"The five cells are satiny white within, and are each filled with an oval mass of cream-coloured pulp, imbedded in which are two or three seeds about the size of chestnuts. This pulp is the eatable part, and its consistency and flavour are indescribable. A rich butter-like custard highly flavoured with almonds gives the best general idea of it, but intermingled with it come wafts of flavour that call to mind cream-cheese, onion-sauce, brown sherry, and other incongruities. Then there is a rich glutinous smoothness in the pulp which nothing else possesses, but which adds to its delicacy. It is neither acid, nor sweet, nor juicy; yet one feels the want of more of these qualities, for it is perfect as it is. It produces no nausea or other bad effect, and the more you eat of it the less you feel inclined to stop. In fact to eat Durians is a new sensation, worth a voyage to the East to experience."
Here is a picture I took of durians for sale in Bangkok's Aw Tor Kor Market, one of the best places in the world to sample a durian:
Here is a picture of a durian ais kacang I ate recently in Singapore. An ais kacang is a Southeast Asian Italian ice. There is nothing finer on a hot day in the tropics. And adding durian cranks it up to 11.
