TYPES OF MALAYSIAN DURIANS

Malaysia has over 200 registered durian varieties, each assigned a unique "D" number by the Department of Agriculture. The most popular types range from premium, intensely bittersweet cultivars to sweet, beginner-friendly options. 

The durian season starts in early April and continues until August-September. The famous Musang King is reportedly most ripe in late June. 

The primary durian varieties in Malaysia are categorized below by their unique flavor profiles and characteristics. 

1. Musang King (D197 / Mao Shan Wang): The undisputed "King" of Malaysian durians. It has a deep, golden-yellow flesh with a thick, custardy, and buttery texture. Its flavor profile is perfectly balanced between sweet and intensely bittersweet. You can identify it by the distinct star-shaped pattern at the base of the husk. Other names :Butter Durian, Cat Mountain King, Rajah Kunyit and Mao Shan Wang). Origins of Kelantan, Pahang and Johor. 
2. Black Thorn (D200 / Ochee / Duri Hitam): A highly sought-after, premium variety that rivals Musang King in price. It features a bright, reddish-orange, velvety flesh. It is prized for its intensely sweet, creamy, and complex flavor with a fine, low-fiber texture. 
3. Black Pearl: Other names : Hei Zhen Zhu, Origins of Johor. Very pale yellow with grey undertones. 
4. Hor Lor : Penang's most famous heritage durians, highly sought after the peak season. Complex sweet-bitter with slight alcoholic notes. 
5. XO: A unique variety known for its incredibly soft, pale-yellow flesh. Because the fruit undergoes an extended natural fermentation inside the shell, it carries a sharp, bitter, and distinctly alcoholic or cognac-like aftertaste. Origins of Johor, Genting Highlands and Cameron Highlands. 
6. Golden Phoenix (D198 / Jin Feng): A favorite among hardcore durian aficionados who dislike heavy sweetness. It features small, pale white-yellow flesh that is slightly watery and pungent, delivering a sharp, direct punch of pure bitterness. Origins of Pahang and Johor. 
7. D1: Origins of Johor -  has smaller seeds compared to the others. 
8. D24 (Sultan): The historic royal standard of Malaysian durians before Musang King took over. It has a smooth, pale-yellow flesh that is highly creamy and reliably balanced with mild sweetness and subtle bitterness, making it the perfect benchmark durian. Origins of Johor, Pahang and Cameron Highlands. 
9. Red Prawn (D175 / Udang Merah): The ultimate choice for those with a sweet tooth. It yields a stunning pinkish-orange flesh that is densely creamy and overwhelmingly sweet, with almost no bitterness when harvested from younger trees.
10. Tekka (D169 / Musang Queen): Often called the queen to Musang King, it has a distinct pale orange-yellow hue with a prominent indentation in the middle core. It features a highly complex, multi-layered profile of sweet, floral, and strong bitter notes. 
11. D13 : Brown orange in colour, good for people trying durians for the first time. Origins of Segamat in Johor. 
12. D17: Pale white in colour, smaller in stature, its shell is distinguished by pyramid-like thorns. 
13. D101: A very approachable variety that features bright orange, smooth flesh. It is mildly sweet, buttery, and carries a very subtle, pleasant fruity sourness that appeals to children and beginners. Origins of Pahang and Johor.
14. D216 (J Sparrow): Origins of Kedah, it stands out with its round shape, short stem and distinctive purplish thorns. 
15. Durian Kampung: This refers generically to traditional, non-grafted, wild-grown durians from local villages. They are highly inconsistent in size and flavor—ranging from watery and sweet to thick and bitter—but they offer a highly nostalgic and authentic experience at a fraction of the cost of commercial clones. 
16. Red Prawn: other names - Hong Xia, Ang Hay and Udang Merah - origins of Johor and Pahang. The name Red Prawn derived from its striking orange red flesh.
17. Green Bamboo: Other names are Qing Zhu, origins of Johor. Pale yellow with a slight greening tinge. It has a harder shell compared to the others, making it a little more difficult to open the durian. 
18. Green Skin: Also known as Green Shell, found in part of Segamat and Muar in Johor. Notable for its sweetness and rich , creamy texture. 
19. Tupai King: Also known as D214, hails from Penang. It is bright yellow in colour, rich and sweet and slightly fibrous. 
20. Kacang Hijau: despite its name, it does not taste like green beans.Mainly found in Penang's Balik Pulau durian farms and is cherised by locals for its excellent value and flavour. 
21. Durian Jantung: named for its heart-like shape, pale yellow flesh. 
22. Durian Kampung : wild-grown durians found in rural areas across Malaysia. Has a mix of sweet and bitter notes. 
23. Durian MARDI Super MS88: also known as MDUR 88 (D190), developed by Malaysia's MARDI through over 30 years of research. A hybrid between D24 and D10, it features thick, creamy flesh with a rich-golden-yellow hue. Increasingly cultivated in Johor, Pahang and Perak. 

However, there may be times when you have to do the choosing yourself. Here are a few things to take note of: 

• A good durian must smell good.
• Watch for any abnormalities in the shape. If a durian has concave sides, it’s likely an empty chamber.
• Inspect the stalk. A ripe durian’s stalk is green with fraying brown ends.
• Check the flesh. Make sure the colour isn’t far from its original shade.
• If all else fails, taste it! Nothing can fail a taste test. Durians are an acquired taste, you’ll never know if you like a particular kind until you try it.

References:

1. DPO International : Try Before Die : 10 Different Types of Durian & How to tell them apart. 
2. New Leaf: Our Durians.
3. Shopee.com: Do you know your Durian? From Musang King to Red Prawn, We Break Them Down Here.

Hj Zulheimy Maamor

7 August 2026: 12.54 p.m