The King of Fruits

iPhoneOgraphy – 10 Mar 2016 (Day 70/366)

The durian is the fruit of several tree species belonging to the genus Durio. The name ‘durian’ is derived from the Malay-Indonesian languages word for duri or “spike”, a reference to the numerous spike protuberances of the fruit, together with the noun-building suffix -an. There are 30 recognised Durio species, at least nine of which produce edible fruit. Durio zibethinus is the only species available in the international market: other species are sold only in their local regions.

Regarded by many people in Southeast Asia as the “king of fruits”, the durian is distinctive for its large size, strong odour, and formidable thorn-covered husk. The fruit can grow as large as 30 centimetres (12 in) long and 15 centimetres (6 in) in diameter, and it typically weighs one to three kilograms (2 to 7 lb). Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale yellow to red, depending on the species.

The edible flesh emits a distinctive odour that is strong and penetrating even when the husk is intact. Some people regard the durian as having a pleasantly sweet fragrance; others find the aroma overpowering and revolting. The smell evokes reactions from deep appreciation to intense disgust, and has been described variously as rotten onions, turpentine, and raw sewage. The persistence of its odour, which may linger for several days, has led to the fruit’s banishment from certain hotels and public transportation in Southeast Asia.

The durian, native to Southeast Asia, has been known to the Western world for about 600 years. The nineteenth-century British naturalist Alfred Russel Wallace described its flesh as “a rich custard highly flavoured with almonds”. The flesh can be consumed at various stages of ripeness, and it is used to flavour a wide variety of savoury and sweet edibles in Southeast Asian cuisines. The seeds can also be eaten when cooked.

There are hundreds of durian cultivars; many consumers express preferences for specific cultivars, which fetch higher prices in the market.

Shot & Edited using iPhone 6+  

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About The Inspiration Shots

My name is Tommy Too and I'm a newbie in photography and blogging. The intention of creating this blog is to share some of my work and to keep track the improvement of my photography skill. Nevertheless the most important thing is to getting feedback or comment from other professional photographer just like you.

Posted on March 10, 2016, in iPhoneOgraphy 366, Photography and tagged , , , , . Bookmark the permalink. 16 Comments.

  1. There were so many laws with regards to this particular fruit when I went to Singapore 😥

    Liked by 1 person

  2. This brings back memories. If you can get durian passed your nose, the taste is quite good. Haven’t eaten it in years….certainly an acquired taste…

    Liked by 1 person

  3. I like the taste, but can understand why hotels refuse to allow this fruit in to the buildings and passenger airlines refuse to allow the fruit on their aircraft. Once in the air conditioning system . . . . .that’s it!

    Liked by 1 person

  4. Fascinating. I’m not sure I could eat something described as revolting as raw sewage….but if it tastes like an almond custard, I could do that one. Have you tried this?

    Liked by 1 person

  5. Hi, thanks for stopping by my blog.
    Ahhh durian. It’s one of the few foods I can’t get into. I’ll tolerate a bit in a cake however I prefer to give it a miss. My friends and family are crazy for it and LOVE it. It’s fun to watch them get excited over a ‘good durian’
    cheers
    ms mary p

    Liked by 1 person

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