Black Thorn Durian

Recently saw a stall selling Black Thorn durian near my home, I decided tu buy one to try. It costs RM38 per box.

Black Thorn, known locally as Duri Hitam or Ochee (黑刺), is one of Malaysia’s most prized durian varieties. It has a deep golden-orange flesh, thick, glossy, and custard-like. Each lobe is plump and smooth, with a shine that tells you it’s rich, creamy, and high in natural oils. When handled, the flesh dents softly — a signature of its buttery texture.

Black Thorn originated in Penang, particularly around Nibong Tebal, Sungai Bakap, and Batu Kawan. It is a relatively young cultivar, becoming famous only in the early 2010s.

At the base of the fruit, the durian has a small, distinct dark-brown or blackish stem/‘thorn’ that sticks out like a spike — this is the trait that gave it its name.

While Musang King (D197) dominated the 2000s, Black Thorn quietly gained a cult following among Penang growers who believed it had superior flavour. By around 2013–2015, Black Thorn began winning durian competitions, especially the Penang State Durian Championship. Each win increased its fame and pushed demand higher.

Today, it’s considered one of Malaysia’s premium durians, often more expensive than Musang King. This durian tree's yields are lower, so the supply is limited. Growers say Black Thorn is harder to cultivate but worth the effort because of its unique taste and growing demand.