One can experiment with different types of sprouted grains. The tropical environment of Southeast Asia offers a diverse banquet of succulent fruits in all sizes and shapes. Those with a sweet-tooth accustomed to apples or imported oranges are soon bewitched by the delicate flavors of mangosteens and lychees. But it's the durian that pricks the curiosity of most. Its ugly mace-like exterior and nasty odor seem inappropriate for the revered status it enjoys as a delicacy among the local population.
Most durian neophytes reject the fruit and some never develop a taste for it.
Travelers visiting the region are invited to make their own judgements. To The Market Indigenous to Borneo and Malaysia, the durian is also commercially cultivated in Thailand, Indonesia, and the Philippines. The caviar of fruit commands higher prices than most. While an inferior mango is just an inexpensive mistake, a bad durian is also a wretched experience to be avoided at all costs. So unpleasant, in fact, that one rotten mouthful can force the intrepid person to write off the fruit forever.