Dabai (Sarawak Olive)

Local Fruits

Sarawak's 'black gold'! These dark oval fruits must be soaked in warm — never boiling — water to soften, then eaten with a little soy sauce or sugar. The flesh is buttery and savoury, closer to avocado than to fruit. A brief seasonal delicacy that locals genuinely obsess over.

Local Fruits

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  Asam Gelugor

  A ribbed, intensely sour Garcinia fruit sliced and sun-dried into asam keping — the tangy dried discs used across Malaysian cooking to sour curries and gravies instead of tamarind.

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  Asam Kelubi

  A spiny swamp palm fruit with scaly red skin and a seriously sour bite — pickled or used like tamarind in sour relishes, native to Malaysia's peat and freshwater swamp forests.

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  Bacang (Horse Mango)

  A strongly-scented wild mango cousin found across Peninsular Malaysia and Borneo — sour to sweet-sour with a resinous aroma that's unmistakably different from a regular mango.

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  Bambangan

  A large wild mango relative from Sabah and Sarawak, with a strong fibrous tang — usually pickled, made into sambal, or preserved rather than eaten fresh off the tree.

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  Belimbing (Starfruit)

  Slice it crossways and every piece is a perfect star! Crisp, juicy and lightly sweet-tart, with edible waxy skin. Widely juiced across Malaysia and served ice-cold. The smaller, intensely…

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  Belimbing Hutan (Uchung)

  A striking angular red forest fruit from Borneo, unrelated to the common starfruit despite the shared name — tart, juicy arils inside a ridged red shell.