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A
selection of branded durians in a plantation in
Balik Pulau, the durian centre of PenangIn Penang ,
Malaysia , the
best place to get good durians is in the town of
Balik
Pulau, on the south-west
corner of Penang Island .
Balik Pulau is a 30 minute drive over the main
range and has a lot of durian estates.
The following is a selection of branded
durians which I photographed during the
2007
AsiaExplorers Durian Feasts.
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D11
'Number
Eleven' is a very popular durian in the 70's. It
has creamy yellow flesh with a pleasant taste
and a subtle smell.
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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.
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D600
This
durian originates in Sungai Pinang in Balik
Pulau. The flesh has a bittersweet taste to it,
with a touch of sourness. The one that I
documented is a bit hard.
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D700
The
flesh is darker than D600, like chrome yellow.
Also slightly hard. Crispy, but the smell is not
very strong. |
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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.
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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. |
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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.
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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.
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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.
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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. |
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Bak
Eu (Pork Fat
Durian)
Bak Eu
has a slightly acidic aroma. The flesh is
whitish while the taste is qite bitter but nice.
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The
following are some of the durians I tried the
first time at Peng Siew Durian Estate in Titi
Serong, Balik Pulau, on the AsiaExplorers Durian
Feast, 17 June, 2006.
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D17
D17 is
dark cream flesh. The taste is slightly dry but
sweet. It is a tasty durian..
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Coupling
This
durian is gets 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.
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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.
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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.
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Ang
Jin (Red Yoke
Durian)
As the
name suggests, Ang Jin Durian has deep orange
flesh. It is very sweet and tasty.
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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, for Lin
Fong Jiau is a bittersweet
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