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Demystifying the durian: 10 ways to savor the ‘king of fruit’
Revered by some and reviled by others, here's how they eat the world's stinkiest fruit in Melaka
With its formidable thorn-covered husk, sweet custard-like flesh and distinctive smell -- with descriptions ranging from the milder “rotten, mushy onions” by "Bizarre Foods" host Andrew Zimmern, to the more noxious: “Your breath will smell as if you’d been French-kissing your dead grandmother,” by "No Reservations" host Anthony Bourdain -- one thing is for certain:
There is no other fruit on earth quite like the durian.
From December to February, some areas of Southeast Asia celebrate a secondary durian season, after the main one from June to August. Melaka, on the Malaysian coast half way betwen Singapore and Kuala Lumpur, is a mecca for foodies and history buffs alike, and it fairly brims with durian in numerous varieties, shapes and sizes.
But if the thought of nibbling on a slimy, yellow orb that smells like a latrine makes you want to retch, don’t fret. Click through the gallery for 10 ways you can get your durian fix without running for the bucket.