Snake fruit – Salak Bali

Description

Introduction

Snake fruit (Salacca zalacca) is a species of palm tree native to Asia and in particular to Sumatra, Indonesia, and Java. There are 30 known cultivators who grow two main species of snake fruit, salak bali and salak pondoh. 

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.  

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, Timor and Thailand where our Salak Bali is cultivated.

Flavours & Texture

Salak Bali is extremely fragrant and has a 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 is most and crunchy as apposed to the salak pondoh which is dry and crunchy. 

Preparation

Eat on arrival as is highly perishable, 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.