Dabai Fruit Plant (Canarium Odontophyllum)

Dabai (Canarium Odontophyllum)

Common Names: Dabai, Kembayau

Botanical Name: Canarium Odontophyllum

General Information:

Native: Borneo (Sarawak, Sabah, Brunei)

Type: Fruit-bearing tree

Flavor: Raw taste resembles olives, carrots, and brie cheese; after soaking, it becomes creamy like avocado.

Edibility: Seeds are edible, similar to almonds or pistachios.

Health Benefits: Antioxidant capacity, cholesterol reduction, diabetes type 2 prevention, heart disease risk reduction.

Culinary Uses:

Consumption: Prized seasonal delicacy in Sarawak.

Preparation: Soak in hot water to soften; seasoned with sugar, salt, or soy sauce.

Flavor Profile: Softened Dabai tastes like buttered carrots with hints of olives and brie cheese.

Cultivation Information:

Preparation Method: Clean and soak in hot water to achieve a softened consistency.

Bloom Time/Fruiting: 3-4 Years

Maintenance Required: Moderate

Summary: Dabai, also known as Kembayau, is a fruit-bearing tree native to Borneo, particularly Sarawak, Sabah, and Brunei. Its fruit is a prized delicacy in Sarawak, known for its unique taste profile. The fruit, when properly prepared by soaking in hot water, transforms from a challenging raw state to a creamy, flavorful experience reminiscent of buttered carrots with hints of olives and brie cheese. Besides its culinary appeal, dabai also offers health benefits and has edible seeds.