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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.

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.

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 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.

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 🙂

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!

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.

Try both recipes! Each cake has only 2 ingredients – durian and palm sugar – hand-stirred to a fudge-y marshmallowy perfection for a craving-kicking durian nibble. The type of sugar changes the flavor slightly, the Melaka Nipa Palm Sugar lending a salty rich sweetness that adds complexity while the coconut sugar has a lighter taste that lets the durian really shine. Try them both side by side to see which sugar you think best compliments the durian – and then don't forget to tell us!