{"id":73791,"date":"2025-09-29T18:01:10","date_gmt":"2025-09-29T10:01:10","guid":{"rendered":"https:\/\/durydury.com\/?page_id=73791"},"modified":"2026-06-10T14:20:27","modified_gmt":"2026-06-10T06:20:27","slug":"cheong-peng","status":"publish","type":"page","link":"https:\/\/durydury.com\/zh\/durian-type\/cheong-peng\/","title":{"rendered":"\u660c\u5e73"},"content":{"rendered":"\t\t
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Cheong Peng<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Cheong Peng Durian<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The Pride of Malaysia's Orchards<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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D158, or more commonly known as the Cheong Peng, Ganja, or Gan Yau durians, is one of the best choices for durian amongst Malaysians. WIth its creamy texture and a balance of flavour between sweet and sour, D158 provides the perfect mix of flavour compared to its siblings who possess stronger flavours. While it was believed to have originated from Thailand, it is now officially registered and cultivated in Malaysia, specifically from Kedah, this durian falls into the medium size range, typically weighing between 1.5 to 3kg with an oval shape and evenly spaced conical spikes.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Order Cheong Peng Now<\/span><\/a><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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The Origin of D158 Durian<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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D158 has had a very rich history over the years in Malaysia. The durian was registered with the Malaysian Department of Agriculture in 1987 in Kedah, and since then, it has gained a reputation as one of Malaysia’s ‘famous durian species’, alongside the likes of Sultan and Musang King. D158 started to gain immense popularity amongst durian enthusiasts starting from the early 2000s, mainly for its balanced flavour between sweet and sour that provides a unique taste. Since then, it’s gone by many names, including Cheong Peng, Ganja, or Gan Yau.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Characteristics of D158 Cheong Peng Durian<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Appearance<\/h3>

The appearance of the D158 durian is generally round, or slightly oval, but it retains a symmetrical shape throughout. The spikes of the durian are cone-shaped, and are evenly spread over the husk of the durian. It is a medium-sized durian, weighing between 1.5 to 3 kilograms, and when opened, its flesh is a bright golden-yellow color.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Aroma<\/h3>

The aroma of D158 has been described to be pungent, but in a way that it is inviting, and isn\u2019t as strong in odor as some of its counterparts, such as the Musang King. With a balanced aroma, D158 is an appealing durian in terms of smell for many.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Taste & Texture<\/h3>

The taste and texture of the Cheong Peng Durian is the attraction for durian enthusiasts, offering a creamy smooth, and mousse-like texture when eaten. The flavour has been well known for its balance, with a rich and sweet taste while providing an underlying accent of bitterness. Despite this, the flavours have never clashed or have been overpowering, compared to the sharp tastes of some other durians, making it a great durian choice for those who prefer milder flavours.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Interesting Facts About D158<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tHealth Benefits of D158\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h3>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t

\n\t\t\t\t\t\tIn addition to being tasty, the D158 Cheong Peng durian has many health advantages. Its golden flesh is high in antioxidants that boost immunity and slow down aging, potassium for heart health, and fiber for improved digestion. In addition, it offers vitamin C and B vitamins for healthy skin and metabolism, as well as natural energy from nutritious carbs. When consumed in moderation, Cheong Peng is a true blend of taste and wellness because of its tryptophan level, which may even improve mood and sleep.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tWhat's The Best Time For D158 Durian?\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h3>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t

\n\t\t\t\t\t\tThe primary durian season, which often lasts from June to August, is when you can usually locate D158 Cheong Peng durian in Malaysia. June to August is when it's most abundant and fresh, although some areas may also give smaller secondary harvests or \"off-season\" crops, so you might occasionally see it outside of those months.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Cultivation & Harvesting<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Growing Conditions<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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To encourage flowering, the D158 Cheong Peng durian needs a year-round warm environment of about 24\u00b0C to 32\u00b0C with 1,500 to 2,500 mm of annual rainfall in addition to a dry spell of 1\u20132 months. It thrives in deep, well-drained loamy or sandy-clay soils with a pH of 5.5\u20136.5. To allow the canopy to expand, plants should be spaced at least 10\u201312 meters apart. It works best at heights below 800 meters and requires full sun exposure.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Cultivation Process<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The cultivation of D158 Cheong Peng durian begins with planting grafted seedlings in well-drained, nutrient-rich soil at 10-12 meters spacing. Young trees need regular watering, pruning, and balanced fertilization to develop strong canopies. A 4-6 week dry spell is crucial to trigger flowering, after which natural pollinators like bats and insects aid fruit set. With proper pest and disease management, fruits mature in about 90-120 days and are harvested when fully ripe, either by natural drop or careful cutting of the stalk.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Harvesting Methods<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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D101 durians are harvested when they naturally drop from the tree, signaling they are ripe and ready to eat. The fruits are collected early in the morning to preserve freshness, ensuring that they reach consumers at their peak flavor and texture.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Culinary Uses<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Traditional Dishes<\/h3>

Thanks to its sweet flavour and creamy consistency, D158 durians can be used in a wide range of dishes. It is particularly popular when used in making cakes, kuih, and cold desserts like ice cream and cendol.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Modern Culinary Innovations<\/h3>

As the flavour doesn\u2019t tend to be that strong, D158 has seen much use in other forms of culinary expressions as well. It can be made into dodol, a sticky, chewy toffee-like sweet, as well as tempoyak, which is fermented durian flesh commonly used as components in curris or sambal.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Conclusion<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Among Malaysia’s many durian kinds, the D158 Cheong Peng durian is a genuine jewel, valued for its golden flesh, creamy texture, and flavor that is just right. This durian embodies the rich legacy of Malaysian orchards and the attention to detail that goes into creating fruit of the highest caliber, from its origins and cultivation to its use in traditional cuisines. D158 continues to win over durian enthusiasts, solidifying its place as a gastronomic treat and cultural treasure, whether it is consumed fresh or as a component of regional specialties.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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FAQs<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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What makes D158 Cheong Peng durian stand out from its other durian counterparts? <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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D158 Cheong Peng (also known as Kan Yao or Tangkai Panjang) is highly prized for its signature long, thick stem and its exceptionally sticky, creamy texture. It offers a well-balanced sweet and mildly bitter flavor profile with a thick, peanut-butter-like consistency that leaves a lingering, floral aftertaste.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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When is the best time to find D158 Cheong Peng durians? <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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The best time to enjoy D158 Cheong Peng is typically towards the middle to the end of Malaysia’s main durian season, around July to August. As a late-harvest variety, it requires a longer maturation period of 120 to 130 days before dropping.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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What are the health benefits of consuming D158 Cheong Peng durians? <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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D158 Cheong Peng durians are packed with essential nutrients, providing a great source of natural energy, dietary fiber for digestive health, and vitamin C to boost immunity. They are also rich in potassium for heart health and contain tryptophan, an amino acid that can help improve mood and sleep quality.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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How do I use D158 Cheong Peng durians in culinary dishes? <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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D158 Cheong Peng’s incredibly thick and sticky flesh makes it perfect for rich desserts like durian sticky rice, mousses, and premium ice cream. Its robust, creamy consistency also holds up beautifully when baked into pastries, cakes, or used as a decadent filling for mooncakes and puffs.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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Where does the D158 Cheong Peng durian originate from? <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tWhile its lineage traces back to the Thai Kan Yao variety, the D158 clone was officially registered in Malaysia in 1987. The Cheong Peng variant is widely cultivated and celebrated in the northern regions of Malaysia, particularly in Penang and Kedah, where it has developed its own distinct local characteristics.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Other Durian Type<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\"black<\/figure>

D200 Black Thorn<\/h3>

Read More<\/a><\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t

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\"musang<\/figure>

D197 Musang King<\/h3>

Read More<\/a><\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t

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\"red<\/figure>

D175 Red Prawn<\/h3>

Read More<\/a><\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t

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\"d24<\/figure>

D24 XO<\/h3>

Read More<\/a><\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t

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\"\"<\/figure>

D28 Butter King<\/h3>

Read More<\/a><\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t

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\"\"<\/figure>

D198 Kim Hong<\/h3>

Read More<\/a><\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t

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\"\"<\/figure>

D163 Horloh<\/h3>

Read More<\/a><\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t

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\"\"<\/figure>

D13 Golden Bun<\/h3>

Read More<\/a><\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t

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\"\"<\/figure>

Tai Yuan<\/h3>

Read More<\/a><\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t

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\"\"<\/figure>

D160 Tekka<\/h3>

Read More<\/a><\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t

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\"\"<\/figure>

D101 Mas Muar<\/h3>

Read More<\/a><\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t

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\"\"<\/figure>

Lao Tai Po<\/h3>

Read More<\/a><\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t

<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Dury\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Cheong Peng Cheong Peng Durian The Pride of Malaysia’s Orchards D158, or more commonly known as the Cheong Peng, Ganja, or Gan Yau durians, is one of the best choices…<\/p>","protected":false},"author":1,"featured_media":0,"parent":60682,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_joinchat":[],"footnotes":""},"class_list":["post-73791","page","type-page","status-publish","hentry"],"yoast_head":"\nD158 Cheong Peng Durian: Taste, Origin, and Facts | Dury Dury<\/title>\n<meta name=\"description\" content=\"Malaysia\u2019s orchard treasure, features creamy golden-yellow flesh with mousse-like texture, offering perfectly balanced sweet and sour.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/durydury.com\/zh\/durian-type\/cheong-peng\/\" \/>\n<meta property=\"og:locale\" content=\"zh_CN\" \/>\n<meta property=\"og:type\" 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