香港可以吃到的榴槤大多是泰國的金枕頭﹐據內行人語﹐雖然馬來西亞和印尼都盛產榴槤﹐但只有泰國榴槤﹐可以在未熟前採摘﹐然後出口到外地﹐讓榴槤在運送途中﹐慢慢變成熟透。
所以香港人沒有口福﹐可以吃到馬來西亞的榴槤。小弟有幸因為公幹關係﹐不論泰國榴槤和馬來西亞榴槤都吃過。不知是否心理作用﹐不能常吃到的特別好吃啲。
泰國的 金枕頭 大家隨時在 佳佳 和 康康 買到不贅﹐ 以下是我的馬來西亞朋友電郵給我的﹐ 有關馬來西亞榴槤品種。
All credits go to the talented photographer who took these pictures and explained to the world the different kinds of durians we have in Malaysia!!!! In a way, makes us proud of our KING OF FRUITS - DURIAN!!!
D11 "Number Eleven" is a very popular durian in the 70's. It has creamy yellow flesh with a pleasant taste and a subtle smell.
D604 The D604 was first cultivated by the late Mr. Teh Hew Hong of Sungai Pinang, Balik Pulau. The flesh is quite sweet, and has some "body" to it as the seed is small.
D600 This durian originates in Sungai Pinang in Balik Pulau. The flesh has a bittersweet taste to it, with a touch of sourness. The one that I documented is a bit hard.
D700 The flesh is darker than D600, like chrome yellow. Also slightly hard. Crispy, but the smell is not very strong.
Hor Loh (Water Gourd Durian) The flesh of the Hor Loh is very soft, dry and quite bitter. It has a sharp smell to it. Hor Loh was first cultivated at the Brown Estate of Sungai Ara. It got its name from its appearance resembling a "Hor Lor" pumpkin. If the durian hits the ground hard when it falls, the flesh tends to be bitter thereafter.
Ang Heh (Red Prawn Durian) Ang Heh originates from Pondok Upeh, Balik Pulau, and has a round-shaped husk. The orange reddish flesh is highly aromatic, very soft with a bitter-sweet taste.
Xiao Hung (Little Red Durian) Xiao Hung, whose name means "Little Red One," originates in Sungai Pinang, Balik Pulau. The flesh has a bittersweet taste to it, with a touch of sourness. The one that I tasted for this write-up is a bit hard. There are only one or two seeds per section, but the flesh is thick.
Yah Kang (Centipede Durian) Yah Kang is one of my favourite durians. Although its flesh is whitish, the taste is superb, milky, like very sweet, melting chocolate. The name "yah kang" means centipede, and accounts for the number of centipedes found at the foot of the tree, hence giving it the rather unusual name.
Bak Eu (Pork Fat Durian) Bak Eu has a slightly acidic aroma. The flesh is whitish while the taste is quite bitter but nice.
D17 is dark cream flesh. The taste is slightly dry but sweet. It is a tasty durian.
Coupling This durian is gets its unusual name because it looks like two durians joined together, one big and one small. When split open, you almost thought the two halves belong to two different durians. Coupling has whitish flesh which is slightly dry but tastes good.
Ooi Kyau (Tumeric Durian) The name Ooi Kyau (tumeric) describes the colour of the bright yellow flesh of this durian. It is very sweet and tasty.
Chaer Phoy (Green Skin Durian) Chaer Phoy is shaped like a small canteloupe. The skin is bright green, giving it the name which means "green skin". Chaer Phoy has creamy white flesh which is a bit dry, not too sweet but tasty.
Ang Jin (Red Yoke Durian) As the name suggests, Ang Jin Durian has deep orange flesh. It is very sweet and tasty.
Lin Fong Jiau This durian is named after Lin Fong Jiau, aka Mrs Jackie Chan. I wonder whether it is indicative of the relationship of the celebrity couple, for Lin Fong Jiau is a bittersweet
前些時候集體吹水聯盟﹐ 【我不吃~~~~，因為……】﹐有很多朋友提出﹐榴槤是絕對不吃的﹐但嗜吃榴槤的我﹐絕不放棄﹐任何機會吃這個稱謂【菓皇】的生菓。
上次到 馬來西亞﹐ 在吉隆坡 Ampang ﹐吃過一品種名為【貓山皇】的榴槤﹐檔販說是新的最佳品種﹐吃落也很滿意﹐但以上沒有提及。
睇唔睇到啲圖片呀??? 睇唔到。。。唔該出聲。。。。。。。。!!!
我的舊文：
貓山王榴蓮槤