Durio kutejensis

Durio kutejensis

The Javan durian (Durio kutejensis (Hassk.) Becc., 1889) is an arboreal species belonging to the Bombacaceae family.

Systematics –
From a systematic point of view it belongs to:
Eukaryota domain,
Kingdom Plantae,
Magnoliophyta division,
Class Magnoliopsida,
Subclass Dilleniidae,
Malvales Order,
Bombacaceae family,
genus Durio,
D. kutejensis species.
The term is basionym:
– Lahia kutejensis Hassk..

Etymology –
The term Durio comes from the scientific name of the genus, which was attributed in honor of the French botanist, Michel Adanson, who lived in the 18th century.
The specific epithet kutejensis refers to the island of Kutai, located in eastern Borneo, Indonesia, of which this plant is native.

Geographic Distribution and Habitat –
Durio kutejensis is a plant native to eastern Borneo and occurs naturally in an area between Southeast Asia, Malaysia and Indonesia.
Its habitat is that of the Dipterocarpaceae mixed forest at the foot of the mountains where it is found locally on fertile clay-rich soils or on undulating soils of mixed forests.

Description –
Durio kutejensis is a medium-large tree that can reach a height of about 25-30 meters and with a trunk that can be without branches up to 12 meters. It has a pyramidal shape with a large and dense crown. The leaves are large, oval or elliptical in shape, dark green, glossy, and have a leathery texture.
During flowering, the tree produces large, red flowers that give off a strong carrion odor at the anthesis.
This species is reportedly pollinated by bees (Apis dorsata Fabricius, 1793) and giant birds, as well as bats.
The most distinctive feature is its fruit, the durian, which is known for its intense aroma and unique flavour. The fruit is oval or rounded in shape, with a hard and thorny green-brown skin; measures up to 20 cm x 12 cm, covered with slightly curved soft spines 1 – 1.5 cm long. The spines on the skin can vary in length and thickness depending on the variety. Inside the husk are 5 to 8 thick sections of edible, pale yellow to yellow-orange flesh wrapped around large brown seeds.
The pulp is creamy, soft and full of flavour. It is notable for its pungent aroma, which can be described as a combination of fruity, floral and musky notes. The flavor of the fruit is complex, with a balance between sweetness and a touch of acidity. Some people enjoy its intense and satisfying taste, while others may find it a bit too strong or pungent.
The fruit contains a number of glossy brown ellipsoid seeds up to 4 cm long which are completely enclosed by a fleshy, yellow, fragrant, edible aril.

Cultivation –
Durio kutejensis is widely grown for its prized fruit, produced late in the season, which is very popular in many Asian cuisines.
This plant is mostly grown in East Kalimantan and has been introduced to Queensland. In Borneo the fruit of D. kutejensis is preferred by local consumers to that of D. zibethinus, although the latter is the only durian species available on the international market.
The species is grown for its popular fruit throughout Malaysia but the natural habitat of this species is threatened by forest degradation due to logging and agricultural displacement and in Indonesia there is evidence of genetic erosion within populations.
It is a medium-sized tree in the humid tropics, found at elevations of up to 1,300 metres. Trees grow in nature usually on clay-rich soils.
Flowers are produced on the oldest branches and the trees can start fruiting when they are 4 – 5 meters tall.
Propagation is usually by seed but can also occur by cuttings.

Customs and Traditions –
Durio kutejensis, commonly known as durian pulu, durian merah, nyekak, Pakan, Kuluk or lai, is a primary fruit tree of the rainforest of Borneo, known to be regarded as the “king of fruits” in many countries in Southeastern Asian, despite its mixed reputation.
The history of this plant dates back many centuries, with the first mentions dating back to the time of the indigenous kingdoms of Java. This durian was considered a prized fruit and was grown for both its food value and its medicinal properties. Indigenous peoples used durian not only as a food, but also to treat gastrointestinal ailments, fever, and even as an aphrodisiac.
During the colonial period, Indonesia became an important durian cultivation and trading center. During the 19th century, interest in the fruit also spread to Europe and there were the first attempts to introduce it to other parts of the world. However, durian is a delicate tropical plant and its unique characteristics made it difficult to transport and market on a large scale.
Durian has become a staple in the culture and cuisine of Southeast Asian countries. It is used in a variety of dishes, including desserts, ice cream, drinks, and savory dishes. However, its fame is also accompanied by a particular reputation due to its strong and distinctive aroma, which some describe as a mix of smells between tropical fruit, onion and fermented cheese. This has led to some restrictions and bans on the sale of durian in public places such as hotels, public transport and airports.
Despite its controversial nature, durian continues to be much loved and enjoyed by many, and has become a tourist attraction in many parts of Southeast Asia. Today, durian cultivation and trading is a major industry in the area, generating local economies and attracting visitors from all over the world eager to try the famous ‘king of fruits’.
In edible use, the raw fruits are consumed.
The pulp is thick textured, yellow-orange in colour; it has a characteristic sweetish taste but less sweet and less strong than that of the common durian (D. Zibethinus).
The fruit has only a slight aroma when fully ripe.
There is no news of a medicinal use of the plant.
As for the other uses, please note that the heartwood is reddish-brown.
The wood is relatively strong and is used in interior construction and making cheaper types of furniture and packing cases.
Wood is not durable and does not resist attack by termites; the sapwood is subject to attack by dust beetles. It dries quickly, but thin panels may tend to cup. Wood saws easily and generally dresses softly; the nailing qualities are good.
In reference to the conservation status of this plant in its natural state, even though the species is cultivated for its fruit throughout Malaysia, its natural habitat is threatened by forest degradation due to logging and agricultural interference and in Indonesia evidence of genetic erosion of populations has been reported.
As a result, the tree has been classified as “Vulnerable” on the IUCN Red List of Threatened Species (2009).

Method of Preparation –
The fruit of Durio kutejensis is often eaten fresh, but it can also be used in various ways, such as in the preparation of desserts, ice creams, drinks and baked goods. Durian is a food rich in nutrients, including vitamins, minerals and fiber, but it is also caloric, so it should be eaten in moderation.
However, it’s important to note that the fruit has a particularly strong aroma, which can be unpleasant for some people.
It is an important part of the culinary culture of many nations in the region and elicits conflicting opinions between those who love it for its complex flavor and those who dislike its pungent smell.

Guido Bissanti

Sources
– Acta Plantarum – Flora of the Italian Regions.
– Wikipedia, the free encyclopedia.
– GBIF, the Global Biodiversity Information Facility.
– Useful Tropical Plants Database.
– Conti F., Abbate G., Alessandrini A., Blasi C. (ed.), 2005. An annotated checklist of the Italian vascular flora, Palombi Editore.
– Pignatti S., 1982. Flora of Italy, Edagricole, Bologna.
– Treben M., 2000. Health from the Lord’s Pharmacy, Advice and experiences with medicinal herbs, Ennsthaler Editore.

Photo source:
– https://malvaceae.myspecies.info/durio/durio-kutejensis

Attention: The pharmaceutical applications and alimurgical uses are indicated for informational purposes only, they do not in any way represent a medical prescription; we therefore decline all responsibility for their use for curative, aesthetic or food purposes.