Durian fruit is native to Southeast Asia. It is sold in markets all over the East-Asian world and also imported into the United States and Europe. People have differences in preferences regarding ripeness, while some like slightly ripen, tart flavored durians, others may prefer to cherish soft, and over-ripened. Well for me, I prefer both as I’m a durian freak myself. Durian is widely revered as the King of Fruits in the South-East Asian countries. 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 – as shown in the picture.
In Malaysia especially in the East Coast Malaysia bound, durian oftenly is made into tempoyak (durian paste) which is widely used in cooking and also goes well with budu (brownish liquid form of fermented anchovies), that goes well when eaten with rice.