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Fruit from Southern Thailand

Too-rian-prieo (salted durian)ทุเรียนดอง

Too-rian-prieo is durian flesh mixed with about 7 to 8 % salt and about 3 % sugar, packed in a bowl under cloth and left in the shade for 2 days. It is a semi-solid, strong-smelling condiment made at home in the south.

Fully documentedFruit9 days

Recipe

Amounts from a sourceProportions from the JIRCAS Thai fermented-food card, as percentages of the durian; the card does not give a batch size.
Durian flesh[jircas]
SaltAbout 7–8 %[jircas]
SugarAbout 3 %[jircas]
Crushed bird chilliA small amount, optional[jircas]

Total time across the recorded steps: 9 days

Start
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What changes: Starting material: durian flesh taken from the husk

Step 1 of 4
Take the flesh from the durian
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
Which microbes the steps name, step by step
Lactobacillus plantarum
Lactobacillus sp.
Candida sp.
Flavour
Not documented
Texture
Not documented
Colour
Not documented

Microbes at work in this step

Not documented for this step.

Method

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

At a glance

Too-rian-prieo is durian flesh mixed with about 7 to 8 % salt and about 3 % sugar, packed in a bowl under cloth and left in the shade for 2 days. It is a semi-solid, strong-smelling condiment made at home in the south. Made in 4 steps over 9 days. The longest step, store, takes 7 days (JIRCAS 2026). Salt is 7–8 % (JIRCAS 2026). Lactobacillus plantarum and other Lactobacillus sp. and Candida sp. do most of the fermenting.

Key numbers
Main step7 daysReported[jircas]Store
Salt7–8 %Reported[jircas]Mix with salt and sugar

What makes this one different

The JIRCAS recipe mixes durian flesh with about 7 to 8 % salt and about 3 % sugar and ferments it for 2 days in an open bowl under cloth. A Malaysian paper describes tempoyak, a durian condiment of Malaysia and Indonesia, as durian with 2.5 % salt in a sealed container for 1 week [ahmad2018].

Related ferments

Safety

The JIRCAS card gives a storage life of 7 days. In a Malaysian study of tempoyak, a different durian ferment, Salmonella spp., Listeria monocytogenes and Staphylococcus aureus were not detected in the samples, but in a survival test these pathogens lasted up to 8 to 12 days; that study did not examine this product.

Hazards the sources name: Salmonella, Listeria monocytogenes and Staphylococcus aureus (tested in Malaysian tempoyak, a different durian ferment, not in this product; not detected there; in a survival test they lasted up to 8–12 days).

History and sources

Every number is labelled with how it is known. How this atlas is made

History
The sources we found do not record its history.
Starter
The sources we found do not say how its fermentation begins.
  1. [jircas] JIRCAS, Database of Fermented Foods of Thailand: Too-rian-prieo (salted durian), read 2026-10-23. Its microbe list cites The traditional fermented foods of Thailand (ASEAN, 1995).gov
  2. [chuah2016] Chuah L.O., Shamila-Syuhada A.K., Liong M.T., Rosma A., Thong K.L., Rusul G. 2016, Physio-chemical, microbiological properties of tempoyak and molecular characterisation of lactic acid bacteria isolated from tempoyak, Food Microbiology 58:95-104 (abstract)paper
  3. [ahmad2018] Ahmad A., Yap W.B., Kofli N.T., Ghazali A.R. 2018, Probiotic potentials of Lactobacillus plantarum isolated from fermented durian (tempoyak), a Malaysian traditional condiment, Food Science and Nutrition 6(6):1370-1377 (introduction)paper