Dabai Fruit
Estimated Inventory, lb : 0
Description/Taste
Dabai fruits are small in size, averaging 3 to 4 centimeters in length and 2 to 2.5 centimeters in diameter, and have an oblong to ellipsoidal shape with blunt, curved ends. Each fruit typically weighs 10 to 13 grams, sometimes as heavy as 18 grams, and has a distinct yellow circle on one side where the stem once attached to the fruit. Dabai fruits have thin, edible skin that is smooth, taut, firm, and faintly glossy. The surface ripens from white or pale green to a dark black-blue hue. Underneath the skin, a layer of flesh envelops an elongated, angular seed. The flesh ranges in color from yellow to white, depending on the variety, and is around 4 to 7 millimeters thick. The seed is encased in a hard, dense, and woody shell that is textured and has faint ridges. This shell must be cracked open to reveal the ivory, green-tinted seed, and the seed is crunchy, chewy, and high in oil. Dabai fruits release a subtly nutty aroma and are only edible after they have been soaked in hot water. Raw, unsoaked fruits have a very hard texture combined with a strong astringency and unpalatable blend of flavors reminiscent of pinecones mixed with olives. After the fruits have been softened in water, the skin, flesh, and seed are edible raw or cooked. Softened Dabai fruits develop a creamy, buttery, avocado-like texture with rich and fatty flavor, said to taste like a mix of brie cheese, olives, and buttered carrots with a tangy aftertaste.
Seasons/Availability
Dabai fruits are generally harvested from May through June and December through January.
Current Facts
Dabai fruits, botanically classified as Canarium odontophyllum, are a rare Southeast Asian species belonging to the Burseraceae family. The fruits grow on trees reaching 30 to 50 meters in height and are seasonally foraged as a culinary delicacy. Dabai fruits grow in upright clusters and are picked when their color has changed from white to black-blue, a signal of natural ripening. Over one hundred species of Canarium are found throughout Asia, Australia, and Africa, but Canarium odontophyllum is only indigenous to tropical regions of Borneo, Sumatra, and the Philippines. There are several named varieties of Dabai fruits, including Tarat, Song, Kapita, Pulau Keladi, Intermediate, Red Dabai, and Egg Yolk, and two notable commercial varieties are known as Laja and Lulong. In local markets, Dabai fruits are generally called Dabai in Sarawak, Kembayau in Brunei and Sabah, Buah Dabai, Sarawak Olive, Sibu Olive, and “Or-Kana,” meaning “Black Olive” in Hokkien. It is important to note that though the fruits are nicknamed olives, they are a distinct species and are only given this name because of the fruit's resemblance to an olive on the surface. Dabai trees begin bearing fruit approximately 3 to 5 years after sowing, and a mature tree can produce 80 to 300 kilograms of fruit each season. The fruits are harvested and sold fresh in markets and are a favored local snack. Softened Dabai fruits are consumed fresh or added to cooked culinary dishes. The fruits are sold at premium prices and are increasingly popular as a specialty fruit. Despite their recent expansion in notoriety, Dabai fruits have a short shelf life, preventing them from being sold fresh outside their growing regions. The fruits are being processed into shelf-stable products for international export, but overall, Dabai is still considered an underutilized crop.
Nutritional Value
Dabai fruit is a source of vitamin E to protect the cells against the damage caused by free radicals, calcium to strengthen bones and teeth, and fiber to regulate the digestive tract. The fruits also provide phosphorus to build genetic material, potassium to balance fluid levels within the body and contain other nutrients, including magnesium and amino acids. The fruits are thought to possess antibacterial and antioxidant-like properties and are used in natural medicines throughout Indonesia and Malaysia to protect overall daily health.
Applications
Dabai fruits must be soaked in water for 10 to 15 minutes before they are considered edible. Once softened, the fruits develop a rich and savory taste suited for fresh and cooked preparations. Dabai fruits are popularly sprinkled in salt, sugar, or soy sauce and eaten as a snack. The fruits can be peeled or left intact, depending on personal preferences, and some consumers choose to partially peel the fruits, giving them a striped appearance. This is often seen in local markets in Sarawak to enhance the fruit’s visual appeal. Dabai fruits can also be softened and utilized for their flesh, added as a pizza topping, mixed into rice-based dishes, mashed into a paste, or incorporated into sauces. One famous recipe for Dabai fruits is Nasi Goreng Dabai, a fried rice dish. In addition to savory preparations, Dabai fruits are utilized in desserts such as cakes, ice cream, and puddings. They have also been researched by the Malaysian Agricultural Research and Development Institute for use in shelf-stable, processed products. Dabai fruits have been pickled, frozen, dried and ground into a powder, made into crackers, a peanut spread, cocoa bars, mayonnaise, and various juices. Fresh, unsoftened Dabai fruits will only keep for three days when stored at room temperature. After this period, the fruits lose moisture and become creased and wrinkled. Pickled Dabai fruits will keep up for one year, and frozen Dabai fruits will keep for over one year.
Ethnic/Cultural Info
Dabai fruits are celebrated at Pesta Dabai, an annual festival honoring the species in Song, Sarawak. The festival was established in 2018 to promote the local fruits and is typically a three-day event, attracting visitors from across Malaysia and Indonesia. Pesta Dabai was created by the Kapit District Council and other government agencies, and the festival features several activities, exhibitions, competitions, and live entertainment. Some notable events include judging the best fresh Dabai, a Dabai cooking competition, athletic competitions, a beauty pageant, and a game to guess the number of fruits in a container. Festival leaders hope the annual event brings awareness to the specialty fruit and increases the demand for Dabai-centric products and cultivation.
Geography/History
Dabai fruits are native to tropical regions of Borneo, Sumatra, and the Philippines, mainly on the islands of Luzon and Mindanao. The species has been growing wild since ancient times and is typically grown in moist and rich soils in the Rajang River basin, along hillsides, swamps, and lowland forests in Kapit and Sibu in Sarawak. In the early 21st century, former senior assistant Agriculture Department Officer Harry Munjan began attempting to breed wild Dabai varieties commercially. Munjan eventually introduced two new clones, Laja and Lulon, from his farm in Sri Aman in Sarawak, and these varieties are the most recommended for commercial plantings. Today, Dabai fruits are harvested from wild trees, grown in home gardens, and cultivated on a small scale for commercial production. The fruits are rarely sold fresh outside of their growing regions due to their short shelf life and are commercially produced for processed products that can be exported. Fresh Dabai fruits are mainly found in village markets in Borneo, Sumatra, and the Philippines.
Recipe Ideas
Recipes that include Dabai Fruit. One
is easiest, three is harder.| House of Annie |
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Nasi Goreng Dabai- Fried Rice With Sibu Olive |
