Among the thirty known species of Durio, so far eleven species have been identified to produce edible fruits. However, there are many species for which the fruit has never been collected or properly described and it is likely that other species with edible fruit exist.[1] The currently known nine species of edible durians are:
Southern Thailand, Peninsular Malaysia, Sumatra, Borneo, Palawan (Philippines)
It is a large tree up to 50 m (160 ft) tall. The husk of its fruit is orange-yellow, covered with pyramidal 1 cm (0.4 in) long spines. The fruit has sweet crimson-coloured flesh and a fragrance of roasted almonds. D. graveolens resembles D. dulcis but its fruit opens while it is still on the tree and has dark red flesh, whereas the fruit of D. dulcis drops unopened and has dark yellow flesh. Durian suluk, also known as durian siunggong, is a natural hybrid between D. zibethinus and D. graveolens, and retains the flavour and texture of D. zibethinus with subtle burnt caramel overtones of D. graveolens. Durian simpor is a mild-flavoured, yellow-fleshed variant of D. graveolens.[citation needed]
It is a fairly large tree up to 40 m (130 ft) tall. It produces small, round, greyish-green fruits with large, stiff, broadly pyramidal, slightly curved spines. The flesh is yellow, smooth-textured and sweet.[citation needed]
It is a medium-sized tree up to 25 m (82 ft) tall. Being a self-pollinated species, it is less variable, and has an extended flowering season. The flesh of its fruit is pale yellow and has a stronger aroma than other species of Durio.[citation needed]
batang, tong Durian batang, durian bangko, durian bankolo
Peninsular Malaysia, Sumatra.
It is normally white-flowered, but some D. malaccensis with reddish flowers have been discovered in Johor State, perhaps from cross-pollination by the pink or red-flowered D. lowianus and D. pinangianus.[2]
