Durian Comparison

Walking into my humidity-controlled greenhouse in San Diego, the air feels heavy, sticking to your skin instantly. It has to be this way because I am attempting to grow the “King of Fruits,” the notorious Durian (Durio zibethinus), in Southern California.

Most people know this fruit for its formidable reputation—a smell that evokes gym socks and onions, yet a taste that sends connoisseurs into ecstasy. But not all durians are created equal.

Today, I am breaking down the two heavyweights you are most likely to encounter in the US market and potentially try to cultivate if you are as crazy as I am: the Thai Monthong and the Malaysian Musang King.

Ever wonder why people are willing to pay upwards of $60 for a single frozen fruit?

I have spent the last decade obsessed with tropicals, pushing the limits of Zone 10b. While I can grow Cherimoya and Dragon Fruit outdoors here, Durian requires a strictly controlled environment where temperatures never dip below 55°F. Through trial, expensive error, and many taste tests, I have developed a deep understanding of how these varieties differ, not just on the palate, but in their growth habits and availability.

Meet the Contenders

First, we have the Monthong, often called “Golden Pillow.” In Thailand, locals call it Thu-rian Mon-thong. This is the workhorse of the export market. If you buy a durian at an Asian supermarket in San Diego or Los Angeles, it is almost certainly a Monthong. It is prized for its high yield and fleshy pulp.

On the other side of the ring is the Musang King, or Mao Shan Wang (Cat Mountain King). This is the Malaysian superstar. While Monthong is picked partially unripe to ripen in transit, Musang King is traditionally allowed to drop from the tree only when perfectly ripe. This physiological difference creates a massive divergence in flavor and texture.

The scientific name Durio zibethinus covers most edible durian, but the cultivar differences are as vast as the difference between a Granny Smith and a Red Delicious apple.

Here at Exotic Fruits and Vegetables, we’ve found that beginners almost always prefer Monthong, while obsessives eventually migrate toward the intense complexity of Musang King.

Flavor Profile and Texture: The Taste Test

When you crack open a Monthong, you are greeted with pale yellow arils (the edible flesh). The texture is firm, almost like a dense cheesecake or a baked sweet potato. The flavor is sweet, mild, and approachable. It has hints of vanilla and caramelized onion but lacks the aggressive bitterness that scares people away.

Musang King is a different beast entirely. The flesh is a deep, vibrant turmeric yellow. Texture-wise, it is wrinkled and creamy, often sticking to your fingers like melted butter. The flavor profile hits you with a one-two punch: an intense, sulfurous sweetness followed immediately by a complex, alcoholic bitterness.

Eating a Musang King is like listening to a symphony where the bass notes are made of garlic and the high notes are pure heavy cream.

I remember hosting a tasting party for my neighbors. I laid out a thawed Monthong and a premium frozen Musang King. One neighbor, a complete novice, took a bite of the Musang King and immediately reached for water, overwhelmed by the potency.

He switched to the Monthong and finished the whole pod. That is the essential difference: Monthong is the friendly golden retriever of the durian world, while Musang King is a wolf—wild, intense, and commanding respect.

Comparing the Characteristics

To give you a clearer picture, I have compiled the data from the fruit I have handled and consumed over the last few seasons.

Growing Challenges: A Farmer’s Reality

Let’s be real about cultivation. You cannot stick a Durian seed in the ground in San Diego and expect fruit. I learned this the hard way seven years ago. I planted a seedling in a protected corner of my yard where my mangoes thrive. The first night the temperature hit 48°F, the leaves turned black. By the third day, the tree was dead.

Durian trees suffer irreversible chilling injury if exposed to temperatures below 45°F for even a few hours.

Now, I grow them in 25-gallon pots inside a heated greenhouse. I maintain the temperature at 75°F at night and 85°F during the day. The humidity must stay above 60%, or the leaf edges will brown and crisp up—a condition we call “marginal necrosis.”

Our experience at Exotic Fruits and Vegetables has shown that Monthong trees are vigorous growers with a more upright habit, making them slightly easier to manage in a confined space. They respond well to pruning. Musang King trees, however, are fussier. They tend to branch horizontally and seem more susceptible to Phytophthora root rot if the soil stays too wet. I use a mix of 40% coco coir, 30% perlite, and 30% compost to ensure rapid drainage.

I once ruined an entire batch of Musang King seedlings by using a standard potting mix that held too much water; the roots suffocated within a week.

Hierarchy of Consumption

If you are looking to buy, you need to know how to navigate the market. Fresh durian in the US is rare and often flown in from Florida or Hawaii, but most of what we get is frozen whole or in trays from Thailand and Vietnam.

1. Fresh Domestic (Hawaii/Florida): The holy grail. Expensive and seasonal, usually August to October.
2. Frozen Whole Musang King: Nitrogen frozen immediately after dropping. This is 90% as good as fresh.
3. Frozen Whole Monthong: Good, but texture suffers slightly from freezing.
4. Vacuum Packed Trays: Convenient, but often lacks the aroma and texture of opening the fruit yourself.

Why Monthong Remains the Market Leader

Despite the prestige of Musang King, there are specific reasons why Monthong dominates the import charts and my greenhouse space.

• Flesh-to-Shell Ratio: Monthong is meaty. You get about 30-35% edible flesh by weight, whereas Musang King often yields only 20-25% due to its thick husk.
• Subtle Aroma: The smell of Monthong is less pervasive. You can keep a Monthong in your kitchen for an hour without the neighbors calling the gas company.
• Versatility: Because it is firmer, Monthong works better in cooking. I use it for glutinous rice dishes and pastries. Musang King is too runny for baking; it dissolves into mush.

Be careful when handling the fruit—the thorns on a Musang King are shorter and pyramid-shaped, but Monthong spikes are long and needle-sharp.

Nutritional Value and Effects

We often focus on the smell, but have you considered the energy density? Durian is a nutritional powerhouse, containing roughly 147 calories per 100 grams, loaded with potassium and healthy fats. In Traditional Chinese Medicine, durian is considered a “heating” food.

My wife and I notice this effect distinctly. After eating a few pods of high-Brix Musang King, my body temperature noticeably rises, and I feel a distinct buzz, almost like a caffeine rush without the jitters. It is heavy fuel.

The Verdict: Which Should You Choose?

What is the real secret to success with Durian? It is matching the variety to your experience level. If you are new to this fruit, do not start with Musang King. It is too expensive and too intense. Start with a semi-ripe Monthong. Enjoy the custard texture and the sweet vanilla notes.

However, if you are chasing the “dragon,” looking for that mind-bending culinary experience, Musang King is the only way to go. The bitterness adds a dimension that sweet fruits simply cannot compete with.

For the true enthusiast, the complex, bittersweet finish of a Musang King is the pinnacle of the fruit world.

As fruit enthusiasts at Exotic Fruits and Vegetables, we always recommend trying both side-by-side if your budget allows. It opens your eyes to the genetic diversity of this incredible species. Whether you are struggling to keep a tree alive in a San Diego greenhouse or hunting for the perfect frozen specimen at the Asian market, understanding these differences is key to enjoying the King of Fruits.

So, are you ready to brave the smell for a taste of heaven?