Hortiforum

General Info – Dabai, Kembayau, Or-kana, Sarawak Olive, Borneo Olive

The Dabai is a seasonal delicacy from Borneo, little known outside its native range but with a unique and beloved savoury flavour that presents tropical gardeners with the opportunity to cultivate a special culinary ingredient.
Dabai fruits grow in attractive clusters and ripen to develop a deep black skin, resembling Olives and earning them the names ‘Sarawak Olive’ and ‘Borneo Olive’. Their glossy skin is often obscured by a pale waxy coating, beneath which lies a firm, oily yellow pulp and a large edible seed. Although they can be eaten raw, Dabai fruits are more commonly soaked in warm water or blanched before consumption, which softens them and makes it easier to detach the flesh from the seed. They have a savoury flavour likened to Chestnut, Carrot, Potato, and Olive, while soaked fruits are often compared to Avocado. Dabai fruits have a buttery and creamy texture and flavour and can be seasoned with soy sauce, sugar, salt, or other seasonings. As a member of the Burseraceae family, the Dabai is related to the Safou which is native to Africa and also has a savoury flavour. Dabai can be preserved through freezing, pickling or through turning into a paste, which can be used to make Dabai Fried Rice. The edible nuts are likened in flavour to Walnut, Almond and Pistachio.
Naturally thriving in the ultratropical climate of Borneo’s tropical forests, Dabai has very limited tolerance for cool temperatures. Dabai can tolerate both full sun and partial shade, requiring well-draining soil and ample water, with most parts of Borneo receiving between 2000mm and 3000mm of rainfall annually. Dabai are dioecious, meaning male and female flowers are borne on separate plants.
Dabai form large trees that reside in the mid-canopy of rainforests, potentially reaching heights of up to 50m tall. Cultivated trees in full sun will mature at considerably smaller heights. Foliage consists of long, lance-shaped leaves, while the small creamy-yellow flowers form in clusters.

Plant Profile/Properties