Thong Linjong
A Chanthaburi heirloom discovered in 1996 by farmer Somchai Linjong and named after him. The flesh is very sweet and low in aroma, drier and firmer than most Thai durians, holding its shape even when fully ripe, with small flat seeds that leave generous flesh per segment. It is rare outside eastern Thailand and a few export channels.
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A Chanthaburi heirloom discovered in 1996 by farmer Somchai Linjong and named after him. The flesh is very sweet and low in aroma, drier and firmer than most Thai durians, holding its shape even when fully ripe, with small flat seeds that leave generous flesh per segment. It is rare outside eastern Thailand and a few export channels.
May–June in Chanthaburi, with the eastern main season. Some growers hold it as a late crop for export, but no specific off-season window is documented. Grown in Chanthaburi. Rare to find.
Sources disagree on fruit weight (a measured record gives ~1.8 kg, others say 3–4 kg) and on thorn size, so confirm with the seller. Note that Phloi Linjong (พลอยลินจง) is a separate, DOA-registered variety, not this one.
What does Thong Linjong durian taste like?
Thong Linjong is intensely sweet and creamy and custard-soft, with a mild aroma. A Chanthaburi heirloom discovered in 1996 by farmer Somchai Linjong and named after him. The flesh is very sweet and low in aroma, drier and firmer than most Thai durians, holding its shape even when fully ripe, with small flat seeds that leave generous flesh per segment. It is rare outside eastern Thailand and a few export channels.
Is Thong Linjong good for beginners?
Yes, Thong Linjong is one of the milder, more approachable Thai durians, which makes it a common first pick.
When is Thong Linjong durian in season?
May–June in Chanthaburi, with the eastern main season. Some growers hold it as a late crop for export, but no specific off-season window is documented. It's grown in Chanthaburi. Regional windows are approximate and shift year to year with the weather.
How do you identify Thong Linjong at the market?
Exceptionally deep gold flesh, darker than most Thai durians, dry and firm enough to hold its shape when cut rather than turning custardy.