The durian (Durio zibethinus) is a large, green, spiky tropical fruit. No other fruit smells as bad or tastes as good as the durian. Native to Malaysia and Indonesia, it is considered the “king of the fruits” throughout Southeast Asia.

The durian grows on a large forest tree in the south of Thailand, Malaysia, and Indonesia, where rain falls year-round. It gets its name from “duri,” the Malay word for “spike.” The large fruit is oval and covered with pointy short, stout spikes, the bases of which all touch. Within the rind are five large cells of satin-white flesh, embedded with two or three seeds about the size of chestnuts. Durian flesh has a creamy texture whose flavor, while difficult to describe, hints of vanilla, sherry, cream cheese, onion, almond, and custard. But it also has an aroma that is offensive to many (some say it smells like stinky feet).

Season: Fresh durians are in season in June and July.

Purchase: Fresh durians are available in the U.S. at Asian markets. To ensure that the durian has ripened enough, choose one that has a small split somewhere in the peel.

Avoid: A durian full of large splits all around the peel is likely to be overripe.

Storage: Durians don’t store well. It is best to eat durian as soon as possible after purchase.

Preparation:

1. Take advantage of any splits in the skin to facilitate cutting it open; cut in half or several pieces.
2. Pull back the peel and discard it.

Serving Suggestions: Remove the flesh from the seeds, simmer in coconut milk to a smooth sauce, and serve over sweetened, coconut-flavored sticky rice, or mix the sauce with whole milk or cream, add sugar as desired, and pour the mixture into an ice-cream maker to churn into durian ice cream, a Southeast Asian favorite.

Banana, cream, coconut, coffee, ice cream, lime, milk, rice, sugar, vanilla.