DL,
I'll paste a bit to show what the Thai take on it is and that varieties are continually improved and changed not static.
Go to page 79 and 80 of the following report in the next link look at how the 3 montong types are diverging as you would expect with continual improvement.
Spread of the good varieties to neighboring countries.
The two varieties that are favorite among the consumers are Chanee and Monthong. Both have been continuously developed as the best quality in Thailand. They have been introduced to nearby countries. In Indonesia, the Kani variety is originated from Chanee and Otong a direct scion of Monthong of Thailand. In Malaysia, the D99 has its origin from Thai durian. In the Philippines, Chanee and Monthong are grown widely.
Naming of durian variety
In the past, the grower grew durian by seed in which the new plants are usually not true to type. In this way new varieties were created, and good ones were named usually according to their appearance, shape, pulp color or locality. There are some stories about the origin of different names that can be traced in some major varieties as follows:
1. It is believed the "Chanee" or Gibbon took its name because the fruit tends to stick at the end of branches looking like a gibbon hanging on a tree.
2. "Monthong" or Golden Pillow. In Thai, Mon means "pillow" and Thong means "Gold" . The Monthong is named for its fruit appearance. It is said to be shaped like a pillow while the delicious pulp is a golden yellow.
3. "Kanyao" (Long Peduncle). In Thai, Kan means "Peduncle" while Yao means "Long". So its name derivation is consistent with the outside appearance, which the peduncle is rather longer than other varieties.
4. "Kradumthong" or Golden Button. In Thai, Kradum means "button" while Thong means "Gold" as its bud is small and round looking like a button of an old style Chinese shirt with good taste. So they named it for the shape and taste as Kradumthong.
Types of durian
All durian varieties can be classified according to time from the bloom of their flowers to harvest. There are 3 types, the early types that mature in about 95-105 days are Luang and Kradumthong. They are harvested early in the season so they generally fetch a higher price. The medium types with a maturation period between 105-120 days are Kanyao, Monthong and Chanee. These medium varieties are mass produced and marketed in the peak when the price is rather low. The late types which reach maturity in more than 120 days are Enak and Kampan that are nominally grown.
