Durian Variety & Hotel Rule Checker
Find in-season durian varieties, hotel policy risks, and transport rules.
What this solves
Durian season in Thailand runs roughly March–September, with different varieties peaking each month. Monthong is the creamy crowd-pleaser; Chanee is the sweet classic; Kradum is sharp and bitter; Puangmanee is the small sweet one. Most hotels ban durian in rooms (typical fine: 2,000 baht), and bringing it on a bus, train, or plane is forbidden.
How to read results
The output shows varieties in season for your month, matched to your preference. Where-to-buy lists Bangkok durian specialists and southern orchards. The hotel rule section flags fines and provides alternative storage suggestions (eat at the shop, eat outside).
Limitations
- Variety peak months vary by year — rainfall and orchard location shift dates by 2–3 weeks.
- Premium Chanee and Monthong are sometimes sold at inflated prices to foreigners; compare 3 shops.
- Some hotels allow durian on balcony/outdoor areas but not in-room; verify before bringing it back.
FAQ
Can I bring durian on a flight?
No. All Thai airlines and the major international carriers ban durian in both carry-on and checked luggage because the smell can damage other cargo and the high-pressure cabin concentrates the odor.
What if my hotel bans durian?
Eat it at the durian shop or in a public area. Most shops provide outdoor seating and cutting service. The smell dissipates within 1–2 hours outdoors.
Is Monthong always best?
Monthong is the safest choice for first-timers (creamy, mild). Experienced durian eaters often prefer Chanee (sweet, sharp) or Kradum (bitter, complex). It's a personal preference — try multiple varieties if you can.
Sources
- Department of Agriculture — published durian variety harvest calendars.
- Thai Airways / Bangkok Airways — published durian-in-luggage policy.
- Hotel Nikko Bangkok — typical published durian fine schedule (industry-standard 2,000 baht).