Durian Library

From Black Thorn orchards to wild red durians

Borneo Reserve cultivates award-winning D-series clones for chefs while conserving rare kampung and wild Durio species for guests to taste where they grow.

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Why we curate a durian living collection

Durian culture is a story of both clones and wild forests. Our farm keeps premium export cultivars thriving, while the guest-only grove protects extraordinary species that rarely leave Borneo.

Commercial orchards feature clonal selections of Durio zibethinus—think D197 Musang King, D200 Black Thorn, and D214 Tupai King—grafted for consistency, yield, and intense flavour. Alongside, our shaded tasting grove shelters kampung durian trees and wild species such as Durio graveolens, D. kutejensis, D. dulcis, and D. oxleyanus. These native durians express bubblegum sweetness, cheese-like savouriness, or caramel-mint intensity, offering a sensory counterpoint to familiar cultivars.

Preserving this diversity supports climate resilience, as wild species contribute traits like flood tolerance and disease resistance for future grafting. It also honours local foodways—many Sabah and Sarawak communities prefer wild durians over the common ones, fermenting them into pastes or pairing them with rice. Our goal is to make every tasting a field lesson in taxonomy, terroir, and cultural heritage.

Durio diversity at a glance

Navigate the edible Durio species and cultivars across Malaysia, Borneo, and neighbouring regions.

Malaysia’s iconic “D” codes began in the 1930s when the Department of Agriculture catalogued elite Durio zibethinus selections; every approved cultivar still carries that numerical designation. Unlike other fruits where farm nicknames dominate, durian fans, traders, and chefs across the country rely on the D-scheme shorthand—D197 for Musang King, D200 for Black Thorn—to guarantee provenance and flavour expectations.

Regions Wild species Cultivars Hybrids Chef harvest Guest tasting grove

Cultivars we grow for chefs

Premium clones grafted in our commercial blocks supply restaurants and retailers with consistent flavour and texture.

D200 · Black Thorn (Ochee)

Deep orange custard with coffee, chocolate, and whiskey notes. Winner of multiple Penang festivals; limited supply keeps it one of Malaysia's priciest durians.

D197 · Musang King (Mao Shan Wang)

Iconic bittersweet profile, buttery golden flesh, and flat seeds for high yield. Genomic research reveals the genes behind its powerful aroma.

D214 · Tupai King

Sabahan selection known for balance and lingering caramel. Performs well in our coastal soils and extends the harvest window.

Guest-only tasting grove

These fruits stay on the island, ripening for seasonal flights led by our farm stewards.

Kampung Durian

Seed-grown village trees with unpredictable genetics deliver surprising textures and perfumed sweetness.

Durio graveolens · Red Durian

Cheese-like, nutty, and visually striking with neon red or orange flesh; favoured in Sabah wet markets.

Durio kutejensis · Durian Lai

Bubblegum-sweet, low aroma, with golden petals that make first-time tasters smile.

Durio dulcis · Durian Lahung

Legendary caramel-mint sweetness inside a crimson husk; harvested only from mature jungle-edge trees.

Durio oxleyanus · Durian Isu

Almost aroma-free and powdered-sugar sweet; a favourite for those easing into wild durians.

Durio testudinarum · Tortoise Durian

Trunk-fruiting curiosity with delicate cream flesh, sampled only when the forest offers it.

Plan your tasting

Durian seasonality shifts with monsoon patterns. Contact our farm team to time your visit to Musang King's flush or the brief Durio dulcis drop.

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