The premium cultivar is anticipated to be available from mid-June through August and could emerge as the next big durian variant, Malaysian newspaper The Star reported.
Eric Yeap, who runs seven durian orchards covering 53 hectares in Penang’s George Town, believes Tupai King is set to reign as the top durian this season.
He said the variety now fetches RM130 (US$30.25) per kilogram, nearly twice the going rates for the popular Musang King and Black Thorn, priced at RM80 and RM90, respectively.
The buzz around Tupai King is not just about its price. Characterized by pale-yellow flesh with bluish-black tinges, its flavor profile is described as rich and creamy, with a bittersweet taste, nutty hints and a slight fermented note. It also has a strong, alcoholic aftertaste that adds depth to its flavor and, according to Yeap, may leave the tongue slightly numb.
The fruit is slim, egg-shaped in appearance and is opened from the top, unlike other types that are usually opened from the bottom, according to CNA.
It originated in Penang’s Sungai Ara neighborhood, where durian grower Chew Chee Wan discovered it 20 years ago. It was officially registered only in 2021 as Tupai 226, under the cultivar code D214.
“The first time I tasted the fruit, I found it to be very good. Right away, I saw huge potential and value in Tupai King,” Chew said.
The name Tupai King, which translates to “Squirrel King,” was derived from his durian shop, Cap Tupai.
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A Tupai King durian. Photo from Cap Tupai durian shop’s Facebook |
Given its recent introduction to the market, supply remains scarce as few farms have matured Tupai King trees, according to the state agriculture department.
Chew started promoting Tupai King and offering saplings for sale in 2022, as well as sharing seedlings with a few of his fellow farmers.
“Many were hesitant, since (the) Musang King and Black Thorn (varieties) were already dominating the market,” he said.
At Yeap’s orchards, just 80 of his over 2,000 trees are of the Tupai King cultivar, of which only 20 are mature enough to bear fruit.
“This is why it is expensive because it’s new, with very little production but high demand,” a spokesman for the department told the Malay Mail.
Gearing up for the durian season
Penang is known for durian orchards that produce some of Malaysia’s best-loved varieties, such as Black Thorn, Musang King, and Ang Heh (Red Prawn).
Most durian farms in Penang are small to medium in size, with many passed down through generations, as opposed to the large-scale, more industrialized operations found in other states or neighboring countries.
With the main durian season expected to begin in late May, Penang has been ramping up efforts to capitalize on durian tourism.
It recently rolled out Penang Durian 2025, an official program promoting local durian promotion and travel deals. The program features 36 exclusive packages, including all-you-can-eat durian buffets hosted by hotels in partnership with local orchards.
Datuk Tony Goh, chairman of the Malaysian Association of Hotels (Penang Chapter), noted that these tasting packages offered by hotels are priced at RM80-100 per person, making it a cost-effective option for tourists.
Penang has also launched the latest edition of its King of Fruits Durian Guide to help visitors discover the wide range of durian types available across Malaysia and their locations.
This year, the Penang durian season is expected to yield 30% less than the previous one as heavy rains and strong winds affected flowering last month. It typically runs until August, but with more rain forecast for that month, it may end prematurely.
“As many farms also cater to export markets, the supply shortage could drive prices up slightly,” Yeap said. “But it shouldn’t be overly expensive.”
