The durian is a fruit native to Southeast Asia. Several hundred named varieties of edible durian are cultivated in Thailand, Indonesia and Malaysia. Durians are large fruit that have a thick rind covered with thorns and a distinctive smell they are famous for. Although some people find the aroma pleasantly sweet, most consider it unpleasant and overpowering, comparing the smell of the durian to that of raw sewage, turpentine, and rotten onions. By contrast, the durian has a pleasant taste that has earned it the nickname “king of fruits”.
Only one durian species is available in the international market: other species are sold in their local regions. So if you want to try different species and cultivars of the durian, visiting a durian festival is one of the best opportunities to do so. Durian festivals in Southeast Asia are held during the season for durians, which typically lasts from May or June to August. Some of the most popular ones include the World Durian Festival in Thailand, the Kadayawan Festival in the Philippines, and the Penang Durian Festival in Malaysia.
The Penang Durian Festival takes place mainly in Nibong Tebal, the southernmost major town within Penang, but durians can also be purchased at numerous markets throughout the state. During the festival, locals and tourists alike can sample over a dozen exotic durian varieties, including Hor Lor, Red Prawn, Kun Poh, Ang Bak, Musang King, Labu, Kapri, Thorn, Ochee and many more.
Festival attendees can also indulge themselves in a variety of durian-flavored dishes such as ice kacang, dodol and other traditional Malay desserts, mooncakes, milkshakes, ice cream, coffee, and tempoyak (a condiment made from fermented durian). Some durian farms organize guided tours so that tourists can see how durians are grown.
