Durian

Durian may not be as well-known in the Philippines as it is in other Southeast Asian nations, but if you go to the correct area, it is still well tried. Though durian may be found in abundance throughout the Philippines, Davao, in Mindanao, is where the greatest types are grown. Numerous recognized and unnamed Duruit varieties exist, each with unique flavor profiles and aesthetic appeal; nevertheless, only a few numbers are grown for sale. Monthong, which means "Golden Pillow" in Thai, is one of the most popular varieties exported. This popular sweet and creamy cultivar is farmed for export to nations like the United States, where it is most frequently found frozen.

The smell of the durian fruit is well known and has been compared to that of Limburger cheese, decaying onions, and even gasoline. The reddish-brown seeds can be consumed if cooked, and the rich, smooth, custard-like flesh can be eaten at various stages of ripeness. The pulp has a blend of sweet and savory flavors, with notes of vanilla, banana, butterscotch, or milk chocolate, as well as more savory ones like cream cheese, caramelized onions, or even a bitter, egg-like flavor. Given the fruit's naturally high sugar and fat content, both the look and taste of durian are compared to a natural crème brûlée.