Durian Email Newsletter

Durian Addicts Only

Get a monthly(ish) note from me with tips and seasonal updates.


  1. Hi Lindsay,

    Thanks for introducing the durian species of Philipines, its definitely interesting to learn about different durian species from different regions. Where do you get your durian? Can you recommend a few reputable vendor or fruit markets selling durian in Manila. Perhaps around the Makati, The Fort or Chinatown Binondo area.

    • Hi Cha Cha,
      Sounds like you are more familiar with Manila than I am! I am actually in the Philippines right now, and I recently posted a video on my Facebook of finding durian in the Makati area.

  2. Hi, last weekend someone sold me a variety he called senorita. It's very sweet and has now become my favorite. Do you know anything about this variety?

  3. Hi Lindsay, Very nice article you got going in here. Very informative. I would like to ask though, assuming you've tried durian in Malaysia or Thailand, how does Philippine durian varieties compare against Malaysian durian especially with the popularity surge of Malaysian cultivars such as Mao Shan Wang, Tekka and others? I've been curious, for those who have tried Malaysian and Philippine durian, as to how they rate different cultivars from both countries against each other..

    • Hi Philip,
      It really comes down to how the durians are harvested and stored. In the Philippines it is more and more common to harvest the durians by cutting them early, instead of letting them fall, so to get them fresh and fallen you have to know to ask and where to go. That's the main trick!

    • Hi Lindsay,

      In your experience, how does current famous local Malaysian cultivars like Mao Shan Wang, Tekka, D24 fare against local Philippine cultivars like Puyat, Mamer, Duyaya etc.?

      I've been very curious about this and would like to know from someone who has tried both, as a comparative taste review.

      I also want to start a plantation and would like to know which cultivar would be the bulk of the farm, Philippine cultivar/s or Malaysian ones. I appreciate the feedback.

      • Permisson to post Lindsay…

        Good Day Sir,

        Its nice to know that you like to start durian plantation and i want to know what durian cultivars to be planted….I think Lindsay can really help you…Just like you also want to start a durian farm , we own a 3 hac. plant nursery with diffrent fruit trees durian,mangosteen,lanzones,rambutan,etc…I have a collection of durian cultivars Puyat,Arancillo,Bangkok,Malaysian native,Durio Graveolens, Hybrid Pink(a cross of Graveolens and Puyat),D24,D101,Umali,Puangmanee,MDUR88…you can visit our fb page just search “prutasan at halaman”…thanks and hope to feedback from you soon..

  4. ^to add to above. Out of the 3 I have tried, Puyat I thought tasted the best. But Durians seem to be "hit or miss". I have had Puyat 4 times and the others just one. The first time it was gross, 2nd it was good, 3rd time not that good, and fourth time good. Do you think I Should give the others a go again?

    • Hi Anonymous,
      I would definitely give the others a go again. Puyat is actually very closely related to Chanee and they should taste similarly. It's possibly you simply had a bad one. To get more variety, head to the Tagum City area or further south to Calinan area near Davao. Davao City also has quite a bit of diversity. Personally, the only fruit I wouldn't mix durian with is tomatoes, but I have friends who love that combo! I don't know any reason you shouldn't mix durian with other fruits other than personal preference.

    • yea i tried the other night mixing durian with jackfruit to see if I would explode since they consider that suicide here, nothing happened. I also tried another type of Durian that was really delicious and Nutty flavored it was my favorite so far! they were selling Puyat and this kind that is not on your list, and I think the name was "bula bula", or "pula pula" or something along those lines. Know anything of it?? I think I will give Arancillo another go, when I had it tasted like almost sort of sweet but spicy/a little nutty mixed with bubblegum it was strange best way I can describe the taste. Literally the Puyat has tasted different each time I have had it. I feel like many natives are selling me the bad ones, and I am having a hard time telling which ones are good =( .

  5. Hi loving the page/blog.I have been staying in Cagayan de Oro for the past month and all I have come across is Chanee, Puyat, Arancillo (today I found a place selling Native will try tomorrow). Are there really all of these varieties? Or what cities should one be on the look out for for each type? my other question is, is there any truth that Durian should be eaten alone and not with other fruits? alot of people keep saying that one shouldn't or can't eat Durian with Coconut, jackfruit, mango, etc (i think they have said all fruits). True or Myth?

  6. Tried Arancillo today for the first time, its really nice with perfect amount of bitterness for my liking,, not too sweet and amazing texture. I got a couple Kob's today but some of the pods had some kind of rot.

  7. Dear Lindsay,

    Could I use your picture of the thornless durians for a presentation? You are the only person with pictures of it. I will credit your website in the slides.

    Thank you!

  8. Hey Jem,

    Thanks for reading! Hope you get the chance to fill up on durian during your visit 🙂

    The best place for you in January is Peninsular Malaysia – just go up north a little to the Raub area and you will be in heaven. You're missing Red Prawn season, but there are plenty of other fantastic cultivars.

    There will be few durians in the Philippines in January, and no red prawn. You need to go in late August to catch red prawn.


  9. hi lindsay,

    as a singaporean durian lover now exiled in durianless europe, i am completely awestruck how you have elevated durian eating into a science AND an art form at the same time

    love red prawn and will check out phillippines for sure. Would I be able to get red prawn in Jan/Feb and where would you recommend?

    many thanks

  10. Puyat
    "Since the tree is also resistant to phytophtera and other types of fungus, it is currently the favored variety among farmers. Edible portion: 40%"

    Is Phytophthora not a fungus, and is from "a different kingdom altogether"?: http://en.wikipedia.org/wiki/Phytophthora#Fungi_resemblance

    Is it also popular because of its long shelf-life?
    And is that long shelf-life due to something other than its resistance to "phytophtera" (phytophthora) and other molds?

    "The name Duyaya is a combination of "Durian" and "Bisaya" – the ethnic tribe of Calinan farmer Severino Belviz."
    Is it more correct as Biyaya (not "Bisaya")and also meaning blessed or grace?

    Is it more accurately the Graveolens?: http://en.wikipedia.org/wiki/List_of_Durio_species

    Red Prawn
    Mostly signposted as 'Red Fron', and is that because they pronounce it that way?
    Known in Malaysia as Udang Merah and Ang Hae.
    And is it D175, as mentioned here?: http://goodguy.hubpages.com/hub/Durian-The-King-of-Fruits

    Thornless Durian
    "…Several trees were planted at Llaneza Farm, in Mulig, Torril, near Calinan."
    "Torril" (Toril) is about 20 kms southwest of Davao City, but Calinan is maybe about 50 kms northwest of Davao City.

    And where is Mulig?

    "Honourable Mention:

    Mamer:(;?) A type of native…"

    Are the native/kampung/durian ban all seedlings?
    And if they are all seedlings, is a native 'variety' such as 'Mamer' etc only available from only one tree specimen?
    Or are the native varieties actually grafted or cutting-grown trees, and all with fruit that have a low percentage of edible flesh?

    And a seedling/native tree's fruit all have the same taste from the tree that they grow on?

    • Wow, you've really done some durian websurfing! Let's see if I can answer all your questions.

      All the experts I've spoken to so far described Phytophtera as a fungus. I guess I should have wiki-ed it!

      Yes, Red Prawn is the same as D175. That is the name it is registered under in Malaysia. They do pronounce it "Red Prawn" in the Philippines, and it has many different spellings, my favorite being "Red Frown."

      You can google map "Mulig", its in the district of Toril, which is all vaguely referred to as "Calinan" by the durian vendors.

      All native/ban/kampungs are seedling trees. If a tree is very good, sometimes people will name it and distribute scions to others so they can have the good quality durians. Then it becomes an official variety, as with Mamer.

      Durian flavor varies somewhat depending on the season, amount of rain, amount of sunshine, fertilizer, and even the side of the tree it grows on, but in general yes, if a tree is good all the durians on that tree are good.

      Hope that answers your questions!

    • Duyaya
      "The name Duyaya is a combination of "Durian" and "Bisaya" – the ethnic tribe of Calinan farmer Severino Belviz."

      -Yes, this is correct. "Duryaya" comes from "Durian" and "Biyaya". "Biyaya" means Blessing in the Davao Dialect, Bisaya.

    • Duyaya is coined from the words durian and biyaya, du for durian and yaya from biyaya which is the visayan word for blessing. My dad used this name because when he tasted the duyaya, it is a blessing from God to plant such a delicious durian.

  11. this was excellent to read….thank you…..40%! on puyat, i can believe it…..im with you on Arancillo and White Cob….i am amazed that the redprawn taste same and is 6times cheaper! that is great news for me….Tagum 2013 is on my Radar for sure…aloha,D

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