The King of Fruits, Durian, is in season now. This time around, Malaysia has a bumper harvest and truckloads of the spiky fruit are rolling in from across the Causeway everyday, causing the prices to plummet. For durian lovers in Singapore, this is truly music to their ears.
The durian most in demand this season is the new cultivar called "Cat Mountain King 猫山王" ("mao san wang"). Haven't tried it yet. It's a special crop and is only grown in Pahang... currently the most expensive in Singapore. ( from 15 to 20 bucks per kg). In Malaysia, the locals there call this fruit "Raja Kunyit". The legendary "mao san wang" durian is characterized by its small seeds and creamy flesh . . . sweet with a slight tinge of bitterness.
My favourite stall is the one at Smith Street in Chinatown. Here we whack the durians "al fresco" style. I was surprised to see "ang mohs", Japanese ladies (tourists) and some Indian tourists tucking in the king of fruits like connoisseurs.
The price for the the "kampong" durians (or wild strains of durians) ranges from 50 cents per fruit to $10 for 3. ( prices depend on the size of the fruits ). As for me, I am quite happy with the usual "kampong" ones taking my picks from the 1 for $2 pile . . . small fruits but shiok. After eating 3 of these durians, I am too full to try others.
Also on display were the premium varieties such as D24, Golden Phoenix, XO, and D13, but I find them too overhyped and usually overpriced.
A tip from the older folks to getting rid of the smell from your fingers. Get some water and pour it into the empty cavity of the durian shell and then wash your fingers using this "bowl". Some versions say add some salt into the water. Supposed to work very well.
