Snake fruit – Salak Pondoh

Description

Introduction

Snake fruit (Salacca zalacca) is a species of palm tree native to Asia and in particular to Sumatra, Indonesia, and Java. The fruit is cultured in many areas of Indonesia and it took the name snake fruit because of its reddish-brown scaly skin. The fruit is similar in size and shape to a fig, with a bulbous body that tapers to a point at one end. 

History

The fruit has been traditionally cultured throughout Indonesia. There are approximately 30 different cultivars of snake fruit with some of them being very bitter and others being very sweet.  The two most popular cultivars of Indonesia are salak pondoh from Yogyakarta province and salak Bali from Bali Island.  

Regions

Snake fruit is native to Indonesia, specifically Java and Sumatra. However, over time, it has been introduced in other regions of Indonesia, from Bali to Maluku, as well as neighboring countries, Malaysia and Timor.

Flavours & Texture

Its taste is described as blend of pineapple, banana, and apple. It is sweet like honey with an acidic finish, leaving a citrusy tingle on the tongue. Its texture can vary from very dry and crumbly (salak pondoh) to moist and crunchy (salak Bali).

Preparation

Open the fruit by pinching the tip of the fruit and pulling it off. The remaining part of the skin can now be removed. Alternatively, you can break off the tip and insert the handle side of a spoon that will easily peel the fruit, kind of like a boiled egg.  You can have it as a snack, use it in fruit salad, smoothies or even you can use in cakes.

Nutritional Value

Snake fruit is very low in calories and it doesn’t contain fat. It has a good amount of fiber and also is a good source of vitamin C.