This new cookbook is devoted to interesting durian recipes

The humble durian is at the heart of The Durian Cookbook and features in every single one of the 70 recipes in the book. — HON SON/Pexels

In Malaysia, durian season is basically one long eat-fest. Perched along roadsides, on street corners and in durian shops across the country – durian traders display their wares, sweat glistening as they hack into rotund spiky spheres, breaking apart the whole fruit to reveal hollows and chambers filled with fleshy durian orbs lined prettily inside. Often the smell alone is enough to evoke a visceral reaction – from oohs and aahs of pleasure to visible salivation.

Durian flesh itself can vary – from a burnished orangey hue akin to a glorious sunset all the way to plebeian egg yolk shades and everything in between. Tastes also run the gamut – from thick, luscious and intensely creamy to thinner, runnier flavours with a less opulent mouth feel.