Horloh Durian (D163)

Also known as: Hor Lor, Horlor, Hulu, Labu, Kim Hor Lor (Golden Gourd), Hu Lu Wang

The Gourd-Shaped Durian with a Sweet-Bitter Balance

Horloh — registered as D163 — is one of Penang's most storied durian varieties, and a great choice if you want to branch out from the usual Musang King and Black Thorn lineup. Its name comes from the Hokkien word for calabash gourd, a nod to the fruit's distinctive curved, hourglass-like shape when you look inside the husk.

Origin

Horloh traces its roots to Penang, with most accounts pointing to the Balik Pulau area. The variety made its name early, taking out durian competitions in the late 1980s, and has been a fixture of Penang durian stalls ever since. While Penang remains its heartland, Horloh trees are also grown in Kedah and Perak.

What It Looks Like

The husk is typically green, sometimes with yellowish or bronze patches, and carries medium-sized thorns that aren't particularly sharp. The telltale sign is the shape: elongated and slightly indented in the middle, like a bottle gourd, which becomes even more obvious once the husk is cracked open and you see the curved seed compartments inside.

Aroma & Flavour

Horloh has a milder aroma than heavy hitters like Musang King, making it approachable for durian newcomers while still satisfying for seasoned fans. The flesh is pale yellow (sometimes deepening to gold in fruit from older trees), and the flavour is best described as sweet with a gentle bitter edge — balanced rather than overpowering. Fruit from trees over 40 years old is sometimes said to carry a faint chocolatey or nutty note.

Texture

Expect flesh that's thick, dense and creamy, with a touch of dryness rather than the ultra-wet stickiness of some other varieties. Seeds tend to run small, meaning more flesh per pod — a small win for anyone who wants less seed, more durian.

Season

Horloh's main harvest runs from June to August, with a smaller secondary crop sometimes appearing around December.

Why Try It

Horloh sits in a nice middle ground: complex enough to be interesting, but not as bitter or intense as some of the bolder Penang varieties. It's a durian that rewards a bit of curiosity — if you've mostly stuck to Musang King or Black Thorn, Horloh is a worthwhile detour that shows just how much variety exists within Malaysia's durian world.