"In their raw, uncooked form, it's generally inadvisable to eat durian seeds. This is because they contain cyclopropane fatty acids (CPFAs) and oxalate - both of which can be harmful if consumed in large amounts. The latter of which may negatively affect those who are prone to kidney stones and hinder nutrient absorption when paired with the wrong food. Luckily, those compounds can easily be broken down with some fundamental cooking."
"The high heat renders the toxins inactive, so you can safely enjoy them without worrying about any potential health damage. GIven enough time on the stove or in the oven, the seeds will not only be perfectly edible, but also delicious in ways you never expected. Expect a lot of fun flavors and textures when you eat cooked durian seeds. Whereas the flesh is creamy and borderline mushy, the seeds' interior only softens to starchiness."
"You will still taste some of the durian's polarizing flavors, namely its signature sweet undertone and uniquely buttery, nutty richness. Only this time, the scent won't be as potent or overpowering. Instead, it has mellowed down to a chestnut-like subtlety that's quite palatable, even to those who don't typically enjoy durian. There are a few different ways to coax out all of those wonderful traits from durian seeds and their seemingly impenetrable sturdiness."
Durian seeds are not safe to eat raw because they contain cyclopropane fatty acids (CPFAs) and oxalate, which can be harmful in large amounts and may worsen kidney-stone risk or impair nutrient absorption. High heat from boiling, roasting, or baking deactivates these compounds, rendering the seeds safe and edible. Cooked seeds develop a starchy interior with mellowed durian notes, offering sweet, buttery, and nutty flavors reminiscent of chestnuts but with less potent aroma. Common preparation methods include boiling with salt for about half an hour; other techniques coax varied textures and flavors from the sturdy seeds.
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