Dabai are only found in Sarawak, and then only in one place, the Rajang River basin, the watershed of the largest river in Sarawak. Since the upper reaches of the Rajang are not easily accessible, a lot of trade moves along the river to the town of Sibu, which sits at the mouth of the Rajang. It is a seasonal fruit, with two crops per year following on the heels of Durian season.
If Dabai for sale at a roadside marketyou should find yourself in Sarawak, you’ll need to know how to cook them, as they can’t be eaten raw. Put the dabai in a bowl, soak them in warm water of 60 degree Celsius for about 20 minutes to soften the mesocarp and eaten usually with a bit of salt or soya sauce, or soya saucer with sugar. Never ever use hot or boiling water. When ready, the flesh should separate from the seed when you pinch it. The flesh is creamy like an avocado, but bitter like an olive. You can eat them alone, but the flavor is a bit strong. I prefer them as a side dish to a rice and fish meal, where the rice can cut the bitterness.
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