| Names | Bak Eu, Pork Lard, 肉油 |
| Flavour | ⭐⭐⭐☆☆ |
| Sweetness | ⭐⭐☆☆☆ |
| Bitterness | ⭐⭐⭐⭐⭐ |
| Durian shape | Oblate, Globose, Ovoid |
| Top shape | Convex, Truncate |
| Bottom shape | Pointed, Mammiform |
| Stem length | Medium |
| Thorn shape | Convex, Pointed-convex, Pyramidal |
| Thorn density | Sparse, Intermediate |
| Husk thickness | Medium |
| Husk colour | Green, Brownish green, Yellowish green |
| Flesh colour | Creamy white |
Bak eu can actually come in a variety of shapes and sizes. This is because there are at least two different looking cultivars that are considered as bak eu. But their taste is more or less the same.
Durian description here
It is often confused with capri due to various very similar physical attributes. The easiest way to tell them apart is that pork lard has a pointed bottom while capri is more truncate, usually able to stand upright on it’s own.