If my memory serves me right, last Friday was the first time that I’ve tried the D88 variety of durian. This one was kind of cute and looked like it had a nice shape.
The D88 does not have a name (unlike mau sang wang, Elvis, Bamboo etc) and another foodblog from Singapore also confirms that D88 doesn’t have a funky name.
Following from the last entry, our Jalan Imbi Stall had already run out of mau sang wang and were closing up the stall when we appeared. The owner’s wife said that they specialize in selling mau sang wangs and when those run out, its pretty much time to close up until tomorrow’s shipment.
Anyway, since we had already planned for our durian night out, we promptly sat down and were served with the D88. One thing that we noticed about the D88 was that the flesh was a lot fleshier and the seeds a lot larger and rounder.
The fruit pits were deep and roundish and the flesh was quite creamy but had a drier and slightly more fibrous texture. It was just ripe and quite pungent, the aroma had a woody taste to it, sort of like a whisky matured in an oak barrel. The color of the durian flesh is a very light yellow like an unripe papaya but with the translucent depth of Chinese skin.
Each pit had between 2 to 3 seeds but the seeds were fairly large and you don’t get the satisfaction of sinking your teeth deep into the flesh without encountering the smooth and slippery seed surface.
We had 3 D88 in total and finished it off with 2 netbags of mangosteens to cool off the heatiness of the durians.