Durian Red Prawn (graft)

Durian Red Prawn (Durio zibethinus ‘Udang Merah’)

Durian Red Prawn, known locally in Malaysia as “Udang Merah,” is one of the most luxurious and flavorful durian varieties cherished by durian connoisseurs. Originating from the island of Penang, this variety is easily recognizable by its compact, roundish shape and deep orange to reddish-hued flesh—hence the name “Red Prawn.”

Its flavor is intensely rich, creamy, and complex. Red Prawn durian is famous for its custard-like texture with a bold taste that often carries notes of sweet cream, butterscotch, and subtle alcoholic undertones. The flesh is usually less fibrous and exceptionally smooth, melting in the mouth with each bite. Some describe its aroma as pungent and slightly fermented, adding to the depth of its character.

Although smaller than the Monthong, Red Prawn compensates with a higher flesh-to-seed ratio and outstanding flavor. It’s a seasonal delicacy that is harvested primarily during mid-year monsoon months in Malaysia, particularly in regions like Balik Pulau in Penang.

Red Prawn is highly sought-after for both eating fresh and for use in premium desserts like durian mooncakes, pastries, and ice creams. It is also considered a collector’s durian among enthusiasts.