D160 Tekka

Let me tell you, if you're a durian fan, you absolutely have to know about the D160 Tekka. This isn't just any durian; it's practically royalty in Malaysia! Some folks even call it the "Musang Queen" – and trust me, that's high praise when Musang King is on the throne.

Where Did This Queen Come From?

So, the Tekka durian officially got its fancy "D160" name back in '87, hailing from Banting, Selangor. But its roots go even deeper, back to the '80s in places like Tanjung Sepat.

It's got a few nicknames, which is pretty common for these superstar fruits. "Musang Queen" is a popular one because, well, it's just that good, and some even say it's the perfect match for the mighty Musang King. Then there's "Bamboo Fort" or "Bamboo Leg" (that's zhu jiao in Hokkien, for all you language buffs). Why bamboo? Apparently, the fruit's got a unique look that reminded someone of bamboo. And sometimes you'll hear "Green Bamboo" because of its pale green husk. It's like this durian has a whole secret identity!

What's It Like on the Outside?

Now, don't expect a perfect sphere here. Tekka durians are usually medium to large, weighing in at about 2 to 4 kilograms, but some can get seriously chunky, up to 5 kg! They're often kind of oblong or oval, and here's a fun quirk: the bottom of the husk can be surprisingly tight, almost like a kidney bean. Sometimes, the little "belly button" where the seams meet can even be pointy! So, yeah, don't expect it to stand up straight and salute you.

The husk itself is usually a pale green or light brown, sometimes a funky mix of both. Its spines are sharp and spread out, and the ones near the stem actually curve inwards – kinda cool, right?

But here's the kicker: this durian is famous for being a real pain to open. Seriously, it's one of the toughest! The seams can be tricky to find, and when you finally get a pry bar in there, the spikes often break. It's like it's guarding its delicious insides with all its might!

Oh, and the stem? Short and thick, just like you'd expect from a premium durian. No flimsy bits here.

Let's Talk About the Good Stuff: The Flesh!

Alright, time for the juicy details! The flesh of the Tekka is usually a pale to golden yellow, though sometimes it can have a light brown hue with darker patches – those dark bits usually mean it's gonna be even more bitter, which is a good thing for some of us!

The texture is what really gets people talking. It's thick, creamy, and super sticky. It's got this awesome balance of being firm but still creamy, giving you a really meaty bite. It can be a little wet, which just makes it feel velvety smooth in your mouth. And while some durians are super fibrous, the Tekka is less so, which is nice.

Now, about the seeds: generally, they're on the larger side, but here's a pleasant surprise – they're often described as small to below-average. That means more glorious flesh for you!

The Flavor: A Bittersweet Symphony!

This is where the Tekka truly shines. Its taste is incredibly complex and layered. The main event is that bittersweet punch. You'll get an initial bitterness that just melts on your tongue, and then it transforms into this lovely, lingering sweetness. If it's a bit on the moist side, that bitterness will be even more pronounced – perfect for the hardcore durian connoisseur!

But it's not just bittersweet. You'll often pick up distinct floral notes and a strong aroma. Some folks even describe nutty and savory undertones, giving it this amazing umami taste. And if you're really paying attention, you might even catch hints of fermented cheese (I know, sounds weird, but trust me!), caramel, or even a Kahlúa-like boozy sweetness, or coffee. The sweetness itself is usually quite subtle, which allows all those other wild flavors to really shine.

Because of its stronger aroma and rich bitterness, the Tekka can be a bit polarizing. It's definitely for the seasoned durian lover, not for the faint of heart!

And here's a cool little secret: sometimes, you'll find a central row of small, yellowish segments in the flesh. People call them "flowers" or "little yellow teeth." It's a unique little ridge that you don't usually see in other durian varieties, making the Tekka even more special.

When Can You Get Your Hands on One?

Tekka durians are harvested when they naturally fall from the tree, so you know they're perfectly ripe. You can usually find them during the main durian season, which is typically from June to August. Of course, mother nature has her own schedule, so availability can vary a little depending on the weather and where they're grown.

So, if you're ever in Malaysia during durian season, do yourself a favor and try to track down a D160 Tekka. It's an experience you won't forget! Have you ever had a Tekka before, or are you curious to try this "Musang Queen"?