32 Thai durian varieties, from Monthong, sold everywhere, to rarities grown in a single district. Tap one to identify it, see its taste profile, and check when it's in season by region.
Enormous and heavy, with big, sparse, chunky thorns. If it's the size of a pillow, it's almost always this.
Short, blunt, widely-spaced thorns; softens to a deep gold and smells stronger than most.
Round like a volleyball (not deeply lobed), with an unusually long, thick stem.
Small and early, often the first durian to hit the market each season.
Small, green-skinned, oval tapering to a point; vivid orange-gold flesh and a big seed.
Looks like a greener Monthong, but with Puangmanee's rounded 'nose' and a brown star on the base.
Small and round, thin-skinned, packed with deep-yellow flesh and tiny seeds. Northern (Uttaradit).
Small and cylindrical, shaped like a starfruit in profile, with a deeply concave base.
Not one fruit but a sprawling heirloom family of 50-plus named varieties, all thought to trace back to one matriarch tree, Kob Mae Thao. Ask the seller which Kob it is.
Smaller fruit in the Thong Yoi family; uncommon. Verify by sight with the seller.
A historic family name; identity varies. Confirm the specific fruit with the seller.
A late-season family name (includes Nok Yip); verify the specific fruit with the seller.
Not one fruit but a government-bred series of registered hybrids, No. 1–10. Look for the number on the sign; each is a distinct cross.
A prestige Nonthaburi strain of Kanyao from Wat Sak temple. Round, long-stemmed and exceptionally dense.
Named for its pale, milky flesh, smooth like frozen yogurt with a clean bitter finish. Best eaten tree-dropped.
This is Monthong grown in the Pa La U forest near Hua Hin, sold under a protected-origin (GI) name. The fruit looks like any Monthong, so the giveaways are the ป่าละอู sign, a GI/QR sticker, and a noticeably milder smell.
Cut it open and check the central core: a genuine Kapong Salika shows a rusty red-brown stain where the segments meet, with rust-toned patches along the rind grooves. Sellers point to that red core as proof. Otherwise it reads as a small, round, thin-skinned southern durian.
Unusually tiny fruit, well under half a kilo and sized for one person. Among Thai market durians that extreme small size is the giveaway, with flesh pods that look large for such a little fruit.
Thorns that hook inward toward the rind, especially around the stem end, instead of standing straight, on a round-oval fruit with blunt ends.
An unusually thick, long fruit stalk above small, short, densely-set thorns. The oversized stalk is the quickest tell, and the mon prefix marks it as a Monthong relative rather than a round Kob-type.
Exceptionally deep gold flesh, darker than most Thai durians, dry and firm enough to hold its shape when cut rather than turning custardy.
A protected-origin (GI) name, not a single variety. The fruit looks like a standard Monthong, Chanee or Kanyao, so the giveaway is the Chumphon GI or QR label, or a seller's provenance.
A protected-origin (GI) name for Monthong, Chanee and Kanyao grown on old volcanic soil in Si Sa Ket. The fruit looks standard, so the giveaway is the GI or QR label.
A protected-origin (GI) name famous above all for its Kanyao. Genuine Nonthaburi fruit is scarce and often counterfeited, so provenance and the GI label are everything.
Monthong grown high in the Tanaosri mountains, sold under a GI name. It looks like any Monthong, so the giveaways are the GI label and a noticeably milder smell.
Monthong from a mountain-ringed valley in Ranong. Thinner-shelled than usual, with firm, almost crisp flesh and a mild smell. The GI covers only the two Nai Wong sub-districts.
Often sold as the 'non-stinky durian'. It is Monthong from the Khao Yai uplands, with an unusually faint smell and dry, firm flesh. Look for the GI label, since plenty of ordinary Pak Chong Monthong is sold under the name too.
Monthong from one Pattani sub-district, a little rounder than usual with smaller, finer thorns and a thin shell. Growers point to a buttery, vanilla-honey depth as the local signature.
A protected-origin (GI) name for durian grown high in Yala. The shared trait across varieties is dry, dense flesh that holds its shape rather than weeping. The fruit looks like whichever variety it is, so the GI label is the real signal.
A protected-origin (GI) name, not a single variety. It looks like whichever variety it is; the local signature is dry, thick flesh and a milder smell, helped by leaving the fruit longer on the tree.
A protected-origin (GI) name from Narathiwat, the latest-ripening durian on this site. It looks like whichever variety it is, so the GI label or origin sticker is the identifier.
A protected-origin (GI) name from a single Krabi village. The most-cited local quirk is red seeds inside dry, non-sticky flesh. It looks like whichever variety it is, so the GI label is the identifier.