Introduction. Dabai (Canarium odontophyllum Miq.) fruit isan underutilized fruit found in Borneo, Palawan and Sumatra. To our knowledge, noliterature exists about the postharvest quality characteristics of dabai fruit.Furthermore, it is a unique fruit whereby the fruit is served by steeping at about 60°C for 15–20 min to soften the flesh. Therefore, apreliminary study was conducted to determine the physicochemical characteristics of dabaifruit before and after steeping. Materials and methods. Physicochemicalcharacteristics (skin color, size, shape, weight, mesocarp thickness, firmness, solublesolids concentration, pH, titratable acidity, organic acids, respiration production rateand ethylene concentration) of dabai fruit were determined before and after steeping inhot water at 60 °C for 15 min. Results. The colorof mature dabai fruit is dark purplish with very low chromaticity. The fruit isoval-shaped with a length to diameter ratio of 1.40. The seed contributes 61% of the fruitweight. After treating fresh dabai fruit with 10 mL·L-1 ethylene at 20 °C, therespiration production rate decreased while ethylene concentration increased. Aftersteeping dabai fruit at 60 °C for 15 min, the flesh firmnessdecreased while soluble solids concentration increased tremendously. After steeping, thepH of fruit decreased and titratable acidity increased, as did the citric, malic andsuccinic acids of dabai fruit, especially citric acid. Conclusion. Steepingsoftens dabai fruit flesh and makes it palatable, with high soluble solids concentrationand organic acids. The high respiration production rate means that dabai fruit has a shortshelf life under non-cold chain handling practices.