The name Durian fruit is derived from the Malay-Indonesian word "duri" which means "spike." It received this name owing to the numerous pricks. To get to the edible flesh, one has to cut into the hard rind with a knife. The taste of yellow or red edible segments evokes different reactions. Some praise Durian fruit for its sweet, creamy savor resembling pudding, whereas others are disgusted by this flavor and compare it to rotten onions and raw sewage.
In Singapore, there is not only hot and hotter season but also durian and no-durian season. There are several varieties of this unique fruit. Most famous of them are Ganja durians with its ball-like exterior and a flesh compared to butter; XO durians with an alcoholic aftertaste, or more expensive D24 durians with dark yellow flesh, and much more.
The Greek proverb says: "A different man, a different taste," so maybe you will come up with new unique associations. If it was so bad, it would not be called the "king of fruits." Durian fruit is native to southeast Asia and ripens during the rainy season from May to August. It grows 30 cm in length and weighs up to 3 kg.
