Want to consume durian differently this time? Or want to surprise guests with a durian-centric dish that highlights its lovely flavors instead of its undesirable stink? These recipes are exactly what you’re looking for! It’s high time the durian gets a better reputation and these are in the running to do just that.

Who knows durian better than chefs based in the land where the fruit abundantly grows? These Davao-based chefs share easy-to-follow recipes with FOOD Philippines. The best part is that any household, whether in any of the Philippines’ islands or anywhere in the world, can quickly replicate them. Give them a go and find yourself in love with durian even more.

First up is an easy appetizer shared by chefs Salome and Chino San Jose, the mom-and-son duo behind some of Davao’s popular dining spots like Chippens and Salome’s Garden. This is inspired by the traditional Boursin cheese but with a twist of durian. It’s best spread on hot pandesal or crackers.

Durian Boursin

Ingredients for the durian jam
• 5 cups durian pulp
• cups sugar

Ingredients for the Boursin:
• 250 grams butter
• 500 grams cream cheese, cut into 1-inch cubes
• 3 cups durian jam

  1. Make the durian jam: Combine all ingredients in a heavy-bottomed pot over medium-low heat. Stir continuously until thick. Set aside to cool.
  2. Make the Boursin: In the bowl of an electric mixer fitted with the whisk attachment, whip butter until light and fluffy.
  3. Slowly add cream cheese until incorporated.
  4. Once the mixture is smooth, fold in durian jam.
  5. Transfer to a container and chill until ready to serve.

Who would have thought that durian can also be added to a savory dish? Chef Clinton V. Gregorio, culinary and pastry instructor of the Institute of International Culinary Hospitality Entrepreneurship (IChef) in Davao, makes it possible with this recipe. Here, the fruit is added to chicken curry, giving the dish some creaminess and a hint of sweetness.

Davao Durian Chicken Curry

• 80 ml oil
• 20 grams garlic, minced
• 30 grams medium onion, chopped
• 50 grams ginger, minced
• 1 kilogram chicken (breast part), sliced
• 350 grams potato, diced
• 50 grams carrot, cubed
• 40 grams curry powder
• 300 ml coconut milk
• 250 ml water
• 1 chicken bouillon cube
• 300 grams fresh durian meat
• 1 green bell pepper, sliced
• 50 ml fish sauce
• salt and pepper, to taste

  1. Heat oil in a pan over medium heat. Sauté garlic, onion, and ginger until fragrant.
  2. Add chicken and cook, stirring occasionally, until lightly browned.
  3. Add potatoes and carrots. Cook until tender, about 3 to 5 minutes.
  4. Add curry powder and stir to combine. Cook until sauce starts to slightly thicken, about 2 to 3 minutes.
  5. Add coconut milk and water. Bring to a simmer, skimming any scum that floats to the top. Add bouillon cube.
  6. Add durian meat and bell peppers. Cook until the sauce absorbs the full flavor of durian, about 5 to 10 minutes.
  7. Add fish sauce and season with salt and pepper.
  8. Lower heat, cover, and simmer until chicken is completely cooked, about 15 to 20 minutes. Serve hot.

Time for dessert! This time around, chef Patrick Co, who helms well-loved Davao dining establishments The Fat Cow Bistro and Asian Cow, takes the humble and classic turon and gives it a durian twist. You might even like it better than using jackfruit! Cheese is also included to offer a nice salty contrast to the sweet, creamy treat.

Durian and Keso Turon

• 10 lumpia wrappers
• 240 ml fresh durian meat or durian jam
• 5 lakatan bananas, sliced in half
• 1 bar cheddar cheese, sliced into strips
• 1 tablespoon cornstarch dissolved in 2 tablespoons water
• 1 liter vegetable oil
• 200 grams powdered sugar, for dusting


  1. Place lumpia wrapper on a clean surface.
  2. Place durian meat or spread durian jam at the center of the wrapper.
  3. Top durian with banana and cheese.
  4. Roll wrapper into a log and seal with dissolved cornstarch mixture. Repeat with remaining ingredients. Set aside and let chill for 30 minutes.
  5. Heat oil in a deep-frying pan to 300° to 325°F. Carefully deep-fry turon until golden brown. Immediately drain on paper towels to remove excess oil.
  6. Dust turon with powdered sugar. Serve immediately.