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When it comes to food and fruits in general, we typically have a picture in our heads on what colours come with the fruits.
For example, apples are red on the outside and white on the inside. Orange are orange on the outside and… orange on the inside. Bananas are yellow on the outside and white on the inside.
Then there are durians that are green on the outside and yellow on the inside.
But as we dive deeper into the variants of certain fruits we will soon discover that there are other variants with different colours. And they can even have a taste that some people prefer.
Apples for example can come in green, oranges can come in red, and bananas can actually come in alien blue.
Durians are mostly a tone of green. But fruitlets can also come in a variety of colours such as white, red, orange… and would you believe it, green.
It’s this attribute that led D165 to be named green skin 15. It became a champion durian in 1990, and more recently in 2023.
The number 15 at the end is a puzzle. But legend has it that this cultivar actually grew up into a problem child from a seed of a Thai durian called Chanee, also known as D15. Thus, the number 15 at the end to pay tribute to it’s ancestral roots. This name can also be said to refer to a D15 with green skin.
Chanee might understandably want to disown this child since the Thais appreciate durians in a different way compared to those in Malaysia and Singapore. But durianers of the Malayan peninsula saw beauty in it.
However, that relationship story with Chanee is sometimes put under scrutiny as there are records that show it’s origins traced back to the second generation of Ghani durian (D181). The legitimacy of this is unclear. But even today, even some farmers would admit behind closed doors that they cannot be sure whether the green skin trees on their farmland are supposed to be D165 or D177 or something else. Maybe they are all different species. There are too many cultivars that are marketed with the same terms. It’s a rabbit hole that has no bottom in sight.
In general, when people say green skin, it is a reference to D165. This is the tag number that is most commonly used by sellers for this durian.
Known as qing pi (青皮) in Chinese, cheh puay in hokkien, and kulit hijau in Malay, the green skin of the fruitlet is distinctively recognizable. The name cheh chee (青刺) is also sometimes used, translated as green thorn.
It is more commonly known as just green skin without the 15, and in recent years have also adopted the nickname green dragon (青龙).
For those who don’t know, green dragon is a very common term in Chinese folklore in reference to the celestial dragon that brings rain for farmers with crops to cultivate. It also plays a significant role in a mainstay feng shui concept. So the Chinese actually has a cultural affinity to this term.
The popularity of this cultivar is growing by leaps and bounds consistently. And I wouldn’t write-off it’s potential to one day achieve the miraculous feat of being mentioned in the same breath as musang king and black thorn by the media.
There is also a variant of this durian with orange-yellow flesh which is called green skin ang bak. Just like how there is white lipan and red lipan. But the original variant is much more popular and widely available.
And there’s also another Penang durian that goes by the name green skin son, or green skin kia (青皮仔). It can also be called kacang hijau, or green bean. This is a smaller durian with a generally bright green husk. It is not the same as D165 and often mistaken as D145 by visitors to Penang. However, there are rumours that it grew out of D165 seeds.
In 2022, a durian farm in Johor successfully registered a durian as Green dragon with the official name naga hijau and reg number D224. So technically and officially, green skin 15 is not the same as green dragon. But they share many similar physical attributes. Weirder things have happened in this industry and veteran durianers will have their own take on this.
Features of green skin 15 durian
To set the record straight, most green skin 15 we find today have yellow flesh. But they can still occasionally turn out green… or maybe yellow-green.
There are also times when I identify the flesh as yellow, but other people categorize the color as green. This is a hue that can play tricks on the eyes. So YMMV.
Like the colour taupe, some people see see brown and some see grey.
Other than the distinctive yellowish-green skin covering the meat, this aromatic durian has another unique feature that sticks out like a sore thumb.
It’s stem has an end with a wider diameter than the rest of the stem. This is the part where it naturally breaks free from the tree branch.
It resembles that of the thick lip on a glass beer bottle, between the mouth and the neck. Which is why it is sometimes referred to as corona shape. It is the same style as that of the supposed parent durian chanee D15.
This also means that one without this “lip” would have either been tampered with maybe with an intention to deceive or is actually a different cultivar.
Green skin is considered a big durian that frequently comes in sizes of around 2kg.
The colour of husk is dusty pale green. And some people would argue that it’s name actually comes from how green the colour of the rind is. But almost all durians have green husk… So I’m sitting on the fence on that epiphany.
While the exterior shape is generally crescent to roundish elongated, it can sometimes also look like a pear somewhat similar to hor lor. But never as round as something like capri or ganja. If you bought what was supposedly green skin and the overall shape of the fruit is very rounded, with the size at around 1kg, then there’s a good chance that it is green skin kia (kacang hijau).
The spikes of D165 are large like bold armoured spikes on the shoulders of medieval warriors. If weapons like the flail and morning-star used durians as parts, green skin is what they would choose.
Yet despite this masculine appearance, the husk is prone to cracking from the drop.
The aril’s green skin hides it’s creamy thick flesh underneath sometimes with a hint of black and dark undertone. The colour can also be that of rusty pale yellow bordering on orange. But the colour of fruitlets are most often a flat uniform pastel yellow. Those that goes close to the orange spectrum would be green skin ang bak.
The aril skin surface texture appears smoother than the typical durian. So much so that you’d think that it is reflecting light like a glossy laminate cabinet in the kitchen. Even when there are wrinkles on the fruitlets. This is one of the features that can help one identify this cultivar. Think of the smoothness like an arcrylic plastic board versus a black board. With the former obviously more polished.
Considering how big this durian is and the thick flesh it packs, your stomach would feel quite full with just a few fruitlets. So don’t buy too many of them unless you are feasting with a group or have pet dogs who will gobble them up without any fuss.
The texture is on the wetter side when fresh.
So much so that many recommend having a little cute fun with consuming it by tearing a hole on the skin with your front teeth and then suck on it like how you would on a pacifier. Maybe your sub-conscious would remind you of the unconditional motherly love you enjoyed as a baby.
This attribute with it’s texture means that you can’t leave it lying around the house the whole day and not expect the quality of it’s taste degrade.
It’s flavour is one of richness with a strong intense bitterness. Those who love bitter durians are going to fall head over heels for this one.
And if you are one who hunts for very bitter musang kings but have yet to find any closure, the answer to your quest might actually be this. You won’t be disappointed with this cultivar.
There is absolutely zero chance that you will find this sweeter than it is bitter.
As rookie durian tasters get their fill of musang kings and D24s, and later learn that they like bitter durians, green skin is the one they gravitate towards once they become aware of it’s existence.
If black thorn is the musang king of Penang, then green skin can be said to be the tekka. Flying under the radar in terms of stature but can very well hold it’s own against the big boys.
It is also known for it’s alcoholic taste. Some can be so strong that it goes up your nose like a hasty sip from a classic Whisky.
But don’t worry. You don’t need to be 18 in SG or 21 in MY to be able to legally consume green dragon.
A reminder that there’s a durian that also comes in a smaller namesake that is about 1kg give or take. It has a much greener husk and a more circular spherical shape. Sellers would label them as green skin’s son (青皮仔). However, the taste does not do justice to it’s parent. So select wisely at the durian store.
There’s also another durian that is slowly creeping into the SIngapore market labeled as green skin. It does not have the trademark crescent shape, lack the crown stem end, and has an indented bottom. Even the thorns don’t look the part. But the aril resembles that of D165 and taste like it except that it packs less intensity. I don’t recognize that as D165. This durian is probably D145 grown in Johor. It also cannot be written off to be D224, or D165 that grew up differently due to the differences in climate between Penang and Johor. More and more sellers are mislabeling their durians as green skin in Singapore. The name is catching on in this part of the archipelago.
Green skin 15 harvest season
The green skin harvest typically starts in May. It is one of the most widespread durians in Penang during the season.
Despite it’s pedigree flavour and taste that packs quite a punch, green skin 15 is actually not easy to find outside of Penang. It’s not as rare as the elusive D10 or damak king, but you won’t find it as easily obtainable as XO either.
Growers tend to choose musang king and black thorn for their mass market demand with proven track records.
In addition, D165 clearly slots into the category of bitter durians which can be considered as a raving niche market.
This is why your best chances of grabbing some of them is by physically being in Penang. Almost all popular farms will have a small inventory of this cultivar.
And you’d want to secure them in your hands when you see them on display. Because chances are that it wouldn’t stay out there in the open for long.
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