There are many types of durian. The engineered ones are the most delicious, expensive but can also be really pungent. If you have the chance, try a non-engineered one that grows normally in a normal kampung yard instead of the engineered ones with bombastic names like d24, musang king, (bittersweet with thick flesh) x-o (mostly bitter with hint of sweetness, called XO after liquor) etc… Also, Malaysian durians are highly regarded as we harvest them when they fall to the ground (a sign of ripeness) whereas Thai durians are harvested on the tree itself and then sprayed/dipped in sulphur and are artificially ripened. If you like the texture but not the pungentness, go for Thai durians instead. Malaysian durians have a kick that’s bigger than a flea bitten Texan mule…
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