10 Common Types of Durians in Singapore - Know the Differences
Did you know that there are over 300 varieties of durians around the world and about 10 common types of durians in Singapore?
Me neither, and before I started this article, I honestly only knew about two – Mao Shan Wang and D24 (I guess I can’t really call myself a durian fan now!). But if you love snacking on durians (like me!), find out which variety of durian suits your taste buds the best with this guide.
10 most common types of durians in Singapore:
- Mao Shan Wang
- D24
- XO
- Golden Phoenix
- Red Prawn
- Black Pearl
- Green Bamboo
- Black Thorn
- Black Gold
- Mon Thong
The ultimate guide to common durian types in Singapore
We’ve rolled right into the season for durians – a thorny tropical fruit you either love or hate with a passion.
Durians are generally divided into two main categories – bitter or sweet. Though there are breeds that are both bitter and sweet, most people would prefer one predominant taste.
For the uninitiated, you might only be familiar with two breeds: Mao Shan Wang and D24. That’s just the tip of the iceberg.
There are actually hundreds of durian types in the world, mostly grown in Malaysia and Thailand.
Whether you like your durian sweet or bitter, here’s all you need to know about the different types of durians you can find in Singapore this season:
- Mao Shan Wang - Place of origin: Kelatan, Pahang and Johor
- D24 - Place of origin: Johor, Pahang and Cameron Highlands
- Golden Phoenix - Place of origin: Pahang and Johor
- XO - Place of origin: Johor, Genting and Cameron Highlands
- Red Prawn - Place of origin: Pahang and Johor
- Black Pearl - Place of origin: Johor
- Green Bamboo - Place of origin: Johor
- Black Thorn - Place of origin: Penang
- Black Gold - Place of origin: Pahang
Durians without thorns
Officially named as Durian Gundul
The Durian. It's known as the King of Fruits due to its pungent smell and divisive taste. But what makes the durian iconic apart from its unbearable stench and unique taste is its appearance. It's (usually) covered entirely with thorns! That was until recently. Indonesia recently dropped a bombshell (or shall we call it a durian shell?).
According to Mongabay Indonesia, its agricultural officials revealed that they've succeeded in growing a durian tree that bears thornless fruits. Shaped like a melon and being noticeably smooth, the thorns on this durians are extremely unnoticeable. If you had trouble cutting open its thorny cousins, this fella is extremely easy to open. The creation process of the thornless durian variant began in 2007 in Trenggaluh Village near Mount Rinjani. The local agricultural team took grafts from a durian tree that had sprouted a bald variant of the fruit. The owner of the tree, a family, was suspicious of the fruit to the point that they thought the durian was poisonous. However, curiosity got the better of the owner's son who decided to try the durian out. Turns out, the fruit tasted exactly like its regular cousin.
The seeds of these durians were used to cultivate more such versions. According to Maisin, only two percent of the seeds blossomed and they've been named Durian Gundul. Based on observation, these unique variant are believed to be a result of a recessive gene of the female and male flowers that tend to grow when they're close to each other. So from the 40 grafts, Indonesia's agricultural team managed to cultivate a whopping 23,000 seedlings. These seedlings were sent to other agricultural centres to be planted.
Durian: Potent smell but Incredibly Nutritious
The durian fruit can come in many varieties, but it’s commonly known for its spiky outer shell and strong smell. Compared to other fruits, durian has a very high nutrition content. Durian is a unique tropical fruit. It’s popular in Southeast Asia, where it’s nicknamed “the king of fruits.” Durian is very high in nutrients, containing more than most other fruits. However, it also gets a bad rap due to its strong smell.
Durian is a tropical fruit distinguished by its large size and spiky, hard outer shell. It has a pungent smell, custard-like flesh with large seeds. There are several varieties, but the most common one is Durio zibethinus. The fruit’s flesh can range in color. It’s most commonly yellow or white, but can also be red or green.
Durian grows in tropical regions around the world, particularly in the Southeast Asian countries of Malaysia, Indonesia, and Thailand. The fruit can grow up to 1 foot (30 cm) long and 6 inches (15 cm) wide. A typical durian fruit has about 2 cups (486 grams) of edible pulp.
Durians: 8 Myths and Facts About the King of Fruits
Durian facts and myths:
- 1. Fact - Durian can cause weight gain
- With an average 1 kg sized durian having close to 1,350 calories, eating one durian can rack up as much as 68 per cent per cent of the daily 2,000 calories recommended for an average adult! One seed durian (about 40 g) has 54 calories.
- 2. Fact - Durian is rich in nutrients
- Durian is naturally rich in potassium, dietary fibre, iron, vitamin C, and vitamin B complex. The king of fruits is thus excellent for improving muscle strength and blood pressure, bowel movements and skin health. It also supports the nervous and immune systems, and enhances red blood cell formation.
- 3. Fact - People with diabetes must limit their durian intake
- If you have diabetes and must count your carbs, you cannot feast on durians because of the fruit’s high sugar content. Durians contain simple sugars – sucrose, fructose and glucose.
- 4. Fact - Durian is an instant energiser
- Because of their high carbohydrate content, durians can help replenish low energy levels quickly (in healthy individuals). The fruit’s high potassium content can also help reduce fatigue and relieve mental stress and anxiety.
- 5. Myth - Durian is loaded with cholesterol
- Not true. Durians have zero cholesterol. Cholesterol is found in foods containing saturated fats such as red meats, seafood and dairy products. Durians have heart-healthy monounsaturated fats which help to lower your levels of bad LDL cholesterol.
- 6. Myth - Mangosteen must be eaten with durian to reduce heatiness
- According to conventional Chinese wisdom, a mangosteen, being a cooling fruit, will reduce the heatiness associated with durians. However, there is no scientific research to support this. The habit of eating durians and mangosteens together probably stems from the fact that the two fruits are harvested at about the same time.
- 7. Myth - Eating durian and drinking beer at the same time may kill you
- There is no scientific evidence to show that this is a lethal combination. It is more likely to cause bloating, indigestion and discomfort as your liver has to work extra hard to metabolise both fats and sugars in the durians and the alcohol, especially if you have consumed both in excessive amounts.
- 8. Myth - Eating durian can boost your libido
- The heatiness in the durian may cause your body temperature to rise, but this does not make the fruit an aphrodisiac. Despite the myths associated with the durian, it remains a highly prized fruit.
Durians 101: All you need to know
If you’ve tried one durian, you’ve tried them all, right? Wrong! Turns out, there are more than 100 named varieties of durian. Some are sweet, some are bitter. Some have white flesh while others sport pale yellow, orange or even red fruit. Each has a very distinct flavour, and yes, smell. So, if you’ve tried one and didn’t like it, perhaps you just didn’t try the right one. These are the varieties we try in the video above:
- “D13 – light and bittersweet”
- “Golden Phoenix – bitter”
- “MSW – strongest flavour”
Durians come from Malaysia, Borneo and Sumatra, but Thailand is now the biggest exporter, producing 700,000 tonnes per year. Most durians in Singapore come from Malaysia and are picked daily. In fact, the name “durian” is derived from the Malay word duri, which means “thorn” and was first used in the late 16th century. By the way, those thorns are sharp! Gloves are a must.
Durians typically weigh between one and three kilograms, depending on the variety, and the copious volume of flesh inside can be found in five different compartments. Durian trees are actually evergreens, and there are several seasons for durian, but high season is mid-year.
What Is Durian?
Durian is one of the most divisive foods in the world. Loved by some and hated by others, this tropical fruit can be served raw or cooked. Durian is primarily harvested in Thailand, Malaysia, Indonesia, and the Philippines, but the unusual fruit has become popular throughout Asia and can be found in Asian markets in the United States.
Durian, nicknamed the "king of fruits," is a large, spiky, greenish-brown fruit that is well-loved in its native Southeast Asia. The fruit is known for its strong odor when ripe, which can vary depending on the variety of durian. Many people find the odor off-putting, and the fresh fruit has even been banned from some public places and mass transit. Durians often crack open when ripe, making extracting the edible flesh inside relatively easy (while also distributing that famous aroma). A large knife or cleaver is otherwise used, and the white, yellow, or red flesh—beloved by many for its custardy texture and unique flavor—can be eaten raw or cooked. Durian's short season and limited shelf-life, as well as rising demand, means the fruit is relatively expensive, particularly when imported.
Measuring the ripeness of a durian and deciding when to prepare it is a matter of taste. Some like to eat slightly unripe durian before the fruit emits its strong odor and the flesh is still crisp. Many enjoy ripe durian when the odor is strong, but before the fruit becomes over-ripe. Ripe durians that have split should be used immediately, or they will begin to ferment. The over-ripe fruit is sometimes cooked and used in savory dishes like curries.
Durian, tree and fruit
The tree has oblong tapering leaves, rounded at the base, and yellowish green flowers borne along the older branches. The fruit is spherical and 15 to 20 cm (6 to 8 inches) in diameter. It has a hard external husk, or shell, covered with stout spines and contains five oval compartments, each filled with a cream-coloured pulp in which are embedded one to five chestnut-sized seeds. The ripe fruits are eaten by many animals and are an important part of local ecosystems.
Several other members of the genus Durio produce edible fruits and are locally cultivated. Durian is also related to breadfruit (Artocarpis communis) and jackfruit (A. heterophyllus), which are used similarly throughout tropical Asia and the South Pacific.
Durian
The name "durian" is derived from the Malay word duri (meaning 'thorn'), a reference to the numerous prickly thorns on its rind, combined with the noun-building suffix -an
The durian (/ˈdʊəriən/, /ˈdjʊəriən/) is the edible fruit of several tree species belonging to the genus Durio. There are 30 recognized Durio species, at least nine of which produce edible fruit. Durio zibethinus, native to Borneo and Sumatra, is the only species available on the international market. It has over 300 named varieties in Thailand and 100 in Malaysia as of 1987. Other species are sold in their local regions.
Known in some regions as the "king of fruits", the durian is distinctive for its large size, strong odour, and thorn-covered rind. The fruit can grow as large as 30 cm (12 in) long and 15 cm (6 in) in diameter, and it typically weighs 1 to 3 kg (2 to 7 lb). Its shape ranges from oblong to round, the colour of its husk from green to brown, and its flesh from pale yellow to red, depending on the species.
Some people regard the durian as having a pleasantly sweet fragrance, whereas others find the aroma overpowering and unpleasant. The smell evokes reactions ranging from deep appreciation to intense disgust. The persistence of its odour, which may linger for several days, has led some hotels and public transportation services in Southeast Asia, especially Singapore, to ban the fruit. The flesh can be consumed at various stages of ripeness, and it is used to flavour a wide variety of sweet desserts and savoury dishes in Southeast Asian cuisines. The seeds can also be eaten when cooked.
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