Thai durians VS Malaysia durians
Thai durians are a variety of the durian fruit cultivated mainly in Thailand. The most popular varieties from Thailand include Monthong, Chanee, and Kan Yao. These durians tend to be larger, have a mild sweetness, and a creamier but less complex flavor compared to some Malaysian durians. Thailand is one of the largest producers of durian globally, so Thai durians are commonly available and have become very popular in Asia and beyond.
D197 Mao Shan Wang (MSW) is a specific, highly prized variety of durian from Malaysia, also known as "Musang King." It’s celebrated for its rich, complex taste, combining sweetness and bitterness, with a strong aroma and a thick, buttery texture. The flesh of MSW is a deep yellow, often with a hint of gold, which makes it visually distinctive. Because of its unique flavor profile, Mao Shan Wang has become the "gold standard" for durian enthusiasts and is generally more expensive.
Why Some Thai Durians Are Being Called "Mao Shan Wang"?
Some sellers label Thai durians as "Mao Shan Wang" to attract customers who associate the name with quality and luxury. This might happen when sellers want to increase their profits by implying that their durians offer a similar taste experience, even if they don’t. However, the differences are clear to durian connoisseurs. True Mao Shan Wang durians have a very distinct taste and texture that is challenging to replicate, especially with Thai durians, which typically lack the same intensity of flavor and aroma.
It’s important for buyers to know what they’re purchasing to avoid overpaying for a product that may not live up to the name’s reputation.
Differentiating between D197 Mao Shan Wang (MSW) and Thai durians can be straightforward if you know what to look for. Here are the key distinctions:
1. Color and Flesh Texture
Mao Shan Wang (MSW): The flesh is deep, golden-yellow, sometimes with a slightly darker hue that looks almost golden-orange. It’s known for its rich, creamy, custard-like texture that melts in your mouth.
Thai Durians: Typically lighter yellow or even pale in color, like the Monthong variety. The flesh is usually firmer, creamier, and less intense in both color and aroma compared to MSW.
2. Aroma and Flavor
MSW: Has a strong, complex aroma that’s both sweet and slightly bitter. The flavor combines a distinctive sweetness with a touch of bitterness, which durian enthusiasts often describe as layered and intense.
Thai Durians: Have a milder aroma and a generally sweeter, less complex flavor profile. The bitterness and depth of flavor are usually less pronounced, which can appeal to those new to durian or those preferring a milder taste.
3. Thorn Shape and Shell Appearance
MSW: The shell has a distinctive star-shaped pattern at the bottom, where the seams of the durian segments meet. The thorns are small and spaced closely, forming a somewhat pyramidal shape.
Thai Durians: The thorn structure can be coarser, with more widely spaced thorns. Thai varieties like Monthong tend not to have the star shape at the base.
4. Size and Shape
MSW: Usually has a more rounded, oval shape. It’s medium in size and not as bulky as some Thai durians.
Thai Durians: Monthong, the most common Thai variety, tends to be larger, more oblong, and can appear a bit asymmetrical compared to the rounder MSW.
5. Price and Labeling
MSW: Typically more expensive due to its reputation and popularity. It’s often labeled as “Musang King” or “Mao Shan Wang (D197)” specifically.
Thai Durians: Tend to be more affordable and are usually labeled by their variety names like Monthong or Chanee.
Summary
If you're looking for genuine MSW, focus on the unique golden-yellow color, the star shape at the bottom, the close-set thorns, and the complex aroma. Thai durians, while delicious in their own right, generally lack the bitterness, aroma intensity, and deep flavor profile that characterize true Mao Shan Wang durians.
