D163 Hor Lor

The D163 Hor Lor durian, known simply as Hor Lor to those in the know, is one of Penang’s most iconic durians. Its name, "Hor Lor," is derived from the Hokkien word for gourd, owing to its distinct elongated, gourd-like shape, sometimes with a slight depression in the middle.

A Little Backstory

This fruit has been around since the '80s — yes, same decade as mullets and shoulder pads. Officially registered in1987, this durian started life in Balik Pulau, Penang — ground zero for durian lovers.

And guess what? It didn’t just show up to the party — it won first prize at the Balik Pulau Durian Competition in 1987, followed by another win in the Penang Durian Competition in 1988. So yeah, right out the gate, this thing was flexing.

Looks: Not Your Average Durian

• Shape: Elongated, curvy, sometimes slightly indented in the middle — picture a gourd that hit the gym or maybe a durian version of a hot dog bun.
• Husk: Mostly green, sometimes with yellowish spots or brown highlights. Like it sunbathed unevenly.
• Thorns: Medium-sized, not overly aggressive — more jagged than sharp, kind of like they forgot to sharpen their claws before game day.
• Flesh color: Pale to golden yellow, sometimes with a hint of orange. Basically, sunset tones in edible form.

Flavor: Sweet, Slightly Sophisticated

If other durians are rockstars, Hor Lor is the jazz musician — smooth, complex, and knows how to play nice with bitterness.

• Taste: Primarily sweet, but with a gentle bitterness that keeps things interesting. Not overpowering, more like a dessert that remembers it needs balance.
• Older trees = better vibes: If you get one from a tree over 40 years old, you might catch a whisper of chocolate, maybe even some nutty notes. Like dessert and nostalgia had a baby.
• Aftertaste: Some say slightly bitter. Others say it lingers like your ex’s perfume. Either way, memorable.

Texture: Creamy With a Touch of Dryness

• Thick, dense, and creamy — custard-level smoothness here. Sticky too, so don’t wear white after biting into it.
• Has low fiber, which means no stringy bits getting stuck in your teeth. A small mercy.
• Some describe it as slightly dry — like when your favorite cake forgets to add enough butter, but still somehow works.

Fruit Facts: Size, Seeds & Yield

• Size: Medium. Nothing flashy, nothing shy — just a solid mid-sized fruit.
• Seeds: Mostly small, which means more flesh per bite! The real MVP of durian math.
• Arils: Usually 2–3 per locule, moderately thick. Not the meatiest, but definitely satisfying.
• Yield: Despite being a great bloomer, it doesn't give much back in terms of actual fruit. Kinda like dating someone who texts a lot but never shows up.

When Can You Find It?

Peak season is June to August, same as most premium durians. But if you're lucky, you might spot a few during a smaller December season — like a holiday encore.

But remember, it’s mostly found in Penang, so unless you are flying there soon, you might not bump into it outside Malaysia.

Where to Buy?

Look for it at local durian markets or specialty stalls in Penang, especially during peak season. It’s a local treasure, and while you might see impostors elsewhere, the real D163 Hor Lor only thrives in Penang soil. Because terroir matters.

Storage Tips (In Case You Need To Wait)

• Refrigerate fresh pulp in an airtight container for 2–3 days. Yes, your fridge will smell forever. Worth it.
• Freeze it for a good 3 months, or even beyond if you have got one of those space-age freezers with all the nano-tech bells and whistles. The smell will still hit you like a truck every time you open the freezer, but remarkably, the texture stays surprisingly intact.
• Thaw slowly in the fridge — don’t rush perfection.

So yeah, Hor Lor isn’t the loudest durian in the room, but it’s definitely got class. It’s the kind of durian you bring home to meet your parents — refined, balanced, and weirdly elegant for something that smells like regret.