Durian Glossary: XO, Kampung, Bitter-Creamy & More

XO usually describes a fully ripe, naturally fermented flavor profile with stronger bitter-alcoholic notes.

In local durian talk, “XO” often means the fruit was allowed to ripen deeply, creating a boozy aroma and lingering fermented aftertaste. On this site, the XO profile is closely associated with D24-style bitterness and creamy flesh.

Kampung durian usually means village-grown, non-premium-clone durians with highly variable taste and value pricing.

Kampung fruits are loved for “old-school” character and surprise factor: one fruit can be mild and sweet, another intensely bitter or aromatic. They are commonly cheaper per kilogram and favored by buyers who enjoy variety.

A balanced profile where bitterness leads but is softened by rich, creamy flesh.

This is one of the most sought-after Penang profiles. “Bitter creamy” does not mean harsh bitterness; it usually refers to a layered taste that starts bitter, then rounds off with custard-like sweetness and a long finish.

A smooth, creamy texture that is not watery, with a slightly tacky, dense mouthfeel.

In Hokkien-speaking durian circles, “liam chooi” describes premium flesh that feels thick and concentrated. It often indicates strong flavor intensity and better structure compared to watery pulp.

A Malaysian cultivar registration code used to identify officially recognized durian varieties.

D-codes are widely used in Malaysia to standardize cultivar naming. For buyers, a D-code helps distinguish a known variety from generic market labels and reduces confusion across stalls or regions.

The edible fleshy segment around each seed inside the shell.

When sellers mention “thick flesh” or “small seed, more meat,” they are talking about aril yield. Better aril-to-seed ratio generally means more edible portion and better value for the same weight.

A stage where sweetness deepens and alcoholic notes become stronger, sometimes preferred by bitter-durian fans.

Some eaters intentionally choose a riper fruit for stronger aroma and complexity. Others prefer younger, firmer flesh. This is a preference issue, not a universal quality rule.

Very low-fiber flesh that feels silky and melts quickly on the tongue.

“Fiberless” is often used to praise premium texture. It is usually paired with words like velvety, custardy, or whipped-cream-like, especially for varieties with clean, dessert-style mouthfeel.

A taste sequence where sweetness appears first, followed by a clean lingering bitterness.

Experienced durian eaters often judge quality by finish, not just first bite. A long, balanced bittersweet finish is usually preferred over flat one-note sweetness.

Flesh with higher moisture and less density, often perceived as lighter and less concentrated.

Watery texture is not always bad, especially for beginners who prefer mild profiles. But collectors of premium bitter-creamy fruit usually favor denser and stickier flesh.

A practical market term for varieties that provide higher edible flesh ratio per fruit.

When stalls say “small seed,” they usually signal better value for weight. This matters because durian is sold by kilogram, but only a portion is edible aril.

A strong sulfur-forward smell that can indicate high ripeness and flavor intensity.

Durian aroma intensity varies by cultivar and ripeness stage. In many Penang markets, stronger aroma is associated with deeper flavor, though personal preference still matters.

A profile combining creamy sweetness, mild roast bitterness, and caramel-like undertones.

You will often hear this in conversations about classic Penang favorites. It usually describes mature, complex durians with less sharp acidity and more dessert-like depth.

The peak period when a variety appears most consistently and usually at better value.

Season affects flavor consistency and pricing. During peak windows, stalls carry more lots, giving buyers better chances to compare styles and negotiate for preferred taste profiles.