Durio graveolens, also known as the red-fleshed, orange-fleshed, or yellow durian, is a tree species in the Malvaceae family. It is one of six durian species named by Italian naturalist Odoardo Beccari. The specific epithet graveolens refers to the odor.
Bernard Bautista of “Bautista Plant Nursery – Prutasan at Halaman sa Tabing Daan” in Makilala, North Cotobato, is one of the most well-known durian farmers in the Philippines. He sent this variety to Grace Bondad Nicolas—The Manila Times business writer, entrepreneur, and CEO of Hidden Hills Farm By Josefino—to try.
One of my favorite fruits, durian. Seeing this kind of variety makes me curious, and receiving the fruits from Bernard, I’m thankful. I actually went to different countries just to have the taste of different varieties and even paid Php 1K per kilo for Musang King. I even asked a friend to join me in Davao just to satisfy our cravings.
In our farm, we have 40 trees of native durian and with Durio Graveolens, hoping to have this addition to our variety. The taste actually is like a crossbreed of Jackfruit and Durian. The smell is the same also, Jackfruit or Langka in the Philippines. It’s also like with a taste of wine. So if you like both, this is a catch. As for the texture, it’s more fine and creamy.
Engr. Grace Bondad Nicolas thoughts on taste and texture
The edible fruit of several tree species in the genus Durio is known as a durian. As of 1987, there were 30 recognized Durio species, at least nine of which produced edible fruit, and over 300 named varieties in Thailand and 100 in Malaysia. Puyat, the most well-known durian variety in the Philippines, is the country’s main commercial durian variety. It is exported to various countries and is the most common variety found in Davao City.