It’s that time of the year again, and by that, I mean it’s durian season! It’s time for our noses to become super-sleuths when it comes to finding the sweetest, tastiest durian. But with over 30 species of durian around the world, choosing the right variety can be a little prickly. Luckily for you, I’ve put together a list of the most popular types of durians in Singapore from the well-loved Mao Shan Wang (MSW) to the bittersweet D24. So, read on for our ultimate guide to picking the right durian!
What is perhaps the most popular type of durian in Singapore, the Mao Shan Wang, or Musang King durian, features sweet, creamy flesh with a buttery-yellow colour. Its bittersweet flavour makes it the de facto choice for durian desserts and ice cream, and you will likely find MSW durian sold in most durian stalls around Singapore. What’s more, MSW durians are easy to eat as its plump flesh slides off the seed effortlessly. Shape-wise, they’re also easily recognisable given their pyramid-shaped thorns and starfish-like pattern at the durian husk’s base.
| Mao Shan Wang (MSW) Durian | |
| Alternative Names | D197; Musang King; MSW; Butter King |
| Flavour | Bittersweet with notes of caramel and dark chocolate |
| Texture | Creamy, buttery-smooth, and fibreless |
| Appearance | Recognisable with its star-shaped pattern at the husk, and plump, bright golden-yellow flesh |
The Black Thorn is another sought-after variety among durian fans for its bittersweet fruity flavour and ultra-soft texture with hardly any fibres. The best Black Thorn durian, also called Ocee or Duri Hitam, comes from a mature tree as its flesh takes on a deep orange colour with a salmon tint, similar to the Red Prawn. That said, finding a high-quality Black Thorn can be tricky. Many Ocee varieties in the market come from younger trees, which don’t deliver the same richness. But if you know where to look, the Black Thorn is definitely worth trying this season.
| Black Thorn Durian | |
| Alternative Name | D200; Ocee; Duri Hitam |
| Flavour | Sweet and slightly bitter fruity flavour with a faint alcoholic taste |
| Texture | Creamy, marshmallow-soft texture |
| Appearance | Dark-tipped husk with golden-yellow to orange flesh |
If you’re ready to graduate to more premium varieties, the Black Gold durian is a great choice with its complex flavour. As part of the MSW family, the Black Gold durian boasts the same creamy texture and rich, pungent flavour but with added notes of cocoa beans and coffee (durian coffee, anyone?). Imagine a luxurious dark chocolate mousse that’s infused with the classic Mao Shan Wang taste. It’s decadent, intense, and perfect for those who appreciate a bolder durian experience.
| Black Gold Durian | |
| Alternative Name | Black-Gold MSW |
| Flavour | Bittersweet flavour with a strong liquor-like taste and notes of cocoa, coffee, and caramel |
| Texture | Thick, plump flesh with a decadent, almost custard-like texture |
| Appearance | Dark grey-green husk with deep yellow flesh that has a tinge of brown or black |
With a mild flavour and smooth texture, the Sultan King is a generally-loved variety of durian in Singapore. I’d even consider it a gateway to durians, as its mild aroma makes it a beginner-friendly fruit! Think of it as the vanilla ice cream of durians; It’s familiar, comforting, and universally adored. In fact, its name stems from the fact that the fruit was considered worthy enough to serve to the Sultan due to its alcoholic aftertaste that’s reminiscent of cognac, which was reserved for royalty. You might even know Sultan King durian as D24, but because it shares the same durian code as the XO variety, it’s important to make a distinction so you can find the sub-variety you like.
| Sultan King Durian | |
| Alternative Name | D24 |
| Flavour | Mildly bitter flavour with floral notes and a cognac-like aftertaste |
| Texture | Smooth but dry pulp texture that’s firmer than most varieties |
| Appearance | Bright green husk with dense thorns, and pale yellow, fibrous pulp |
Don’t let the name fool you, as this durian variety isn’t fishy at all! The Red Prawn is one of the most popular types of durians in Singapore, named for its reddish-orange flesh that curls inside the husk like a prawn. It offers a pleasantly unique flavour, with a sweet, nutty taste and just a hint of bitterness. The creamy flesh has a slightly fibrous texture, adding another dimension to this delightful durian. Besides, this durian pairs well with red wine, so it’s a great combination to try this durian season!
| Red Prawn Durian | |
| Alternative Name | D175; Ang Hae; Udang Merah; Penang Red Prawn |
| Flavour | Sweet, nutty, and berry-like with a hint of bitterness |
| Texture | Creamy yet fibrous with a slight chew |
| Appearance | Dusty-brown, oblong husks with fleshy, yellow to red-orange pulp that curves in a prawn-shaped curl |
If you’re not into the velvety, custardy pulp of MSW and Black Thorn durians, the Golden Bun variety might be up your alley. Its watery, almost spongy texture sets it apart from other types of durians in Singapore, but it still has that classic aroma and bittersweet taste. The Golden Bun, also known as D13, is a lesser-known variety in Singapore, as it’s a Kampung breed grown and distributed in smaller batches. However, the Golden Bun durian’s unique nutter flavour and moist fibreless texture makes the D13 a different experience. It’s also less pungent than other varieties, so you can get beginners to try!
| Golden Bun Durian | |
| Alternative Name | D13; Hock Beng; Singapore Red Prawn |
| Flavour | Sweet and mildly bitter with notes of vanilla flowers |
| Texture | Watery yet buttery and soft with a slight chew |
| Appearance | Fresh, green husk with large spikes; Smooth, deep orange flesh with large seeds |
Now, we get into the rarer, premium varieties with the Wang Zong Wang durian. Translated to the “King of Kings,” this durian certainly lives up to the title. It’s often seen as the cream of the crop when it comes to Mao Shan Wang durians and is highly sought after in Singapore for its extra smooth, thick and creamy flesh, along with its perfectly balanced sweet and bitter flavour. Although it comes from the same family as Mao Shan Wang, the Wang Zong Wang undergoes much stricter quality checks, which makes it a rare find and a real treat for durian fans.
| Wang Zong Wang Durian | |
| Alternative Name | King of Kings; WZW |
| Flavour | Balanced sweet and bitter notes with a hint of cream |
| Texture | Smooth, rich, and thick pulp with a bit of a bite |
| Appearance | Green-grey husk with buttery-yellow to gold-coloured flesh |
This translates to “throat-scratching” in Hokkien, but don’t let the name deter you from trying out this durian variety! Hor Lor boasts a chewy, sometimes sticky texture that earned the fruit its name as the flesh can sometimes cling to your throat. However, this type of durian is popular in Singapore among those who prefer drier durian flesh compared to the creamy textures of MSW or Red Prawn. It also has a bittersweet flavour and milder aroma that is less intense than other varieties, making it an ideal starter durian for anyone trying the fruit for the first time!
| Hor Lor Durian | |
| Alternative Name | D163; Hulu; Gourd |
| Flavour | Rich and bold bittersweet taste with a mildly pungent aroma and intense flavours |
| Texture | Dry, firm and chewy pulp that may be sticky |
| Appearance | Elongated, gourd-like husk with yellowish brown flesh and large seeds |
While we’ve already introduced the D24 Sultan King sub-variety, the XO variety is considered a more premium option with its name inspired by the premium XO (Extra Old) spirits. XO durians are among the most popular durian varieties in Singapore, thanks to its unique alcoholic taste, which comes from natural fermentation within the husk. Thanks to this additional fermentation, this variant features the same creamy goodness of D24 durians but with a more complex, premium flavour. The end result is a bitter, booze-like aftertaste like no other among the different types of durians in Singapore.
| XO Durian | |
| Alternative Name | D24 |
| Flavour | Bitter, slightly sweet, and with a characteristic alcoholic kick |
| Texture | Smooth, plump, melts in your mouth flesh |
| Appearance | Bright to dark green husks with pale yellow or orange flesh |
Most Singaporeans prefer their durians on the sweeter side (guilty!), but some durian fans love the bold, bitter flavours of varieties like the Black Pearl durian. This rare and highly sought-after variety boasts a pale yellow-grey flesh with a luxuriously creamy texture. Unlike its sweeter counterparts, Black Pearl focuses on the intensely bittersweet flavour profile, with some even describing it as having hints of milkiness or custard. This variety is a true indulgence for those who appreciate the full spectrum of durian’s unique flavour.
| Black Pearl Durian | |
| Alternative Name | Hei Zhen Zhu; Taiyuan |
| Flavour | Intense bittersweet with hint of milk or custard |
| Texture | Ultra-creamy and decadent pulp |
| Appearance | Dark greyish-green husk with a silvery finish; Fleshy, white to pale-yellow flesh with tiny, pearl-sized seeds |
For the adventurous durian aficionado, the Tekka variety, also known as Musang Queen, offers an intense and unforgettable flavour experience. This durian is prized for its exceptionally sweet, buttery taste combined with a rich, fatty texture that melts in your mouth. Its pale yellow flesh is thick and sticky, with a slightly bitter undertone that adds complexity to the fruit. In fact, it’s often described as a bold alternative to more common varieties, so Tekka is perfect for those who enjoy strong, full-bodied durians that leave a lingering taste.
| Tekka Durian | |
| Alternative Name | D160; Musang Queen; Bamboo Leg |
| Flavour | Very sweet, buttery flavour with a lingering aftertaste |
| Texture | Indulgent, creamy texture that melts in your mouth |
| Appearance | Dull, green and brown husk that resembles a “bamboo leg,” with light yellow to beige flesh |
Kampung Durian is often referred to as the “Russian Roulette” (or, if you’re like me, the “Gacha”) of durians. Out of all the types of durians in Singapore, it’s the 888 Kampung Durian that has the most inconsistency in terms of taste and texture. You could get a fruit with creamy and buttery pulp that has the scent of vanilla beans, or one with spongy, thin flesh and bland taste. Still, Kampung Durian is still a generally accessible and affordable variety sold in many stalls, and is widely used in desserts to add that signature durian aroma!
| Kampung Durian | |
| Alternative Name | 888; Durian Kampong; Civet Fruit Durian |
| Flavour | Bland, vanilla-like flavour with slight bitterness |
| Texture | Dense, velvety pulp |
| Appearance | Irregularly-shaped husk with long and thick spikes; Pale yellow to bright yellow flesh and large seeds |
I used to think the bigger the durian, the thicker and sweeter the flesh. However, that’s not the case with the Golden Phoenix, with its yellow-white pulp and miniature size! This little guy delivers big on flavour. It’s got a rich, creamy texture and a bold, complex taste that really lingers. I prefer the custardy, buttery durian pulp of Mao Shan Wang, but I know friends who much prefer the Golden Phoenix. They love its drier, thicker flesh and that sharp, bitter kick. If you’re into durians with a bit of an edge, this one might just be your new favourite. It’s not your typical sweet variety, and that’s exactly what makes it so special!
| Golden Phoenix Durian | |
| Alternative Name | D198; Jin Feng; Gim Hong |
| Flavour | Mildly alcoholic flavour with floral notes and slight bitter taste |
| Texture | Soft, watery flesh |
| Appearance | Thin husk with high fruit-to-shell ratio; Pale yellow-white flesh and small seeds |
Durian can be found year-round, but to get the best-tasting ones, you’ll need to know when it’s peak harvest time! Durian season in Singapore typically starts around March, but the peak harvest season happens around July to September, with durians having the lowest prices and best quality around late-August. There’s also a short durian season in Singapore around November to December.
So, you’ve just bought your first durian! Unfortunately, cracking open one of these green porcupines can be a nightmare given their sharp spines and tough shell. But fret not, we’ve got a tried and tested method with which you’ll learn how to open durians with ease!
The last thing you’ll want is going through all that effort on how to open durians without being able to feast on its tasty flesh because it’s unripe. One way to tell if the durian is ripe is to shake it! Yes, simply shake the fruit gently and observe if you hear a slight rattling. If you do, then this means the durian seeds have flesh that’s soft enough for eating! Alternatively, you can also take a sniff of the durian. Ripe durians will emit a pungent scent that everyone’s all too familiar with.
At the base of any durian, you’ll find a brownish five-pointed star outline. These lines are the durian’s sutures and they separate the fruit into its various segments. Simply stab the middle of the durian’s base and apply force on these lines while holding the durian steady with a towel. Then, cut along the lines so you can easily open the durian with your hands later.
When the durian’s open by a few inches, you can easily pry apart the durian segments with your bare hands. Just make sure you do this carefully and protect yourself from the durian’s sharp spines.
Now that you’ve learnt how to open durians, it’s time to learn what differentiates one variant from another with this guide to the different types of durians in Singapore.
From learning how to open durians to sampling the alcoholic punch of D24 XO, we hope our guide to the different types of durians in Singapore has served you well! Keen on further indulging those durian hunger pangs? Check out our list of easy durian cake recipes to try your hand at. For a more in-depth guide on where you can get your supply of durians, read our guide to online durian deliveries and enjoy these fruits from the comfort of your home!
This article was updated on 13 May 2025. Additional research done by Janica Ng.
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