The exotic fruit season is now back. These days, when you visit the market, you can easily find durians, mangosteens, rambutans and even dabai on sale. It is the perfect time to enjoy these local delights and you better hurry, as they don’t enjoy much shelf life.
Each year, Sarawak is blessed with a bountiful harvest of various exotic fruits. Usually available from the mid-year all to December, these exotic fruits are part of the state’s food identity.
You can find them at markets or freshly pick them from the farm.
Currently, these are the exotic fruits that have come into season in Sarawak:
Durian — Thorny King of Fruits
Green on the outside, white and yellow on the inside, each durian species has its own unique characteristics. The most sought after species among all is the Musang King. The species has consistent thorns and at the bottom, it has a very distinguished star shape that differentiates the species from the others. It is said that the Musang King has the creamiest and sweetest flesh of all durians but the price can really hurt the pocket. However, a good local durian can also satisfy cravings for the King of fruits. As eating a durian can generate warmth in the body, it is recommended that you drink a lot of water after. A local remedy hypothesised that drinking water from durian hull could help in relieving the heat.
How do you open it?
Tear open the outer hull of the durian. Dig your fingers in the incision and start prying the hull apart. A ripe fruit would open naturally when you slide your fingers through. Keep pulling and pushing. Consider checking every section as there could be hidden seeds in between.
Another way to enjoy durian is to turn it into tempoyak, a condiment made from fermented durian flesh. To make it, scrap the flesh off from the seed, put in some salt and keep it fermented for several days at room temperature. When it’s ready, you can fry it with chilli, anchovies, or anyway you like it. It was developed as a way to both use overripe or poor quality durians and preserve them through the months after durian season.
Tempoyak can be added in gravy or soup, or as batter for meat, as it is a versatile condiment. Do remember to use dry flesh when making tempoyak instead of the soft, creamy ones to ensure excellent quality.
Mangosteen — Queen of Fruit
Mangosteen is an even more rare fruit compared to the durian, Nutritious, delicious local delights even though they are usually harvested at the same time. A good mangosteen would have a great balance of sweet and sour taste.
The fruit is sometimes referred to as purple mangosteen because of the deep purple colour its rind develops when ripe. In contrast, the juicy inner flesh is bright white.
Some elders believed that mangosteen made a great companion for durian as it is said to be a cooling fruit, and will reduce the heatiness associated with durians.
How do you open it?
Start by twisting the rind. A ripe fruit is soft and easy to open. But an unripe or spoilt fruit has a rind that is hard as a coconut.
Another way to enjoy mangosteen is to turn it into juice. Just like any other fruit — the mangosteen makes for a tasty drink. As it is tangy, the juice taste great, just like soursop.
Furthermore, the mangosteen contains good nutrients, with many benefits.
Rambutan
Available in either red or yellow rind, the rambutan is like something out of a fairy tale than anything grown in real life.
Rambutans have a bizarre, hairy exterior that conceals a smooth, sweet white fruit within.
Many people describe the flavour of rambutans as similar to that of the lychee fruit, but slightly more tart.
Make sure you get them fresh, as rambutans will start to decay in just a few days. To preserve them a little longer, you can wrap them in a breathable plastic bag and refrigerate.
How do you open it?
You can easily peel open a rambutan by splitting the skin apart with your nails and spreading it back, much as you would peel an orange. It is always so satisfying to open a rambutan, as the perfectly oval flesh pops up to greet you.
Another way to enjoy rambutan is to season the flesh with salt and put it inside the fridge for later. Although quite uncommon, there are those who enjoy eating rambutan with soy sauce and chilli pepper.
Dabai
Dabai is one of many exotic fruits that are somehow unique to Sarawak.
The outer appearance is similar to dates but dabai has a smoother skin. It is also known as ‘black olive’, but it is not botanically related to the olive family.
When eaten raw, dabai is very astringent; and when soaked in hot water, it tastes buttery and creamy, much like avocado. After (or, sometimes, during) soaking, dabai is seasoned with sugar, salt, or soy sauce and then eaten plain or added to dishes, usually plain white rice. The fruits are highly perishable but can be pickled or made into dabai paste for longterm storage.
Dabai is loved for its unique characteristics, and a good quality dabai usually have thicker flesh.
Another way to enjoy dabai is to peel off the flesh, slice it and fry it with rice to make the famous dabai fried rice. Rarely eaten outside of Sarawak, dabai is much sought after by the locals as it contains amino acids, unsaturated fats, antioxidants, calcium, and iron.
The fruit is a specialty of the city of Sibu, giving it the nickname “Sibu olive.”
