The odor that durian (“turen” in Cambodia) is intense, inescapable. You can smell the fruit down the street from anywhere it is being sold.
Most folks find it offensive, even nauseating. Until recently, I was one of those individuals.
However, hearing so many Cambodians rhapsodize over its quality as the local turen season approached its peak a couple of weeks ago, I resolved to appreciate its appeal.
Now I do.
My first attempt at tasting the thing Continue reading