Monday, May 21 2012
Smooth strokes in a thorny business

YAP CHIN TENG (right) takes half a minute, with smoothly-executed steps, to open a durian (see slideshow below). After that, much of his clientele savour the fruit at a coffeeshop across his stall which, incidentally, is home to one of two famous laksa stalls in Balik Pulau.

The 72-year-old has been selling fruits at a strategic corner beside the old Pasar for over 20 years. Although he has been allocated a space in the spanking new market a short ride away, Yap is reluctant to move there. “I am old and it is too much of an effort”, he said. Besides his is a place regulars know and have been coming by for years. 

Mid-year is particularly good for him. It is fruit season in general, and durian season in particular, in Balik Pulau. Yap, an old hand at this business, knows from which farm, and frequently from which tree, much of his durians come from.

The Penang Department of Agriculture (Jabatan Pertanian Negeri Pulau Pinang) has published a pamphlet describing in detail the types of durians that are available in the state. According to the literature, the "south west district of Penang is the main producer of fruit in the state, especially the durian. Its hilly landscape and its close proximity to the sea make the south west district suitable for durian plantation." Among the types of durians listed are:

  • Ang Hae (Udang Merah 175)
  • Penang 15 D 177
  • Ang Jin (Hati Merah)
  • Ang Bak (Isi Merah D 164)
  • Amy Yip
  • Raja Kunyit
The pamphlet, with descriptions of the durians above, can be viewed here. Although durian is eaten fresh on its own, it can be also be processed into many interesting byproducts:
  • Tempoyak (fermented durian): Made through the natural fermentation of durian flesh, it can be used as base for curries and sambals.
  • Lempuk or durian koay: Traditionally produced, it is a mixture of durian flesh, sugar, non-glutinous flour and water. The texture is that of super thick jam.

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Click through pictures for slideshow.

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