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BUAH DABAI
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Introduction and history
With its scientific name Canarium Odontophyllum, the dabai fruit, or "dabei" as pronounced by locals, has a shape similar to that of a date. This seasonal fruit is considered a counterpart to durian, the king of fruits for the people of Sarawak, due to its delicious taste and high price. Typically, the dabai tree bears fruit once a year in December and occasionally in May. Dabai fruit is abundant in Sarawak, especially in the districts of Kapit, Sibu, Oya, Song, Mukah, Bintangor, and Sarikei, located in the central region of Sarawak. Nowadays, apart from being eaten fresh with rice during lunch or dinner, dabai fruit has been processed into products such as crackers, dabai chili sauce, dabai vinegar, and dabai paste. Young and unripe dabai fruit transitions in colour from white yellowish to dark black when ripe. The fruit must be soaked in warm water before consumption to soften its very hard flesh. Dabai can be eaten with salt, soy sauce, and bird's eye chili as additional flavouring.
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Dabai fruit cannot be eaten directly without specific preparation. Before it can be consumed, the fruit must be cleaned by rinsing it with water and then soaked in hot water in a covered container. The water level should be above the fruit in the container to ensure that all the fruits soften evenly. The soaking period is typically around 10 to 15 minutes, depending on the quantity of the fruit being soaked. Once the fruit's flesh has softened, drain the soaking water and mix the dabai fruit with salt to taste. If not using salt, soy sauce is also a good option for enjoying this fruit.
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Reference Source
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Location
State JKKN Contact Information
Encik Boniface Anak Babai
Cultural Officer
Jabatan Kebudayaan dan Kesenian Negara, Sarawak
Tingkat 5 Bangunan Sultan Iskandar,
Jalan Simpang Tiga,
93000, Kuching,
SARAWAK
019-2399682/082-422006
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