Does Durian Fruit Taste as Bad as It Smells?

Few foods divide people as sharply as durian. To its fans, it’s creamy, sweet, and rich, a delicacy worth celebrating. To its detractors? It smells like rotten onions, sweaty gym socks, and garbage on a hot summer day—all rolled into one. This Southeast Asian fruit is so pungent that it’s banned in airports, hotels, and even some public transportation systems.

Yet, despite—or perhaps because of—its notorious stench, durian remains one of the most fascinating fruits in the world. But here’s the real question: If it smells so bad, how does it actually taste?

Why Does Durian Smell So Awful?

Science has an answer for why durian’s odor is so powerful. The fruit contains compounds like sulfur, esters, and ketones, which are responsible for its intense, lingering aroma. One study identified nearly 50 different chemical compounds responsible for its scent, explaining why it’s so hard to describe.

Some liken it to garlic and sweet cream, others say it’s more like rotting onions and gasoline. Either way, the smell is unmistakable. Unlike other fruits that mellow as they ripen, durian’s aroma intensifies, making it one of the boldest olfactory experiences in the food world.

The Taste: So Much Better Than the Smell?

If you can move past the stench, durian’s flavor is surprisingly luxurious. It has a custard-like texture, and the taste is often described as a mix of vanilla, caramel, and almonds, sometimes with hints of cheese or even onions.

Each variety has a slightly different flavor profile—some sweeter, some more bitter. In Malaysia and Thailand, durian is even graded by its flavor intensity, with some varieties prized for their deep, almost boozy richness.

A Nutritional Powerhouse with a Catch

Despite its divisive nature, durian is incredibly nutritious. It’s loaded with fiber, vitamin C, potassium, and antioxidants, making it a great energy booster. The fruit is also rich in monounsaturated fats, which are heart-healthy.

But here’s the catch: durian is calorie-dense. A small fruit can contain as many as 1,500 calories, making it more energy-packed than most desserts. That’s why locals often eat it in moderation—though if you love it, resisting is easier said than done.

Durian in Southeast Asian Cuisine

In countries like Thailand, Malaysia, Indonesia, and the Philippines, durian isn’t just eaten raw—it’s transformed into everything from ice cream and milkshakes to sticky rice and candy. Some daring chefs even add it to savory dishes, blending its rich taste with spices and coconut milk.

For those new to durian, trying it in a dessert is often the easiest introduction. The sweetness helps balance the pungency, making it more approachable for first-timers.

Why Locals Swear By It

Durian isn’t just food—it’s part of Southeast Asian culture. Many locals consider it an aphrodisiac and even a natural medicine. Some believe it boosts energy, aids digestion, and even helps with high blood pressure.

But be warned: durian and alcohol don’t mix well. The fruit’s high sulfur content slows down the body’s ability to break down alcohol, which can lead to discomfort—or worse. That’s why you’ll often hear warnings about not pairing durian with beer or liquor.

How to Eat Durian Without Regretting It

New to durian? Here’s how to make your first bite an actual pleasure:

Start with the right variety. Some types are milder and sweeter, while others are intensely strong.Hold your breath when you take your first bite. (Seriously, this helps.)Eat it chilled. The cold temp tones down the intensity.Pair it with something sweet. Sticky rice or coconut milk helps balance the flavors.