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โครงการหนังสออเล็กทรอนกสด้านการเกษตร เฉลมพระเกียรตพระบาทสมเด็จพระเจ้าอยู่หัว
Table 3.2 Major Varieties of Thai Durian
Table 3.2 Major Varieties of Thai Durian

Variety Characteristics Illustration
หมอนทอง
The most planted and exported variety. Big size,; Thick dark yellow ßesh,
1 MonThong
sweet and creamy, strong aroma, thin skin; Weight 3-5 kg.
⾦枕头
ชะนี
Traditionally popular variety and better resistant to diseases; Medium
2 Chanee size, golden yellow, thick ßesh, Þne texture, soft, sweet and creamy,
strong aroma; Weight 2-4kg.
⻘尼

กระดุมทอง
An early season variety in Thailand; Small size; Light yellow ßesh, Þne
3 KradumThong
texture, soft, sweet but not creamy, big seed; Weight around 1 kg.
甲仑
ก้านยาว
One of the famous and expensive durian varieties in Nonthaburi
4 GanYao Province; Medium size, with a long stalk; Light yellow ßesh, Þne texture,
soft, sweet and creamy, big seed; Weight 2-4kg.
⼲尧
พวงมณี
Native to the province of Chanthaburi, valued for its toffee-like ßavor;
5 Puang Manee Small size; Vibrant golden ßesh, smooth, dry but creamy, strong
sweetness, big seed; Weight 0.8-1.5 kg.
托曼尼
หลงลับแล One of the famous and expensive durian varieties in Laplae District
Uttaradit Province; Small to medium size; Thick dark yellow ßesh, Þne
6 Long Lap Lae
texture. sweet and creamy, soft aroma; Round shape, thin skin, stunted
珑榴莲 seeds; Weight 0.5-3.5 kg.
หลินลับแล One of the famous and expensive durian varieties in Laplae District
Uttaradit Province; Small size, Light yellow ßesh, sweet and creamy with
7 Lin Lap Lae
a hint of savoury, Þne texture, soft aroma; Cylindrical shape, thin skin,
琳榴莲 stunted seeds; Weight 1.0-1.8 kg.
จันทบุรี 1
Hybrid of Chanee and MonThong; Medium size; Yellow ßesh, sweet and
8 Chanthaburi 1 creamy, Þne-grained, soft aroma, mostly stunted seeds; Weight 2.6-3.6
kg.
⼭⼤五⾥1
นวลทองจันท์
Hybrid of Puang Manee and MonThong; Medium size, Thick gold yellow
9 Nuanthongchan ßesh, sweet and creamy, very weak aroma; Thin skin, small seed;
诺通赞 Weight 2.5-3.0 kg.

Source: Compiled by CASPIM
Source: Compiled by CASPIM
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