D200 Black Thorn (Ochee)

Alright, the Black Thorn (or D200 if you are feeling fancy) is not your average durian, it is the king of kings. Also known as Ochee (Chinese) or Duri Hitam (Malay), or Ochii (officially). It's like the dark knight of durians: mysterious, bold, and a little bit rare.

So here’s the deal: this bad boy hails from Penang , Malaysia — specifically a place called Kampung Lima Kongsi. Not exactly a household name unless you’re deep into durian lore or happen to live there. It officially got its paperwork in order back in 2016 with Malaysia’s Department of Agriculture. Before that, it was already making waves under the name “Ochee”.

No joke, Musang King even won champion durian awards back in 2013 and 2014, proving its top-tier status. Fast forward to 2022, and the Ochee durians stole the show, being crowned "King of Kings" at the World Durian Championship: Malaysia Edition. You could say Ochee is like Musang King's cooler, all-black-wearing cousin with more interesting tales to tell.

What makes Black Thorn special?

Let’s break it down:

The Inside:

• Color: Imagine a sunset in durian form. We're talking reddish-orange, golden, sometimes even a pinkish vibe. Older trees give deeper shades — kind of like aging wine, but sweeter and smellier.
• Texture: Oh man, it’s creamy . Like velvet-covered butter custard melting on your tongue. No fibrous nonsense here — just smooth, thick, and satisfying.
• Seeds: Tiny and soft, which means more flesh for you! Each pod usually hides one or two arils — like nature’s little treasure chest.
• Signature feature: A thick core with a rust-colored line running through it. Call it the Black Thorn’s fingerprint.

The Outside:

• Looks: Round, kinda like a watermelon or a bloated star. Some say pumpkin — honestly, it’s got vibes. And those thorns? Short, sharp, and packed tight. Definitely not something you want to hug.
• Thorn Theory: The name comes from either those pitch-black spikes or a dried-up flower part at the bottom that looks like a mini black thorn. Either way, it’s giving goth fruit aesthetic.

Flavor?

Oh, this is where it shines.

• Sweetness meets bitterness in a balanced dance party. It’s rich, creamy, and complex — like dessert and drama rolled into one.
• Notes of coffee, chocolate , and sometimes a hint of whiskey or wine ? Yes please. There's depth here, folks.
• The sweetness lingers but doesn't slap you in the face — polite yet powerful. And the slight bitterness? Just enough to remind you life isn’t all candy and durian farts.

Smell?

Ochee isn't quite as pungent as Musang King, which means if you are a durian lover, it smells like pure heaven. But if you are not, well, I have been told it might just smell like the entire zoo decided to throw a party in your kitchen.

Rarity & Season

You won’t find this guy hanging out at every roadside stall. It’s rare , sought-after , and often priced like luxury fruit. Partly because it’s picky about where it grows, and partly because supply is limited.

Peak season? June to August , with the best weeks hitting around late July or early August . If you’re lucky enough to get your hands on one during that window? You're basically durian royalty.

So yeah, the D200 Black Thorn isn’t just another durian. It’s a statement. A flavor experience. A rare gem with a cool name and an even cooler taste. And if you ever get to try one? Don’t waste it — savor it. Or share it. Maybe.