As Malaysians, we’re no strangers to durians. When the “King Of Fruits” season rolls around, all types of durians in Malaysia go on display waiting to be savoured. Truthfully, our love affair with the thorny fruit is unquenchable, and many are willing to drain their wallets and go to great lengths for their favourites.
When Is Durian Season In Malaysia?
Generally, the durian season starts in early April and continues until August-September. However, each fruit’s seasonal run may differ from one another. For example, the famous Musang King is reportedly most ripe in late June.
But for durian novices, it’s easy to get lost in the sea of names and jargons, making the durian selection process a mind-boggling one. We detail all well-known types of durians in Malaysia below, explaining their flavours and textures. By the end of it, we hope it’ll help with your next durian haul!
Explaining The Different Types Of Durians In Malaysia
Musang King aka Mao Shan Wang
Without a doubt, the reigning champ of the durian empire is the Musang King or Mao Shan Wang, making it the most well-known type of durian in Malaysia and beyond. The fruit’s claim to fame is its creamy flesh that melts into flavours of rich bitterness and sweetness in the mouth. Smells as good as it tastes, the Musang King is equally delicious in ice cream or pastries.
Flavour: Creamy and bitter-sweet.
Texture: Butter-like thick flesh.
Colour: Bright yellow.
Before Musang King, there was D24. While its glory days are somewhat behind it, it still commands a strong following of fans who remain loyal to its distinct bitterness. There are also hints of alcohol, which gives the fruit a full-bodied mouthfeel. If you’re bringing a friend to try durian for the first time, go for this because it isn’t too overpowering.
Flavour: Mostly bitter with hints of sweetness and alcohol.
Texture: Robust, firm, and thick. Can be a little dry at times.
Colour: Pale yellow.
Every kingdom needs a queen. Tekka, also known as the Musang Queen, comes on the tails of the Musang King’s reputation. However, Tekka stands on its own for its consistent texture and bitterness although it doesn’t look like much. In terms of rarity among the types of durians in Malaysia, the Tekka is hard to come by. So if you ever see one, don’t think twice to try it.
Flavour: Bitter with overlaying tartness.
Texture: Moist and wrinkly, breaking easily.
Colour: Pale, almost-white yellow.
Comparing appearances among the types of durians in Malaysia, you can’t miss a Black Thorn if you see one. Its flesh has a palpable orange hue reminiscing of a setting sun. Picking it up, you’ll feel the softness of the fiberless, buttery flesh that holds flavours where bitterness and custard-like sweetness intertwine. All of these don’t come cheap, though. The Black Thorn can be heavy on the wallet.
Flavour: Like the Musang King, expect bitter-sweet flavours but with more balance between the two.
Texture: Light, marshmallow-smooth.
Colour: Light orange.
If you have a sweet tooth, then the Red Prawn will suit your taste buds just right. Actively grown in Johor and Pahang, the Red Prawn is closer to being a “dessert” than other types of durians in Malaysia. Creamy and rich, there’s an obvious absence of bitterness in the reddish flesh, but that’s replaced with memorable sweetness.
Texture: Creamy but can be slightly watery.
You’ll smell a Golden Phoenix durian from a mile away because of its pungent aroma. Taste-wise, it’s not as creamy as the D24 or Musang King due to the higher water content in the flesh. As such, it’s an acquired taste. But its affordability and availability makes the Golden Phoenix a popular choice among casual durian eaters.
Flavour: Bitter, occasionally sweet.
Texture: Less creamy with a watery texture.
Colour: Pale yellow-white.
Strong and full-bodied like the cognac that it’s named after, the XO gets its signature bitterness from prolonged fermentation. This process also gives it a washed-out look, which might look unappealing at first glance. But when you take in the fruit, you’ll be hit with flavours that are certainly larger than life. The XO is one of the most well-received types of durians in Malaysia.
Flavour: Bitter with alcohol aftertaste.
Texture: Soft and slightly watery.
Colour: Pale yellow-white.
Critically acclaimed in Johor, the D101 combines bitterness, sweetness, and fibrous flesh into a delectable treat. It’s the perfect durian to satisfy your cravings without feeling the guilt, which also makes it accessible for young children and the elderly! As the flesh is firmer than other types of Malaysian durians, it falls off the seed easily so you don’t have to worry about making a mess.
Texture: Fibrous and firm.
Colour: Yellow with subtle orange tones.
Easily mistaken as Red Prawns, the D13 has deep orange flesh that’s mostly sweet with flavours of bitterness sprinkled throughout. That said, durian aficionados may find the D13’s overall appeal too mild and unsatisfying. By comparison, the D13’s seeds are also larger than other styles of durian in Malaysia, which is offset by an affordable price tag.
Flavour: Sweet with subtle bitterness.
Texture: Sticky and not fibrous.
Useful Tips On How To Choose The Best Durian
Normally, you should leave it to the vendors to choose your durians. That said, there are unscrupulous sellers who may want to shortchange you for a quick buck. So, it’s advisable that you keep going back to your preferred durian seller if you find them to be trustworthy.
However, there may be times when you have to do the choosing yourself. Here are a few things to take note of.
- A good durian must smell good.
- Watch for any abnormalities in the shape. If a durian has concave sides, it’s likely an empty chamber.
- Inspect the stalk. A ripe durian’s stalk is green with fraying brown ends.
- Check the flesh. Make sure the colour isn’t far from its original shade.
- If all else fails, taste it! Nothing can fail a taste test. Durians are an acquired taste, you’ll never know if you like a particular kind until you try it.
We’re Lucky To Have So Many Types Of Durians In Malaysia
Love it or loathe it, durians are ingrained into Malaysian culture. Commonly, friends and families bond over durian after dinner. Some even have it for dinner! Hopefully, after getting acquitted with the types of durians in Malaysia, you can make an informed decision for the next durian makan session.
While you indulge in the finger-licking flesh of your favourite thorny fruit, don’t forget that everything should be in moderation. Perhaps a healthy breakfast for the weekend to ease the guilt?