Everything You’ve Heard About Durian Is a Lie (Well, Almost)

Love it or hate it, it’s time to clear the air around these durian myths Malaysians keep believing.

It’s durian season once again, that glorious time of year when the air is thick with its unmistakable aroma and fruit stalls brim with towering piles of spiky shells. Whether you’re cracking open a creamy Musang King or engaging in heated debates over which variety reigns supreme, there’s no better time to indulge. But along with the bounty comes a bushel of bold claims, half-truths, and head-scratching beliefs that cling to the fruit like its famously stubborn husk.

So while you enjoy this seasonal treasure, let’s clear the air and set the facts straight. Here are some of the most persistent durian myths that deserve to be sent straight to the compost bin. Let’s separate the stink from the science.

MYTH 1: EATING DURIAN WITH ALCOHOL IS DEADLY 

The idea that mixing durian and alcohol could kill you may sound dramatic, but there is some truth behind the warning. Durian contains diethyl disulfide, a sulfur compound that can slow down the liver’s ability to break down alcohol. Researchers from Japan’s University of Tsukuba found that this interference suppresses the enzyme aldehyde dehydrogenase, which normally helps eliminate toxic acetaldehyde. When acetaldehyde builds up, it can lead to symptoms like nausea, headaches, facial flushing, and rapid heartbeat. This effect may be especially risky for people with heart conditions or high blood pressure. 

One experiment published in Food Chemistry showed that rats fed both durian extract and alcohol displayed signs of distress and slower acetaldehyde breakdown. Scientists believe this is due to durian’s sulfur-based compounds disrupting the liver’s usual enzyme activity. With alcohol dehydrogenase in overdrive and its balancing enzyme suppressed, harmful byproducts can flood the bloodstream. In 2019, a Thai man was reportedly found dead at a bus stop near Pattaya after consuming wine and durian together, sparking speculation that the combination played a role. However, despite this widely shared case, there remains no scientific evidence proving that eating durian and drinking alcohol together is fatal. Most healthy individuals may suffer nothing more than discomfort or a bad hangover, but those with underlying health issues should think twice before chasing durian with a drink. As delicious as durian and wine may sound, it’s a combination better left untasted.

MYTH 2: DURIANS ARE HIGH IN CHOLESTEROL

Durians often get mistaken for being high in cholesterol, mostly because of their rich, buttery texture. But in truth, they don’t contain a single milligram of cholesterol. Only animal-based foods like meat, eggs, and dairy have cholesterol, since it’s a substance produced in animal cells. Durian, being a fruit, doesn’t fall into that category. The confusion likely comes from the way durian tastes, which leads people to assume it must be bad for your heart. However, if you’re monitoring your cholesterol levels, durian isn’t something you need to cut from your diet.

What durians do have is fat, but not the kind that clogs arteries. Most of the fat in durian is monounsaturated, particularly oleic acid, the same heart-healthy fat found in olive oil and avocados. These fats may even help improve your blood lipid profile when consumed in moderation. A detailed nutritional analysis available via the U.S. National Library of Medicine reports that 100 grams of durian contains about 13 grams of fat, mostly healthy fats, and zero cholesterol. So while durian tastes indulgent, it won’t raise your cholesterol levels. You can enjoy it without guilt, as long as you keep your portions in check.

MYTH 3: NEVER PAIR DURIANS WITH COFFEE, SODA OR SEAFOOD

There’s a long-standing belief that durian should never be eaten with coffee, soda or seafood, with some even calling the combo toxic. But according to a nutritionist from Penang Adventist Hospital, there’s no poison at play—just the potential for mild discomfort. Carbonated drinks and coffee might make you feel overly full or gassy, but they don’t pose any serious health risk. As for seafood, Public Health Malaysia clarified in 2022 that there’s no harmful chemical interaction with durian. Their only caution? Go easy, especially since durian is already rich in sugar and fat.

The real issue is that your stomach ends up juggling too much at once. Durian is dense and rich, seafood adds sodium and protein, while coffee and soda bring acidity and caffeine to the mix. Tossing them together can overwhelm your digestive system, leading to a sluggish or uncomfortable belly. It is not dangerous, but it is definitely not delightful. Better to space them out and savour each properly.

MYTH 4: DURIANS ARE TOO ‘HEATY’ FOR THE BODY

Traditional Chinese medicine teaches that certain fruits, like durian, can cause the body to ‘overheat’. Foods labelled as ‘heaty’ are believed to trigger symptoms such as nosebleeds, sore throats, fatigue, or body aches, especially when eaten in excess. While this belief is deeply rooted in culture, current scientific literature does not recognise ‘heatiness’ as a medical concept. Another study published in Food Chemistry found that certain sulphur compounds in durian activate thermogenesis-related receptors (TRPA1 and TRPV1), which may produce a slight warming sensation, but this effect is mild and temporary.

A clinical experiment published on ResearchGate compared the effects of durian and banana on healthy adults and found that durian consumption increased metabolic activity and slightly lowered blood pressure, all within safe physiological limits. Feeling warm or sluggish after eating is more likely caused by overeating rather than any intrinsic ‘heaty’ quality of the fruit. Like most rich foods, enjoying durian in moderation won’t disrupt your body’s natural balance, and there’s no need to follow it up with cooling teas or mangosteens. A glass of water will do just fine.

MYTH 5: MUMS-TO-BE MUST AVOID DURIAN COMPLETELY

Pregnancy does not require a full ban on durian. In fact, this fruit delivers nutrients that support a healthy gestation, such as fibre, potassium, vitamin C, folate, and healthy fats, which help with digestion, blood pressure regulation, immune support, and fetal development. According to a 2021 study involving pregnant mice (though not human subjects) published in the Journal of Natural Remedies and available on ResearchGate, researchers concluded that moderate amounts of durian, around 32.5 milligrams per kilogram of body weight, did not cause birth defects or fetal harm, whereas high doses did show adverse effects. That means small servings of durian likely remain safe for most people, but consuming large amounts over time may carry risks.

Moderation remains key. Durian contains a high level of calories and natural sugars, so expectant mothers who have gestational diabetes, metabolic issues, or are managing weight gain should eat it sparingly and consult their doctor before including it in their diet. A few segments as part of a balanced meal won’t pose a problem, but filling your plate with durian day after day may lead to blood sugar spikes or excessive weight gain. Always prioritise nutrient-dense foods and follow medical advice for a healthy pregnancy.

MYTH 6: DURIAN IS DANGEROUS FOR PETS

Durian and pets don’t make a good combo. Vets from WagWalking and Pet Lovers Centre confirm that durian flesh doesn’t contain harmful compounds like theobromine, xylitol or grape toxins. Still, its high fat and sugar content can upset your pet’s stomach. Even a small amount might cause vomiting or diarrhoea, especially in animals with sensitive digestion or underlying issues.

The bigger threat lies in the seeds and rind. Dial a Vet warns that pets can choke on the seeds or suffer serious intestinal blockages that may need surgery. The rind is tough, fibrous and impossible to digest, which makes it just as dangerous. While a small taste of durian flesh won’t usually hurt them, it doesn’t benefit them either. Play it safe and keep this kingly fruit out of paws’ reach.

MYTH 7: DURIAN OFFERS NO REAL HEALTH BENEFITS

Believe it or not, durian delivers plenty of nutritional value despite its pungent smell. It provides fibre for digestive health, potassium to support heart function and blood pressure regulation, vitamin C to boost immunity, and a range of B-complex vitamins for energy metabolism. Researchers published a comprehensive review in the Journal of Ethnopharmacology, archived on PubMed Central, highlighting the fruit’s rich antioxidant content. 

Durian also contains tryptophan, the amino acid that helps produce serotonin and melatonin, which play key roles in mood balance and sleep quality. Its monounsaturated fats support satiety and may help manage cholesterol when consumed in moderation. A Health feature notes that durian brings far more to the table than most people expect. The myth that it lacks nutritional benefits simply doesn’t hold up.

MYTH 8: YOU CAN JUDGE A DURIAN BY ITS SIZE

Size can be deceiving. While a massive durian may seem like a better deal, it often contains thick husks and oversized seeds that reduce the amount of edible flesh. In contrast, smaller fruits such as premium cultivars like Musang King and Black Thorn usually offer a creamier texture, deeper aroma, and a more favourable flesh-to-seed ratio. What truly matters is the variety and ripeness of the fruit, not its weight.

A 2022 review published in Plants and available via PubMed Central notes that only about 20 to 30 percent of a durian’s weight is made up of edible pulp. This makes it clear why appearance can be misleading. According to Tridge, experienced sellers rely on other methods. They tap the husk to listen for a slightly hollow sound, examine the stem for signs of freshness, and press gently near the seams to feel for ripeness. These practical techniques give a far better indication of taste and texture than size ever could.

MYTH 9: ONLY MUSANG KING IS WORTH EATING

With over 200 registered durian cultivars in Malaysia, crowning a single variety as the best does a disservice to the fruit’s incredible diversity. From the pale, custard-like richness of Tekka to the bold, fermented bite of XO, each type has its own devoted following. Even kampung durians, which are less commercial and often sold unnamed, can surprise you with their complexity. As noted by The Straits Times, more people are exploring alternatives like Black Thorn, Red Prawn, and D24, each offering something unique in terms of taste and texture. The truth is, the ‘best’ durian isn’t about hype. It’s about what your taste buds prefer.

Chemical analyses published in Molecules by MDPI in 2022 shed light on why different durian varieties taste so distinct. Using gas chromatography and an electronic tongue, researchers compared the flavour compounds across several Malaysian cultivars. Musang King, for instance, showed higher levels of sulfur and esters, giving it that signature bittersweet punch. In contrast, Black Thorn contained more lactones and esters, leaning toward a sweeter, creamier profile. These findings help explain why durian lovers often have such strong favourites, as each variety brings something unique to the table, and trying a few is the best way to find the one that suits your taste.

MYTH 10: FROZEN DURIAN IS SECOND-CLASS

Frozen durian often gets an unfair reputation as inferior, with critics claiming it loses its signature aroma or creamy texture after storage. However, this belief doesn’t hold up against modern preservation methods. Cryogenic freezing, which rapidly cools the fruit to –110°C, retains key physicochemical and sensory qualities even after 12 hours of thawing—unlike slow freezing, which can cause husk cracking and texture degradation. A study published in ResearchGate by MARDI scientists confirmed that this method maintains the quality of whole durians, making it ideal for long-distance export without sacrificing taste.

Additional findings in Scientia Horticulturae revealed that frozen pulp from popular cultivars, such as Musang King and D24, loses as little as 1–2 percent of their original weight over time. Even after months in storage, the fruit retains its moisture, sugar balance, acidity, and an appealing taste and colour profile. With frozen durian, there’s no guesswork and no risk of ending up with an underripe, dry, or bruised fruit. Whether eaten straight or blended into desserts, it delivers all the indulgence of fresh durian, along with the convenience of year-round enjoyment.

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