"This is from my own tree." Whenever you hear these words you can be sure of the ISO or quality standard of the fruit. This is the kampong way of telling you the fruit is a good one. And in the past her word was her honour. But these days when you buy from hawkers you might not be sure of the standards. So you have to be able to evaluate yourself.
Next you might be given some cooked ones to taste. That's a good way of course. But then some people may just slip the bad ones into the pile. So you can't really tell sometimes. This Kedayan lady has a story or two to tell you. But she sits here patiently and waits for her customers to come and she has been doing this for almost the whole of her life. She is comfortable on her bench and is quite happy she has almost sold every fruit by evening!! In modern terms you can say that she has a good "brand name".
How do you know if the dabai has a soft and great texture? Try to use your hands to get hold of a handful. If the dabai stick to your hands then the dabai are "nichak" or smooth and creamy like peanut butter or a good avacado texture. Also never buy those which have lots of wrinkles. These wrinkled ones are several days old. Choose the shiny ones. But the best ones are the ones which come from trees you know.
This is the tarap fruit....nice to eat. It used to fruit at the same time as the dabai.
Dabai used to ripen at the end of the year but now with global warming one cannot be sure of its season. And strangely according to some friends today the tarap does not have a real season. When it fruits it fruits nowadays.