There are so many varieties of such fruit in our country. Those shown below herewith, are the result of 'grafting', to cater for commercial purposes and they are grown in the Western Peninsula of Malaysia.
However, over in the Eastern Part (The Island of Borneo), there are also several types of their own. These are the original species and some are still found growing wildly in their forest. Many people preferred their taste because of their aromatic nature, when ripened. Even the flesh texture of their fruits varies.
Unfortunately, foreigners simply dislike the fruit because of its strong smell. As a result, this fruit is not permitted to be eaten within any hotel premise. Nevertheless, those who has been residing in our country for a period of time, seems to join the rush, when the fruit is in season.
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Shown herewith, a selection of durian-types, that were found at a plantation in Balik Pulau, popularly known as the durian centre of Penang .....
D11
'Number Eleven' was a very popular durian in the 70's. It has creamy yellow flesh with a pleasant taste and a subtle smell.
D604
The D604 was first cultivated by the late Mr. Teh Hew Hong of Sungai Pinang, Balik Pulau. The flesh is quite sweet, and has some 'body' to it as the seed is small.
D600
This durian originates in Sungai Pinang in Balik Pulau. The flesh has a bittersweet taste to it, with a touch of sourness.
D700
The flesh is darker than D600, like chrome yellow. Also slightly hard. Crispy, but the smell is not very strong.
Ang Sim (Red Heart)
Ang Sim is a durian with flesh which is quite soft and very sweet, and dark yellow in colour. It also has a nice aroma.
Khun Poh
This durian takes the name of the late Mr Lau Khun Poh, who first budded it. Khun Poh has beautiful orangy flesh with a slightly bitter-sweet taste and a heavy aroma.
Hor Loh (Water Gourd Durian)
The flesh of the Hor Loh is very soft, dry and quite bitter. It has a sharp smell to it. Hor Loh was first cultivated at the Brown Estate of Sungai Ara. It got its name from its appearance resembling a 'Hor Lor' pumpkin. If the durian hits the ground hard when it falls, the flesh tends to be bitter thereafter.
Ang Heh (Red Prawn Durian)
Ang Heh originates from Pondok Upeh, Balik Pulau, and has a round-shaped husk. The orange-reddish flesh is highly aromatic, very soft with a bitter-sweet taste.
Xiao Hung (Little Red Durian)
Xiao Hung, whose name means 'Little Red One' originates in Sungai Pinang, Balik Pulau. The flesh has a bittersweet taste to it, with a touch of sourness. The one that I tasted for this write-up is a bit hard. There are only one or two seeds per section, but the flesh is thick.
Yah Kang (Centipede Durian)
Yah Kang is one of my favourite durians. Although its flesh is whitish, the taste is superb, milky, like very sweet, melting chocolate. The name 'yah kang' means centipede, and accounts for the number of centipedes found at the foot of the tree, hence giving it the rather unusual name.
Bak Eu (Pork Fat Durian)
Bak Eu has a slightly acidic aroma. The flesh is whitish while the taste is quite bitter but nice.
D17
D17 is dark cream flesh. The taste is slightly dry but sweet. It is a tasty durian.
Coupling
This durian got its unusual name because it looks like two durians joined together, one big and one small. When split open, you almost thought the two halves belong to two different durians. Coupling has whitish flesh which is slightly dry but tastes good.
Ooi Kyau (Tumeric Durian)
The name Ooi Kyau (tumeric) describes the colour of the bright yellow flesh of this durian. It is very sweet and tasty.
Chaer Phoy (Green Skin Durian)
Chaer Phoy is shaped like a small canteloupe. The skin is bright green, giving it the name which means 'green skin'. Chaer Phoy has creamy white flesh which is a bit dry, not too sweet but tasty.
Ang Jin (Red Yoke Durian)
As the name suggests, Ang Jin Durian has deep orange flesh. It is very sweet and tasty.
Lin Fong Jiau
This durian is named after Lin Fong Jiau, aka Mrs Jackie Chan. I wonder whether it is indicative of the relationship of the celebrity couple.
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