Monthong durian, known for its distinct taste and aroma, is a popular tropical fruit that originated in Thailand.

This particular variety of durian is sought after for its creamy texture and subtle scent.

The origin story of the Monthong, which has become emblematic of Thailand’s fruit cultivation, is enshrouded in a bit of mystery.

The history of dates back to ancient times in Southeast Asia, where it was valued for its unique taste and nutritional benefits.

Over the years, it has become one of the most commercially important cultivars of durian due to its desirable characteristics. We cannot deny that this is one of the flag bearers of Thailand’s agricultural industry.

It has ascended to prominence and now represents the majority of durian production within the country.

In addition to being enjoyed as a fresh fruit, monthong is also used in various culinary dishes and desserts. Its popularity has led to extensive cultivation not only in Thailand but also in neighboring countries like Malaysia and Indonesia.

The provinces of Rayong, Chumpon, and Chanthaburi have become the primary regions for cultivating the Monthong durian.

These regions have emerged as the heartland for cultivating the prized Monthong durian.

Blessed with fertile soil and ideal climate, these areas offer an idyllic setting for nurturing this delectable and subtly sweet variety of durian.

in Malaysia, it has been given the reg number D159.

Features of monthong durian

Mon thong is easily recognizable by its large size and spiky outer.

On average, one can weigh between 2 to 7 kilos, with some specimens reaching even larger sizes. This has become such a norm that it’s not unusual to find them weighing over 10kg!

The husk is covered in sharp thorns, giving it a formidable appearance that belies the delicious fruit inside.

The shape of the fruit’s husk itself typically looks round to oval from afar, with a pale green to yellow coloration when ripe. When you get closer, you’d see that it can have very irregular humps, with a narrower top than bottom.

The flavour profile of Monthong strikes a delicate balance between sweetness and a hint of bitterness that adds depth to the taste experience.

The flesh of the fruit is soft and not what you’d consider creamy or smooth like custard.

With how large this durian can grow to, the fruitlets can truly be a sight to behold. It is with this stunning visual of large yellow lobes of flesh that the name golden pillar came about.

They really look like large pillows!

The aroma of Monthong Durian is mild and distinctive, often described as a mix of almonds, caramel, and hints of garlic. Yet the overall taste is considered mild compared with the more potent durians of Malaysia.

This unique combination of taste, texture, and aroma has made Monthong Durian a favorite among fruit connoisseurs worldwide.

But some might pour cold water on this claim as this durian is probably the most heavily exported international durian. So of course, it has a worldwide audience.

The huge production of monthong durians in Thailand means that there is a huge supply that support downstream industries.

Not surprising that this high yielding durian is commonly used for dessert creations.

One popular way to enjoy this fruit is in cake, where the fragrant fruit flavors shine through in every bite. Ice-cream is another beloved dessert, offering a cool and creamy alternative for those looking to beat the heat with a tropical twist. For a simpler indulgence, Durian pudding showcases the fruit’s velvety texture in a smooth and luscious dessert.

In addition to desserts, monthong can also be commonly found to elevate savory dishes with its unique flavor profile.

One common savory preparation is durian fried rice, where the fruit adds a sweet and savory note to the dish, creating a delightful contrast of flavors. Durian curry is another popular option, incorporating the fruit into a rich and aromatic sauce that pairs well with meats or vegetables. Additionally, durian custard is a savory twist on traditional custards, offering a creamy and decadent accompaniment to various main dishes.

The versatility of Monthong Durian makes it a prized ingredient in both sweet and savory culinary creations. Just make a trip to Bangkok and you’d easily find these desserts and dishes, and even more types of fusion durian foodstuff you can’t imagine.

Monthong durian harvest season

The peak season for monthong typically falls between May and August, offering an abundance of fresh fruit for consumption.

This durian thrives in tropical climates like almost all types of durian trees.

Farmers cultivate these trees by providing regular watering and fertilization to support healthy growth. Pruning is essential to maintain tree structure and promote fruit development.

The cultivation requires patience as the trees take several years to bear fruit, but the reward is well worth the wait.

When harvesting time nears, farmers carefully assess the fruits for ripeness by their aroma and slight give when pressed gently.

Harvesters use long poles with nets attached to carefully pluck the durians from tall trees without damaging them.

It is common practice for farmers to harvest the fruit at 80-90% ripeness. This is the cultivation practice in Thailand.