Durian is native to Malaysia and Indonesia has been known to the western world for about 600 years. The British naturalist Alfred Russel Wallace famously described its flesh as "a rich custard highly flavoured with almonds" in the 19th century. Although it is planted on a small scale throughout the tropics, commercial production is mostly in Thailand, Malaysia, Indonesia, Philippines, Vietnam, India and Australia.

Botanical Synonyms 

Durio zibethinus Murr., Durio foetida Thunb., Durio acuminatissima Merr.

Description
Durian (Durio zibethinus Murray) is a highly valued and most desired seasonal fruit in Southeast Asia . It belongs to the Bombacaceae family. It is best described as smelling like hell and tasting like heaven. It is prized for its aril quality such as thickness, color and flavor. The plant has a long juvenility period, i.e. no. of years till first fruiting is about 5-10 years. In Malaysia, durian is grown in most states, the most important being Johor, Perak, Pahang, Kedah, Selangor and Trengganu. Most of the durian area is under mixed farming (currently - 110,000 ha) whilst the number of monocrop cultivated areas in commercial farm is increasing (Anon., 2000).

Tree: The plant is a large, buttressed tree that grows to a height of 30- 40 m but vegetative propagated plants can only grow to half the height. The tree is large tree, reaching 46 m; grafted trees are considerably smaller, with a straight trunk and upright growth.  Seventy-two to 87% of the roots are found in the top 45 cm of the soil, while 85% is within the canopy radius of the tree. The trunk is usually straight and has low branches and a dense canopy.

Leaves: The wide leaves have dark green upper surface that is glossy and densely reticulate. The lower surface is densely covered with silvery or golden colored scales with a layer of stellate hairs. Leaves are alternate, about 25 cm long and 7.5 cm wide, green and glossy on the adaxial (upper) surface, silvery or bronze colored on the abaxial (underside) surface.

Flowers: Large flowers (5-6 cm long and 2 cm in diameter) hang in huge inflorescences on bare branches and are open at night. Flowers are perfect, whitish, with a strong odor, in cauliflorous (produced directly on large branches) clusters of 3-30, blooming at night and primarily pollinated by bats. 

Fruits: They are large, from 15- 30 cm long, with a hard, thick, green to brownish rind covered fully with spines; large, long-peduncle; round to oblong fruit shape with five segments. Each segment contains a yellowish white to yellow, sweet, aromatic aril enclosing 1-4 light brown seeds. The shell splits into five segments when ripe, exposing the creamy whitish, yellowish or pinkish aril which surrounds large seeds. The aril is very fragrant, and can be overpowering when indoors. The taste is sweet and spicy, like custard or vanilla ice cream with overtones of spices, onions and banana.

Durio zibethinus

Natural Habitat
Durian is strictly tropical and thrives well in areas with warm and humid climate. A warm and moist condition is ideal. The optimum temperature is 25ºC - 30ºC with 80% relative humidity. However, durian cannot tolerate a prolonged dry period and ideally, an evenly distributed rainfall of between 1,500 to 2,000 mm per annum is best suited for durian. But a relatively dry spell stimulates and synchronizes flowering. It grows successfully near the equator, and up to 18 degrees from the equator in Thailand and Australia . Found mainly in lowland forests of Southeast Asia (mainly Malaysia) with some species in peat swamp forests. At these extreme latitudes, extension growth comes to a halt during coolest months. Durians do best on deep, loamy, well-drained soils, high in organic matter. Peaty or sandy and poorly drained soils should be avoided since the root system is very sensitive to standing water and are conducive to proliferation of durian disease. A pH range of 6 - 7 is ideal. Gently sloping to flat terrain is most suitable for durian cultivation.

Geographic distribution
Native: Indonesia, Malaysia
Exotic: Australia, Cambodia, Dominica, India, Myanmar, Papua New Guinea, Philippines, Singapore, Sri Lanka, Thailand, Vietnam, Zanzibar

Biophysical limits
Durian requires a tropical climate with relatively high rainfall which is fairly well distributed throughout the year.  It grows best in fertile, well-drained, light sandy or loamy with abundant organic matter and soil pH of 6-7, rather than heavy deep soils. The location must have the mean annual temperature of 22ºC and receiving mean (1500- 2000 mm ) annual rainfall to limit losses from root rot. Durian produces best from sea level to about 213 m elevation, but is reported to fruit as high as 792 m in elevation.  In Puerto Rico , durian flowers in April and May, and fruits ripen in August and September.  Fruit yield: 10-40 fruits/tree in 1st yr.; up to 200 fruits after 10th yr. The average yield for mature trees is about 50 fruits per year, each fruit weighing from 1.5- 4 kg. 

Trees respond well to fertilizer, mulch and manure application, and supplemental irrigation during periods of drought. 

Cultivars and Related Species

There are more than 100 cultivars of durian.  There are 30 known species of genus Durio, 19 species originated from Kalimantan, 11 species from West Malaysia and 7 species from Sumatra. From the 29 species only 8 species produce edible fruits, namely, Durio zibethinus (durian), Durio dulcis (durian maragang, lahong), Durio grandiflorus (munjit), Durio graveolens (durian merah, kuning, tabelak), Durio kutejensis (durian kulu, pulu, lai), Durio lowianus (chaarian), Durio oxleyanus (durian sukang, keratogan), and Durio testudinarum (kura-kura).

Durio graveolens (durian merah, tabelak)		Durio graveolens (Orange aril)

Durio kutejensis (durian kulu, lai)		Durio oxleyanus (durian sukang, keratogan)

Durio testudinarum (kura-kura)		Durio griffithii (Squirrel's durian)

In Malaysia, 24 species have been identified and described based on leaf, flower and fruit characters (Salma, 2000). Two new species i.e Durio johoricus and Durio perakensis have been recently named. Durio acutifolius (Durian antu, Durian burong, Durian enggang, Durian loiang, Durian lahung, Lai hengang, Lai kayo, Lai koko, Mehawan, Tupaloh, Tuwola pumpulu) has been merged with Durio griffithii as D. griffithii var. acutifolius. Three more new varieties have been recorded i.e. D. singaporeansis var. jerangauensis, D. grandiflorus var tomentosus and D. testudinarum var. crassifolius. Inter and intra-specific variation of these species in fruit quality such as aril thickness and color, taste, creaminess and flavor provide a vast array of genetic resources for the improvement of durians. Many of them have observed to have resistance against pests and diseases besides ecological tolerance to different ecotypes. D. lowianus is resistant to Phytopthora stem canker and has been recommended as rootstock for commercial clones (Mohd. Shamsudin et al. 2000). Durio carinatus thrives on peat swamps and may be suited as rootstock in wet areas while Durio lanceolatus is adapted to sandy soil and has tolerance to drought. Durio kinabaluensis is adapted to high altitude, on hill slopes above 1,000 m above sea level (Salma, 2000). However amongst all these durian species, Durio zibethinus is still of economic importance and grown commercially in Malaysia and many other countries of South East Asia.

Durio acutifolius		Durio oblongus

Durian Breed Varieties
Acceptable varieties of durian are those that meet the market quality criteria concerning aril volume, texture and flavor and, for the grower, yields, spread of harvest and shelf life. Durians are genetically diverse in terms of fruit size and shape, skin color and thickness, aril volume, color, aroma, texture, flavor, seed number and size, and peduncle length. Malaysian varieties are generally smaller than Thai durians; many varieties have much thinner spikes, and usually the fruit flesh around the seeds is not as thick as is common in Thai varieties. They usually have a much more complex and rich flavor than most Thai durians though, and it can be highly variable from fruit to fruit from the same tree, even from section to section within the same fruit.

The varieties showing the best production, fruit quality, and seasonal range in various countries are as follows:

•  Malaysia: D2 (Dato Nina), D10 (Durian Hijau), D16, D24, D98 (Katoi), D116 (Batu), D117 (Gombak), D123 (Rim 2), and Hew 3;
•  Thailand: Gaanyao, Montong, Kob Picul, Chanee, Luang, Kradoom Tong, and Chompoosri; and o Indonesia-Sitokong, Bakul, Mas, Sitebel, Simanalagi, and Simadat.
•  Indonesia: Sitokong, Bakul, Mas, Sitebel, Simanalagi, and Simadat.

D2 (Dato' Nina)		D11 (Durian Hijau)

Fruit Characteristic of Major Durian Cultivars of Southeast Asia

D 24: Ovoid fruit, 1-2 kg, sweet, yellowish pulp, high yielding (around 150 fruits/tree/year)  This is the most important commercial variety in Malaysia .

D 99 ('Kob'): Round fruit, 1-1.4 kg, thick, soft, sweet yellowish pulp  High yielding (around 130 fruits/tree/year) and tolerant to drought and Phytophthora palmivora .

D 123 ('Chanee', 'Gibbon' ): Ovoid fruit, 2-4 kg, thick, soft, sweet golden pulp

This is the most important commercial variety in Thailand .

	D123

D 145 ('Durian Hijau', 'Berserah Mek' ): Round fruit, 1.4-2.8 kg, sweet, soft, golden pulp of excellent quality.
D 158 (' Kan Yao ' ): Ovoid fruit, 2-4 kg, pulp sweet, thick, golden

D 159(Mon Thong, 'Golden Pillow'): The fruit weighs from 2 to 5 kg; is slightly elongated with a pointed tip. The flesh is thick, golden yellow, sweet and has a mild aroma. The edible portion is 30%. 

	D159

D 169: Elongated ovoid shape, 1-2 kg, yellow, thick, sweet, soft pulp

There are ten recommended cultivars grown in Philippines , two of which are from Thailand ('Chanee' and 'Mon Thong'). The local cultivars include 'Alcon Fancy', 'Arancillo', 'Atabrine', 'Duyaya', 'GD 69', 'Lacson Uno', 'Mammer', and 'Puyat'. Their weights range at 0.5-5 kg and their flesh are of different shades of yellow.

	D169

Alcon Fancy: The fruit of this local cultivar is round, weighing about 0.5 to 1.5 kg. The flesh is canary yellow, sweet and has slightly bitter taste, and mild aroma. The edible portion is 34%.

	Alcan Fancy

Arancillo: Another local cultivar, the fruit is ovoid, weighing about 0.65 to 2.0 kg. The flesh is mimosa yellow, firm, sweet and creamy, and has a mild aroma.  The edible portion is 38%.

	Arancillo

Atabrine: A local selection, this cultivar has ellipsoidal fruit, weighing from to 3 kg. The flesh is maple, yellow, sweet, and very glutinous with slightly bitter taste.  The edible portion is 25%.

	Atabrine

Duyaya: This local cultivar has oblong fruit, weighing from 2 to 4 kg. The flesh is thick, bright yellow, sweet, and has a mild aroma.  The edible portion is 32%.

	Duyaya

GD 69: The fruit of this local cultivar is obovate and large, weighing about 2-2.5 kg. The flesh is yellow orange, firm, thick, and has mild aroma.  The edible portion is 45%.

	GD 69

Lacson Uno: This local cultivar has obovate and large fruit, weighing about 3-4 kg. The flesh is yellow, firm and sweet and has mild aroma. The edible portion is 38%.

	Lacson Uno

Mamer: This is another local cultivar.  The fruit is ellipsoidal and weighs from 2 to 3 kg. The flesh is barium yellow, sweet and glutinous. The edible portion is 25%.

	Mamer

Puyat: This local cultivar's fruit is big and cylindrical, weighing about 2-4 kg. The flesh is chrome yellow, firm, sweet and buttery, and has a mild aroma. The edible portion is 40%.

Attributes of a good durian cultivar

The following are attributes of a good cultivar: (a) good aril recovery, 30% or more; (b) yellow to deep yellow, firm, creamy aril; (c) small seed; (d) high and consistent yielder, 70-100 fruits/tree; and (e) resistance to major pests and diseases.

Uses

Only 26% of the durian fruit is edible, and this is the aril. The ripe aril is usually eaten fresh (right after opening the fruit) or frozen, but it is also used to flavor ice cream, cookies and candies, or preserved by canning, freezing, drying, boiling with sugar, fermenting, or salting. It is also used to prepare sauces and relishes. It is also made into jam. Half-ripe or unripe aril may be used in making chips and soup. The unripe durian fruit may be boiled and eaten as vegetable. The seeds are claimed to be edible when boiled or roasted though here are also claims that they contain a poisonous substance that causes shortness of breath. The fruit peel is useful for making compost and for feeding animals. Dried peel can be used as fuel. Several parts of the tree have medicinal properties. The pericarp is oiled in water and used to cure skin ailments. The leaf is used in medicinal bath for jaundice and sclera of eyes, and can also be applied to skin swellings. Root and leaf decoction can bring down fever. The coarse, light wood from the tree, though not durable, may be used for building houses, paneling, and for making cheaper types of furniture. It is also excellent for making packaging cases when impregnated with preservative because of its being strong and light. The seeds are edible, eaten after boiling, frying or roasting.  Young shoots and unripe fruit are cooked and eaten as a vegetable.

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