Derived from the Malay word ‘duri’, meaning thorn, the durian’s large size, strong scent, and thorn-covered rind have given it a reputation as the King of Fruits. Simultaneously divisive and revered, Malaysia’s tropical climate and fertile soil create an ideal environment for some of the finest durians.
Savouring a durian is not simply about eating; it’s a sensory journey that reflects Malaysia’s rich agricultural heritage. The durian plays a central role in Malaysia’s cultural identity, whether enjoyed at bustling night markets or incorporated into restaurant gourmet dishes.
With a range of flavours and textures, there is a plethora of durian species for you to choose from, but here are some of our favourites.
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Musang King
Also referred to as Mao Shan Wang in Chinese, the aptly named Musang King is the most popular breed of durian. With its thick, creamy texture and vibrant yellow flesh, it boasts a rich sweetness, with some describing it as having a subtle caramel or buttery taste. This highly sought-after breed is also incredibly versatile, often turned into durian paste for durian-based products and desserts.
Its name can be traced back to the 1980s, when a man came across a durian tree in Gua Musang, Kelantan. While he brought the tree branch to Raub for grafting, the cultivar was named after Gua Musang, its place of origin. Mao Shang Wang, the Chinese name, refers to the palm civet, the Malay meaning of musang.
Sultan (D24)
D24 or better known as the Sultan was a popular durian breed in the 90s (Photo: Getty Images)
While the Sultan durian (better known as D24) is rather expensive in comparison to other varieties due to its limited production and high demand, its smooth texture and sweet, slightly alcoholic aftertaste make it excellent finger food for parties. This pale yellow durian was incredibly popular in the past, before the Musang King came into the picture, but is still beloved amongst Malaysians. Its balanced, bittersweet taste makes it a solid introductory breed to those unfamiliar with durians, as it is not overpowering.
See also: 10 cafés for great bagels in the Klang Valley
Tekka
Tekka durian is also known as Musang Queen (Photo: www.freshborneomart.com)
The Tekka breed is often been called the Musang Queen or Green Bamboo durian. Although its pale yellow flesh may seem unappealing, this breed still appeals to durian connoisseurs due to its sweet, floral taste and bitter undertones, creating a pleasant blend for the palate. Prized for its consistency and quality, it is highly popular with durian lovers but is considerably more rare than other breeds.
XO
Alternatively, those who would prefer a stronger alcoholic aftertaste and a more pungent smell should opt for the XO durian, often dubbed the King of Bittersweet, or Lao Jiu, meaning ‘old wine’ in Chinese. Originating from Pahang, the XO offers a strong, complex, bitter flavour that is accompanied by a subtle sweetness. The alcoholic touch comes from the fact that it ferments in its shell for a longer time than other breeds.
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Black Pearl
A rare find, this durian is truly a treasure. Its small size and darker, dense spikes are where this breed gets its name, which is juxtaposed by its light sweetness. This sweetness is not overwhelming, and it has a creamy, slightly sticky texture that melts in the mouth. Its flavour profile is nuanced and sophisticated, with a wealth of potency in such a small shell.
Red Prawn
Originating from Penang, the most distinctive aspect of this durian breed is its reddish-orange flesh, which is far more uncommon in other durian breeds. It has a buttery, fibrous texture and a sweet taste, with many describing it as having a fruity or floral aroma. Furthermore, it is small and has an elongated shape with a slight curve, resembling a prawn, unlike other breeds, which are more rounded or oval-shaped.
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