Best Dabai Fruit Recipes (+ How to Cook Perfectly Every Time)

Discover the art of preparing, cooking, and enjoying Dabai: Sarawak’s prized 'black olive' fruit.

By Medha deb

Created on Oct 6, 2025

Discover the art of preparing, cooking, and enjoying Dabai: Sarawak’s prized 'black olive' fruit.

Dabai fruit, often dubbed the ‘black olive’ of Borneo, is a celebrated seasonal delicacy unique to Sarawak, Malaysia. Its buttery texture and rich, creamy flavor lend themselves beautifully to both traditional Malaysian dishes and creative modern recipes. In this article, you’ll learn everything you need to know to cook dabai perfectly, plus a curated selection of the best dabai fruit recipes to delight your palate.

What Is Dabai Fruit?
How to Prepare and Cook Dabai Perfectly
Classic Dabai Recipes
Modern and Creative Dabai Recipes
Dabai Preparation and Cooking Tips
Nutritional Benefits of Dabai
Frequently Asked Questions (FAQs)
Conclusion

What Is Dabai Fruit?

Dabai (Canarium odontophyllum) is a tropical fruit endemic to Sarawak in Malaysian Borneo. With jet-black skin and a creamy, soft flesh, dabai is commonly likened to an olive, though its flavor is distinctly unique—rich, buttery, and faintly nutty, with subtle hints reminiscent of avocado and olive combined. Dabai is prized both as a snack and as an ingredient in a variety of local dishes, particularly during its short harvesting season.

Appearance: Elongated, oval-shaped, black-purple skin.
Taste & Texture: Creamy, buttery, slightly nutty flavor; soft texture when ripened and warmed.
Edibility: Both flesh and the seed within the kernel are edible, though the seed requires effort to crack.
Culinary Use: Enjoyed raw, seasoned, or cooked—commonly featured in rice dishes and pastes.

How to Prepare and Cook Dabai Perfectly

Optimal dabai preparation is essential to unlock its creamy texture and nuanced flavor. Avoid overcooking, which can cause the fruit to develop a purplish hue and become too soft. Here is a step-by-step guide to preparing it:

Step-by-Step Guide: Preparing Dabai Fruit

Choose Fresh Dabai: Select firm, plump fruits with intact skin. Overripe fruits lose their texture.
Soak in Warm Water: Rinse dabai fruits. Soak in warm (not boiling) water for 10-15 minutes until the flesh softens.
Drain and Peel: Once the fruit softens, drain the water. Gently squeeze to separate flesh from the seed. Dabai with purplish skin has usually been soaked too long.
Season: Toss the soft dabai flesh with soy sauce, salt, and optionally a pinch of sugar. Dabai can be eaten as-is or added to recipes.

Pro Tip: Never soak the fruit in boiling water; this can break down the texture and dull the flavor.

Cooking Methods

Soaking: The traditional and best method for unlocking dabai’s creamy texture.
Light Steaming: For faster softening while preserving flavor.
Pan Frying: Used for dabai pastes—softened flesh is fried and mashed with oil and seasonings.

Classic Dabai Recipes

The following are the most beloved dabai recipes from Sarawak, showcasing the fruit’s versatility.

Nasi Goreng Dabai (Sarawak Dabai Fried Rice)

This iconic dish combines the creamy depth of dabai with the comfort of fried rice. It’s a staple during dabai season and a must-try introduction to the fruit’s distinctive profile.

Ingredients

2 cups cooked rice (preferably day-old)
1 cup dabai fruit, pitted and mashed
2 cloves garlic, minced
1 onion, chopped
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon salt
1/2 teaspoon black pepper
2 eggs, beaten
2 tablespoons cooking oil
1 spring onion, chopped (garnish)

Instructions

Heat oil in a large pan or wok over medium heat.
Sauté garlic and onion until aromatic.
Add mashed dabai and stir until warmed through.
Push ingredients to the side; add beaten eggs and scramble until just set.
Mix in rice, soy sauce, oyster sauce, salt, and black pepper.
Stir-fry for 5 minutes until everything is well combined and heated.
Serve garnished with chopped spring onion.

Alternative Ingredients

Black olives can substitute dabai for a similar, though less creamy, effect.
Shallots for garlic if a sweeter, milder flavor is desired.
Hoisin sauce in place of oyster sauce for a different sweetness.
Tofu instead of eggs for a vegan-friendly version.

Simple Dabai with Soy Sauce

Soak dabai in hot (not boiling) water for 10-15 minutes.
Peel and pit. Toss with soy sauce and salt to taste. Optional: a pinch of sugar.
Enjoy on its own or with white rice.

Sarawak Dabai Paste

Dabai paste packs intense flavor and is perfect as a condiment, spread, or as a base for other dishes. Homemade versions are favored for freshness and personalization.

Ingredients

Softened dabai flesh (prepared as above)
Cooking oil
Salt
Dark soy sauce (optional)

Instructions

Fry dabai flesh in hot oil over low-to-medium heat.
Mash and stir as you fry to form a chunky paste.
Cook until the paste deepens in color and releases a nutty aroma.
Season with salt and a splash of dark soy sauce to taste.
Cool and store in a clean jar. Serve with white rice, noodles, or even toast.

Modern and Creative Dabai Recipes

Modern cooks are giving dabai a contemporary spin, using the fruit in highly creative applications for both savory and sweet dishes.

Dabai Pesto (Fusion Condiment)

Substitute traditional pesto’s olives or nuts with mashed dabai.
Blend softened dabai, garlic, olive oil, parmesan (or vegan alternative), and fresh basil or coriander.
Use as a sauce for pasta, spread for bread, or glaze for roast veggies.

Dabai Butter Spread

Mash cooked dabai with softened unsalted butter, sea salt, and a hint of lemon juice.
Spread on toast or crackers for a luxurious appetizer.

Dabai Cream Cheese Dip

Combine equal parts dabai flesh and cream cheese.
Add minced garlic, chopped herbs, and a squeeze of lime juice. Salt to taste.
Serve with fresh vegetables or pita chips.

Dabai Avocado Salad

Mix softened dabai with diced avocado, cherry tomatoes, onion, and lime juice.
Season with salt and pepper for a creamy, healthy salad or side.

Dabai Preparation and Cooking Tips

Don’t Overcook: Over-soaked dabai turns purplish and mushy; check for perfect softness after 10 minutes.
Pitting Tip: Use your fingers or a spoon to squeeze or scoop the flesh from the seed once softened.
Storing: Cooked or raw dabai keeps best refrigerated in an airtight container for 3-5 days.
Seasoning Variations: Classic combinations are soy sauce and salt, but try adding garlic oil, shallots, or even chili for extra flavor.

Nutritional Benefits of Dabai

Dabai fruit is not only tasty but also rich in essential nutrients:

Healthy Fats: Creamy flesh provides beneficial unsaturated fats.
Protein: Especially from the edible nut/kernal inside the seed.
Vitamins: Contains Vitamin C, Vitamin A.
Minerals: Potassium, calcium, iron.
Dietary Fiber: Promotes digestive health.

Nutritional values per serving (fried rice example): ~350 kcal, Carbohydrates: 45g, Protein: 8g, Fat: 15g, Fiber: 3g, Vitamin C: 10mg, Iron: 2mg.

Frequently Asked Questions (FAQs)

Q: What does dabai taste like?

A: Dabai is richly creamy with flavor notes akin to avocado, olive, and a mild nutty finish. Its unique taste is best experienced in classic Sarawak dishes.

Q: How do I know if dabai is overcooked?

A: The flesh turns slightly purplish and becomes too soft. For best texture, soak only until a fork can pierce easily—generally 10-15 minutes in warm water.

Q: Can I substitute dabai with other ingredients?

A: Black olives make a decent substitute for texture, but the flavor will not be as rich or creamy as dabai. For vegan or allergy-friendly swaps, use mashed avocado with seasonings.

Q: Is dabai healthy?

A: Yes. Dabai is high in healthy fats, fiber, and minerals, with a moderate caloric content and low sugar.

Q: Where can I buy dabai?

A: Dabai is most widely available in Sarawak during the short harvest season, but you might find it in specialty Asian grocery stores or order it online if you reside outside Malaysia.

Conclusion

Dabai fruit, treasured in Sarawak for its unparalleled creamy flavor, is much more than a local curiosity. With proper technique and creative application, dabai transforms everyday dishes into gourmet delights. Whether you savor it simply seasoned, blend it into rice, or experiment with contemporary twists, mastering how to cook dabai perfectly unlocks a world of culinary adventure.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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