Black ThornBlack Thorn Durian is presently the king of durians. 74 Strong nylon or woven rope netting is often strung between durian trees in orchards, serving a threefold purpose: the nets aid in the collection of the mature fruits, deter ground-level scavengers, and prevent the durians from falling onto people.
Mr Lu Yuee Thing, another Raub plantation owner, told CNA that he has farmed durians in the area for 40 years. It starts out sweet and has a durian black thorn bitter end note, like XO durians - just as intense but not quite so long lasting. I am not too sure how is my durian trees at the moment.
Instead, the workers put pressure on the fruit manually - knocking or throwing it about - which according to Heng drastically changes the flesh, from pale orange to very dark orange, and the skin of the flesh becomes like old people's skin, very wrinkly”.
Riding on the hype of the Shah Alam Durian Cendol, the Durian King has their own twist to their version with that gorgeous Black Thorn on top of it. I must say the star of the whole bowl is definitely still the durian while the cendol still needs some tweaks to it. Since they have just started, I am sure after some modification, this bowl of cendol would be the best dessert on a hot day.
Your tongue registers the above tastes; your perception of durian flavour is filled out and completed by the fruit's scent, the sum of a myriad different aroma compounds. The Musang King - or Mao Shan Wang - is popular among consumers for its creamy texture and bright-yellow appearance.
Mr. Leow himself had warned me that Black Thorn is a durian that varies a lot in flavor depending on the age of the tree. The flesh of the Black Thorn is reddish-yellow, deepening to flaming orange as the tree ages. The banner advertising the Black Thorn durian says that it won some kind of award in 2012, which is probably their justification for the high price.
I am going to share with you some tips on identifying the Musang King and Black Thorn. Before the Mao Shan Wang breed surged in popularity, the most famous breed back in the '90s was the D24 durians. It has a star shaped pattern at the base like the Mao Shan Wang but it looks a little different as the centre of the star is empty (See photo).
Rich in taste and colour, Mao Shan Wang durians boast a creamy texture and leave a strong bittersweet taste in your mouth. Following that, in 2013, Black Thorn was officially registered as D200, with Mr Leow's farm as the main source. If not, Musang King sellers from other states … will claim that their durians are from Pahang,” he said.
The photo, which has been shared more than 85 times, shows four durian fruit with black husks, alongside a caption that states: New durian species, Blackthorn”. The flesh is not as thick as Musang King so it is lighter in texture and it also has the slight bitter after taste like XO durian.
He is also the person responsible for registering the vaunted (and now very expensive) Black Thorn clone in Malaysia. Extremely tender flesh with a bitter profile, the XO durian is special for its fermented taste. If your love for durians knows no boundaries, a trip to Four Seasons Durians Restaurant needs to be on your agenda.
The flesh is dry, sticky and sweet bitter to taste. Woon says he was not surprised by the amount, as due to popular demand the price of Black Thorns has shot up in the past two months to between RM85 and RM120 per kg, depending on where they are sourced from.
Most of the Mao Shan Wang that you see are good sized fruits which have been pre-selected. With Mao Shan Wang, durian farmers started to earn a profit,” he said. The photo in the article is almost identical to the image in the misleading post, but it shows the durians with green outer shells, not black.