D175 Red Prawn (Ang Heh)

The D175 Red Prawn durian, also known as Ang Heh (Hokkien) or Udang Merah (Malay), is a highly prized variety. Its name comes from the reddish-orange, slightly curved flesh pods that resemble cooked prawns. Officially approved in 1990 by Malaysia's Department of Agriculture, it originates from Penang, a renowned durian region.

The fruit is typically medium-sized, weighing between 1.2kg and 2kg, though some can reach 3kg. Smaller fruits are often considered more flavorful. It has a distinctive rugby ball-like shape, sometimes tapered or puffed. The husk color is generally green with varying shades of pale brown, grayish, or silvery sheen, with fruits grown outside Penang tending to be greener. Its short, sharp spines are unique, each with a small ring at the base, and extend fully down the fruit, making it difficult to stand upright.

The flesh is the highlight: it's reddish-orange, salmon-pink, or cream-colored and has a creamy, custardy, smooth, sticky, and moist texture that melts in the mouth without being overly fibrous. It's delicate and can fall apart easily. Seeds are typically small to medium, maximizing the edible flesh.

The flavor profile is complex and dessert-like. It boasts rich, caramelized, buttery-sweet notes balanced by a subtle bitterness. If left out, it can develop a boozy, fermented wine-like taste. Other flavor notes include berry, chocolate, red wine, vanilla-wine, and even a hint of minty freshness.

Aroma-wise, the Red Prawn is milder compared to other durians, with a floral and sweet scent rather than an overpowering one.

Its season in Penang is primarily from June to August, appearing towards the end of the season for about 4 to 6 weeks. Due to its fragility and short shelf life, authentic Red Prawns are rarely shipped far from Penang, and can get soggy quickly. Be wary of "Singapore Red Prawn," which often refers to the D13 variety, and other local varieties in different countries that are falsely labeled as Red Prawn. True D175 Red Prawn's superior taste is attributed to Penang's specific soil, climate, and terroir.