I'm of the opinion that freshness, perfect ripeness and environmental conditions trump variety. I think a perfectly ripe durian from some good no-name tree that drops during mostly dry, sunny weather will beat frozen durian from top cultivars hands down. When you freeze or chill durian, you lose most, if not all, of the bitterness. I feel sweeter varieties freeze the best for this reason. Once I start producing a lot of durian, my plan is to freeze the sweet, fleshy durians and eat the stronger tasting varieties fresh.