{"id":51207,"date":"2026-04-27T10:30:49","date_gmt":"2026-04-27T02:30:49","guid":{"rendered":"https:\/\/shopee.sg\/blog\/?p=51207"},"modified":"2026-04-27T17:58:58","modified_gmt":"2026-04-27T09:58:58","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: 17 Yummy Liu Lian Variants"},"content":{"rendered":"

It\u2019s that time of the year again, and by that, I mean durian season has arrived early. With the season kicking off ahead of schedule, you can expect fruits that are especially creamy, rich, and packed with flavour. It\u2019s time for our noses to become super-sleuths when it comes to tracking down the sweetest, most indulgent durians. But with over 30 species of durian, choosing the right variety can still feel a little prickly. Luckily, 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. Read on for a guide to picking the right durian this season.<\/span><\/p>\n

Early season durian varieties in Singapore (April 2026)<\/span><\/h2>\n

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

The ever-popular Mao Shan Wang is already available as early as April! Widely regarded as the favourite durian in Singapore,<\/span> 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>, and you will likely find MSW durian sold in most<\/span> durian stalls around Singapore<\/span><\/a>. What\u2019s more, MSW durians are easy to eat as its plump flesh slides off the seed effortlessly. <\/span>It is equally distinctive in appearance, with pyramid-shaped thorns and a starfish-like pattern at the base of the husk, making it easy to spot even before it is opened.<\/span><\/p>\n\n\n\n\n\n\n\n
\n

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. D604<\/span><\/h3>\n

\"Balik<\/p>\n

One of the first durians to kick off the season, D604 is often spotted in Singapore as early as April. While it\u2019s not as famous as Mao Shan Wang, it has built a loyal following for its smooth, creamy flesh and approachable flavour profile. D604 leans sweeter overall, with a mild nuttiness and just a light hint of bitterness in higher-quality fruits. This makes it a great \u201cstarter\u201d durian for the early season, as it\u2019s rich enough to be satisfying, but not too intense.<\/span><\/p>\n\n\n\n\n\n\n\n
\n

D604 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>\nD166; Balik Pulau 604; 604Sweet and creamy with mild nutty notes and a slight bitter finishSmooth, soft, and moderately creamyMedium to large fruit with pale to light yellow flesh and fairly thick seeds<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

3. Lipan<\/span><\/h3>\n

\"Lipan<\/p>\n

Lipan, sometimes known as the \u201ccentipede durian\u201d, is another early-season variety that tends to appear alongside D604. It\u2019s less common and often available for a shorter window, which makes it a bit more of a seasonal find. In terms of flavour, Lipan sits somewhere between sweet and bittersweet. It has a richer taste compared to D604, with a slightly more pronounced bitterness that gives it added depth without being overwhelming.<\/span><\/p>\n

The texture is creamy and smooth, though slightly lighter than premium varieties like Mao Shan Wang. Overall, it\u2019s a well-balanced durian that appeals to those who want something more flavourful than sweet-only types, but not overly intense.<\/span><\/p>\n\n\n\n\n\n\n\n
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Lipan 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>\nCentipede Durian; Yah KangSweet with a mild bittersweet edge and a slightly richer, more rounded tasteCreamy and smooth, slightly lighter and less dense than premium varietiesSmaller to medium-sized fruit with pale yellow flesh and medium-sized seeds<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Different types of durians in Singapore<\/span><\/h2>\n

4. S17 Coffee Durian \u2013 D212<\/span><\/h3>\n

\"S17<\/p>\n

If there\u2019s one new durian variety to watch out for, it\u2019s the S17. Also known as the Coffee Durian, this Johor variety was only recently registered as D212 despite being grown for years, which explains why it suddenly feels like it came out of nowhere. What makes it stand out is its flavour, with a noticeably bitter, deep, roasted profile that many describe as slightly coffee-like, hence its name.<\/span><\/p>\n

The flesh is smooth and creamy, but not overly rich. It has a savoury depth that feels more intense the more you eat, rather than immediately sweet. That said, the Coffee Durian isn\u2019t one for first-timers, but if you usually go for stronger, more complex durians, S17 is easily one of the most interesting new options around.<\/span><\/p>\n\n\n\n\n\n\n\n
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S17 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>\nCoffee Durian; D212Deeply roasted and bitter notes reminiscent of coffeeSmooth and creamyRecognisable with its star-shaped pattern at the husk, and plump, bright golden-yellow flesh<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

5. Fei Ji Mao<\/span><\/h3>\n

\"Old<\/p>\n

Often noted as a more premium variety, <\/span>Fei Ji Mao <\/span><\/i>durian actually stems from the same variety as the popular MSW. The main difference lies in the age of the tree: <\/span>Fei Ji Mao <\/span><\/i>durians are harvested from older trees, typically aged at least 20 years or more. This results in a higher-grade fruit with an especially rich, creamy, and deeply flavourful pulp that beats your usual supermarket durian! While it\u2019s not a new variety, this premium option has been appearing more frequently around Singapore in recent seasons, so you can expect to spot <\/span>Fei Ji Mei<\/span><\/i> during this year\u2019s durian season!<\/span><\/p>\n\n\n\n\n\n\n\n
\n

Fei Ji Mao Durian<\/strong><\/span><\/p>\n<\/td>\n<\/tr>\n

Alternative Names<\/b><\/td>\nOld Tree MSW; Old Tree Musang 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>\nPremium Musang King; Old Tree MSWIntensely rich and bittersweet with deep, complex notes and a lingering, almost caramel-like finishExceptionally creamy, dense, and custard-likeThick, fleshy pods with a deep golden-yellow hue, often with a slightly darker, more saturated colour compared to regular MSWgolden-yellow flesh<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

6. 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
\n

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

7. 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
\n

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

8. 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
\n

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

9. 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
\n

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

10. <\/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

11. 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

12. 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

13. 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

14. 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

15. 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

16. 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
\n

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

17. 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 2026<\/span><\/h2>\n

Durian is available throughout the year, but timing still makes all the difference when it comes to flavour, texture, and price. In Singapore, the main durian season usually begins around June, with peak harvest running from July to September. This is when you\u2019ll find the widest variety, the richest flavours, and the most attractive prices, especially towards late August. There is also a smaller, secondary season between November and December, though the selection is typically more limited.<\/p>\n

This year, the season has arrived earlier than expected, with fresh, creamy durians already showing up from April. Early batches can be especially exciting, offering that first taste of the season\u2019s rich, indulgent fruit. You can even get a head start on your cravings with early harvest varieties like MSW, Lipan, D604, and more already making their way to stalls!<\/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