Know Your Thai Durian Varieties

Thailand is home to many durian types, but the three most popular are:

 

Monthong (หมอนทอง – “Golden Pillow”)

• Taste: Sweet, creamy, and mild (great for beginners)
• Texture: Smooth, thick flesh with a custard-like feel
• Why people love it: It’s less pungent, easy to enjoy, and great for desserts or eating straight from the pod.

 

Chanee (ชะนี – “Gibbon”)

• Taste: Stronger aroma, bittersweet flavour
• Texture: Softer and a bit wetter than Monthong
• Why people love it: For the bold! Chanee fans love that sharp, complex flavour.

 

Kradum (กระดุม – “Button”)

• Taste: Light and sweet
• Texture: Slightly firmer and drier
• Why people love it: Small seeds, more meat, and a mild taste make it a convenient snack.

Smell, But Don’t Judge Too Fast

Durian’s scent is… legendary. But don’t rely on smell alone to pick a good one.

• Fresh durians will have a distinct aroma, but not overly sour or fermented.
• If buying pre-packed durian (like most imports from Thailand), focus more on appearance and touch.

Look for These Signs of Quality

When selecting a Thai durian (especially online), keep an eye out for:

• Colour of flesh: Ripe Thai durians have rich golden-yellow flesh. Pale? Might be under-ripe.
• No freezer burn: Avoid fruits with dull or dry-looking edges.
• Plumpness: Flesh should look full and pillow-like, not flat or shrunken.
• Packaging: If vacuum-packed, make sure it’s tightly sealed and chilled. Temperature control is key for freshness!