D123 Chanee

Alright, about this durian called D123 Chanee. Now, if you are a durian lover, you have probably heard of it, especially if you have ever been to Thailand, where it's super popular. It's also made its way to Malaysia and Singapore, thankfully! And get this, "Chanee" actually means "gibbon" or "monkey" in Thai. I guess someone thought it looked a bit like a monkey's head? Who knows!

A Bit of History

So, this Chanee durian isn't some new kid on the block. We are talking ancient history here – like, way back to 1687 in Thailand. Imagine, people have been munching on this specific durian for centuries! It's like the wise old grandpa of durians. Botanically, it's just your regular Durio zibethinus (fancy name for durian, really). And in Thailand, it's part of a special "Luang" club, which is basically a group of durians that share some family traits. Here in Malaysia, our Department of Agriculture gave it the cool code D123 back in '71. Pretty neat, huh?

What Does This "Monkey" Durian Look Like?

When you spot a Chanee, it's usually a small to medium-sized durian. Think something around 20 to 25 centimeters long, maybe 18 to 22 centimeters wide. It's not a giant, which is good if you are trying to sneak it into your car. On average, it's about 2.5 to 3 kilograms, but some can go up to 4.5 – perfect for sharing (or not, no judgment here!).

Shape-wise, it's got this oval or slightly elongated look, kind of like an egg, but a bit broader in the middle. The husk is where it gets a little spiky, literally! Those spines are big and triangular, like tiny pyramids, and they're pretty spread out. The color can be anything from green to a yellowish-brown or even grey-brown. Oh, and look at the top where the stem is – it usually curves inwards, and the bottom might even have a little dimple. Cute, right? The stem itself is thick and brown, nothing too exciting there.

Now, for the inside! When you crack it open, the husk's interior is kind of spongy and dry – it'll be white or ivory. And inside, you'll find a few chambers, usually with 3 to 4 lobes of that yummy flesh in each one. It's like little surprise packages!

The Good Stuff: The Flesh!

This is what we are all here for, isn't it? The flesh of the Chanee is usually a bright yellow, sometimes even with a shimmery golden glow or a hint of orange. It really depends on where it grew up and how it was pollinated – like, some durians just get a better tan, you know?

The texture is where it shines. It's thick, super smooth, buttery, and incredibly creamy. People often say it's "pulpy" and "voluptuous," which sounds fancy but basically means it's got a lovely, substantial feel in your mouth. Sometimes it can be firm and lean, but if you get one that's a bit overripe, it might get a little "meshy" – still good, but maybe not as perfect.

As for seeds, Chanee durians do have relatively large ones. But honestly, the flesh is so thick that sometimes you can take a big bite and completely miss the seed. It's like finding a hidden treasure, only the treasure is more durian!

The Taste and Smell Factor

Okay, let's talk taste. The D123 Chanee is often a wonderful balance of sweet and bitter. It's not too much of either, which is perfect for those who like a more nuanced durian experience. Some even say it has savory notes – like, a whole meal in a fruit! You might also get a little alcoholic kick sometimes, especially from older trees. It can also have these pungent, slightly bitter undertones, with some folks describing it as a bitter-honey flavor with a metallic tang. Sounds wild, but in a good way!

And the aroma? Oh, it's a durian, so you know it's going to be strong and pungent. Don't be surprised if you catch whiffs of garlic, sulfur, or onion. It's all part of the charm, right?

When Can You Get Your Hands On One?

If you are in Penang, you will usually find the Chanee making its appearance a bit later in the durian season, typically around July to August. So mark your calendars and get ready for a durian party!