Capri (White Pearl)

Alright, let's cut through the noise and talk about this so-called "Capri" or "White Pearl" durian. No fancy jargon, no over-the-top hype — just the real deal from what people around the kampung (and a few durian geeks) actually say.

First off, you have got two types of durians in Malaysia: the official ones with papers like D24 or Musang King (think of them as the Ivy League grads), and then there’s everything else — the local heroes, the unregistered legends, often called kampung durians. These might not have a certificate, but they can slap a Michelin-star dessert into your mouth any day. And that’s where Capri sits — not on any official list, but definitely on the radar of Penang durian hunters.

So What’s the Deal With Capri?

Let’s break it down like we’re explaining it to your uncle at a kopitiam:

Origin

This guy is straight outta Penang. You will hear about it more around Batu Ferringhi or Balik Pulau than anywhere else. Locals know it, sell it, fight over it — even if MARDI hasn’t given it a D-code. It’s like that underground DJ everyone raves about but never wins awards.

Name Game

“Capri” — some folks say it comes from the idea of “coupling,” because sometimes the pods mirror each other like twins. Others just shrug and call it White Pearl because the flesh looks like condensed milk. Some even call it Susu, which literally means milk — though fair warning, there’s another durian also named Susu, so don’t confuse the two unless you want to end up with a fruit salad instead of a flavor bomb.

Key Features (So You Don’t Mistake It for Just Another Durian):

• Flesh Color: This is its party trick. Not your usual yellow-gold. Nope. We are talking pale, creamy white — like someone gave a durian a latte and told it to chill out.

• Size & Shape: Small to medium, usually round like a ball. Doesn’t try to intimidate you with size — just shows up cute and ready to impress.

• Thorns: Big, blocky, green spikes — kind of like nature’s own knuckle dusters. And yep, some have a weird bald spot near the stem, like a receding hairline.

• Husk: Thick, sturdy, and built to survive whatever Mother Nature throws at it.

• Taste: Sweet, creamy, with a little bitterness that somehow makes it better — like dark chocolate or your ex who still texts you at 2am. Some even swear they taste banana or rum. I mean, okay, maybe they’ve had a few beers by then.

• Texture: Smooth, pillowy, soft — like biting into a cloud that smells like heaven and chaos.

• Rarity: Old-school trees, some pushing 70 years old, are said to give the best fruits. It’s not mass-produced, doesn’t show up in supermarkets, and when it does drop, people lose their minds. Think limited edition Supreme, but with a smell that could clear a room.

Official Status?

Nada. Zilch. It’s not on the government’s A-list. No D-code, no red carpet. But hey, that doesn’t make it any less delicious. Some of the best durians are just quietly growing somewhere in the jungle, minding their own business while registered cousins pose for Instagram.

Final Thoughts:

The Capri (White Pearl) durian is like that hidden gem restaurant with no signboard — you need a local to point you in the right direction. It may not have paperwork, but it’s got soul. If you ever find yourself in Penang during durian season and someone whispers “Capri” with a sparkle in their eye… follow them. They might just lead you to durian enlightenment. No no, just kidding, do NOT follow stranger, ever.