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The Durian is a fruit widely found in southeast Asia known as the “king of fruits”. The edible yellow color flesh emits a distinctive strong odor, even with the husk intact. While some consider this smell as fragrant; most people find it overpowering and offensive.

Nutritional and medicinal properties
The following few paragraphs are taken from the page http://en.wikipedia.org/wiki/Durian

Durian fruit contains a high amount of sugar, vitamin C, potassium, and the serotonergic amino acid tryptophan, and is a good source of carbohydrates, proteins, and fats. It is recommended as a good source of raw fats by several raw food advocates, while others classify it as a high-glycemic or high-fat food, recommending to minimise its consumption.

In Malaysia, a decoction of the leaves and roots used to be prescribed as an antipyretic. The leaf juice is applied on the head of a fever patient. The most complete description of the medicinal use of the durian as remedies for fevers is a Malay prescription, collected by Burkill and Haniff in 1930. It instructs the reader to boil the roots of Hibiscus rosa-sinensis with the roots of Durio zibethinus, Nephelium longan, Nephelium mutabile and Artocarpus integrifolia, and drink the decoction or use it as a poultice.

In the 1920s, Durian Fruit Products, Inc., of New York City launched a product called “Dur-India” as a health food supplement, selling at US$9 for a dozen bottles, each containing 63 tablets. The tablets allegedly contained durian and a species of the genus Allium from India and vitamin E. The company promoted the supplement saying that it provides “more concentrated healthful energy in food form than any other product the world affords”.

Durian Nutritional value per 100 g (3.5 oz)
Energy – 615 kJ (147 kcal)
Carbohydrates – 27.09 g
Dietary fiber – 3.8 g
Fat – 5.33 g
Protein – 1.47 g
Water – 65g
Vitamin C – 19.7 mg (33%)
Potassium – 436 mg (9%)