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All Your Favourite Derian Flavours
Musang King (D197)
Other Names: Mao Shan Wang, Raja Kunyit, Butter Durian, Cat Mountain King
Musang King is indeed the most desired and sought after durian variety, often selling for more than twice the price of average durian. Its name comes from its place of origin, Gua Musang (which translates as Civet Cat’s Cave), which is derived from a local legend about a large cave haunted by ghostly civet cats! (Apparently, civet cats actually do love durians, too!)
The Musang King fruit is oval in shape, with a light green husk. Almost half the seeds are small and flat. The golden yellow flesh has a pleasant aroma and a rich, intense flavor; it is thick, silky smooth and creamy, with little or no fibre. Musang King offers the perfect blend of sweetness and bitterness that durian aficionados crave. It is indeed the “king of king” of fruits!
Red Prawn (D175)
Other Names: Hong Xia, Ang Hay/Heh
Originating from Penang, the Red Prawn durian first came into prominence when it won first prize from among 83 contestants at the 1989 Penang Durian and Fruit Festival. The flesh of the Red Prawn has a distinct orangey-red or light-pinkish colour, and not red flesh as one might imagine.
The fruit is small, with a round football shape, small thorns and a pale brown shell. The seeds are medium sized, while the flesh is sticky with a lovely, sweet aftertaste. However, if the weather is hot enough, you may get slightly bitter red prawn durians as well.
The Red Prawn’s attraction is its fibreless cream that encased in an absolutely delicate, wrinkled, shimmering skin, with a mild sweetness and hint of rose wine that spills out as you sink your teeth into it.
Hor Lor (D163)
The Hor Lor durian derives its name from its elongated hourglass-like shape with a curvy inner compartment, which resembles a gourd, or ‘Hor Lor’ in Chinese. It is a mild tasting durian with medium sized seeds.
Hor Lor is famous for its thick, deep yellow/ivory-coloured flesh that is almost peanut-butter-like. But despite the thick stickiness, it has mildly bitter flavours and notes of sweetness, making it easily palatable for most people. Fruits from an old tree are almost chocolatey and have a slight, nuanced numbness in some bites. For first-time durian eaters or children, or people who prefer a less overwhelming flavor, Hor Lor is a good durian to start with.
Tekka (D160)
Other Names : Musang Queen, Zhu Jiao
The rare Tekka durian from Banting, Selangor is a must-try for true durian connoisseurs. Its large fruit has a characteristic ‘ridge’ in the centre of the durian which makes it more difficult to cut open. Inside, the deceptively pale brownish-yellow, creamy flesh and irregularly shaped seeds will surprise you with their complex, sweet, floral and bitter flavours. So much so that it is a highly-desired variant for those who have tasted it!
According to Tekka lovers, it has a deeper and more profound flavour than even the popular Musang King! That is why Tekka is also referred to as the ‘Musang Queen’ amongst its many experienced admirers. The best Tekka is bitter-sweet with voluminous, buttery and wrinkly yellow flesh, but be warned – Musang Queen may be a tad overwhelming for the average person and first-time durian eaters. But for those who can appreciate its unique sweet-bitter taste will definitely find it genuinely rewarding.
XO
For durian lovers everywhere, XO is a higher quality version of the popular D24, in terms of its age, freshness, and location of origin. It is a rich durian that is best known for its alcohol-like aftertaste. The flesh has a pale yellow appearance and smoothness that is premium, creamy, bitter-sweet, and definitely more intense, with a punchy kick at the end.
The XO durian is labelled after the well-known liquor of the same name. As the name suggests, it is extremely bitter, yet pleasantly tasty, thanks to the lengthy fermentation period that takes place within its shell. XO has thick yet extremely tender, creamy texture that simply melts in your mouth.
XO durian is more ‘moist’ than other ‘drier’ durians because of the heavy fermentation and should be handled with care. The flesh is widely used in delicious foods and even coffee. If you prefer your durian to be strong and bitter, XO is your go-to durian.
Kan Yao (D158)
Other Names: Gan Yau (Gaan Yaow), Tangkai Panjang
Originating from from Nonthaburi in Thailand, ‘Kan Yao’ means long stalk in Thai. It was in the news in 2019 as one was auctioned off for USD 48,000 at a Thai charity event. The fruit is globular in shape with a greyish-brown, moderately thick rind. Each fruit weighs anywhere from 2 to 4.5kg. The pulp is a golden-pastel yellow, with a smooth, fibrous texture that is creamy and sweet and has a pleasant aroma.
A Kan Yao from Nonthaburi is indeed the most expensive durian in the world as there are very few of them and usually, only the very wealthy, top governmental officials or a member of the royalty have the means and connections to get one. Fortunately, our Derian Farm is one of the few places in Malaysia where you can get them at an affordable price!
D24
Other Names: Sultan
When theD24 variety was first discovered, they were initially known as Sultan durians and were favored for their thick, soft flesh with a bitter-sweet flavor. Historically, D24 fruits were only available for a short season, leading the variety to become a rare luxury frui valued and reserved for Malaysian state rulers, known as sultans, from where the durian’s royal title comes. As more Sultan durian trees were cultivated, the durians became more well-known under their official registration number, D24.
The D24’s pulp has a thick, distinctly off-white, pale yellow colour. It is mostly sweet but at times, when left to ferment well, it can be deliciously bitter with a pungent alcoholic taste. The D24 has always been a crowd favourite. This flesh delightfully smooth, buttery, and brings one a balanced flavour that is sweet with tangible notes of bitterness. Its aromatic flesh is also often used in desserts, fillings, syrups and sweets, that young and old all enjoy.
D13
Other Names: Gan Yau (Gaan Yaow), Tangkai Panjang
Known as a ‘kampung’ (village) breed, which means it can be found growing in the wild, the D13 durian is another household favourite. Sometimes mistaken for the Red Prawn variety, due to the colour of the pulp, the D13 is perfect for beginners and experienced durian lovers alike. It has a deeper yellow and almost-orange hue, as well as large seeds. The flesh is sweet, fragrant and less pungent than most other varieties.
D13 is widely grown all over Peninsular Malaysia, especially in the southern states. Although it is mostly sweet, but occasionally it could be delightfully bitter and pungent as well, if certain rare conditions prevail.