Different Durian, Different Colour

Color intensity difference between the XO and the Mau Sang Wang Durians

Color intensity difference between the XO and the Mau Sang Wang Durians

AC’s kids KC and BC were back from London this week and came into the office. AC suggested that they would love to have Bak Kut Teh and Durians after such a long time away and that they would have no doubt developed a craving.

After a fairly hurried devouring of the bak kut teh (we chose not to finish all the food in expectation of durians), we found our durian stall in a very relaxed state as usual. Mr. Pang sitting feet up with his slippers on the floor, assuming his poise of left elbow on left knee chatting with a mystery male guest.

“Where was his wife?” We wondered… out loud. He was most reluctant to tell us, but grudgingly divulged that she had gone on a month long vacation back to her home town in China. In her place was a cheerful and pleasant Myanmese girl who had a strong physique and clearly a keen attitude towards her work.

“Today, we have XO and Mau Sang Wang” Mr. Pang said, “but you should eat the XO first”.

We agreed and with the usual four swift but accurate perpendicular strokes, he presented the dissected durian to us on the table. Flavor wise, the XO and the Mau Sang Wang are completely different but a light color does not necessarily imply that the taste or texture is compromised.

When the durian season is in full force, I shall attempt to document the different shades of durian flesh and see how many levels of yellow shade that the durian species can come up with.

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