Know your durian
Country of origin: Thailand
Mon Thong (meaning "golden pillow"): Fleshiest of all durian varieties with a mild taste. A good starter for those new to the durian business, its pale-coloured flesh makes it less repugnant than the fiery reds and oranges on some of the crossbred varieties. The Mon Thong is one of the most popular varieties because it can be harvested weeks before ripening, making it easy to transport to regional countries.
Chan Nee (meaning "gibbon"): Less fleshy than the Mon Thong, it also has a slightly more pungent taste and smell than its Thai counterpart.
Ganja: The name has a slight reference to a drug-induced haze, but what Ganja durians are capable of doing is only overpowering you with its extremely sweet flesh. You'll get a sugar high from its perky yellow flesh-definitely a legitimate way to enjoy feeling good. .
Country of origin: Malaysia
D4: This one has a wholly bitter taste, but its fleshiness makes up for it. It resembles vanilla custard with its white-pale yellow colour but there is nothing sweet about the D4.
D11: A crowd-pleaser, this is one of the less pungent varieties around. Its smooth and creamy flesh is accompanied with a sweet aftertaste.
D15: Yet another super-fleshy variety, the D15 has a tinge of bitterness but a creamy and sweet ending. You almost can't find the seed for this variety because of its abundant flesh. Fans have been known to feel quite "jelak" after consuming too much of this.
D24: Considered the "rich man's durian" for its high price, it is characterised by its bittersweet taste and signature dark yellow flesh. With small seeds and a succulent yield, you won't mind paying more for this since you'll be getting a lot in return!
XO: The name says it all. The alcoholic aftertaste lingers longer than its bitter taste. If you're a fan of the sweeter variety, give this a miss. This is one of the most expensive varieties available.
Hong Xia (meaning "red prawn"): Said to resemble the colour of a cooked prawn, this one's for those who love a softer texture. The reddish-orangey thin flesh is aromatic and hits you even before you open the husk.
101: If you want to take the guesswork out of choosing a sweet variety, head for the 101. The reddish, plump flesh promises to please.
Hor Lor (meaning "water gourd"): Its definitive shape opens up to reveal soft flesh. But bite into it and you'll find it to be quite dry and bitter. A variety better left to the experienced durian lover, it's also accompanied by a very pungent smell.
Mao Shan Wang (meaning "mountain cat king"): Considered the grandmaster of durian varieties, its flesh is firm on the outside but creamy on the inside. The bitter taste at the beginning gives way to a sweet ending. One of the most satisfying, it has the main taste characteristics of all the other varieties.
Click HERE for Guide to Buying Durian in Singapore.
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