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Another name for dabai is 'Sibu olive', although they are not related to the olive plant at all. The flesh is quite compact, almost like fresh dates.
HABITAT
Indigenous to Sumatra, Borneo, and Palawan, and currently cultivated parts of Indonesia and peninsular Malaysia.
SEASON
May to June, and December to January.
TASTE/AROMA
Soaking it in warm water helps soften the pulp, giving it a texture akin to avocado flesh. The taste is a cross between olive and avocado with a dash of nutmeg.
COMMON USE
While not related to the olive plant, it can be used in similar ways to olives. Traditionally it is pickled into savory condiments. It is commonly cooked into fried rice.
USE IN DEWAKAN
Oils extracted from the seed are used to make a cocoa-less chocolate. The flesh is made into a paste similar to tapenade.
SOURCES
Lamb, A. (2022). A Guide to Market Fruits of Borneo (p. 88). Natural History Publications (Borneo).
