How to Differentiate Durians - MSW, Ang Hei, D13

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How to Differentiate Durians - MSW, Ang Hei, D13

Postby ning7377 » Mon Jul 02, 2012 2:05 pm

Information courtesy of www.ieatishootipost.sg... Check it out... Don't be Con the next time you buy durians... Happy Durianing :yaah:

http://ieatishootipost.sg/2012/07/katong-durians-will-real-mao-shan-wang.html
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Re: How to Differentiate Durians - MSW, Ang Hei, D13

Postby SUPERVIRUS » Mon Jul 02, 2012 3:13 pm

Good reference! Thks for sharing.
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Re: How to Differentiate Durians - MSW, Ang Hei, D13

Postby JK1199 » Thu Oct 25, 2012 10:37 am

Durians of Balik Pulau
In Penang, Malaysia, the best place to get good durians is in the town of
Balik Pulau, on the southwest corner of Penang Island. Balik Pulau is a 30
minute drive over the main range and has a lot of durian estates.


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.
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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)
A favourite. 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
quite bitter but nice.
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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
seet 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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Re: How to Differentiate Durians - MSW, Ang Hei, D13

Postby ning7377 » Sat Aug 10, 2013 2:57 pm

Another interesting article on Durian... :thumbup:


http://www.soshiok.com/multimedia/photos/2223

Singapore, August 5, 2013
The Business Times

Durian eating has come a long way since the '80s when vacuum packing was unheard of and the highlight of the year was a family drive to Malaysia to gorge oneself silly at makeshift stalls set up along the trunk roads. At the time, people would pay a premium for the fleshy, small-seeded (the smaller the more expensive) Tiger Hill from Penang, Muar or Segamat - priced much higher than 'cultivars' (cross bred species created by growers) usually found in three-for-$10 bargain baskets for those willing to take a punt on their quality.

Today, durian eating has reached an unprecedented level of connoisseurship, especially as cultivars evolved from being 'luck of the draw' specimens in the '80s into successful hybrids such as D13, D24, XO, Jin Feng, Ang Hei, and D197 - better known as Mao Shan Wang - the reigning king of the crop. The Singaporean love for durian has also spawned a fast-expanding foodie sub-culture with insider merchant information, durian eating tours, dedicated websites and blogs contributing to the movement.

One such blogger is Tommy Lim, creator of pricklysensations.blogspot.com, who is a walking repository of information about the spiky fruit. "It takes more than 10 years for a durian sapling to produce fruit of a decent enough quality for consumption," he explains. "The location of the tree, the nature of the soil, and the weather before the harvest are crucial to the quality of the crop."

Mr Lim explains that older trees yield more mature fruit. "You can tell the age of the tree from the look of the flesh. Older fruit has a flesh surface that is slightly wrinkled, smaller seeds and a smell that is pungent but mellow." As a rule of thumb, the older the tree, the better the fruit.

Also, finding a reliable durian-seller isn't as easy as you might think as the dynamics of the business have changed since the '80s. Poh Lai Wan, whose family was a major durian wholesaler and distributor, recalls how Waterloo Street was a major auction hub for plantation owners. "The durian plantation owners would only deal direct with a few distributors," she says. "The Waterloo Street auctions would attract both durian sellers and the public, who would come in lorries and cars and drive away with huge rattan baskets full of durians."

Things changed when the distribution centre was demolished in the mid 1980s; they then had to hire lorries to bring their fruits to individual stalls throughout the island. So any merchant who wanted access to the best quality would need to build up a strong relationship with a plantation owner, says Ms Poh's husband, Chia Boon Huat.

He says that even with the same cultivar of durian, each plantation produces fruit of different quality because of numerous factors, one of which is the pedigree of the sapling. "As the crop from each plantation is limited, the seller who has had a long business relationship with the plantation would often be given the exclusive rights to the durian," says Mr Chia, who now sells durians in Pasir Ris with his wife.

Although durians have become available throughout the year thanks to commercial cultivation, aficionados believe that the best season falls in the hottest and driest months between June and August. In line with the season, we bring you an insider's guide to high-end artisanal durians.

Read more here or click on the gallery below to find out how to pick a durian, the various types of durians, and a guide to durian sellers in Singapore.
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Re: How to Differentiate Durians - MSW, Ang Hei, D13

Postby hkhamateur » Fri Aug 23, 2013 7:07 pm

Wow....finally got time to read n browsing thru. :cool:
I love durian durian... :happy:
Tx fr sharg bro. :thumbsup:
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