Thorny and contentious for those living beyond Southeast Asian shores, the durian fruit is equally beloved and reviled for its rich flavours and pungent scent. Often dubbed the ‘King of Fruits’, their popularity soars between May to August every year, with bountiful harvests beckoning speciality curbside stores that mushroom overnight along local streets. Here is our guide to Malaysia durian season, and the most common varieties you will encounter.
Indigenous to the Malay Peninsula, this custard-like delicacy has earned a global repute for its divisive appeal, sharing a reputation almost akin to Marmite: you either love it or can’t stand to be around it. But judging by the durian industry’s compound growth rate of 7.2% from 2023 to 2033 as indicated by the Ministry of Agriculture and Food Security, a bumper crop extending well into the next ten years is practically assured, further bolstered by demand from countries like China, Hong Kong, and Singapore.
As for those of us in Malaysia, satisfying your durian cravings thankfully wouldn’t involve international trade affairs. Rather, it all comes down to the simple matter of locating a reliable durian vendor in your neighbourhood. But that’s assuming that you already know a great deal about the most common local durian varieties, as well as how you can identify the best fruits from the lot.
If you consider yourself a novice, fret not! We have taken the liberty of compiling a quick and comprehensive crash course on everything you need to know about Malaysian durians, just for the season.
Malaysia durian season guide: main durian varieties to know
1. Musang King durian
Unrivalled in its appeal from across the many different types of durian varieties you may encounter, D197 Musang King is beloved for its exceptionally rich flavour that is balanced by a subtle undercurrent of bitterness in its creamy, almost custard-like flesh. Commonly found in the northern state of Kelantan, it is identified by a typically round exterior with short, sharp spikes. Owing to its popularity, this also happens to be one of the most expensive varieties to buy on the market.
2. XO durian
You will be surprised to know that the ‘XO’ in this durian varietal’s name does actually refer to cognac. It also alludes to its ‘extraordinary’ flavour and aroma. Upon the first bite, you can expect the same sweetness from Musang King but with added notes of an alcoholic twang. The fruit is typically flat-bottomed with densely packed spikes and is most usually found in Pahang.
3. Red Prawn durian
Most durian varieties fall along a spectrum of golden yellow to milky hues, but not the D175 Red Prawn. As you probably have gathered, this particular variant owes its nomenclature to a somewhat more reddish colouration as well as the shape of its pods, which tend to feature a more pronounced curve that is reminiscent of a prawn. Tender on the tongue, it’s usually sweet but finishes with a faint bitterness on the back of the tongue.
4. Golden Phoenix durian
Creamy and smooth, the D198 Golden Phoenix durian is often favoured for a subtle hint of fermented acidity hidden beneath its initial sweetness. Commonly cultivated in Johor, they are easily identified by their slightly elongated shape and narrow spikes.
5. Black Thorn durian
Highly distinctive in its appearance, the D200 Black Thorn durian takes its name after its highly prominent spikes, which often appear darker at the tip. Indigenous to Pahang, these coveted oval fruits belie their signature deep yellow flesh, which when coupled with relatively small seeds, makes for truly fulfilling feasts. Expect potent sweetness with a faint echo of bitterness.
6. Cheong Peng durian
While most durian varieties dominate the tongue with sweetness that ends on a faintly bitter note, the D158 Cheong Peng variety takes a different approach with a more pronounced sour taste. Typically harvested in Kedah, its flesh is distinctively pale yellow with smaller seeds than the average popular varieties. This is a great option for those who find that most other durians to be too cloying.
7. Sunset durian
Like the Red Prawn, the D18 Sunset durian earns its moniker from the hue of its flesh, which has been often described as being reminiscent of the amber-orange skies of a setting sun. Found across the country, it has a flavour profile that while sweet, carries a remarkable bitterness that is evocative of tannins.
8. Golden Bun durian
Almost akin to golden custard buns found in most dimsum restaurants, the D13 Golden Bun durian is a beginner’s favourite for its overall approachability where flavour is concerned. Bright yellow and dense, every bite is punctuated by a gentle sweetness that doesn’t overwhelm the tongue. These are typically brought in from the Southernmost state of Johor.
9. Second Son durian
The origins of the D3 Second Son durian variant’s name remain unclear, but what is apparent is its unique flavour profile, which has been described as sweet and somewhat nutty. Yielding green-tinged yellow flesh, they are found in most states in Malaysia but in comparatively sparse numbers when compared with their more beloved counterparts.
10. Green Head durian
Boasting a bright green husk that grants it its name, the D10 Green Head durian offers an alluring, luscious flavour that is rich enough to remain on the tongue for quite some time. It can usually be identified by its mostly oblong shape and short spikes that end with brown tips.
Malaysia durian season guide: how to pick the best ones
After you have familiarised yourself with the most common varieties of durian in Malaysia, the next thing to keep in mind is how to select the best durians to buy. By default, most people will leave this up to the discretion of the vendor and their expertise, but if you want to take a more hands-on approach, there are a few considerations to observe.
One way is by tapping against a durian with a stick to check if it rings hollow. Typically performed by most vendors, this test is used to determine the ripeness of the flesh within; ripe durians sound somewhat hollow like a drum, as they contain some air pockets under their husk.
Another good way to determine if a durian is ready to be consumed is to check if its spikes can be easily broken off. If they are still stiff, then steer clear. As for how much flesh each durian yields, that largely depends on the variety you select as some durians are known to have either smaller pods, or larger seeds.
Feature and hero image credit: Zane Holmes/Pexels, Jeffry Surianto/Pexels
Written by
Benjamin Wong
Senior Editor, Fashion and Dining
Armed with an Advertising major from Lancaster University, Benjamin is a senior editor who has spent his time oscillating between the social media and digital media landscape since 2018. With a keen interest in haute fashion and gastronomy, he has written for publications such as ERROR Digital, WORLD OF BUZZ, and KL Foodie. Beyond the keyboard, you can find him arms-deep in a thrift pile.
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