|
by Evonne Lee
This e-mail address is being protected from spambots. You need JavaScript enabled to view it
Jun 26, 2010
From TodayOnline
Durian day tour to Pontian, Segamat
Every June and July, Max Pac Travel takes up to 15 coaches of Singaporeans, about 600 people, to Pontian and Segamat to have unlimited helpings of farm-fresh durians.
Aficionados can opt out of the buffet to savour premium cultivars - Hong Xia, D13 and D101 at RM10 per kg, and Mao Shan Wang at RM20 per kg. Segamat trippers can work up a sweat after the durian feast by trekking up a concrete stairway to reach Puteri Waterfall on Mount Ophir, which is popular among amateur climbers. The Pontian trip includes a batik workshop.
The price for an adult starts from $65 and includes a durian buffet and seafood dinner in Johor Bahru. Children pay $3 less. Details at maxpac.com.sg.
Where to get your durian fix:
- D13: Deep orange pulp with large seeds. Sweet and mild - Segamat, Johor
- D24 (Sultan Durian): Formerly reserved for Malay sultans. Very creamy and bitter - Johor, Pahang, Cameron Highlands
- D101: Sweet variety with reddish, plump flesh - Johor, Penang
- Hong Xia (Red Prawn): Resembles colour of cooked prawn. Aromatic reddish-orangey thin flesh with sticky sweet aftertaste - Johor, Pahang, Penang
- Hor Lor (Water Gourd): Quite dry, bitter and very pungent - Penang
- Xiao Hung (Little Red): Meaty pulp, bittersweet taste and sour tinge - Penang
- Mao Shan Wang (aka Butter durian, Rajah Kunyit or D666): Considered the grandfather of durians. Firm with creamy interior. Initial bitter taste, sweet ending - Johor, Kelantan, Pahang
|
