There are primarily 5 (not limiting) different Thailand durian varieties available in Singapore from time to time. [Actual spelling of the varieties may be different. I just use the closest sound]
1. Kalun
I have not tried this for a long time, thus memory have quite failed me to enable me to write much about it.
However, from my understanding, the durian flesh is yellow in color, quite fleshy. Taste wise, not much to comment on, except that it is usually very sweet.
2. Pamani This durian has very close resemblance to Malaysia durian. It seems like a lost cousin of Malaysia durian variety D13 (or Red Prawn).
To unsuspecting consumer, can't tell the difference between Pamani and D13. The shape of the whole fruit (unopen) is slightly longish, with a pointed base. Thorns looks and smaller Pamani shape is close to D13 (my untrained eye). Color of flesh and texture is the same, orangy (often more orangy than D13), not thick. There is a nice durian pungent, usually sweet, sometimes mildly bitter.
3. Chengnee A good Chengnee taste decent too. Good Chengnee's flesh is very yellowish in color, similar to the Mao San Wang (Malaysia's Cat Mountain King). Seed is sometimes flat, again, similar with the MSW.
Overall, Chengnee is the closes resemblance to MSW, taste can be a little close to MSW but not the same omph factor.
Chengnee is possibly the most widely grown Thai durian (for export) thus this variety is available for the longest period.
4. Ganja Extracted and given a whole post instead, since I've just taken a photo and a new taste test on 22/8/13. Envy me :-D
5. Montong
If i'm not wrong, is also called Golden Pillow. Not as nice. Quite blend sometimes. Nothing much to comment since I have only tried this maybe a mere few times.
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So.... if you are craving for durian, you want something that taste like M'sia durian, you can go for Pamani (D13 subsitute) or Chengnee (MSW substitute). Else wait awhile. From my understanding, Malaysia durians will be available soon after Mantong is out.
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