Cover This polarising fruit is deemed the king of fruits for a reason, with many people around the world trying to source for the best of the best (Image: phgeverfresh.com)
This polarising fruit is deemed the king of fruits for a reason, with many people around the world trying to source for the best of the best (Image: phgeverfresh.com)
1 / 1
They might all be the same fruit, but ever wonder why certain varieties are more revered than others? This guide breaks down the popular durian varieties and their flavour profiles
We're currently in the midst of observing the highly anticipated durian season, which usually befalls in the months of June to August. A smaller secondary season can be found, extending from November to January for those that didn't get enough the first time around. Stalls upon stalls are propped up throughout the streets, and driving by will certainly give you a strong whiff of their pungent scent—whether you like it or not.
If you’re not a durian aficionado, or just starting to dabble in this polarising king of fruits, you may wonder what the different varieties entail. Appreciating the higher cost of entry of durian in comparison to other fruits, this might be something you want to get right, or at least try to.
You also might be wondering why many of them are referred to in code—D24, D197, D163 and many more. To be recognised as a distinct variety, durians grown in Malaysia must be registered with the agriculture department, which then assigns the varieties with a D-number. This aids in clarification of the different durian varieties as each durian typically has more than one name due to the many languages spoken in Malaysia.
With 199 varieties of durian registered in the Malaysian Department of Agriculture (DOA), durian is one of the largest contributors to the list, up high with mangoes.
The numbers provided are in order of registration, making D1 from Hulu Langat, Selangor the first durian variety to be registered in Malaysia back in 1934.
With this guide, we break down the different varieties of durian, their flavour profiles and textures of the most popular types available in Malaysia.
In case you missed it: The health benefits of durians, according to a nutritionist
Musang King
Above Musang King (Image: scmp.com)
Musang King (Image: scmp.com)
1 / 1
Long considered the cream of the crop of the king of fruits, the Musang King, also known as ‘Mao Shan Wong’ or ‘Raja Kunyit’, is one of the more prestigious varieties. A deep golden yellow flesh, and a unique aroma gives a special bittersweet characteristic that is hard to find in other durians. Have a look out for its pyramid-shaped thorns and a star-shaped pattern at the base of the stem.
- Code: D197
- Origin: Kelantan
- Flavour: Creamy and bitter-sweet
- Texture: Butter-like thick flesh
- Colour: Deep golden yellow
Black Thorn
Above Black Thorn (Image: Mun Meng Group)
Black Thorn (Image: Mun Meng Group)
1 / 1
Standing out with its signature dark stem, this is a hybrid durian that gives a sweet and creamy flesh, but transitions into a subtle bitter aftertaste, and is one of the more complex flavour journeys amongst the durians. Also one of the more prestigious durians due to its rarity.
- Code: D200
- Origin: Penang, Pahang
- Flavour: Rich, sweet, and lingers into bitterness
- Texture: Deep, buttery yellow, but not as thick as the Musang King. Usually lighter in texture, many draw the finish of this durian in comparison with the XO durian.
- Colour: Ranging from a deep orange to buttery yellow
D24
Above D24 (Image: phgeverfresh.com)
D24 (Image: phgeverfresh.com)
1 / 1
A close rival to the Musang King, D24 was the bestseller in the 1990s before it was dethroned. Sometimes referred to as the ‘Sultan’, many people have this solidified as their favourite due to its rich aroma and strong flavour. This durian might be the one sellers suggest to those new to durian due to its slightly subtle flavour, yet still very creamy.
- Code: D24
- Origin: Pahang
- Flavour: Mostly bitter with hints of sweetness
- Texture: Robust, firm, and very creamy
- Colour: Deep yellow to pale yellow, maybe slightly green
Red Prawn
Above Red Prawn (Image: phgeverfresh.com)
Red Prawn (Image: phgeverfresh.com)
1 / 1
Also known as Hong Xia, which is a direct translation into Mandarin from its English counterpart, it’s highly prized due to the colour of its flesh and shape of its pods. Very soft and tender, it melts in your mouth, and is considered to be more of a dessert durian than others.
The flavour varies, and depends on the age of the tree bearing the fruit. With younger trees producing a sweeter fruit, and older ones carrying a more bittersweet flavour.
- Code: D175
- Origin: Penang
- Flavour: Sweet to bittersweet
- Texture: Rich and creamy, can sometimes be a little more moist
- Colour: Red-orange
XO
Above XO (Image: durianexpressdelivery.com)
XO (Image: durianexpressdelivery.com)
1 / 1
All in the name, this durian has a strong flavour profile that leans towards the alcoholic side. XO is technically a subtype of D24, but many consider them distinctly different, and that XO is of a higher quality. Sometimes a little watery depending on the tree and rainfall, the flesh is distinctly one of the more bitter ones, and finishes with an alcoholic aroma. This is a result of the slight fermentation that occurs during the ripening process of the fruit.
- Code: Subtype of D24
- Origin: Pahang
- Flavour: Bitter with an alcoholic aftertaste
- Texture: Soft and slightly watery
- Colour: Pale yellow to almost white
Topics
Keandra's expertise lies within writing deep dives into the culture and anthropology of food, sometimes with a philosophical twist. With a background in London's F&B consultancy scene, she's excited to be back in Kuala Lumpur to champion the local dining scene.
Reach her at keandra.hing@tatlerasia.com, @keandruh
