Durians galore
“Say my name.”
To the uninitiated, all durians look and smell the same. For enthusiasts of the fruit however, they are as varied and complex as wine, with each different cultivar having its own distinct characteristics.
Prepare yourself for the upcoming Durian Fest on 23 and 24 August by feasting on five of the most popular durians in Singapore.
Mao Shan Wang
Also known as: Butter durian or Rajah Kunyit
Where it’s grown: Pahang, Kelantan and Johor. According to experts, the best ones are those that come from the Bentong region in Pahang.
Characteristics: Depending on where it’s grown, it has a light green and sometimes brownish husk, and a distinctive golden yellow flesh with small seeds.
Flavour profile: A creamy, buttery mouthfeel and a bittersweet taste.
D24
Also known as: Sultan Durian (because it used to be so rare in Malaysia that only the country’s Sultans got to eat them) or Bukit Merah.
Where it’s grown: Johor, Pahang and Perak.
Characteristics: A slightly uneven shape, light green husk and sharp, thin spikes. Has a small round patch the size of a 10- or 20-cent coin at the bottom of the fruit.
Flavour profile: Generally sweet with a slightly bitter aftertaste.
Red Prawn
Also known as: Ang Heh.
Where it’s grown: This cultivar was first grown on Balik Pulau in Penang though it is now grown in Johor as well.
Characteristics: Winner of the 1989 Penang Durian Competition, this durian has a round shell and distinctive orange-hued arils that resemble prawns, hence its name.
Flavour profile: Soft, custardy and smooth with a creamy and bittersweet aftertaste.
Some eight tonnes of durians are waiting for you at the Durian Fest 2013.
Golden Phoenix
Also known as: Jin Feng.
Where it’s grown: East Malacca
Characteristics: Named after the couple who registered it, this cultivar has, depending on where it’s grown, a light green to greyish brown husk, light-coloured arils, a creamy texture and small seeds.
Flavour profile: This depends on where it’s grown but generally it’s sweet with a slight bitterness.
XO
Where it’s grown: Johor
Characteristics: It has a thin brown shell, and pale yellow arils with a greyish undertone. The flesh is naturally soft and runny so don’t be alarmed if it looks watery to you.
Flavour profile: Bitter with a lingering boozy aftertaste that reminds many of cognac, hence its name.
Note: This is actually a sub-variant of the D24 cultivar.
This article first appeared in the RWS Invites magazine.
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