Durian 101: Your Chill Guide To The King Of Fruits

Durian, known as ‘the king of fruits’, tends to be like Marmite. You either love it or hate it, but that hasn’t stopped it from becoming one of the most expensive fruits across the globe. For most of those who love it, durian is simply the best fruit in the world, even though you wouldn’t guess that from looking at its spiky skin or smelling its pungent aroma. The novelist Anthony Burgess once described the experience of eating durian as ‘like eating sweet raspberry blancmange in the lavatory’. In fact, durian is so odorous that in some countries it’s banned in public spaces, such as hotels, and many types of transportation, such as boats and planes. But once you’ve broken through the durian’s exterior shell and ignored your nose, its flesh has a delectable texture and taste. Durian melts in the mouth with a creamy and custard-like texture. BusyKidd has picked up all you need to know about this famous exotic fruit.

Related Reading: Check out our guides to Pasta Ultimate Guide, Thai Food Restaurants In Singapore.

Unusual Facts

The king of fruits only grows in super hot places like Southeast Asia. Thailand, Malaysia, and Indonesia are the big players pumping out the most durians. There’s like 30 types of durian, but only nine are good to eat, with dope names like Mao Shan Wang, Red Prawn, and Golden Phoenix.

The tastiest durians fall off the tree on their own, usually at night when it’s cooler. Look for a frayed stem when you’re shopping. That means it wasn’t cut down. Farmers use huge nets to catch these bad boys since durian trees can grow crazy tall, like 50 meters. After picking, they give the durians a quick whack with a stick to bring out the flavor, but they’re careful not to mess up the fruit.

One tropical delicacy tree can drop 50–100 fruits a year, each about 2kg. That’s like 200kg of durians, as heavy as three grown adults! The ones getting the most sun taste the best, so fruits from the same tree aren’t always the same. Older trees, like ones over 15 years old, grow durians with a bold, bittersweet kick that die-hard fans love.

How To Pick A Fruit

Choosing a solid durian is half the fun. Here’s how to nail it:

• Squeeze It: Press it gently. If it gives a tiny bit, it’s good to go. Too hard? Not ripe. Too squishy? Too late.
• Check the Shell: Forget judging books by covers, but durians? You kinda can. The spikes should be sharp and stuck on tight. Soft or falling spikes mean the fruit’s past its prime.
• Take a Whiff: That famous durian smell is your clue. A ripe one smells sweet and rich, but not like it’s trying to knock you out. Too stinky? It’s probably overripe. No smell? Not ready yet.
• Peek Inside: If it’s already cracked open, check the flesh. It should be creamy or yellow, with no weird bruises or off colors. Different types have different shades, but they should look fresh.
• Give It a Tap: Some durian pros swear by tapping it with a bent finger. If it sounds hollow, like a drum, it’s got air pockets and is probably ripe.

How To Open It

Prepping a durian is messy and smells like crazy, so here’s how to do it right:

• Get Ready: Lay down some newspaper or a plastic bag to catch the mess. Throw on gloves, those spikes are no joke.
• Find the Cracks: Look for seams or little splits near the stem. That’s where you start.
• Pry It Open: Stick a sturdy knife in a seam and gently pop the shell open. Durians have big chunks of flesh around the seeds, similar to an avocado.
• Scoop It Out: Grab a spoon or use your gloved hands to pull out the creamy bits. Try not to mush it up too much. Some people eat it right off the seed. Others scoop it clean first.

The smell sticks to your hands, so a pro tip is to rinse them with water poured through the durian husk. It works like magic.

How To Store durian

Durians don’t last long. Eat them within a day of opening for the best flavor. If you need to save some, pop the flesh in an airtight container in the fridge. It’ll keep for 4–5 days. But heads up, that smell will take over your fridge, so seal it tight. You can freeze durian for months, perfect for smoothies or durian cake. Just know the smell’s gonna own your kitchen. Honestly, eating it at the market is the move. Leaves the mess and stinks behind, especially if you’re grabbing durian near me.

durian Dishes

If you’d prefer to use your durian to make a dish rather than eat it fresh, it makes a surprisingly good ingredient for a number of dishes, including durian ice cream, durian cheesecake, durian smoothies and milkshakes, durian pancakes and pastries. Here are two simple recipes that you might like to try:

durian Smoothie

Ingredients:

• 500 ml of plain yoghurt
• 50g of durian flesh (seeds removed)
• 1 medium-sized banana
• 25g of ice
• 1 teaspoon of honey (optional)

Method:

1. Simply blend all the ingredients in a blender until smooth. 
2. Serve and consume immediately.

durian Pancackes

Ingredients for batter:

• 100 g of all-purpose flour
• 20 g of sugar
• 100 ml of coconut milk
• 200 ml of milk
• 2 large eggs

Ingredients for filling:

• 300g of durian
• 180 ml of whipping cream

Method:

1. Place the batter ingredients in a blender and blend until smooth. Rest the batter in the fridge for at least 30 minutes. 
2. After this resting period, pour about one-third of the mixture into an oiled 10-inch frying pan and spread it out to achieve a thin crepe-like thickness. 
3. Cook for about 1-2 minutes on a medium heat, then flip the pancake and repeat for the other side. 
4. Leave the pancakes to cool, then fill them with the durian flesh and whipped cream, folding the filled pancakes into squares. 
5. Chill in the fridge before serving.

durian Ice Cream

Ingredients:

• 400g durian flesh (no seeds)
• 500ml heavy cream
• 200ml condensed milk
• 1 tsp vanilla extract
• Pinch of salt

Method:

1. Blend the durian until it’s smooth.
2. Whip the cream in a big bowl until it’s fluffy but not stiff.
3. Mix in the durian, condensed milk, vanilla, and salt.
4. Pour it into a freezer-safe container and freeze for 6+ hours. Stir every hour to keep it creamy.
5. Serve it cold with some crushed nuts or a drizzle of honey for extra pizzazz.

This durian ice cream is a sweet, chilly way to enjoy durian on a hot Singapore day.

durian Sticky Rice

Ingredients:

• 300g durian flesh
• 200g glutinous rice
• 400ml coconut milk
• 100g palm sugar
• Pinch of salt

Method:

1. Soak the rice for 4 hours, then steam it for 25–30 minutes until it’s sticky.
2. Heat coconut milk, palm sugar, and salt in a pan until the sugar’s gone.
3. Mix half the coconut sauce with the rice and save the rest.
4. Serve the rice with durian on top and a drizzle of extra coconut sauce.

This dessert is a classic in Southeast Asia, mixing spiky fruit’s creaminess with chewy rice.

durian Cheesecake

Crust Ingredients:

• 1.5 cups crushed digestive biscuits
• 5 tbsp melted butter

Filling Ingredients:

• 1.5 cups durian flesh (seeds out)
• 2 cups cream cheese, softened
• 3/4 cup sweetened condensed milk
• 2 eggs
• 1 tsp lemon zest
• 1 tbsp lemon juice

How to Make It:

Mix the crushed biscuits with melted butter and press into an 8-inch springform pan for the crust. Pop it in the fridge for 15 minutes. Blend the fruit flesh until smooth. In a big bowl, beat the cream cheese until it’s nice and creamy, then mix in the condensed milk, eggs, lemon zest, lemon juice, and fruit puree. Pour this over the crust. Bake at 320°F for about 45–50 minutes until the edges are set but the center still has a slight wobble. Let it cool for an hour, then chill in the fridge for at least 4 hours. Slice it up and serve cold—maybe with some whipped cream or fresh berries for a little zing.

This cheesecake is super creamy with that bold tropical flavor—a total crowd-pleaser for dessert.

durian Curry

Ingredients:

• 1 cup durian flesh (no seeds)
• 1.5 cups coconut milk
• 1 cup chicken breast, cubed (or tofu for veggie folks)
• 1 small onion, chopped fine
• 2 garlic cloves, minced
• 1 tbsp red curry paste
• 1 tbsp fish sauce (or soy sauce)
• 1 tsp palm sugar
• 1 red bell pepper, sliced
• 1 tbsp veggie oil
• Fresh cilantro for topping

How to Make It:

Heat the oil in a big pan over medium heat. Toss in the onion and garlic, cooking until they smell amazing, about 2 minutes. Stir in the curry paste for a minute, then add coconut milk, fish sauce, and palm sugar. Mix it well. Add the chicken (or tofu) and bell pepper, and let it simmer for 10–12 minutes until everything’s cooked. Blend the fruit flesh smooth and stir it into the curry. Cook another 3–5 minutes to let the flavors come together. Serve it hot over jasmine rice with a sprinkle of cilantro.

This curry’s got that perfect mix of spicy, tangy, and creamy from the fruit—great for a cozy dinner.

durian Milkshake

Ingredients:

• 1 cup durian flesh (seeds removed)
• 1.5 cups cold milk (or any plant milk)
• 1/2 cup vanilla ice cream
• 1 tbsp honey (if you want it sweeter)
• 1/4 cup crushed ice

How to Make It:

Throw the fruit flesh, milk, ice cream, honey, and ice into a blender. Blend until it’s smooth and frothy. Pour into chilled glasses and sip right away with a straw.

This milkshake is a quick, refreshing treat that lets the fruit’s rich flavor shine.

durian Sticky Buns

Dough Ingredients:

• 2 cups all-purpose flour
• 1 tsp instant yeast
• 1/4 cup sugar
• 2/3 cup warm milk
• 1 egg
• 3 tbsp butter, softened

Filling Ingredients:

• 1 cup durian flesh (no seeds)
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 3 tbsp melted butter

How to Make It:

Mix flour, yeast, sugar, milk, egg, and butter to make a soft dough. Knead it for 8–10 minutes until smooth, then let it rise for an hour until it doubles. Blend the fruit flesh smooth and mix with brown sugar and cinnamon for the filling. Roll the dough into a 12×10-inch rectangle, brush with melted butter, and spread the filling evenly. Roll it up tight, slice into 8 pieces, and place in a greased baking dish. Let them rise for 30 minutes. Bake at 350°F for 25–30 minutes until golden. Cool a bit and serve warm, maybe with a drizzle of icing sugar glaze.

These sticky buns are sweet, spiced, and packed with that creamy fruit flavor—perfect for breakfast or dessert.

durian Pudding

Ingredients:

• 250g durian flesh (seeds removed)
• 400ml whole milk
• 100g sugar
• 3 tbsp cornstarch
• 1 tsp vanilla extract
• Pinch of salt
• Fresh mint leaves for garnish

Method:

1. Blend the tropical fruit flesh until smooth and set aside.
2. In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add milk, stirring to avoid lumps.
3. Heat the mixture over medium heat, stirring constantly, until it thickens and starts to bubble, about 5–7 minutes.
4. Remove from heat and stir in the blended fruit and vanilla extract. Mix until fully combined.
5. Pour into individual serving cups or bowls. Let cool slightly, then chill in the fridge for at least 2 hours.
6. Serve cold, topped with a sprig of fresh mint for a refreshing touch.

This pudding is smooth and creamy, with the fruit’s rich flavor making it a comforting yet exotic dessert.

durian Spring Rolls

Ingredients for Filling:

• 200g durian flesh (seeds removed)
• 100g cream cheese, softened
• 2 tbsp honey
• 1 tsp lime zest

Ingredients for Wrapping:

• 8 rice paper wrappers
• Warm water (for soaking)
• 50g shredded coconut (optional, for topping)

Method:

1. Blend the tropical fruit flesh until smooth. Mix with cream cheese, honey, and lime zest in a bowl until creamy.
2. Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for 10–15 seconds until soft, then place on a clean surface.
3. Spoon 2 tablespoons of the fruit mixture onto the center of the wrapper. Fold the bottom up, then the sides, and roll tightly to seal. Repeat for all wrappers.
4. Optionally, sprinkle shredded coconut on top for extra crunch.
5. Chill in the fridge for 15–20 minutes before serving.

These spring rolls are a fun, fresh way to enjoy the fruit’s creamy sweetness, with a zesty kick from the lime.

Where To Get tropical delicacy In Singapore: Stalls And Delivery

Singapore’s a durian paradise, especially from June to August. Whether you’re searching for durian near me or want delivery, here are the spots:

• Ah Seng Durian: A legend, they get fruits from Malaysia, like Mao Shan Wang and D24. Hit up Ghim Moh or Alexandra. Their Lab Cafe in Bukit Merah has dope treats like MSW kueh salat and ice cream. Less fruit delivery now, but their stalls are worth it.
• Durian 36: Open 24/7 in Geylang, they source from Johor and Pahang with Mao Shan Wang and Black Thorn. Their delivery is easy. Order 400g, 800g, or 1.2kg online. Free delivery over S$100, or S$13.50 for a 60-minute express.
• Combat Durian: A family-run gem in Balestier, they have 60+ years of history with D13 and Golden Phoenix. They do fruit delivery too.
• 99 Old Trees Durian: At 1 Teo Hong Road, they grow their own in Pahang. Their cafe has fresh fruits and treats like Stinky Bomb (MSW cream puff). Solid delivery with free replacements for duds.
• Golden Moments: In Geylang, they’ve got Black Gold Mao Shan Wang and cake. Delivery in 90 minutes, S$5.99 for orders over S$150, S$12 for smaller ones.
• NTUC FairPrice: NTUC FairPrice and FairPrice online run a Durian Fair with Mao Shan Wang and Red Prawn at Bedok and Kangkar. NTUC online delivers vacuum-sealed king of fruits. Check NTUC promotion for deals like kampong durians at S$1.95.
• Ms Durian: At 11 Kelantan Road, they do Mao Shan Wang fruit cake and ice cream. Their delivery brings the goods to you.
• Four Seasons Durian: At Nex and Century Square, they’ve got Sunshine Cake and mooncakes. No mooncakes recalled lately, so they’re great for gifting. The king fruit delivery is perfect for parties.

Exploring Singapore’s Exotic Fruit Hotspots: Markets, Festivals, And More

Singapore’s fruit scene is straight-up wild, and it’s way more than just stalls like Combat Durian or Durian 36. From bustling markets to pop-up fests, the city is packed with spots where fruit lovers lose their minds. Here’s your guide to diving into the durian craze across Singapore:

• Geylang Serai Market: This place is a mecca, especially from June to August when king fruits are everywhere. Vendors stack up Mao Shan Wang, D24, and kampong durians, some as cheap as S$2 during NTUC promotion-style deals. You’ll see uncles and aunties sniffing and tapping fruits like pros, haggling for the best picks. The vibe’s electric, with durian fans crowding around. Some stalls even offer durian delivery for locals, so you can skip carrying that spiky haul home. It’s a must-visit for fresh durians and that classic market buzz.
• Chinatown Wet Market: Over in Chinatown, this market’s a goldmine for pungent fruits. Vendors crack them open on the spot, letting you check the creamy flesh before you buy. It’s perfect if you’re searching for durian near me in the city. Some stalls hook up with FairPrice online for durian delivery, so you can get durians sent to your door without the mess. Prices here are fair, especially for kampong spiky fruits, and the vendors are usually happy to share tips on picking the best ones.
• Pasar Malam (Night Markets): Singapore’s night markets are a durian lover’s playground, popping up in heartlands like Jurong, Tampines, or Punggol during the season. You’ll find stalls loaded with fresh durians and treats like durian cake or puffs. The best part? You can eat your durian right there and ditch the smelly husk. Some vendors do quick durian delivery for nearby HDBs, making it super convenient. These markets are chill, with food stalls and games adding to the vibe, so you can make a night of it.
• Durian Buffets at NTUC FairPrice: NTUC FairPrice isn’t just for groceries. They throw epic Durian Fair buffets where you can eat unlimited durians in air-conditioned comfort. Outlets like Bedok, Toa Payoh, and Jurong East host these, often with NTUC promotion deals that pull in huge crowds. You’ll get to try tropical delicacies like Red Prawn, Black Thorn, and even premium Mao Shan Wang without burning a hole in your wallet. Check NTUC online for event dates. Posts on Instagram usually blow up when these buffets are on.
• Tekka Centre in Little India: This market’s a hidden gem for durians. Vendors source from Malaysia and offer great prices, especially for kampong durians. It’s a solid spot for durian near me if you’re near the city center. Some stalls pack durians for delivery if you can’t lug that spiky fruit home. The vibe here is lively, with spiky fruit’s fans mixing with shoppers grabbing spices and veggies. It’s a great place to score a deal and soak in the multicultural buzz.
• Durian Festivals and Pop-Ups: Singapore goes all out with durian fests. Community centers in Ang Mo Kio, Woodlands, or Sengkang host durian parties where you can sample varieties like Golden Phoenix, D13, or even rare ones like Black Pearl. These events often have durian cake and ice cream stalls, plus games and live music. Vendors sometimes team up with FairPrice online for durian delivery deals during these fests. X is your friend here—durian fans post about pop-ups all the time, so you won’t miss out.
• Orchard Road Durian Stalls: Even fancy Orchard Road gets in on the durian action. Temporary stalls near malls like ION, Takashimaya, or Paragon sell premium durians like Mao Shan Wang. They’re pricier but perfect for tourists or if you’re craving durians while shopping. Some offer durian delivery to hotels, so you can enjoy durians without dragging them through Orchard. These stalls often have pre-packed durian flesh for a quick grab-and-go.
• Yishun Hawker Stalls: Yishun’s hawker centers, like the one at Yishun Street 81, are low-key hotspots. Vendors here sell fresh durians and sometimes cakes or smoothies. Prices are wallet-friendly, and the vibe’s super local—think aunties chatting while picking durians. Some stalls do delivery for nearby estates, making it a great spot for heartland folks.
• Kampong Glam Durian Stands: This hip area has durian stalls near Arab Street, especially during Ramadan bazaars. You’ll find D24 and kampong durians alongside desserts like cake. The vibe’s chill, with fairy lights and food stalls adding to the scene. Some vendors offer delivery for nearby offices or homes, perfect for a quick spiky fruit’s fix.
• Roadside Durian Stalls in Hougang: Hougang’s got roadside durian stalls that pop up along Upper Serangoon Road during the season. These no-frills spots sell everything from kampong durians to Mao Shan Wang at decent prices. Vendors are often super friendly, cracking open spiky fruits to show you the goods. Some even do durian delivery for nearby residents, so you can enjoy durians without the hassle.

Why Are Durians Banned in Singapore, you ask? It’s that smell, way too strong for MRTs, buses, or hotels. But markets, fests, and roadside stalls? They’re tropical delicacy heaven, where you can dig into the king of fruits without judgment.

Durian Benefits And Drawbacks

What are the benefits of eating durian? Durians aren’t just tasty. They’re packed with good stuff. A cup (243g) has about 357 durian calories, so it’s rich but worth it. They give you energy, help your bones, and might even make you feel happier. Just don’t go overboard.

• Loaded with Nutrients: Durians have vitamin C, B vitamins, potassium, and fiber. They’re great for your immune system, gut, and heart.
• Fights Aging: Antioxidants like polyphenols help keep inflammation in check.
• Energy Kick: With 66g of carbs per cup, durians give you a quick boost.
• Mood Booster: They’ve got tryptophan, which might help you feel happier and sleep better.
• Strong Bones: Potassium and magnesium keep your bones and muscles in check.

But go easy, those durian calories add up, and too much can make you feel sluggish.

Who Should Skip Durian

Who should not eat durian? Some people should steer clear or take it slow:

• Diabetics: Durians are sugary and can mess with blood sugar.
• Tummy Troubles: The fiber and fat can cause bloating if your stomach is sensitive.
• Pregnant Women: Some say durians are “heaty” and might not sit well, though there’s no hard proof.
• Booze Drinkers: Mixing durian with alcohol can upset your stomach or worse.

If you’re new to durian, start small to see how you feel.

Why Do I Feel Sick After Eating Durian?

Ever feel queasy after durian? Here’s why:

• Too Much: Those durian calories and fats can overload your system.
• Heaty Vibes: Some say durians are “heaty,” making you feel warm or off if you overdo it.
• Allergies: Rare, but some people might be sensitive to durian.
• Bad Fruit: Unripe or overripe durians can mess with your stomach.

Eat a little at a time, pair it with something cooling like mangosteen, or sip some salty water to balance things out.

Durian’s a wild ride. It’s spiky, stinky, and not everyone’s cup of tea, but that creamy, bittersweet flesh is a game-changer for fans. Who knows? You might just fall in love with the king of fruits in durian Singapore.