Half the fun of durian is the naming, and D15 is a small lesson in how tangled it gets. The fruit most Malaysian stalls sell as D15 is really Chanee, a
Bite into a well-made fried durian ball and the shell shatters over a cold, custard center that most first-timers swear is ice cream. Heat does something
Every durian region has its old workhorses, the clones that built the industry before the celebrity varieties arrived, and D96 is one of them.
If you assumed the S in S17 marks a Sabah durian from Borneo, you have plenty of company, and you are still mistaken. The letter is a grading badge, not
Some durians are named to sell, and D78 is one of them. The trade calls it Sweetie, a name that promises a sugar bomb and sets up a lot of first-timers
The first thing anyone notices about a D158 is the stem. It runs so long, sometimes close to a foot, that the fruit looks like it arrived with a built-in handle.
Most durians you meet are old survivors, wild seedlings or heritage clones that a farmer noticed and kept. D144 is a different animal, a deliberate cross
People ask me this at every farmers market I work, usually right after they smell the durian on my table: could they just grow one in their yard in Florida?
Penang durian season does not really start until the 600 shows up. This early dropper is one of the first varieties off the trees in Balik Pulau, and for
The first D168 I cut open in my San Diego greenhouse smelled of warm custard with a thread of almond behind it. Most first-timers brace for a sulfur wall