Rare Fruits that can be found in Sarawak

November 2, 2014 by  
Filed under General, Sarawak

Sarawak has many types of rare and exotic fruits that you may never heard of. Below are the types of fruits for you.

1. Dabai

Dabai is a type of fruit that can be eaten after being soaked in warm water with a pinch of salt. Locals usually eat this fruit by itself or it can be eaten as a side dish for rice. Furthermore, you can easily find Dabai Fried Rice at local restaurants when this fruit is in season.  Dabai’s skin is black while the flesh is yellowish.

Dabai

Dabai

Dabai Seed

Dabai Seed

Image credit to MalaysianVegetarianFood.com


2. Tampoi

Although you can find tampoi in Peninsula Malaysia, the fruit are mostly found in Borneo. The locals have many different names for this fruit. Some called it Larah, Terai, Rambai Hutan or Setei. The Ibans called it Kejira. The outer appearance of this fruit is round with brown colour, and the flesh is usually white or yellow.

Tampoi

Tampoi

Image credit to MalaysianVegetarianFood.com


3. Uchung

This fruit is also called belimbing hutan (wild starfruit) by the locals. It was shaped like a teardrop, with ridged surface. Peel the fruit to taste the white pearly pulp. In rural areas, you can find jeruk uchung (uchung pickle) sold at the village grocery store.

Uchung

Uchung

Image credit to MalaysianVegetarianFood.com


4. Asam payak

Asam payak is a fruit that can be found in the jungle of Sarawak. It has a sour taste, and can be bitter when eaten unripe. The skin is red and scaly, and you need to remove the skin to get the juicy and sour fruit inside. This fruit is usually used to make umai and sambal belacan. Because of its sour taste, the locals make pickles out of this fruit.

Asam payak

Asam payak

Image credit to MalaysianVegetarianFood.com


5. Terap

Terap is closely related to jackfruit and breadfruit.  It has scent that smelt similar to durian, and the fruit pulps taste creamy. You can even eat the seeds when it was fried.

Terap

Terap

Image credit to MalaysianVegetarianFood.com


6. Engkalak

The ripen fruit has pink colour. Soak the fruit in warm water for a few minutes before eating. The creamy taste of the fruit is perfect to be eaten with rice.

Engkalak

Engkalak

Image credit to MalaysianVegetarianFood.com


7. Salak

The most famous fruit when you visit Serikin. You can easily find this fruit there, since this fruit is not seasonal. Some even called this ‘snake fruit’, as the skin bears a resemblance with snake’s skin.

Salak

Salak

Image credit to MalaysianVegetarianFood.com


8. Terung dayak

This is actually a type of vegetable, and you cannot eat it raw. Usually, it is cooked in simple broth or stir-fried with sambal.

Terung dayak

Terung dayak


9. Mawang

This fruit is actually a type of mango. There are also other names for this fruit such as Embang and Embawang. The fruit can be either round or oval.

Mawang

Mawang

Image credit to MalaysianVegetarianFood.com


10. Kechala

Most people use the flower buds (known as bunga kantan) in their cooking, especially laksa. It tastes a bit sour.

11. Senggang

Mainly found in Sarawak rainforest, this fruit is a type of ginger which actually tastes a bit sweet and sour.

12. Kasai

This fruit is a bit like longan, but bigger in size. It tastes sweet, and the flesh is clear white. The skin of this fruit is hard, so to crack it open, you need to crash it to something hard. A tip from the local vendor, you can squeeze two of this fruit together in your fist to crack it open.

13. Serait

Some called it mujau, buah redan or buah putit. It was actually more like a hairless rambutan. The taste is almost the same with rambutan and some even taste sourer than the other.

Serait

Serait

Image credit to MalaysianVegetarianFood.com


You may find these rare fruit at Pasar Tamu at Kubah Ria on weekends. Some of them are hard to find, and some can only be found at rural areas, but you had to try them when you find them.

  • Share/Save/Bookmark

Kembayau fruit, Cousin of Dabai found only in Borneo

March 30, 2012 by  
Filed under Best Kuching Eateries

Kembayau Fruit

Kembayau Fruit

Kembayau is a fruit found in Borneo and are cousins to dabai-local olives found mostly in Borneo Sarawak.
Although the colour of the skin of both fruits are black, there is a subtle difference between these two fruits-whereby the dabai’s flesh is thicker, more milky and delicious in taste. As for Kembayaus, the flesh is much thinner and sour in taste and they are less popular. In fact, I have never heard of it until recently.

In Sarawak, Kembayaus are less popular because they seldom appear in market as their supply is scarce and are quickly grabbed by customers, if sold in market. Kembayaus are sold cheaper compared to Dabai’s due to the latter’s popularity and good taste.

Dabais are more expensive and are sold between RM18 to RM20 per kilogramme while Kembayaus are sold between RM8 to RM10 per kilogramme.

Usually Kembayaus are the last fruit to appear and is an indication that the season for dabai and other local seasonal fruits are over. With the existence of Kembayaus sold in markets, it would meant that dabai would not be around until the next season.

The method to prepare them is simple, after we have cleaned the fruit, it will be soaked in a container of warm water until it is soft. Water is then poured away and it will be mixed with salt or soya bean sauce and ready to eat.
  • Share/Save/Bookmark