Durian myths? Yup. Let’s take a look at the notorious reputation of Malaysia’s spikiest, smelliest fruit.
Thinking of trying it for the first time?
Top 5 Durian Myths
Let’s bust some myths, drop juicy trivia, and share travel tips so your first durian experience isn’t a shock.
Durian Myth 1: “Durian and alcohol can kill you.”
Mixing durian and alcohol isn’t a great idea, though.
Durian contains sulfur compounds that may slow down how your body breaks down alcohol.
This can make the effects of alcohol stronger and cause side effects like headaches, flushing, or even nausea.
You might feel bloated, gassy, or just plain awful.
So while it’s not deadly for most people, it’s definitely uncomfortable.
Unless you’re downing 5 durians and chasing it with a bottle of brandy — you’ll probably live to tell the tale.
But you won’t feel good doing it.
Durian Myth 2: “All durians taste the same.”
Hard nope.
From sweet and creamy Red Prawn to bitter, custardy Musang King, all durians are like cheese.
Each has its own personality.
Some are bold and stinky.
Others are soft and floral.
Even the same type can taste different depending on the tree and ripeness.
Durian Myth 3: “The smell means it’s spoiled.”
Not true.
Durian has a natural, strong aroma.
That smell doesn’t mean it’s gone bad.
Spoiled durian smells sour and the flesh turns watery and grey.
Big difference!
Durian Myth 4: “You can only eat durian in Malaysia.”
Nope.
Durian is now grown in Thailand, Indonesia, the Philippines — even Australia and Hawaii!
But let’s be honest.
Malaysia’s still the real MVP.
Durian Myth 5: “Durian is too weird for tourists.”
Yes, durian smells strong and the texture can feel unusual at first.
But millions of tourists try it every year—and many fall in love.
The trick? Start with a mild variety like D24 or Red Prawn, then work your way up to the bold Musang King.
Trying it roadside or at a local orchard? That’s the full Malaysian durian experience.
🍍 Fun Facts About Durian
- Banned on Singapore MRT – Too smelly, too many complaints. Eat outside.
- 200+ Malaysian varieties – Most people know 5. Each has a code (D24, D197). Ask for “something creamy but bitter” and sound like a pro.
- Fruits mostly drop at night or early morning – Orchard owners nap under the trees to grab them fresh. Not for amateurs.
- Durian flowers are edible – Cooked into sambal, salads, and stir-fries. Rare, delicate, and surprisingly tasty.
Travel Tips for First-Timers
- Start mild: D24 or Red Prawn are creamy and sweet.
- Street stalls = cheap & easy.
- Orchards = freshest, sometimes with guided tasting.
- Hotels/cafés = usually don’t allow durian. Eat outside or at designated spots.
- Check the season: Main = June–August, off = Dec–Feb.
- Smell test: Eat outside; bring wipes.
Respect customs
Don’t move or handle durians on someone else’s stall—they can be pricey, delicate, and the seller wants to make sure each fruit is treated properly.
Budget wisely
Musang King is the superstar—expensive but legendary.
D24 or Red Prawn are milder and cheaper, perfect for first-timers.
Durians are sold by weight with the shell on, and you usually pay before eating.
Keep in mind, the shell can be heavy, sometimes making up half the total weight, so you’re paying for more than just the flesh.
Reputable sellers will let you inspect, smell, and confirm the fruit before you finalize your purchase.
If it’s spoiled or unripe, it’s normal to exchange it for another one.
Some pre-packed boxes skip the shell, but the fruit inside may be mixed quality.
Ending on a Quirky Note
Ever wondered why you’re handed salt water or mangosteen after eating durian?
Locals say it either “cools” the body or balances the heat from the fruit.
Even if you’re skeptical, it’s polite to go along with the tradition—after all, it’s just how things are done, lah.
And let’s be honest: if you’ve never eaten durian by the roadside, standing over a drain, have you really lived?
