Durio zibethinus is primarily used as a food source which is high in carbohydrates, potassium, and vitamin C (Ong et al, 2011) (USDA, 2011). The wild type and cultivated fruits are eaten as a local delicacy and are not often seen fresh outside of the tropics do to a short shelf life and a low tolerance for transportation (Soegeng-Reksodiharjo, 1962). The fruit of the D. zibethinus is descrbed as having a slight onion tang with flavors of caramel, vanilla, and banana (Mabberley, 2008). The wild type D. zibethinus has been cultivated successfully with well over 200 cultivars found throughout the tropical regions of the world (Smith, 1992).