The durian season is here again! And with it the mangosteen season. These two seasons always seem to go hand in hand. Just as well because durian is supposed to be heaty and mangosteen has a “cooling” effect on the body.The King of Fruits even feature prominently in what was dubbed “Durian Diplomacy” when Malaysian Prime Minister and his Singapore counterpart took part in a durian fiesta in Pulau Langkawi recently. Rumour has it that the best fruits were airlifted from Balik Pulau, Penang (an area famous for its boutique orchards) for the special occasion.
Some of the more well known durian clones are listed below. Many more remain unlisted and if you are a durian connoisseur you might want to make a trip to the area to really taste the vast variety of durian here.This list of durians have appeared before in various blogs.
D11 – This was a very popular clone in the 70’s. Its creamy yellow flesh comes with a pleasant taste and a subtle smell.
D604 – This clone was first cultivated by the late Mr. Teh Hew Hong of Sungai Pinang, Balik Pulau. The flesh is quite sweet, and has some “body” to it as the seed is small.
D600 – This durian originates in Sungai Pinang in Balik Pulau. The flesh has a bittersweet taste to it, with a touch of sourness.
D700 – The flesh is darker than D600, like chrome yellow. Also slightly hard. Crispy, but the smell is not very strong.
Ang Sim (Red Heart) – Ang Sim is a durian with flesh, which is quite soft and very sweet, and dark yellow in colour. It also has a nice aroma.
Khun Poh – This durian takes the name of the late Mr Lau Khun Poh, who first budded it. Khun Poh has beautiful orangey flesh with a slightly bittersweet taste and a heavy aroma.
The flesh of the Hor Loh is very soft, dry and quite bitter. It has a sharp smell to it. Hor Loh was first cultivated at the Brown Estate of Sungai Ara. It got its name from its appearance resembling a “Hor Lor” pumpkin. If the durian hits the ground hard when it falls, the flesh tends to be bitter thereafter.
Ang Heh (Red Prawn Durian) – Ang Heh originates from Pondok Upeh, Balik Pulau, and has a round-shaped husk. The orange reddish flesh is highly aromatic, very soft with a bittersweet taste.
Xiao Hung (Little Red Durian) – Xiao Hung, whose name means “Little Red One,” originates in Sungai Pinang, Balik Pulau. The flesh has a bittersweet taste to it, with a touch of sourness. There are only one or two seeds per section, but the flesh is thick.
Yah Kang (Centipede Durian) – Although its flesh is whitish, the taste is superb, milky, like very sweet, melting chocolate. The name “yah kang” means centipede, and accounts for the number of centipedes found at the foot of the tree, hence giving it the rather unusual name.
Bak Eu (Pork Fat Durian) – Bak Eu has a slightly acidic aroma. The flesh is whitish while the taste is quite bitter but nice.
D17 – D17 is dark cream flesh. The taste is slightly dry but sweet. It is a tasty durian.
Coupling – This durian gets its unusual name because it looks like two durians joined together, one big and one small. When split open, you almost thought the two halves belong to two different durians. Coupling has whitish flesh, which is slightly dry but tastes good.
Ooi Kyau (Tumeric Durian) – The name Ooi Kyau (tumeric) describes the colour of the bright yellow flesh of this durian. It is very sweet and tasty.
Chaer Phoy (Green Skin Durian) – Chaer Phoy is shaped like a small cantaloupe. The skin is bright green, giving it the name, which means, “green skin”. Chaer Phoy has creamy white flesh which is a bit dry, not too sweet but tasty.
As the name suggests, Ang Jin Durian has deep orange flesh. It is very sweet and tasty.
Lin Fong Jiau – This bittersweet durian is said to be named after Lin Fong Jiau, the wife of Jackie Chan.