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Fruit from Malaysia, Indonesia
Tempoyak is durian flesh mashed with a little salt and shut in a jar, where lactic acid bacteria sour it over a few days to a few weeks. The result is a creamy, yellow-white, sour paste that keeps the durian smell. It is cooked into curries and sambal rather than eaten plain. Made in 4 steps over 31 days – 35 days. The longest step, keep longer for a sourer paste (slow, cool method), takes 28 days (Widowati T.W 2013) and runs at 18–22 °C (Widowati T.W 2013). Salt is 2–15 % (Wasnin R.M 2014). Fructobacillus durionis and Lactiplantibacillus plantarum and Leuconostoc mesenteroides do most of the fermenting.
| Main step | 28 daysMeasured[widowati2013] | Keep longer for a sourer paste (slow, cool method) |
|---|---|---|
| Temperature | 18–22 °CMeasured[widowati2013] | Keep longer for a sourer paste (slow, cool method) |
| Salt | 2–15 %Reported[wasnin2014][widowati2013] | Mash with salt |
| Acidity | pH up to 4.5Measured[widowati2013] | Seal in a jar and ferment |
| Durian flesh, seeds removed[fao134][widowati2013] | |
| 2 % (w/w) of the flesh; studies use 2–4 %, and traditional makers 2–15 % | Salt[wasnin2014][widowati2013][marwati2025] |
| Starter | spontaneous |
Total time across the recorded steps: 31 days – 35 days
What changes: Starting material: creamy durian flesh taken off the seeds
Output: durian flesh.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Tempoyak is one of very few ferments made from durian. It is a short, low-salt lactic ferment of a soft fruit pulp, so it turns into a paste rather than keeping pieces whole like a brined pickle.
Lactic acid makes tempoyak sour, but one study found that Salmonella, Listeria monocytogenes and Staphylococcus aureus added to tempoyak survived for 8–12 days. Acid alone does not kill them quickly, so clean fruit and clean jars matter.
Hazards the sources name: Salmonella, Listeria monocytogenes and Staphylococcus aureus (not found in samples, but survived 8–12 days when added to tempoyak).
Every number is labelled with how it is known. How this atlas is made
FAO's 1998 survey of fermented fruits lists tempoyak as a Malaysian pickled durian. Indonesian sources describe it as a way to keep durian, which lasts only 4–6 days fresh at room temperature.
