Durian Dalit (Borneo Red Durian)
Peanut butter, almond, mild fruitiness Dense, waxy, dry High PopularityWhile not a standard Durio zibethinus (it's Durio graveolens), no Malaysian list is complete without East Malaysia's stunning wild red durian. Reviews rave about its striking neon-red flesh and completely different flavor profile: it has almost no pungency and tastes remarkably like creamy peanut butter or roasted almonds.
Price Range
RM25 - RM50 per kg
Season
October - December
Taste
Peanut butter, almond, mild fruitiness
Aroma
Very mild, earthy
Where to Find
This is a very rare find in Penang (common in Sabah and Sarawak), but keen-eyed enthusiasts can sometimes track down this variety among the bustling durian stalls of George Town.
Flavor Profile
Characteristics
Personal Comment for Durian Dalit (Borneo Red Durian)
Inspect the Durian and Confirm Prices
Always begin by examining the displayed durians. If many appear subpar, be more caution and it's wise to look elsewhere.
Durian prices are highly variable, much like currency exchange rates. What you paid previously, even recently, might not apply today or tomorrow. Therefore, always confirm the price, even if a tag is visible, to avoid surprises after packing (e.g., being told the displayed price was for a different durian).
And given the highly personal nature of taste – everyone experiences flavors like sweetness and bitterness uniquely – it's best to trust your own palate by requesting a tasting from the seller.
Search Other Durian Varieties
Similar Varieties You Might Enjoy:
Gold Fish (Kim Hu / Ikan Mas)
Gold Fish, locally known as Kim Hu or Ikan Mas, is a popular mid-to-late season Penang durian. Known for their relatively large size which can exceed 3kg, these durians feature striking bright yellow flesh that is satisfyingly thick and soft, offering a sweet taste paired with a pleasant mild bitterness.
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Yi Dian Hong (A Little Red / A Drop of Red)
Yi Dian Hong translates to A Little Red / A Drop of Red, named for the characteristic reddish speck or tone often found near the bottom of the husk. This prized Penang clone yields pale yellow flesh that is famously smooth, creamy, and complex, delivering a strong punch of bitter-sweetness.
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D600
D600 is an early season durian heavily associated with Penang. It is actually a seedling grown from the famous Khun Poh Ang Bak cultivar. It boasts an intense rich yellow flesh that is incredibly sweet and creamy with a characteristic hint of sourness, making it a fantastic starter durian for the season.
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Durian Dalit is essential if the list aims to reflect Malaysia broadly rather than Peninsular Malaysia alone. This Bornean red durian belongs to a different durian species group and immediately changes the conversation. It does not just taste like another clone. It tastes like a different branch of durian culture.
Why It Surprises People
The neon orange to deep red flesh is dramatic, but the bigger surprise is the aroma. Compared with common Durio Zibethinus varieties, Durian Dalit is from the Durio Oxleyanus species and is usually much milder on the nose. That means people who expect a powerful durian smell can be caught off guard by how restrained it seems.
Flavor Difference
The taste often gets compared to peanut butter, roasted nuts, or almond cream rather than classic bitter-sweet durian custard. The texture is denser and waxier too, which further separates it from mainstream Malaysian orchard clones. For many eaters, it is an eye-opening reminder that "durian" is a wider category than they first assumed.
Because it is so different, Dalit can divide opinion. Some people love the novelty and nutty richness. Others miss the familiar pungency.
Why It Belongs
Including Durian Dalit makes the database more complete and geographically honest. Sabah and Sarawak have their own durian traditions, and this variety is one of the most visually and gastronomically distinctive entries you can add.