Durian Guides

Pick a ripe one, open it along the seams, and scoop out the creamy flesh. A step-by-step, plus what not to eat.

Thailand's durian calendar: the main April-to-August season, how timing shifts by region, and how late the south runs.

Slow-growing trees, a risky harvest, fast spoilage, and huge demand, plus why only part of each fruit is edible.

The classic spiky lookalike. Hard thorns vs soft bumps, and a strong smell vs a mild one.

A starchy staple you cook like a potato, not a sweet fruit you eat raw.

The 'foreign durian' by name only. Soft bendy spines and a sweet-sour, citrusy taste.