a few tree animal varieties having a place with the family Durio. There are 30 perceived Durio species, at any rate nine of which produce consumable natural product, with more than 100 named assortments in Indonesia, 300 in Thailand and 100 in Malaysia. Durio zibethinus is the main species accessible in the global market: different species are sold in their nearby districts. It is local to Borneo and Sumatra.

The natural product can develop as enormous as 30 centimeters (12 in) long and 15 centimeters (6 in) in width, and it regularly gauges one to three kilograms (2 to 7 lb). Its shape ranges from oval to adjust, the shade of its husk green to dark colored, and its substance light yellow to red, contingent upon the species.

A few people see the durian as having a wonderfully sweet scent, though others discover the smell overwhelming with an unsavory smell. The smell summons responses from profound gratefulness to exceptional nauseate, and has been depicted differently as spoiled onions, turpentine, and crude sewage. The tirelessness of its scent, which may wait for a few days, has prompted the organic product's expulsion from specific inns and open transportation in southeast Asia. Conversely, the nineteenth-century British naturalist Alfred Russel Wallace depicted its substance as "a rich custard profoundly enhanced with almonds". The tissue can be expended at different phases of readiness, and it is utilized to season a wide assortment of exquisite and sweet treats in southeast Asian cooking styles. The seeds can likewise be eaten when cooked.