Durian. Its flesh is so stinky that it's banned from some restaurants and hotels. The fruit is native to southeast Asia and has been part of the regional diet since prehistory. It's rich in vitamin C, potassium, and good fats and proteins. In Java, durian is believed to be an aphrodisiac (if you're not sure about this, maybe try one of these durian-flavored condoms!).
19th century British naturalist Alfred Russell Wallace described the taste of durian as "a rich custard highly flavoured with almonds, but there are occasional wafts of flavour that call to mind cream cheese, onion sauce, sherry wine and other incongruous dishes." Delicious! But be careful not to eat too much durian at once — it is super high in calories and can cause adverse health effects. (Last week, one Malaysian Parliamentarian ate so much durian that he almost passed out at a banquet.)
I've never tried cooking with durian, but this recipe for Laotian sticky rice with durian looks delicious. Will someone try it and let me know how it turns out?
Every installment of Taste Test will explore recipes, the science, and some history behind a specific food item.
Image via Amani Hassan's Flickr
I'm a contributing editor here at Boing Boing. I also have a blog (TokyoMango), a book (Urawaza), and I freelance for Wired, Make, the NY Times Magazine, PRI's Studio360, etc. I'm @tokyomango on Twitter.
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