Kob Lep Yiao
A prized Chanthaburi heirloom in the Kob family — super-soft, fiberless, faintly rose-coloured cream with depth: red-wine tannins and chocolate over rich sweetness. Often compared to Malaysia's Red Prawn. Sold mostly at specialist eastern orchards.
Typical profile: aggregated and subjective, not a spec. Your own ratings refine it.
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A prized Chanthaburi heirloom in the Kob family — super-soft, fiberless, faintly rose-coloured cream with depth: red-wine tannins and chocolate over rich sweetness. Often compared to Malaysia's Red Prawn. Sold mostly at specialist eastern orchards.
Eastern season, roughly April–August. Grown in Chanthaburi. Uncommon to find.
Heritage variety; appearance varies and it's mostly found at specialist Chanthaburi orchards. Confirm with the grower.
What does Kob Lep Yiao durian taste like?
Kob Lep Yiao is sweet and very creamy, with a moderate aroma, and a slight bitter note. A prized Chanthaburi heirloom in the Kob family — super-soft, fiberless, faintly rose-coloured cream with depth: red-wine tannins and chocolate over rich sweetness. Often compared to Malaysia's Red Prawn. Sold mostly at specialist eastern orchards.
Is Kob Lep Yiao good for beginners?
Kob Lep Yiao 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 Kob Lep Yiao durian in season?
Eastern season, roughly April–August. It's grown in Chanthaburi. Regional windows are approximate and shift year to year with the weather.
How do you identify Kob Lep Yiao at the market?
Hooked, talon-like thorns; thin skin over rose-tinted, fiberless cream that tastes faintly of red wine and chocolate.