There is a species of durian known as “Red Prawn” from Penang, one of the most delicate durian species; some even claim that Merchants cannot store durians. In Chinese, it is known as Hong Xia or D175. Durian lovers and first-time durian eaters may enjoy the red prawn durian’s strong fruity sweetness and creamy texture. A tan-colored pale-pinkish membrane covers the smooth cream-colored flesh of the durian. Some compare its flesh to melted paste. best red prawn durian singapore is one of the best delicacies one can find.
What is the history?
Penang, Malaysia, is home to Red Prawn durians, whose mother tree was probably planted in Pondol Upeh in the 19th century by Loh. A man named Lee Tek Hin sampled the Red Prawn durian one day in the early 1960s, forever changing the fate of the cultivar. Mr. Loh offered his durians at a stand in the nearby town of Balik Pulau. As a child, Lee Tek Hin grew up cultivating durians on his family’s property, and he grafted durian trees since the age of 16. After selling the trees, he would create a nursery and collect seeds on the properties where he worked to expand his collection. Mr. Loh gave Lee Tek Hin some Red Prawn durians at his fruit stand. The fruit enchanted lee Tek Hin, so he grafted it and started growing trees from it. Lee Tek Hin cultivated red Prawn durian trees for 25 years before he entered the variety into a durian contest at the 1989 Penang Durian & Fruit Festival. Red Prawn durian in Singapore is primarily grown and sold through local markets in Penang, Johor, and Pahang. Sometimes, the variety is also available in the Philippines at fruit stands.
What do they taste like?
Durians of the Red Prawn variety are small and elongated with curved edges, sometimes tapering at the ends. In general, the fruit’s shell is covered with thick, short, and sharp spikes that are widely spaced, but the fruit’s appearance may vary slightly depending on the climate. Furthermore, the shell is a pale brown shade that often has a trace of gray and a hint of lavender overtones. When exposed to other environments, the surface becomes greener. Multiple lobes of aromatic flesh are encased in the dense core of the shell, a spongy material that is difficult to open. A slight curve occurs in the piece of meat, which is packed into a tight chamber, and the membranes over the flesh are smooth and thin. The flesh is a variety of shades of light orange, pink, cream, and salmon, and it often shows mottling of pink, light orange, and cream. Some seeds are small to medium in size, and the flesh of Red Prawn durians is smooth, silky, creamy, and fibreless. The meat is sweet, fruity, and subtly bitter with hints of fermented taste with its red wine, berry, and chocolate-like notes.
Known botanically as Durio zibenthinus, red prawn durians are a late-season Malaysian variety belonging to the Malvaceae family. Known as an icon of Malaysian state Penang, these thick-shelled, smaller fruits are among the most recognizable durians in the state. In Singapore, durians known as Red Prawn durians were named for their flesh’s curved shape and light pink color, reminiscent of cooked red prawns. At the same time as the Red Prawn durian’s rise to fame in the 1980s, freshwater prawn farming in Penang was also booming, which is why the farmers named the fruit after a shrimp.