Chanee
The #2 commercial variety: softer, more buttery and more pungent than Monthong. Eaten very ripe it turns golden, the aroma intensifies, and a pleasant bitter edge develops.
Typical profile: aggregated and subjective, not a spec. Your own ratings refine it.
For contrast a different direction
The #2 commercial variety: softer, more buttery and more pungent than Monthong. Eaten very ripe it turns golden, the aroma intensifies, and a pleasant bitter edge develops.
April–August; among the earlier-maturing varieties. Grown in Chanthaburi, Rayong, Trat, Si Sa Ket. Everywhere to find.
What does Chanee durian taste like?
Chanee is sweet and creamy and custard-soft, with a strong aroma, and a slight bitter note. The #2 commercial variety: softer, more buttery and more pungent than Monthong. Eaten very ripe it turns golden, the aroma intensifies, and a pleasant bitter edge develops.
Is Chanee good for beginners?
Chanee is more of an enthusiast's durian, stronger and funkier than the beginner varieties. It's easier to appreciate once you've tried a few milder ones first.
When is Chanee durian in season?
April–August; among the earlier-maturing varieties. It's grown in Chanthaburi, Rayong, Trat, Si Sa Ket. Regional windows are approximate and shift year to year with the weather.
How do you identify Chanee at the market?
Short, blunt, widely-spaced thorns; softens to a deep gold and smells stronger than most.