Food Photo: A Peek Into a “Chani” Durian
Chani Durian
There are many varieties of durian in Thailand, but probably my favorite is a “Chani” durian. The variety is yellow in color and extremely buttery!
Here’s a quick peek into the durian. For more durian goodness, check out this durian buffet!
Colleen
10 years ago
Wow. That is the single best durian photo I’ve ever seen. I’m hungry for durian now! = ) Will try the Chani variety on your recommendation next time I’m in a durian region.
Mark Wiens
10 years ago
Thank you Colleen, chani is one of my favorites!
Szymon Kosecki
10 years ago
Hello Mark,
Thanks a lot for your restless enthusiasm and ferocious apetite! Without it I wouldn’t find this great site!
I am heading to Bangkok in September and cannot wait to taste all those splendid flavours.
Could you pass on some good tips on choosing the right durian and the best places in BK where you have tried it?
I’ve never tasted the fruit but smelled it in asian supermarkets and found the aroma intriguing and inviting. Thanks in advance
Szymon
Mark Wiens
10 years ago
Hi Szymon, thanks for stopping by and glad to hear you’ll be coming to Bangkok. That’s a really good idea for an article – a durian guide to Bangkok. It’s starting to get out of the season, but you can always find durian in Yaowarat, Chinatown, even though it can be more expensive. Also you can get good durian year round at Or Tor Kor Market.
I like a variety called Chani, but that’s just my preference, all varieties are good. Order a durian “suk suk” for it to be really ripe and soft.
Hope this helps and hope you have a great time eating in Bangkok!
Szymon Kosecki
10 years ago
Thanks a lot Mark! I am absolutely looking forward to eating in Bangkok! Bought your little guide and loving it.
Mark Wiens
10 years ago
Thank you so much Szymon, let me know if you have any other questions about Thai food!
Tommie Duncan
10 years ago
I love durian. It is one of the few fruits that I eat. However, I find eating it in Malaysia a much better experience as they wait till the fruit is ripe before consuming. In Thailand, durian is most often cut, leaving you a fruit that is hard and not very tasty. Malaysians patiently wait till the fruit falls off the tree resulting in a creamy texture and strong flavor.
In Thai markets I often buy the “suk suk” durian no one else wants and can sometimes get it for a bargain price.
I have to agree with you Mark, the Chani is often the best. The M Thong is often “juut” and hard.
Mark Wiens
10 years ago
Hey Tommie, thanks for leaving a comment. I agree, most of the time I prefer Malaysian durian as it’s riper and more flavorful, and that’s one reason I often stick with chani over monthong. Haha, and just like you, I always order “suk suk,” and always have a “press and smell test” prior to committing!