Year of the Durian
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This is pure durian flesh, no seeds – straight from the orchard of Bao Sheng Durian Farm in Balik Pulau, Penang Island. Bao Sheng Durian Farm prides itself on high quality durians grown without the use of pesticides or artificial fertilizers. They follow biodynamic practices and have the Malaysian myOrganik certification.
We buy from small farms that don't have large quantities of any one durian variety, which is why we decided to blend several varieties together when making this delicious high-quality, hand-peeled durian seedless pulp that is ready for blending smoothies, ice creams, or frosting piping, or baking into mochis, muffins, cookies, and more!
Pure Black Thorn paste, with the seeds removed, dense and sweet but now you can eat it with a spoon like ice cream – or add it to desserts for a stronger, berry-sweet durian flavor.
Out of stock
Dense and intense, Black Thorn is now the most expensive durian variety in Malaysia. Its rich, buttery, and smooth with a sweet raspberry taste like berries and cream.
In stock
Often confused with Musang King, Hor Lor is dark yellow, sticky, and peanut-butter-chocolate sweet. It's a dense-textured durian and definitely one for people who prefer sweet durian with little or no alcoholic bite.
This thick, cookie-dough-textured durian has a floral honeyed sweetness grounded by an umami earthiness and tang that makes it one of the more complex and appreciated durians on Penang Island.
Uniquely fruity with flavors akin to banana, Kapri has a pillowy, marshmallowy milky creaminess and a rum-like alcoholic intensity. This older variety is often overlooked because of it's white color, but it has a cult-following of fans in Penang.
With its beautiful yellow-orange coloring, Kun Poh lets your eyes feast first before your tastebuds get a hold of the unusual concentrated fruitiness of raisins and cappucino coffee. It's a delicious blend in a very soft, almost sloppy durian. This variety was discovered in 1950's on the farm of Mr. Liew Kun Poh. Check out our YouTube Virtual Farm Tour to meet the great-grandsons of Mr. Kun Poh.
Milky, sticky & mildly sweet like a cream cheese frosting with just a teeny hint of alcoholic bitter, Cat's Kampung is an old durian tree on her small 3-acre farmstay. These durians came from just 1 tree, as there is only 1 tree producing these fruits in existence. As the durian didn't have a name other than "kampung" we called it "Cat's Kampung." It's nummy 😋
Intensely sweet and juicy, this cempedak-jackfruit hybrid from Penang has large, vibrant orange pieces that tastes somewhere between caramel and bubblegum. Includes seeds which you can cook!
Picked fully ripe, these dragonfruits have a berry-flavor and antioxidant load that is perfect for blending into any bright pink-purple concoctions. If you thaw these, they get very juicy and have a jelly-ish texture, yummy plain or with some yogurt and granola. They are sliced in two halves for easy portioning.
This old-tree D24 XO brings all the homey decadence of eating a very thick-textured, cream-cheesy cookie dough with a splash of alcohol. It has one of the most "classic" durian flavors, a satisfyingly complex brown-sugar sweetness combined with a lingering bitterness of dark chocolate covered coffee beans that combines perfeclty to define when durian just tastes like good durian.
Slurpily smooth and sweet, IOI's gentle berry & milk-chocolate whipped cream has made it one of the most popular durians in Malaysia. Originally from the state of Johor, IOI (the letters not the number, 101) is now available in all states and tastes the best when grown in mountains.
Just thaw and drink! (BYO straw 🤭). This is 100% coconut water from Malaysian "biasa" or village coconuts. It's not as sweet as Thai coconuts, but totally refreshing. No preservatives, nothing from concentrate and no weird discoloration (coconut water does not turn pink when frozen or thawed).
Unkind name for this pine-smelling, terpine-rich mango species. Highly recommend blending this with coconut water and a spoonful of sweetener for a creamy-textured, aromatic treat similar to a piña colada.
Lipan is a classic. It's one of the oldest durian varieties in Penang, remaining popular throughout the generations with its thick-textured cream cheese, vanilla earthiness and teeny tiny seeds, which gives it more to eat than meets the eye. This one advertises itself the moment you open the bag with a puff of classic durian aroma. If you loved D11, or you love durians in Indonesia, put this one on your bucket list (or in your cart!)
Although it bears the name Lipan, this durian with orangey-yellow coloration is of no relationship to regular Lipan. They're not even cousins. And tastewise– Lipan Red boasts a sweet fruitiness with berry tones that you'll never find in the other Lipan. If you like sweeter, lighter durians like Black Thorn or Kun Poh, give Lipan Red a try this season!
Pure luxurious Red Prawn paste, with the seeds removed, ultimately smooth and creamy, ready to be eaten like ice cream or whipped into an incredible milkshake or frosting filling.
Best Nice Cream ever, coming right up! This bag of seedless Cempedak pulp is ready to blend, whip, or bake! Try it as a rich orange-colored soft-serve that is way creamier than any sorbet, or use it as a substitute for pumpkin or sweet potato in your baking projects. You can also dehydrate it into a sweet and caramelly fruit wrap. Go wild, cempedak is delicious!
By popular request from our durian tour groups – now you can taste tempoyak and sambal at home! Tempoyak is lightly fermented durian which has a sweet cheesy and umami creaminess. It is delicious eaten together with sambal, a mildly spicy, aromatic chili paste made for us by Titi Eco Farm. We love to add these as condiments to wraps, as a flavorful dip for cucumbers or lettuce, or eaten on top of rice or other savory foods.
Ingredients Tempoyak: Durian & Salt Sambal: Tomato, coconut oil, red chili, ginger, lemongrass, bird-eye chili, salt, brown sugar
This beautiful butter-cream durian has a wonderfully dense texture that pleases any sweet tooth, but also packs a little secret – although lacking bitterness or alcoholic punch, it does frequently surprise with a carbonated, gassy, pop-rock full-mouth experience. All our 604 durians are from Bao Sheng Durian Farm, a 3rd generation myOrganik-certified farm practicing biodynamics.
Fatty, rich and satiating, Ganja will definitely help relax any durian cravings 🤭 This is a Thai variety grown on Penang Island for many generations, and here in this granite soil its whipped thick cashew-cream filling is softer and smoother than what you'll find in Thailand, with a lingering toasty flavor like sweet green tea.
D15's hefty pieces are rich and satiating, with very soft melting flesh that has a honeyed but sulfurous flavor that lingers with a classic earthy flavor. A relative of Chanee, Penang D15 is slightly softer, smoother, more meady and more floral. All our D15 durians are from Bao Sheng Durian Farm, a 3rd generation myOrganik-certified farm practicing biodynamics.
This ample simple durian has a condensed milk flavor and congealed creaminess that is satisfyingly rich and dessert-like while also being impressively lacking in onion or garlic flavors. This is a great choice for introducing new friends or just enjoying on your own. All our D18 durians are from Bao Sheng Durian Farm, a 3rd generation myOrganik certified farm practicing biodynamics.
This orangey-sunset durian has a sloppy, foamy texture with a unique flavor like a raisin coffee-latte – milky, earthy, and fruity. This variety originates on the farm next-door to Bao Sheng Durian Farm, making this hillside the original terroir of this favorite durian of Penangites. This Kun Poh is from Bao Sheng Durian Farm, a 3rd generation myOrganik-certified farm practicing biodynamics – but if you like to compare terroirs, try our Kun Poh from family farms in other parts of Penang at the same tasting!
Rich, oily, smooth, sweetly nutella on crepes – no wonder Hor Lor has its own fanbase! This durian has a thick and nut-buttery texture (no chunks!) that is worthy of obsessing over by both people who like sweet or bitter durians. This Hor Lor is from Bao Sheng Durian Farm, a 3rd generation myOrganik-certified farm practicing biodynamics – if you like to compare, try our Hor Lor from other family farms in Penang at the same tasting!
This semi-wild species of durian grows on the mountain above the orang asli village. It's a hybrid of Durio lowianus and Durio zibethinus – a bit fleshier than the full wild durian, but still full of the funky flavor that you only get in wild fruits. It has a very sweet banana flavor with a cashew nuttiness and an earthy metallic tang that is both meaty and bitter at the same time. This one is for the adventurous! It tastes somewhat different from regular durian.
This is tribute to the incredible genetic diversity of durians and the joy of picking through a pile to select the best – which we've done for you 🙂 Any true durian lover knows that some of the best tasting durians have no names. You may taste an amazing durian once but never be able to find that same durian again – its ghost of epicness haunting your tastebuds. These durian trees usually grow semi-wild in village backyards and owned forested areas. To bring you that experience, we have selected the thickest flesh and best-tasting No Names of the season. Each packet is different, and you may never repeat the same flavors. Let the haunting begin 🙂
This gentle giant grows on a single kampung tree from Haw Kee Organik Orchard in Negeri Sembilan. Its thorny rind is thin and fragile, easily breaking open when hitting the ground, but the pieces inside are enormous! Durian lovers who enjoy big bites of soft Thai Monthong will enjoy the rosy, sweet and gentle flavor of this special tree. Avoid over-thawing this super soft durian for the best experience.
Petai Beans or Sataw สะตอ have a black-pepper, garlicky, umami flavor and are popular throughout SE Asia. Try them stir fried with red curry or spicy sambal, in a coconut milk curry, or grilled in their shells. These bigger-sized beans are sometimes called "Paddy Petai" because they are larger in size.
The best palette cleanser is a glass of Nutmeg Juice – its sweet, herbal flavor wildly reminiscent of Coca-Cola (the original recipe for Coke actually contains nutmeg!) You'll find this syrup blended into drinks everywhere in Penang Island – from old-school kopitiams to snazzy matcha cafes, and on the durian farms themselves since most families have nutmeg trees. The syrup is made from the Nutmeg fruit – not the seed – which is boiled with rock sugar and stored in glass bottles. To serve, mix the syrup with plain cold water or carbonated water for your own Kampung Coke!
The "honey jackfruit" of Malaysia, this one has a uniquely firm but pliable texture that packs a sugary punch. It's very sweet and has more of a honeyed or syrupy sweetness compared with other jackfruits, which are more juicy and floral but often not as sweet. This is NOT a soft/slippery jackfruit. It's somewhere in between.
We used a Malaysian specialty sugar called "Gula Melaka" or Malacca Sugar for this delicious durian cake. This sugar starts as the liquid sap of the Nipa Palm, an estuary plant, and then gets boiled down to an earthy, rich, slightly salty caramel brown syrup. Stirred into durian pulp in a stainless steel wok over fire until it has the thick bouncy texture of fudge, the Gula Melaka adds extra dark complexity to the concentrated durian flavor. Selecting this option will get you 2 durian cakes to enjoy.
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