For those of you who are not familiar with the fruit, Durian is widely known and revered in Southeast Asia as the “king of fruits.” It is distinctive for being large, its odor and thorn-covered husk. It shapes range from oblong to round while the color changes from husk green to brown. Its flesh is often colored yellow to red, depending on the durian species.

The flesh can be consumed in various dishes and stages of ripeness while the seed can also be incorporated into many Southeast Asian dishes. There are 30 recognized durian species, and at least nine of them produces edible fruit. Durian contains a high amount of sugar, vitamin C, potassium and the serotogenic amino acid tryptophan. It is also a good source of carbohydrates, proteins and fats.

The Durian can be used to flavor a wide variety of sweet edibles such as the traditional Malay candy, ice kacang, dodol, rose biscuits, ice cream, milkshakes, mooncakes, Yule logs and cappuccino.