Durian

A deep dive into the durian trade and the experience of sourcing premium durian and rambutan from a pesticide-free orchard in Thailand’s Chantaburi province, exploring the fruit’s physical dangers, traditional health concerns, and a study finding that modest durian consumption doesn’t affect blood pressure or heart rate in healthy individuals.

Thailand’s fruit season runs from April through late summer, peaking with mangoes, durian, rambutan, and mangosteens — and a box of exceptional durian and rambutan from a small, high-demand orchard in Chantaburi offered a taste of why this season is worth the wait.

A review of a durian-flavored granola found at the grocery store, noting its sweet caramel-heavy recipe and pleasant durian taste, though the reviewer finds it too sugary for their personal preference.

A review of Durio durian cream sandwich cookies concludes that despite an appealing concept, the cookies fail to deliver on their promise — much like a coconut-flavored tea that tasted of sunscreen, they’re a one-time curiosity not worth revisiting.

A durian enthusiast shares their seasonal experience with the spiky tropical fruit, covering safety precautions for handling it, and the preparation of khao niaw durian—a Thai dessert of sticky rice with durian in coconut milk.