{"id":51207,"date":"2025-05-13T10:30:49","date_gmt":"2025-05-13T02:30:49","guid":{"rendered":"https:\/\/shopee.sg\/blog\/?p=51207"},"modified":"2025-05-13T14:03:29","modified_gmt":"2025-05-13T06:03:29","slug":"different-types-of-durians-singapore","status":"publish","type":"post","link":"https:\/\/shopee.sg\/blog\/different-types-of-durians-singapore\/","title":{"rendered":"Types Of Durians Singapore: 13 Yummy Liu Lian Variants"},"content":{"rendered":"

It\u2019s that time of the year again, and by that, I mean it\u2019s durian season! It\u2019s 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 <\/span>prickly<\/span><\/i>. Luckily for you, I\u2019ve put together a list of the most popular types of durians in Singapore from the well-loved <\/span>Mao Shan Wang<\/span><\/i> (MSW) to the bittersweet D24. So, read on for our ultimate guide to picking the right durian!<\/span><\/p>\n

Ultimate guide to different types of durians in Singapore<\/span><\/h2>\n

1. Mao Shan Wang<\/span> \u2013 D197<\/span><\/h3>\n
\"Musang
(Credit: Qi fruit llp)<\/figcaption><\/figure>\n

What is perhaps the most popular type of durian in Singapore, the<\/span> Mao Shan Wang<\/span><\/i><\/a>, or Musang King durian, features sweet, creamy flesh with a buttery-yellow colour. Its bittersweet flavour makes it the<\/span> de facto<\/span><\/i> choice for <\/span>durian desserts<\/span><\/a> and<\/span> ice cream<\/span><\/a>, <\/span>and you will likely find MSW durian sold in most <\/span>durian stalls around Singapore<\/span><\/a>. What\u2019s more, <\/span>MSW durians are easy to eat as its <\/span>plump <\/span>flesh slides off the seed effortlessly. Shape-wise, they\u2019re also easily recognisable given their pyramid-shaped thorns and starfish-like pattern at the durian husk\u2019s base.<\/span><\/p>\n\n\n\n\n\n\n\n
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Mao Shan Wang (MSW) Durian<\/b><\/span><\/p>\n<\/td>\n<\/tr>\n

Alternative Names<\/b><\/td>\nD197; Musang King; MSW; Butter King<\/span><\/td>\n<\/tr>\n
Flavour<\/b><\/td>\nBittersweet with notes of caramel and dark chocolate<\/span><\/td>\n<\/tr>\n
Texture<\/b><\/td>\nCreamy, buttery-smooth, and fibreless<\/span><\/td>\n<\/tr>\n
Appearance<\/b><\/td>\nRecognisable with its star-shaped pattern at the husk, and plump, bright golden-yellow flesh<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

2. Black Thorn<\/span> \u2013 D200<\/span><\/h3>\n
\"types
(Credit: LeafParcel.com)<\/figcaption><\/figure>\n

The<\/span> Black Thorn<\/span><\/a> is <\/span>another sought-after variety<\/span> among durian fans for <\/span>its bittersweet fruity flavour and ultra-soft texture with hardly any fibres. The best Black Thorn durian, also called <\/span>Ocee <\/span><\/i>or <\/span>Duri Hitam,<\/span><\/i> 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 <\/span>Ocee <\/span><\/i>varieties in the market come from younger trees, which don\u2019t deliver the same richness. But if you know where to look, the Black Thorn is definitely worth trying this season.<\/span><\/p>\n\n\n\n\n\n\n\n
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Black Thorn Durian<\/b><\/span><\/p>\n<\/td>\n<\/tr>\n

Alternative Name<\/b><\/td>\nD200; Ocee; Duri Hitam<\/span><\/td>\n<\/tr>\n
Flavour<\/b><\/td>\nSweet and slightly bitter fruity flavour with a faint alcoholic taste<\/span><\/td>\n<\/tr>\n
Texture<\/b><\/td>\nCreamy, marshmallow-soft texture<\/span><\/td>\n<\/tr>\n
Appearance<\/b><\/td>\nDark-tipped husk with golden-yellow to orange flesh\u00a0<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

3. Black Gold Durian<\/span><\/h3>\n
\"types
(Credit: Durian Plantation)<\/figcaption><\/figure>\n

If you\u2019re ready to graduate to more premium varieties, the <\/span>Black Gold durian<\/span><\/a> 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 <\/span>cocoa<\/span> beans and <\/span>coffee<\/span> (durian coffee, anyone?). <\/span>Imagine a luxurious<\/span> dark chocolate<\/span><\/a> mousse that’s infused with the classic Mao Shan Wang taste. <\/span>It\u2019s <\/span>decadent, intense, and perfect for those who appreciate a bolder durian experience.<\/span><\/p>\n\n\n\n\n\n\n\n
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Black Gold Durian<\/b><\/span><\/p>\n<\/td>\n<\/tr>\n

Alternative Name<\/b><\/td>\nBlack-Gold MSW<\/span><\/td>\n<\/tr>\n
Flavour<\/b><\/td>\nBittersweet flavour with a strong liquor-like taste and notes of cocoa, coffee, and caramel<\/span><\/td>\n<\/tr>\n
Texture<\/b><\/td>\nThick, plump flesh with a decadent, almost custard-like texture<\/span><\/td>\n<\/tr>\n
Appearance<\/b><\/td>\nDark grey-green husk with deep yellow flesh that has a tinge of brown or black<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

4. Sultan King \u2013 D24<\/span><\/h3>\n
\"D24
(Credit: <\/span>Gliezl Bancal<\/span><\/a> \/ Unsplash)<\/span><\/figcaption><\/figure>\n

With a mild flavour and smooth texture, the Sultan King is a generally-loved variety of durian in Singapore. I\u2019d even consider it a gateway to durians, as its mild aroma makes it a beginner-friendly fruit! <\/span>Think of it as the<\/span> vanilla ice cream<\/span><\/a> of durians; It\u2019s familiar, comforting, and universally adored. <\/span>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\u2019s reminiscent of <\/span>cognac<\/span>, which was reserved for royalty. You might even know Sultan King durian as <\/span>D24<\/span><\/a>, but because it shares the same durian code as the XO variety, it\u2019s important to make a distinction so you can find the sub-variety you like.\u00a0<\/span><\/p>\n\n\n\n\n\n\n\n
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Sultan King Durian<\/b><\/span><\/p>\n<\/td>\n<\/tr>\n

Alternative Name<\/b><\/td>\nD24<\/span><\/td>\n<\/tr>\n
Flavour<\/b><\/td>\nMildly bitter flavour with floral notes and a cognac-like aftertaste<\/span><\/td>\n<\/tr>\n
Texture<\/b><\/td>\nSmooth but dry pulp texture that\u2019s firmer than most varieties<\/span><\/td>\n<\/tr>\n
Appearance<\/b><\/td>\nBright green husk with dense thorns, and pale yellow, fibrous pulp<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

5. Red Prawn<\/span> \u2013 D175<\/span><\/h3>\n
\"Red
(Credit: SLHFRESHFRUITS)<\/figcaption><\/figure>\n

Don\u2019t let the name fool you, as this durian variety isn\u2019t fishy at all! The <\/span>Red Prawn<\/span><\/a> is one of the most popular types of durians in Singapore, named for its reddish-orange flesh that curls inside the husk like a <\/span>prawn<\/span>. It offers a pleasantly unique flavour, with a sweet, nutty taste and just a hint of bitterness. <\/span>The creamy flesh has a slightly fibrous texture, adding another dimension to this delightful durian. <\/span>Besides, this durian pairs well with <\/span>red wine<\/span>, so it\u2019s a great combination to try this durian season!<\/span><\/p>\n\n\n\n\n\n\n\n
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Red Prawn Durian<\/b><\/span><\/p>\n<\/td>\n<\/tr>\n

Alternative Name<\/b><\/td>\nD175; Ang Hae; Udang Merah; Penang Red Prawn<\/span><\/td>\n<\/tr>\n
Flavour<\/b><\/td>\nSweet, nutty, and berry-like with a hint of bitterness<\/span><\/td>\n<\/tr>\n
Texture<\/b><\/td>\nCreamy yet fibrous with a slight chew<\/span><\/td>\n<\/tr>\n
Appearance<\/b><\/td>\nDusty-brown, oblong husks with fleshy, yellow to red-orange pulp that curves in a prawn-shaped curl<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

6. <\/span>Golden Bun \u2013 <\/span>D13<\/span><\/h3>\n
\"types
(Credit: Durian Plantation)<\/figcaption><\/figure>\n

If you\u2019re 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\u2019s a <\/span>Kampung<\/span><\/i> breed grown and distributed in smaller batches. However, the Golden Bun durian\u2019s unique nutter flavour and moist fibreless texture makes the <\/span>D13<\/span><\/a> a different experience. It\u2019s also less pungent than other varieties, so you can get beginners to try!<\/span><\/p>\n\n\n\n\n\n\n\n
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Golden Bun Durian<\/b><\/span><\/p>\n<\/td>\n<\/tr>\n

Alternative Name<\/b><\/td>\nD13; Hock Beng; Singapore Red Prawn<\/span><\/td>\n<\/tr>\n
Flavour<\/b><\/td>\nSweet and mildly bitter with notes of vanilla flowers<\/span><\/td>\n<\/tr>\n
Texture<\/b><\/td>\nWatery yet buttery and soft with a slight chew<\/span><\/td>\n<\/tr>\n
Appearance<\/b><\/td>\nFresh, green husk with large spikes; Smooth, deep orange flesh with large seeds<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

7. Wang Zong Wang<\/span><\/h3>\n
\"Wang
(Credit: <\/span>Jim Teo<\/span><\/a> \/ Unsplash)<\/span><\/figcaption><\/figure>\n

Now, we get into the rarer, premium varieties with the <\/span>Wang Zong Wang<\/span><\/a> durian. Translated to the \u201c<\/span>King of Kings<\/span><\/i>,\u201d this durian certainly lives up to the title. It\u2019s 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.<\/span><\/p>\n\n\n\n\n\n\n\n
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Wang Zong Wang Durian<\/b><\/span><\/p>\n<\/td>\n<\/tr>\n

Alternative Name<\/b><\/td>\nKing of Kings; WZW<\/span><\/td>\n<\/tr>\n
Flavour<\/b><\/td>\nBalanced sweet and bitter notes with a hint of cream<\/span><\/td>\n<\/tr>\n
Texture<\/b><\/td>\nSmooth, rich, and thick pulp with a bit of a bite<\/span><\/td>\n<\/tr>\n
Appearance<\/b><\/td>\nGreen-grey husk with buttery-yellow to gold-coloured flesh<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

8. Hor Lor<\/span> \u2013 D163<\/span><\/h3>\n
\"Hor
(Credit: <\/span>najibzamri<\/span><\/a> \/ Pixabay)<\/span><\/figcaption><\/figure>\n

This translates to “throat-scratching” in Hokkien, but don’t let the name deter you<\/span> from trying out this durian variety<\/span>!<\/span> Hor Lor<\/span><\/a> boasts a <\/span>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.<\/span> \u00a0It also has a bittersweet flavour and milder aroma that is less intense than other varieties, making it an ideal <\/span>starter<\/span><\/i> durian for anyone trying the fruit for the first time!<\/span><\/p>\n\n\n\n\n\n\n\n
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Hor Lor Durian<\/b><\/span><\/p>\n<\/td>\n<\/tr>\n

Alternative Name<\/b><\/td>\nD163; Hulu; Gourd<\/span><\/td>\n<\/tr>\n
Flavour<\/b><\/td>\nRich and bold bittersweet taste with a mildly pungent aroma and intense flavours<\/span><\/td>\n<\/tr>\n
Texture<\/b><\/td>\nDry, firm and chewy pulp that may be sticky<\/span><\/td>\n<\/tr>\n
Appearance<\/b><\/td>\nElongated, gourd-like husk with yellowish brown flesh and large seeds<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

9. XO \u2013 D24<\/span><\/h3>\n
\"D24
(Credit: <\/span>Jonny Clow<\/span><\/a> \/ Unsplash)<\/span><\/figcaption><\/figure>\n

While we\u2019ve already introduced the D24 Sultan King sub-variety, the XO variety is considered a more premium option with its name inspired by the premium <\/span>XO<\/span><\/a> (Extra Old) spirits. <\/span>XO durians<\/span><\/a> are among the most popular durian varieties in Singapore, thanks to its unique alcoholic taste, which comes from natural fermentation within the husk.<\/span> Thanks to <\/span>this <\/span>additional fermentation, this variant features the same creamy goodness of D24 durians <\/span>but with a more complex, premium flavour<\/span>. The end result is a bitter, booze-like aftertaste like no other among the different types of<\/span> durians<\/span><\/a> in Singapore.\u00a0<\/span><\/p>\n\n\n\n\n\n\n\n
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XO Durian<\/b><\/span><\/p>\n<\/td>\n<\/tr>\n

Alternative Name<\/b><\/td>\nD24<\/span><\/td>\n<\/tr>\n
Flavour<\/b><\/td>\nBitter, slightly sweet, and with a characteristic alcoholic kick<\/span><\/td>\n<\/tr>\n
Texture<\/b><\/td>\nSmooth, plump, melts in your mouth flesh<\/span><\/td>\n<\/tr>\n
Appearance<\/b><\/td>\nBright to dark green husks with pale yellow or orange flesh<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

10. Black Pearl<\/span><\/h3>\n
\"black
(Credit: <\/span>Alexey Demidov<\/span><\/a> \/ Pexels)<\/span><\/figcaption><\/figure>\n

Most Singaporeans prefer their durians on the sweeter side (guilty!), but some durian fans love the bold, bitter flavours of varieties like the <\/span>Black Pearl<\/span><\/a> durian. <\/span>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 <\/span>intensely <\/span>bittersweet flavour profile, with some even describing it as having hints of milkiness or <\/span>custard<\/span>. This variety is a true indulgence for those who appreciate the full spectrum of durian’s unique flavour.<\/span><\/p>\n\n\n\n\n\n\n\n
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Black Pearl Durian<\/b><\/span><\/p>\n<\/td>\n<\/tr>\n

Alternative Name<\/b><\/td>\nHei Zhen Zhu; Taiyuan<\/span><\/td>\n<\/tr>\n
Flavour<\/b><\/td>\nIntense bittersweet with hint of milk or custard<\/span><\/td>\n<\/tr>\n
Texture<\/b><\/td>\nUltra-creamy and decadent pulp<\/span><\/td>\n<\/tr>\n
Appearance<\/b><\/td>\nDark greyish-green husk with a silvery finish; Fleshy, white to pale-yellow flesh with tiny, pearl-sized seeds<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

11. Tekka<\/span> \u2013 D160<\/span><\/h3>\n
\"D17
(Credit: <\/span>SpencerWing<\/span><\/a> \/ Pixabay)<\/span><\/figcaption><\/figure>\n

For the adventurous durian aficionado, the <\/span>Tekka<\/span><\/a> variety, also known as Musang Queen, offers an intense and unforgettable flavour experience. This durian is prized for its exceptionally sweet, <\/span>buttery<\/span> 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\u2019s 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.<\/span><\/p>\n\n\n\n\n\n\n\n
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Tekka Durian<\/b><\/span><\/p>\n<\/td>\n<\/tr>\n

Alternative Name<\/b><\/td>\nD160; Musang Queen; Bamboo Leg<\/span><\/td>\n<\/tr>\n
Flavour<\/b><\/td>\nVery sweet, buttery flavour with a lingering aftertaste<\/span><\/td>\n<\/tr>\n
Texture<\/b><\/td>\nIndulgent, creamy texture that melts in your mouth<\/span><\/td>\n<\/tr>\n
Appearance<\/b><\/td>\nDull, green and brown husk that resembles a \u201cbamboo leg,\u201d with\u00a0 light yellow to beige flesh<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

12. Kampung Durian \u2013 888<\/span><\/h3>\n
\"types
(Credit: mrsiraphol<\/a> \/ Freepik)<\/figcaption><\/figure>\n

Kampung Durian<\/span><\/a> is often referred to as the \u201cRussian Roulette\u201d (or, if you\u2019re like me, the \u201c<\/span>Gacha<\/span><\/i>\u201d) of durians. Out of all the types of durians in Singapore, it\u2019s 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 <\/span>vanilla beans<\/span><\/a>, 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 <\/span>desserts<\/span><\/a> to add that signature durian aroma!\u00a0<\/span><\/p>\n\n\n\n\n\n\n\n
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Kampung Durian<\/b><\/span><\/p>\n<\/td>\n<\/tr>\n

Alternative Name<\/b><\/td>\n888; Durian Kampong; Civet Fruit Durian<\/span><\/td>\n<\/tr>\n
Flavour<\/b><\/td>\nBland, vanilla-like flavour with slight bitterness<\/span><\/td>\n<\/tr>\n
Texture<\/b><\/td>\nDense, velvety pulp<\/span><\/td>\n<\/tr>\n
Appearance<\/b><\/td>\nIrregularly-shaped husk with long and thick spikes; Pale yellow to bright yellow flesh and large seeds<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

13. Golden Phoenix<\/span> \u2013 D198<\/span><\/h3>\n
\"D1
(Credit: <\/span>Tom Fisk<\/span><\/a> \/ Pexels)<\/span><\/figcaption><\/figure>\n

I used to think the bigger the durian, the thicker and sweeter the flesh. However, that\u2019s not the case with the <\/span>Golden Phoenix<\/span><\/a>, with its yellow-white pulp and miniature size! This little guy delivers big on flavour. It\u2019s got a rich, creamy texture and a bold, complex taste that really lingers. I prefer the custardy, buttery durian pulp of <\/span>Mao Shan Wang<\/span><\/i>, but I know friends who much prefer the Golden Phoenix. They love its drier, thicker flesh and that sharp, bitter kick. If you\u2019re into durians with a bit of an edge, this one might just be your new favourite. <\/span>It\u2019s not your typical sweet variety, and that\u2019s exactly what makes it so special!<\/span><\/p>\n\n\n\n\n\n\n\n
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Golden Phoenix Durian<\/b><\/span><\/p>\n<\/td>\n<\/tr>\n

Alternative Name<\/b><\/td>\nD198; Jin Feng; Gim Hong<\/span><\/td>\n<\/tr>\n
Flavour<\/b><\/td>\nMildly alcoholic flavour with floral notes and slight bitter taste<\/span><\/td>\n<\/tr>\n
Texture<\/b><\/td>\nSoft, watery flesh<\/span><\/td>\n<\/tr>\n
Appearance<\/b><\/td>\nThin husk with high fruit-to-shell ratio; Pale yellow-white flesh and small seeds<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Singapore\u2019s durian season in 2025<\/span><\/h2>\n

Durian can be found year-round, but to get the best-tasting ones, you\u2019ll need to know when it\u2019s 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\u2019s also a short durian season in Singapore around November to December.<\/span><\/p>\n

A beginner\u2019s guide on how to open durians<\/span><\/h2>\n
\"how
(Credit:<\/span> Francis Chung<\/span><\/a> \/ Flickr)<\/span><\/figcaption><\/figure>\n

So, you\u2019ve 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\u2019ve got a tried and tested method with which you\u2019ll learn how to open durians with ease!<\/span><\/p>\n