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Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale-yellow to red, depending on the species.
Durian fruit contains a high amount of sugar,[27] vitamin C, potassium, and the serotonergic amino acid tryptophan,[41] and is a good source of carbohydrates, proteins, and fats.[35][32] It is recommended as a good source of raw fats by several raw food advocates,[42][43] while others classify it as a high-glycemic or high-fat food, recommending to minimise its consumption.[44][45]
In Malaysia, a decoction of the leaves and roots used to be prescribed as an antipyretic. The leaf juice is applied on the head of a fever patient.[29] The most complete description of the medicinal use of the durian as remedies for fevers is a Malay prescription, collected by Burkill and Haniff in 1930. It instructs the reader to boil the roots of Hibiscus rosa-sinensis with the roots of Durio zibethinus, Nephelium longan, Nephelium mutabile and Artocarpus integrifolia, and drink the decoction or use it as a poultice.[
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