Durian is a king with its own character
Its season is the time when true gourmets pack their bags and head to countries where this prickly delicacy reveals its aroma in all its glory. Durian does not tolerate fuss - it requires waiting, searching, obtaining, because meeting it is always an event.
Where and when to catch the finest hour of durian?
🌿 Thailand (May - September)
Here, the Musang King, Monthong, Kan Yao, Chanee and Long Kang varieties reign. During these months, noisy durian festivals take place, and on the plantations you can try fresh fruits, picked straight from the tree - fragrant, thick, still alive.
🌿 Malaysia and the Philippines (May - September)
In Malaysia, Musang King is especially revered, as well as the noble D24. For lovers of fine gastronomy – XO with a nutty taste, Red Prawn with red flesh and light marine notes, Tekka, D13. The Philippines delights with varieties such as Puyat, Sinta, Albay and Davao.
🌿 Indonesia (June – September)
Here Monthong, Musang King, Tekka, D163, Kan Yao and local gems come into play – each variety with its own character, from delicately creamy to tart, like smoky caramel.
🌿 Vietnam (July – October)
Here you can find Ri6, Cat Bi, Musang King and Monthong – sweet, oily, saturated with sun.
🌿 Cambodia (May - August)
In Cambodia, durians ripen in Kampot Province, where the varieties Ang Siam (sweet and creamy), Nungoy (rich in sugar), and Lychee (delicate as custard) are grown. Here it is called "turèn", and although locals rarely distinguish between the varieties, the aroma and taste of Cambodian durian captivate from the first bite.
🌿 Bali (December - March)
In Bali, the durian season lasts from December to March. Here you can find varieties such as Duri Hitam (other names - Ochee or "black thorn"), distinguished by yellow-orange flesh and a rich sweet taste with bitterness; Namlung (or Cumasi), which has light yellow flesh and a pear-shaped form; and also Super Tembaga with large fruits and bright copper pulp.
Durian is not one of those who agree to cheap dates. Depending on the variety and season, the price ranges from $5 to $50 per fruit, but rare specimens can cost significantly more. And nature itself likes to make adjustments, and the fruiting time can shift depending on the weather.
So, hunters of aromatic exotics, keep your nose to the wind, your suitcases ready and go on a journey for a taste that is impossible to forget!
Author: Maria Koropetskaya and Urban Fruitarian
Its season is the time when true gourmets pack their bags and head to countries where this prickly delicacy reveals its aroma in all its glory. Durian does not tolerate fuss - it requires waiting, searching, obtaining, because meeting it is always an event.
Where and when to catch the finest hour of durian?
🌿 Thailand (May - September)
Here, the Musang King, Monthong, Kan Yao, Chanee and Long Kang varieties reign. During these months, noisy durian festivals take place, and on the plantations you can try fresh fruits, picked straight from the tree - fragrant, thick, still alive.
🌿 Malaysia and the Philippines (May - September)
In Malaysia, Musang King is especially revered, as well as the noble D24. For lovers of fine gastronomy – XO with a nutty taste, Red Prawn with red flesh and light marine notes, Tekka, D13. The Philippines delights with varieties such as Puyat, Sinta, Albay and Davao.
🌿 Indonesia (June – September)
Here Monthong, Musang King, Tekka, D163, Kan Yao and local gems come into play – each variety with its own character, from delicately creamy to tart, like smoky caramel.
🌿 Vietnam (July – October)
Here you can find Ri6, Cat Bi, Musang King and Monthong – sweet, oily, saturated with sun.
🌿 Cambodia (May - August)
In Cambodia, durians ripen in Kampot Province, where the varieties Ang Siam (sweet and creamy), Nungoy (rich in sugar), and Lychee (delicate as custard) are grown. Here it is called "turèn", and although locals rarely distinguish between the varieties, the aroma and taste of Cambodian durian captivate from the first bite.
🌿 Bali (December - March)
In Bali, the durian season lasts from December to March. Here you can find varieties such as Duri Hitam (other names - Ochee or "black thorn"), distinguished by yellow-orange flesh and a rich sweet taste with bitterness; Namlung (or Cumasi), which has light yellow flesh and a pear-shaped form; and also Super Tembaga with large fruits and bright copper pulp.
Durian is not one of those who agree to cheap dates. Depending on the variety and season, the price ranges from $5 to $50 per fruit, but rare specimens can cost significantly more. And nature itself likes to make adjustments, and the fruiting time can shift depending on the weather.
So, hunters of aromatic exotics, keep your nose to the wind, your suitcases ready and go on a journey for a taste that is impossible to forget!
Author: Maria Koropetskaya and Urban Fruitarian