Note: This guide to Philippines durian varieties was originally posted in 2012. It’s one of the most popular posts on this site, and you can now see it reposted all over the interwebs both with and without my permission. This post was updated in August 2016 and again in September 2022. So, if you decide to copy-paste this new guide anywhere, please give a link for credit. Thanks!
How to Use This Guide
Below you’ll find, in alphabetical order, the 18 Philippines durian varieties that I have consumed plus my To-Find-and-Eat List.
Each entry has a link to blog posts where you can find out more about where I ate them, and where you can get them too.
Guide Contents
| Introduction Micro History Alcon Fancy Arancillo Basketball TD Cojuangco D101 D24 Durio Graveolens Duyaya |
GD-69 Kob White Kob Yellow Nanam Native Puyat Red Prawn Swarscoff Thornless Umali UP Gold |
A Little Introduction to Philippines Durian
Many people in the Philippines are still discovering durian. The fruit can grow throughout the islands, but due to typhoons and extreme weather, more than 90% of Philippines durian is grown on the more sheltered island of Mindanao in the south. Some is also grown in the Sulu Archipelago and a few other hotspots, like the northern part of Negros Island and especially around the Los Baños University on Luzon.
(If Peter Salleras’s trellising method works out, this may soon change).
The Philippines has its own varieties of durian, most confusingly classified under the name “Native.” This encompasses both durians planted by seed (No-Name) as well as old varieties like Mamer, Atabrine, and the Thornless Durian.
Today, the majority of the popular varieties have obvious ancestry from Thai durian varieties. Puyat, the Kobs, Duyaya, Nanam, Alcon Fancy, Obusa and GD-69 are all obvious descendants of seeds from Thailand.
More recently, Malaysian durians have become popular too, like D101, D24, Red Prawn, and the unidentified “Malaysian.”
A Very Short History of Philippines Durian
Today it’s easiest to find durian varieties that originated elsewhere, but the Philippines actually led the way on durian breeding.
If you can believe it, we would not have such delicacies as D24 or Musang King without a little breakthrough that happened at the Lamao Experiment Station around 1914.
It involves a Swedish man who loved durian. Also some colonial squabbles.
After the United States occupied liberated the Philippines from Spanish rule following the Spanish-American War of , they sent botanists from the USDA Bureau of Plant Industry to survey how to best exploit develop Philippines agricultural resources.
At the time, there was a Swedish man working as a plant breeder at the USDA Research plot in Miami, Florida. In 1914, he published Recent Experiments in Shield Budding Tropical Fruits at the Lamao Experiment Station. This is the first reference to anyone grafting durian that I have been able to find.
Several botanists in Malaysia commented on Wester’s work, and shortly began experimenting with making Malaysian varieties.
However, most of the varieties available today in the Philippines were started from seeds brought in from Thailand in the late 1970’s and 80’s.
Officers from BPI went out searching for improved varieties in the local areas starting in the late 1980’s. Most Philippines durian varieties were registered with BPI between 1990 and 2000.
So the Philippines was both really early and kind of late on the durian scene. Either way, we have the Philippines to thank for the following deliciousness:
Alcon Fancy
“That looks suspiciously familiar,” I said when I saw Alcon Fancy for the first time. It’s small thorns, green color, and bright, canary yellow flesh looked a lot like another durian variety in Thailand.
No small wonder. See Danny Abad tell the story of Alcon Fancy in the video below:
Danny Abad is the owner of Alcon Farms, a nursery and fruit farm in Calinan, near Davao City. “Alcon” is a portmanteau of Danny’s parent’s names, Alfonso and Conchita. Danny discovered Alcon Fancy while working for BPI in the 1980’s.
At the time, many farmers were converting their farm to banana plantations for Dole. Danny and his horticultural buddy, Virgilio Loquias, were concerned about losing the genetic diversity available on the farms. They received funding from the World Bank to collect the best durian varieties in the Philippines and went on a scouting mission around the islands to find them.
Alcon Fancy is suspected to be a seedling of the Thai variety Kradum Thong. It’s sweet, with a light margarine-like texture and almost no bitterness. He registered it with the Philippines government in 1997.
When Early July
Where I ate it Laguna, Luzon Island. Also available from Alcon Farms in Tugbok.
Arancillo (ACC. 1497)
One of my top picks for Philippines durian, Arancillo combines the strong flavor and bitterness of the native with thicker flesh and a smooth, silky texture. It’s usually an off-white color, almost ivory, color with few, very fine wrinkles.
It was registered in 1995 with the Philippines government, and the rumor is that it was named for former BPI-Phil Fruits director Vicente Arancillo. I can’t tell if I started that rumor or not, but it is oft-repeated around the internet, the wording copy-pasted from the original version of this post.
Unfortunately, I can’t find any evidence that Arancillo actually worked for BPI. He appears to have been a director for the Development Bank of the Philippines (DBP) instead. I’m still looking for him.
It’s said that Arancillo is a seedling of the Thai Chanee, although that also seems unlikely. While it is one of the preferred durians by taste, Arancillo has a tendency to rot in heavy rain and is not a recommended variety for export.
Where I ate it D’Farmer’s Market in Davao City, Mindanao
Basketball
What is this durian? Who knows exactly. I’ve had many renditions of Basketball.
It’s fairly common. It’s always a huge, round durian with a high flesh-to-seed ratio, probably a seedling of something from Thailand.
The name probably encompasses a number of varieties, and refers more to its big round shape than a specific breed.
Where I ate it Magsaysay Durian Park
Cojuangco TD
This durian looks exactly like a Monthong durian. It’s name refers to the farm it came from, owned by the Cojuangco family in Malitas, rather than the name of the variety.
The Cojuangcos are one of the most influential families in the Philippines.
Where I ate it Kalivungan Festival in Kidapawan, Mindanao
D101
This Malaysian durian variety was introduced at some point and is now one of the best durians in Davao City.
It’s not as fleshy as some of the others, but who cares when it tastes better? It’s basically whipped cream encased in a fragile skin. Just make sure it’s really, really fresh.
I’ve eaten D101 often in Malaysia. The best I had this year was at the Jawi Pesta Durian in Penang.
Where I ate it Rosario’s Davao City
D24
This is another Malaysian durian cultivar that has become popular in the Philippines. It’s relatively easy to find at the right time of year, although not as common as Puyat, Arancillo, or the ubiquitous Basketball.
D24s tend to be reliably good, so it’s usually a win-situation if you can find some.
Where I ate it Magsaysay Durian Park and at Tagum City
Durio Graveolens
Durio graveolens is a wild durian species. It was introduced to Mindanao by BPI (Bureau of Plant Industries) from the island of Palawan. There are three different varieties, each with a different color interior: one red, one orange, and one yellow. The orange one is most common.
It is sold under a variety of names, such as Borneo Sunset.
It’s a very small durian, but expensive. Each fruit can sell anywhere from 50 pesos each to 200 pesos each, depending on your desperation and the vendor’s honesty.
The texture is denser than a normal durian, with the smoothness and thickness of a cream cheese. It’s nutty, less sweet than normal durian, and has a very powerful odor. I love this durian.
Where I ate it SM EcoLand, Davao City and BPI in Calinan
Duyaya
A bright yellow durian that is possibly the heftiest durian with one of the highest flesh-to-seed ratio of all durians. Some estimate up to 55% flesh-to-seed, although it’s probably somewhere in the 40’s%.
When I originally posted this Philippines Durian Varieties Guide, I got the story behind the durian’s name that is wrong.
You can see the durian’s creator, Mr. Severino Belviz, talk about his durian in this video. Make sure you have the subtitles turned on as his voice is very quiet.
Mr. Belviz named the durian in 1999, when the durian was registered with BPI. According to him, Duyaya is a portmanteau of Durian and Biyaya, which means “Blessing,” because Belviz saw the durian as a blessing to his family.
Where I ate it Belviz Durian Farm
GD-69
The name is an abbreviation for “Galang Durian 69.” Mr. Galang is sometimes known as the Grandfather of Durian in Davao City, and while he’s still alive today he is in his 80’s and hard to find.
His durian, though, is not hard to find. It’s one of the plumpest, fleshiest durian with up to 40% flesh-to-seed ratio. The flavor is sweet, fibrous, and not too fatty, most likely a relative of a Monthong.
It’s so fleshy, the durian often has problems with uneven ripening and wet core, making it hard to find a good quality fruit. It’s commonly used to make durian chips and other products.
Where I ate it Rosario’s, Davao City Mindanao
Kob White
Kob White is huge, a massive 5 kilo monstrosity that was one of the best tasting durians I ate on my last trip to the Philippines.
It was also the last durian I tasted. After this Kob, I decided not to taste any other durians, because when you’ve reached the peak, everything else is downhill. I left Davao the next day anyway.
Kob White is a white 0r pearly-grey fleshed durian with an elongated shape. It’s extremely fatty and dense and very bitter. Yum yum.
Where I ate it D’Farmer’s Market, Davao
Kob Yellow
I don’t know much about this durian. Some claim it’s a relative of the Chanee and Puyat, but it doesn’t look like it or taste like it.
Kob Yellow is a mild durian that’s not too sweet. “Manila people like this one,” the farmer who gave it to us commented. He meant that the odor is not too strong. We found it very pleasant.
Where I ate it Larry’s Durian Farm, Davao
Nanam
Nanam means “yummy.” It’s another of fruit originating from the 300 seeds Severino Belvis brought over from Thailand, and was registered with BPI in 2000.
It’s a sweet, mild durian with a slightly nutty flavor.
Where I ate it Belviz Farm, Davao
Native
“Native” is the term in the Philippines for any durian grown from seed and without a proper name. In Malaysia, it would be called Kampung and in Thailand, Baan.
The quality of Native varies a lot. There are certain trees that are so good they have acquired names of their own and a fair bit of notoriety, like D’Farmers Durian For the Priest, or Mamer and Atabrine.
Often, Natives fall from trees that are really, really old, because no one plants Natives anymore. The fruit in the photo above is from a tree that is certainly over 100 years old.
The characteristics that Natives share are flesh that is almost always white or extreely pale, very thin over a lot of seeds, and with a strong alcoholic flavor. It’s often sold at various stages of overripe, so it’s important to keep an eye (and nose) out to quality check. It’s also the cheapest durian.
Where I ate it Random cart in Times Beach, Davao City, also at Belviz Farm
Puyat
Puyat is the Philippine’s main commercial durian variety. It’s exported to Singapore and China and is the main durian variety you’ll find if you visit Davao City when it’s not technically durian season. It will probably be the first durian variety exported to the United States (we hope very soon).
Puyat is pretty obviously a seedling of Chanee, from Thailand. It’s distinct from Chanee, having more of a pear-shape and browner thorns, and flesh with a hint of pink, but it tastes awfully similar. It’s one of the fattiest, fleshiest durians, with the strong sweet flavor but less harsh metallic bitterness of a Chanee. The riper the durian, the more metal it tastes like.
It’s story is about as sketchy as they come, including such tall tales as Israeli mercenaries guarding the orchard, theft, ruin, and the Puyats, a family of politicians who made their money from billiards. Whatever of that is true, the Puyats are no longer in the durian business.
Where I ate it Abreeza, Davao City
Red Prawn
Red Prawn is a famous Malaysian durian from Penang Island. It’s one of the most expensive and sought after fruits, so it’s little wonder it made its way over to the Philippines. Compared to other varieties, it’s still pretty rare, but it’s around.
What makes Red Prawn so desirable is it’s absolute lack of fiber. It’s like a pillow of cream, each pod a delicate sack that can and will erupt with soft, cherry-flavored flesh that you have to suck rather than chew.
I assume this one will get more popular in the Philippines with time.
Where I ate it Jemapi Farm, Tagum City, Mindandao
Sulit
This seedling of a Ganyao durian was brought to the Philippines from Thailand by Mr. Severino Belviz and registered with BPI in 2000.
It’s pretty obviously a descendent of Ganyao, with the same round shape, small thorns, and long stem. The flesh is a darker yellow, but equally firm and a bit bready.
Fans of Ganyao should seek this one out.
Where I ate it Belviz Farm, Davao
Swarscoff
Yes, that is now the proper spelling of this durian, used by the Department of Agriculture and BPI. “Schwartz-Kob” and “Schwartzkopf” are not correct, although the latter maybe should be.
Swarscoff was discovered on the Hijo Plantation in Madaum, Tagum District, in the early 1990’s. When the tree was young, it’s trunk had a distinct pattern that reminded the workers of the camo uniforms worn by Desert Storm soldiers. It was named for General Norman Schwartzkopf Jr., who led the coalition forces in the Gulf War and probably never knew he had a durian named in his honor (he died in 2012).
An alternate story is that the camouflage coloring reminded people of Arnold Schwarzenegger, who donned camo in the 1985 movie Commando. According to Larry Miculob, President of the Durian Industry Council of Davao City, this story is not correct. Miculob worked at Hijo Plantation between 1986-1996, and he remembers finding this durian tree.
Where I ate it D’Farmer’s Market, Davao
Thornless Durian
Oh boy, oh boy. This thornless fruit brings up some philosophical dilemmas, doesn’t it? If a durian has no thorns, what on earth should you call it?
Smooth as a wooden grapefruit, this durian was discovered in the Compostela Valley in Mindanao. It’s believed to be a mutant of Durio zibethinus. It’s small; slightly smaller than a pomelo, and you can successfully bring it inside malls and other air-conditioned areas because the guards do not recognize it as a durian.
Watch me taste it (Video)
On the inside, it looks like a Native durian, with thin white flesh, a lot of small pale seeds, and a sweet flavor.
Where I found it SM Lanang, Philippines
Umali
Umali is another durian that originated at the University of Los Banos (UPLB). It was named for Dioscoro L. Umali, who was the dean between 1959-1969 and is also known as “The Father of Philippines Plant Breeding.” His decade of power at UPLB is referred to as the “Umali Years.”
Umali has a lot in common with D24. It’s smooth and fatty tasting, without being too sweet. It has the same pleasant, milky and slightly bitter flavor as eating solid cream. Delightful.
Where I found it: Kidapawan City, Mindanao
UPLB Gold
This durian was developed by Dr. Leo Namuco in 1995 at the University of Los Banos on the island of Luzon, just south of Manila.
The flavor reminded me a bit of Ang Jin, or like a Kun Poh without the coffee undertone, with the light orangey-grey like Johor Red Prawn.
Where I ate it Los Banos, Luzon
Durians I’m Still Looking For
Luckily, I haven’t tasted all the Philippines Durians yet, so I still have an excuse to return and go hunting. Here are a few on my To-Eat List.
- Atabrine (DES 806) Registered to Romy Francisco in Davao City in 1992.
- DES – 1545 Domingo Sotilleza, Davao City
- Kimbangan
- Lacson Uno Registered by Simeon Latayan
- Lacson Dos
- Malagkit BAEX Nursery in Bukidnon
- Mamer (DES 916) A type of native from Barangay Serib and Barangay Gumalang in Calinan. It was named after Mamerto Fernandez and has an edible portion as high as 25 percent! *Thank you to Ivy for catching the spelling error of Gumalang*
- Malaysian ?
- S-7 and S-1 Grown by Jill Sandique in Cotabato
- Soriano/Oboza Similar to Monthong, they’re not popular because of tendency to rot. Found on Alcon Farm.
Cerise Dawn Balaga says
Hello. I stumbled upon your website as I was looking for related articles regarding my study about durian cultivation. Is it alright to ask you for more information about what you have discovered about the history of durian cultivation in Davao City?
trip says
hi Lindsay. if you do a google search for jemapi farm tagum, this page is the only page in the world which mentions it. so, where is the red prawn in tagum? because no one i have met and asked about it knows about Jemapi Farm or red prawn durian here. 🙁
Lindsay Admin says
Hi Sameer,
It’s a good question, as I’ve struggled to contact them. I have their photos from the Tagum Durian Festival so I know they exist, and photos of the durians so I know it was really Red Prawn, but I guess I’ll have to go up and look for them again! At that time I did not have a cell phone. We did visit their farm, but I didn’t pin the location (due to no phone). So maybe the next adventure we should go find them again! Thanks for pointing us in that direction.
UPLB Alumni says
I noticed you keep referring to UPLB as University of Los Baños. No such university exists. It’s University of the Philippines in Los Baños!
Emmanuel Eli A Evangelista says
https://linksharing.samsungcloud.com/lJdisVOkwVdP
Hi!
Monthong is a Durian variety also commonly available in the Philippines.
We bought ours this morning at a supermarket in Manila.
Kudos on your blog, specially this one on Philippine Durian!
Thanks and regards!
Lindsay says
Hi Emmanuel,
I think in the Philippines Monthong often goes by other names, but perhaps they are also using Monthong now! Hope it was tasty 🙂 🙂
Kev Gayramara says
Is Puyat and Musang King variety the same? Is the latter available in Davao?
Lindsay says
Hi Kev, Puyat and Musang King are not related to each other. Musang King is available in limited quantities.
Fillmore C. Sagario says
Dear Lindsay:
You have really done a great work in conducting research about the different varieties of durian. I hope you can include in your research, subjects relating to Mamer Durian and what the durian lovers of Davao call “Native Durian Yellow Malagkit”. According to some of those who like this durian variety, the Native Durian Yellow Malagkit is more favored by the Dabawenyos, thus this durian variety is the first ones to be sold out in the market before they durian lovers will buy Puyat or other varieties. They said, that the Native Durian Yellow Malagkit is more delicious or tasty to eat compared with other varieties of durian in Davao City.
I hope you can confirm what some people from Davao are saying about the Native Durian Yellow Malagkit.
Thanks
Fillmore C. Sagario
Lindsay says
Hi Filmore,
Thank you, we are so glad you found value in this collection of Philippines durians! I had big plans for a 2020 Philippines Research Trip, which unfortunately I had to cancel due to current circumstances. But we will look for Malagkit in 2021 🙂
Jun says
Great read! Didn’t know much about durian varieties until I was eating durian in SG/MY. I only knew then that the yellow kind tasted better and meatier than its white-ish cousins. =D But that Mao Shan Wang I ate in MY tops it. So its already start of durian season in PH. Looking forward to filling up.
Yvette Arancillo says
Hi! I’m the apo of Vicente Arancillo and yes! He did worked as BPI director in Quirino Manila. He was born in Dumarao, Capiz and married Araceli Neri of Cagayan de Oro. He died around 1995, I was 9 years old back then.
Yvette Arancillo says
Hi! Vicente Arancillo is my grandfather he did actually worked for BPI as director. He was born in Dumarao, Capiz. During my childhood days we used to visit there in Quirino Ave. Manila. He died peacefully in our home in around 1995-1996 when I was around 9 years old.
Mj says
Your vlog about durian is cool! Looking forward to your update once you hunted down those variety that are not featured yet!
yasmin says
Hi! I was wondering when is Durian season in the Philippines?
[email protected] says
starts end of July and finished up mid-October
Fillmore C. Sagario says
Hi Lindsay! Is the famous Musang King durian available now in the Philippines?
[email protected] says
Yes, they have some but limited quantity. It comes out in late July and early August.
Lucas Griselda says
Hi. I’m trying to locate Red Prawn Durian … you mentioned, that it is i. TAGUM. Do you have the exact address so i can go there and get to taste it…. pls help.
[email protected] says
It’s with Jemapi Farm, look for their stall, or you can also find it in Davao City just have a look around 🙂
Michael L says
Hi
Do you have any more information on Durian from Los Baños? Is there any particular area that the fruit is most available? I’m currently living in Laguna and Los Baños is accessable.
[email protected] says
I do. I’ll have to write a post soon.
Emmanuel Roa Serrano says
With regards to Vicente Arancillo, he was indeed the BPI director(year posted) he was married to my mom’s aunt. I grew up in Davao, then studied in Manila. We were neighbors in Bacoor, Cavite. He would always asked us what durian variety was our favourite. He told stories that he was the one who created the durian variety.
mark helland says
I would like to know about ava0ila0bility and feasibility for growing durian in iba zambales..I would like to establish a fruit orchard there including durian…are bats necessary for pollination since the tree only blooms at night..
[email protected] says
Hi Mark,I’ll be honest I had to look up where Iba Zambales is! It looks like it’s north of Manila, in the Philippines. I know that quite a few durians grow south of Manila in the Los Banos area. Some are pretty tasty, especially a variety called UP Gold. I think your biggest issue is going to be the Typhoons and high winds/storms. For that I recommend you check out this trellis system they are using in Australia to successfully protect the trees from cyclones: http://www.yearofthedurian.com/2014/05/beating-cyclones-with-smart-technology.html
Marius says
I’m traveling to Siquijor, Bohol and Palawan in February and March.
I know this is not the season for durian, but will there be some to eat at all ?
[email protected] says
Hi Marius, I think you will probably find some durian imported from the island of Mindanao, not too far away, but I don’t think that Bohol grows much durians. I have not been there yet myself, but you should find plenty of another fruit, Durian Belanda, which is also called soursop. Palawan season is around August. Siquijor I’m not sure!
Yen Lee says
did yours do supply D24 to overseas ? if yes , what is the prices ? hope to see your reply soon .
Thank you
[email protected] says
sorry, I am not a durian supplier!
Junrey Miralles says
hi are you looking for supplier?i am looking for a client
Ano says
“If you can believe it, we would not have such delicacies as D24 or Musang King without a little breakthrough that happened at the Lamao Experiment Station around 1914.”
I dont think this is correct as Musang King original tree is more than 100 years old.
[email protected] says
The original Musang King tree is dead. But the tree was already really old when they began grafting it, around 1980.
Bernard says
As far as i know Malagkit is a high quality Native durian..just like XO a high quality D24..Malagkit is hard to find now..
[email protected] says
Yes, Malgakit is a very good Native, but actually remember that ALL durian varieties were at one time “Native” even the great Musang King!! They are the ones that stood out so somebody selected them and named them. This means that Malagkit is a distinct variety, and not just another name for a durian, as seems to be the case for XO and D24.
Joe says
The best article about Philippine Durian varieties. Thank you for writing this up.
[email protected] says
Thank you, Joe, glad you found it useful 🙂
Cha cha says
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.
[email protected] says
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.
Anonymous says
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?
Lindsay Gasik says
I've heard of it but it wasn't in season when I was there. Will have to look for it next time 🙂 Thanks for the tip!
Philip says
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..
Lindsay Gasik says
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!
Philip says
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.
Bernard says
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..
Lindsay Gasik says
Hi Philip,
If you would like more specific information we can continue this conversation by email. Send me a message at durianyearATgmail.com
Philip says
Email sent!! Thanks
Anonymous says
^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?
Lindsay Gasik says
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.
Anonymous says
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 =( .
Anonymous says
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?
jacob j says
Hi Lindsay,
Would like to know when the next durian season in the Philippines is. Thanks.
Lindsay Gasik says
Try late February and March 🙂
Lindsay says
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.
Cheers!
Lindsay
jem says
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
Anonymous says
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?
Duyaya
"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?
Graveolen
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?
Lindsay says
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!
RC_Tech says
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.
Lindsay Gasik says
Thanks for clarifying RC_Tech.
Emmanuel Belviz says
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.
Lindsay Gasik says
Hi Emmanuel, thanks for commenting. Did your dad grow this durian first? That is very cool.
scott says
wow you guys did an amazing job researching all the varieties and their history. learned so much!
fruitarianvagabond says
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