
Note: Updated March 7, 2019. I keep adding more.
Eight years into the hunt and I still haven’t found all 234 Thailand durian varieties.
Many are rare to the point of extinction, thanks to Thailand’s huge commercial durian scene dominated by a single variety, Monthong. It’s a situation just asking for an agricultural plague, ala cavendish bananas, which is why many of these old varieties are making a come back.
Once the hugely influential Princess Sirindhorn made a plea to farmers to plant old non-commercial varieties, suddenly a huge diversity of Thai durians started coming out of the woodwork. It’s getting easier and easier to find durian variety in Thailand, but it’s still no Malaysia.
If you want to taste more than 3 varieties of Thai durian, it’s going to take a little effort on the hunt.
Here is your durian hunting checklist for Thailand ↓ ↓
Where I Found This List
It took me quite a while to find this list because the information available in English is both really hard to find (locked away in libraries and exasperated official’s office drawers) and also incomplete. Some mention 81 or 85 varieties of durian. Others list 172 or 179 varieties. This last one lists 245 varieties, except 11 of them are repeats, making for only 234 durian varieties. That’s a pretty bad typo, guys.
This list is in the order I found it. I haven’t made it alphabetical, although I might do that soon because the current arrangement is driving me crazy. What do you think?
The Families of Thailand Durian
Basically, Thai durians can be broken down into 5 distinct families which have similar characteristics and a bunch that just get shuttled into the lonely “miscellaneous” category.
Kop (also Gob, Cop) This family of over 50 durian varieties is often confused with Kob, a variety from the Philippines that descends from one of the original Kops. Which one is a mystery.
Luang A small family of 10 varieties, Luang includes the famous Chanee as well as the delicious Chomphu Si.
Ganyao (also Kanyao) Thailand’s most expensive durian variety is actually just one in a family of 7 or 8 durians.
Thong Yoi includes the wonderful Nokyib and Nokkachip (not to be confused)
Gampan (also Kampan, Gumpun) In a similar manner to Kob, Gampan has taken off in Australia and is probably more common there than in Thailand. Monthong is sometimes classed in this family, as is Chai Ma Fai.

How to Taste Thai Durian Varieties
If you join me on the Thailand Durian Tour we taste a lot of these durians. Last year (2018), we tasted 46 varieties in one tour!
If you want to go durian hunting on your own, you’ll find all the maps, farm contacts, variety ID guides and more in The Durian Tourist’s Guide to Thailand.
Scroll all the way to the bottom for a Durian Hunting Map pinning farms and stalls and markets for your durian-hunting convenience. Just keep going down ↓ ↓
234 Thailand Durian Varieties
1. Kop Kanlueang
2. Kop Konpan
3. Kop King Kang
4. Kop Kaeo
5. Kop Kung Pan
6. Kop Khaengsing
7. Kop Ngu
8. Kop Nouy
9. Kop Chao Khun
10. Kop Champa/Kop Chomphu

11. Kop Chai Nam
Where: Suan La Ong Fah, I’m Durian Shop 2018.
12. Kop Sonklin
13. Kop Talung

14. Kop Takham
Where: Suan La Ong Fah 2017
15. Kop Tachaem
16. Kop Tathao
17. Kop Thathuam/ Kop dam
18. Kop Tanuam
19. Kop Tanut
20. Kop Tapun
21. Kop Tapen
22. Kop Tamak
23. Kop Tamit
24. Kop Tamaen
25. Kop Taho
26. Kop Thongkon

27. Kop Thongkam
Where: Suan Itsaree, May 23 2018
The name refers to the gold, the metal, maybe for its burnished gold-orange color.
28. Kop Thongdi
29. Kop Thongpheng
30. Kop Thira
31. Kopbunnak

32. Kop Bao
Where: Suan La Ong Fah, 2016 and 2017
I didn’t like this durian either of the times I tried it. I thought it was watery and overripe in taste, despite being quite fresh. However others found it really intensely flowery and sweet and enjoyed it.
33. Kop Pravai
34. Kop Phonthep
35. Kop Ploy
36. Kop Phuang

37. Kop Pikul or Kop Pikun
Where: I’m Durian, 2018
Kop Pikul is an enormous durian with an elongated, pointy “nose.” It’s named for the pointy origami-like Bullet Flower common in Thai carvings and decorations.
The pronunciation of the word “Pikul” is tricky though, because in the Thai language, if an “l” comes at the end of the word, it becomes an “n” sound. So while this durian’s name is spelled “Pikul” it should be pronounced like “Pikun.” Yay for phonetics.
This durian was very fleshy, but not all of the pods were filled, meaning that we paid for a lot of shell and the durian became expensive. The taste was a lot like a Chanee, but a little bit more vanilla.
38. Kop Mangkon
Where: Ploy’s Garden, May 10, 2018
39. Kop Mednai
40. Kop Maeehem
41. Kop Maethao

42. Kop Ratsami
Where: Suan Ban Rao, June 4, 2018
43. Kop Ratchanet

44. Kop Lam chiak
Where: Suan La Ong Fah, 2013 and 2017
This durian has a tendency to have small flat pods in the upper portion of the fruit and a bottom half that is just solid shell. Chatri called this his “diet durian” because it’s so low in sweetness — and to be honest, flavor. The day we tried it, we were unimpressed by it’s creaminess and not much else.

45. Kop Lep-yiao
Where: Suan Itsaree, 2017 and 2017; Suan La Ong Fah, 2017
My Thailand Durian Tour Groups love this one every year. With it’s super soft, fiberless texture, subtle hints of wine and chocolate, and super creaminess, Kop Lep-yiao is always a group favorite. The name literally translates to “Hawk Talon.” People who have already been on the Malaysia Durian Tour usually compare it to Penang’s Red Prawn. Yes, it’s that good.
46. Kop Watklual
47. Kop Watphleng
48. Kop Wai
49. Kop Saonoi/Kop Kansan

50. Kop Si-nak / Kradum Si-nak
Where: Suan La Ong Fah, 2015, Suan La Ong Fah, 2018.
Like an extra good Kradumthong.
Tasting Notes:
- 2015: Very underripe.
- 2018: Nutty and sweet, but still underripe.

51. Kop Suwan
Where: Rayong’s Taphong Market
52. Kop Nasan

53. Kop Langwihan
Where: Suan Ban Rao, 2016, 2018
The name of this durian translates as “the Kob behind the Palace.” I like imagining this tree growing just outside the walls of the royal grounds.T
54. Kop Hualan

55. Kradum Thong
56. Kradum
57. Krapuk Thong / Krapuk Thongdi
58. Krapuknak
59. Krapuk Talingehan
60. Kraprongthong
61. Klip Sa-mut
62. Konthong/ Thongkon
63. Kathoei Khuasan

64. Krathoei Nuea Khao
Where: Suan Ban Rao, 2016, 2017, 2018. I’m Durian, 2018.
Literally translates as the “pale-fleshed lady boy. ” 🤷

65. Krathoei Nuea Daeng
Where: Suan Ban Rao, 2018
This one is literally “red-flesh lady boy.” 🤷
Tasting Notes:
- June 3, 2018: Our was cut, so the flesh was on the firmer side but still very creamy. The group liked this one.
66. Kathoei Nuealueang

67. Ganyao
Where: Nonthaburi’s Most Expensive Durian In The World
68. Ganyao Baidang
69. Ganyao Phuang

70. Ganyao Wat Sak
Where: Suan Ban Rao, 2018
This durian probably originates somewhere along the Wat Sak canal in Nonthaburi. Today this area is still one of the few areas growing durian. There is a temple here as well.
According to local lore, Ganyao Wat Sak was discovered along the border with Burma during one of the many wars of the 17th century. One of the soldiers, returning home to Nonthaburi, brought the seed of this durian to the Wat Sak Temple as a thanks for his safe homecoming.
Tasting Notes:
- May 20, 2018: Dear God. Is that enough description? How about mouthfuls of the densest, richest, most chocolatey hazelnut cream pie.
71. Ganyao Si-nak
72. Kansan / Saonoi Ruean ngam

73. Karaket
Where: I’m Durian, sourced from Suan Ban Rao on May 30, 2018
Tasting Notes:
- May 30, 2018: Richer than Kradumthong, but similar. More caramel flavor notes.
74. Karaketdaeng
75. Karaket Tamean
76. Karaketpum
77. Karaketmatao
78. Karaket Si-nak
79. Kang Thong
80. Kang dang

81. Kampan Doem/ Kampan Khao
Where: Suan Ban Rao, 2016

82. Kampan Daeng
Where: Suan Bao Rao, 2016
83. Kampan Nuealueang / Chaokrom

84. Gumpun Tapeang
Where: Chanthaburi Durian Festival
85. Gumpun Bangsithong
86. Gumpun Phuang
87. Gumpun Sinak
88. Kunthong
89. Khiaotamlueng
This variety is mentioned in the 1884 poem, Pan Pruek Sa Kub Sut Ta Va Pi Tharn, and later in Lady Plian’s 1908 cookbook. It’s named for a type of vegetable.
Mentioned in the poem.
90. Khiaosahad
91. Nha Chang
92. Noge

93. Chok Loi
Where: Suan Ban Rao, 2018, Rajamaitri Farm, 2019
The name Chok Loi literally translates to “Flooded Water Lettuce.” It’s on the smaller size for Thai Durian, just over 1kg, but with enormous, bulbous pods.
Tasting Notes:
It was creamy and milky, a little bitter but not much.May 20, 2018: Chocolate. Thick texture, very yellow in color.
Read more about the Mother Tree of Chok Loi: A History of Chanthaburi in Durian Chok Loi
94. Jomyota
95. Champa
96. Jumpabailai
97. Jumpe
98. Chat
99. Chatkungrang
100. Chat Sithong
101. Chat Si-nak
Where: Sai Khao, Pattani
102. Chomphu Phan
103. Chomphu Si

104. Chanee
105. Chanee Kanyao
106. Chanee Kingmuan
107. Chanee Namtansai

108. Chai Mafai

109. Chai Mangkhut
Where: Suan La Ong Fah
The name means “Little Mangosteen Man”

110. Daokrachai
Where: Suan Ban Rao, 2016
Daokrajai is the Thai name for a pink flower we know in English as “Starburst.”
Tasting Notes: The 2016 Thai Durian Tour described this durian as an intricate flavor, alternating between a heavy flower perfume, a hint of chive, and vanilla.
111. Daeng Changkhian
112. Daeng Tanoi
113. Daeng Taphuean
114. Daeng Tao
115. Daeng Ma Thao
116. Daeng Yai Me
117. Daeng Ratsami
118. Daeng Sok

119. Daeng Sao Noi
Where: Suan La Ong Fah, 2017, 2018. Suan Ban Rao, 2018.
This “Red Little Girl” isn’t very red inside — more like dark yellow with tinge of orange. It’s a smaller size durian, but very fleshy with a richness and heaviness that’s very filling. Seems to have a consistently pointy shape.
Tasting Notes: Strong menthol taste, really fleshy
- May 20, 2018: Gooey and caramel notes. Very thick, smooth, sticky texture. Loved the texture.

120. Tonyai
Where: Suan Ban Rao, 2016, 2018
The name means Big Tree Trunk
Tasting Notes:
- May 20, 2018: Similar in taste to Monthong
121. Ta Lahb Thong
122. Ta Lahb Nak
123. Tosamsao
124. Ta kai
125. Tako (Thong Daeng)

126. Taphapnam
Where: Chanthaburi Horticultural Research Station, 2013. Suan Ban Rao, 2018.
127. Thumthong
128. Thotsapin
129. Tudsakan
130. Thong Kreay
131. Thongkam Tapruan / Thongkam Pruat

132. Thong Daeng
Where: Suan Ban Rao, 2018
This durian certainly doesn’t live up to its name, “Gold Red.” Although it had a pale peachy cast, it was very pale. However it’s possible that, since we’ve only tasted the cut version of this durian (which tends to have a paler color than tree-dropped due to the PH) we have never seen this durian’s true colors shining.
Tasting Notes:
- May 20, 2018: This durian was so sweet it was like artificial candy — a little painful but addicting at the same time.

133. Thong Noppakhun
Where: Suan Ban Rao, 2018
This durian appears to have originated at Wat Thong Nopphakun, an ancient temple just across the river from Bangkok in Thonburi. Probably it was the monks who first noticed it and decided to cultivate it. The stem is unusually long and similar to a Ganyao; it’s possible this is a relative of that durian.
Tasting Notes:
- May 20, 2018: A pale peach color, the flavor was very flowery and perfumey, but the texture was on the mealy side, like sweet potato.
134. Thong Pho Sri
135. Thongmuan
136. Thong Yun
137. Thong Yoi Chat
Where: Songkhla, 2017
138. Thongyoidoem

139. Thongsuk
Where: Suan Ban Rao: 2016, May 20, 2018
This durian has very pronounced lobes, making it look like a kindergarden drawing of a daisy when the durian is viewed from above. The color is pale yellow with hints of pink, almost coral. The very densely-textured is smooth and slightly mushy, like a very soft sweet potato, with a rich nuttiness and almost cheesy flavor.
140. Thongyot
141. Thongyip
142. Thongmai

143. Tubtim
Where: Suan Ban Rao May 20 2018, Rayong Market
It’s one of the fleshiest durians, a mountain of really fatty, really rich yellow cream as thick and rich as a nut butter. One tour group described it as a heavy banana cream.
144. Thep Ram Peng
145. Thoraniwai

146. Nockachip
147. Nokyip

148. Nom Sod
Where: Suan La Ong Fah, 2015, 2016, 2017, May 15, 2018. Suan Ban Rao 2018.
Tree-dropped Nom Sod is consistently one of the most creamy, milky, bitter-smooth durians in Thailand. It’s not particularly sweet, but has a whipped texture and light caramel sugariness similar to a frozen yogurt or
149. Nomsawan
150. Nueana
151. Bangkhunnon
152. Bat Keave
153. Bat Thongkam/E-bat
154. Boran
155. Pla To Ho

156. Pinthong
Where: Suan Ban Rao, June 3, 2018
Tasting Notes:
- June 3, 2018: Wasn’t quite ripe, even though it was tree-dropped. A bit crunchy, like undercooked sweet potato. Very fruity flavor.
157. Petthop
158. Falang Tok Tek

159. Foi Thong
Where: Suan Ban Rao, 2018
Tasting notes: Caramel and coconut
160. Pong Heang
161. Phuang Chat

162. Phuang Mani / Puangmanee
Where: Easy to find in Chanthaburi and Rayong
Just registered in 2018 by Mrs. Manee Chalermphong
For more of this durians’ history, check out Ms. Manee’s Garden.
163. Phuang Malai
164. Prasamut
165. Phuenmueang Ko Chang

166. Fak Khao
Where: Suan La Ong Fah
Tasting Notes: One of my favorites, sweet red bean paste flavor. Very thick.
Where: Suan Ban Rao

167. Fuk Thong
Where: Suan Ban Rao, 2016
The name literally means golden pumpkin.
Tasting Notes:
168. Motdaeng
169. Ma-nao

170. Metnai Kradum
171. Metnai Kanyao
172. Metnai Kampan
173. Metnai Bangkhunnon
174. Metnai Yaiprang

175. Metnai Luang
176. Malet Phongphan
177. Malet Phian
178. Malet Lap-lae
179. Malet Som
180. Malet Ar-ri
181. Yak
182. Yammawat
183. Yampara

184. Yindi
Where: Suan Ban Rao, 2016
The name of this durian means “Welcome.”
185. Luang Thong
186. Luang Keave
187. Luang Dang
188. Luang Pum
189. Luang Pomalet
190. Luang Marum
191. Lamud
192. Lungket
193. Lunglai
194. Luknak
195. Lumjeak
196. Sanan
197. Sa-ke
198. Sa Lak Thong
199. Saiyut
200. Sao-chom Fakthong/ Fakthong

201. Sao Chom
Where: Suan La Ong Fah, Suan Lung Jit
Notes: Admired Lady
202. Sao Noy Rean Nyam
203. Sao Savan
204. Saoyai
205. Salape
206. Sudsakon

207. Si Thong
Where: Suan Ban Rao, 2016
Tasting Notes: a sharp citrus aroma and a flavor and fiberless smoothness like a lemon bar.
208. Sithao / Naichaluai / Hoikhong
209. Siprai
210. Sisavad
211. Monkhang
212. Monkdang
213. Mondoem

214. Monthong
Where: Markets all over Thailand.
Notes: Vanilla icing at best, slightly spoiled egg-tart at worst, this is the commercial durian available everywhere.

215. Mon La Ong Fah
Where: Suan La Ong Fah, 2017, 2018
This is one of Chatri’s most prized durians, and his farm is named in honor of it. It’s expensive, and very much in demand, so make sure to place a reservation for it.
Tasting Notes: My favorite durian at Chatri’s in 2018, it was so sticky and rich, we would have bought all he had if they weren’t already sold.

216. Longlaplae

217. Linlaplae
218. Hangsin

219. Halukmaithuengphua
Where: Suan Ban Rao, May 20, 2018
Once upon a time a woman had 5 durians. She wanted to serve them to her husband, but the durian was so delicious every time she opened one, she ate the whole thing. The name literally means “5 durians none arrived to husband.”
Tasting Notes: We had it freshly tree-dropped. Very gassy, grassy smell, similar in taste and texture to a 604 from Penang, Malaysia. It has a thin white flesh, sulfurous and sweet, a little tingly/carbonated. W

220. Hem Marat
Where: Suan La Ong Fah 2013, June 1 2018
This beast of a durian is named for a mythical half-lion, half-swan creature.
Tasting Notes
221. He-ra
222. Rianthong

223. Lueangthong (Deceptive Gold)
Where: Suan Ban Rao
Luckily Lueangthong opened to a pretty golden-hued interior, to give us some variety. Unfortunately, this durian got lost in the onslaught of opening, and I didn’t write any notes about it.
224. Lueang Pra Sert (maybe the same as Ganyao Wat Sak)
225. Inthorachit
226. E-ngon

227. E-tui
Where: Suan Ban Rao, 2016
228. E-yak

229. E-la/ E-nak
Where: Suan Ban Rao: 2018
E-nak translates as “you’re heavy” — which is apparently a somewhat mean way to tell someone “you’re fat” in Thailand.
An elongated durian with small, closely clustered thorns, E-nak is really big. The flesh is pale yellow with the same watery/margerine texture as Monthong. The pods seem to form into elongated, slightly flat shape. Had some signs of calcium deficiency on the seeds (burn spots).
Tasting notes: Similar to Monthong in taste, but not as sweet. It seems possible that E-nak is the grandparent tree of Monthong.
230. E-lipnaitip
231. E-lip
232. E-eueng
233. Eaikhe / Ta-khe
234. I Nga
Nga means Ivory.
Thailand Durian Hunting Map
Ready to go durian hunting? Here is your treasure map. Each pin is connected a blog post on this website with information about where to go, where to stay, and how to have the perfect durian expedition.
David Lamb says
You have done an amazing job here. I had just read another blog by a German guy living in Thailand who was telling people there are only 3 varities of durian in Thailand !
He actually has a following and wrote a guide of where to buy the best durian in Bangkok !
I thought “This is not right. I’ve tasted at least 5!” Then I came across your stupendous list.
Not sure about taste descriptions and “notes” though. eg you described some as being choclatey. I don’t like chocolate but I love durian.
I suppose you have to describe the varieties somehow though I feel the taste experience varies strongly for different individuals.
Valerie Suwanseree says
A horticultural note on E-nak. In terms of fruits, “nak” = heavy also means “late-bearing” (opposite of “bao” = early bearing)
[email protected] says
Thank you for the insight!
MD MAHIR ABDULLAH says
Lindsay,
Where would you place Puangmanee in the scheme of Thai durians? I heard there is a variety in Bentong known as “Puangmanee Besar” or big puangmanee.
Regards
Md Mahir
[email protected] says
Yes, but it’s not a separate variety from Puangmanee, it’s just a large-size one. Puangmanee is nice but is usually a nutty-sweet one.
SQ says
Any idea whats a Karu? heard that from a thai durian seller but have no idea what it is.
[email protected] says
I think you probably misheard 🙂
Ron Williams says
I bought a durian called Nuantongjan, my transliteration of นวลทองจันทร์, this year. The seller said it was from a cross of Monthong and Puangmanee.
[email protected] says
Yes that’s correct. It’s a new variety not registered with the Thai government yet.
Ghazali mohd yusof says
Where is Chat Mongkhon?
Victor Leong says
Can someone comment on Musang King Durian of Malaysia as to which Thai Durian it resembles. It is has a yellow, dry flesh. Strong aroma and looks like Monthong but taste different.
[email protected] says
It’s not like any of the Thai durians 🙂
Aku says
I think in Malaysia it was called Durian Tangkai Panjang
sapphire says
durian gradum is a kob?
[email protected] says
No, but it sure looks like Malaysian D99 Kob Kecil doesn’t it? I’m almost convinced they’re the same…
Huai Bin says
There are so many different types of Chanee alone! AFAIK, there’s only 1 Chanee in Malaysia, or at least 1 type that’s sold as Chanee, it could actually be one of the family but I’m not good enough to tell. 234 is a really nice, high number to aim for, I’ll like to try at least one of each before I kick the bucket.
This is the most comprehensive and correct list I’ve seen, good work in filtering out the 11 repeats.
[email protected] says
Thanks, Huai Bin! There are a lot of durians to taste, I have tasted only a fraction of them! I’m going to try even harder this year 🙂
Veg Lab Rat says
Which species are these? I understand several Durio species are cultivated for food.
Mads says
Absolutely awesome! I've been wanting something like this. People could even take pictures and send them in so you get a picture for every durian!
Keep up the good work.
Lindsay Gasik says
Thanks, Mads! I would love it if people would send me pictures to add to my collection! Will we see you at the fruit market tomorrow? Dibs on the durian!
Mads says
We got durian last weekend! It was amazing. $12.50 per kilo at Rusty's Market. It was worth every cent 🙂