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SalakSalak also known as snake fruit due to the reddish-brown flaking skin. Salak fruit is a type of palm tree family native to Indonesia, and also in Malaysia. Skin is thin and strong, and easily peeled out. It has a sweet taste as sour pineapple. Inside a Salak Fruit consists of light-tan solid, dry and crunchy lobes. Largest lobes are containing a large inedible seeds.
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SANTOL FRUIT |
Appearance-
The Salak is a species of palm tree family and native to Indonesia and Malaysia. It is an extremely short-stemmed palm; with big leaves up to 6m long each leaf has a 2m long petiole style with back up to 15cm long, and numerous leaflets. The fruit always grow in bunches at the base of the palm, and are also known as snake fruit due to the skin appears like reddish-brown scaly. They are about the size and shape of a ripe fig, with a separate tip. The soft tissue is edible. The fruit can be also peeled by pinching the tip which should cause the skin to marsh. The fruit inside consists of three lobes, each have containing a large inedible seed. The lobes resemble, and have the consistency of, large peeled garlic cloves. The taste is usually sweet and acid, but its apple-like texture can be varying from very dry and crumbly to moist and crunchy.
Taste-Salak have always soft yellow color and has a sweet taste and fine as sour pineapple but it is crisp and crunchy. Salak is not a juicy which makes them especially convenient to rind and eats. Sweet taste, and are usually acidic, such as apples, but the feel can be vary from very dry and flaky to moist and crunchy. New innovations are having a new clone, which salak pondoh is sweeter and allows the results higher.
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Uses of Salak fruit |
Folkloric
- In some regions native peoples are use the fruits as a principal part of the diet during their season of growing.
- Another use of the fruit is to mash it and ferment it to the home made wine, chicha.
- In most of the fruit species the use of the fruit is minor to the use of the palm for other purposes such as for oil or for juice.
- The salak can be eaten fresh or conserved.
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Salak Plant
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Trees are taking four years for their first fruit and while that’s a long lead time to yield results, the fruit has its own protective “wrapper” which prolongs shelf life and prevents bruising.
Salak plant is a large, stem less spiny palm at home in the hot lowland. Salak plant is a very spiny species, prized for its delicious fruits with long; mostly straight leaves are arching a bit at the tips shooting out of the ground. Leaflets are arranged in clumps along the petioles sticking out in all directions in each clump, giving a plumose look. The leaflets are Lancelot to ovoid and drooping a bit. Regal looking palm because of the pure size of it, but awesomely gnarly looking.
Salak is genuses of 20 species of palms are native to tropical southeastern Indo-China to Sumatra. They are very short-stemmed palms; with leaves are up to 18-30 feet long. The leaves have a spiny petiole; in most species are pinnate with numerous leaflets.
Salak fruits are grow in bunches at the base of the plants, and are edible in many species, with a reddish-brown flaking skin covering a white pulp and one to two large inedible seeds. The Salak is the species are most widely full-grown for the fruit, which has a slight acidic taste.
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Salak Varieties
Click on the below Salak you wish to find about |
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The various Salak are distinguished as botanical species rather than as cultivars. The following are those most utilized for food:
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Salak Yogyakarta is an important fruit in Yogyakarta family and it is named as pondoh .The popularity of this salak pondoh among the local Indonesian consumers is mainly due to the intensity of its smell, which can be overripe and sweaty even before the full maturation.
Salak Yogyakarta has three more superior variations of fruits family, namely pondoh super, Yogyakarta hit am and pondoh gading.
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Salak Bali is commonly sold in all over the island of Bali area, and it is a popular fruit with both locals and tourists. It is also a favorite fruit of the monkeys that are found in the famous “Monkey Forests”, with the animal’s are often stealing fruit from visitors, especially children whom they see as an easier target.
The fruit is roughly the size of a large fig, and have a crunchy and moist constancy. The fruit have a starchy ‘mouth feel’, and a flavor reminiscent of thin pineapple and lemon juice.
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The most expensive salak fruit cultivar of the Bali salak is the ‘gula pasir’ and also it is literally meaning fine-grained sugar, which is smaller than the normal salak and is the sweetest of all salak fruit.
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Benefits of Salak fruit |
- Treat defecate steadily, fresh fruit woof mixed with honey and then eaten
- Treat indigestion stomach, same thing with the number 1, the fruit is fresh woof mixed with honey and then eaten
- Hemorrhoids, leaf cutting edge of 3 coves with a glass of boiled water, and drink with the honey 3 times a day
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Salak Nutrition Values |
Fruit comparison tables. Overview of vitamin and mineral content including nutrition charts of the Salak fruits.
| Nutritive value per 100 g of Salak |
| Principle |
Nutritive value |
Calories |
345 kcal |
| Protein |
1.8 % |
| Carbohydrates |
95 % |
| Fat |
0 % |
| Dietary fibre |
1 % |
| Alcohol |
0 % |
| Calcium |
8 mg |
| Phosphorus |
81.8 mg |
| Iron |
19.1 mg |
| Carotene |
0 ug |
| Thiamine |
0.18 mg |
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 Salak Recipe
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1. Salak Fruit Cake Recipe
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| Ingredients |
- 130 g plain flour
- ½ teaspoon bicarbonate of soda
- ¼ teaspoon baking powder
- 40 g ground hazelnut
- 130 g caster sugar
- ¼ teaspoon salt
- 150 ml water
- 80 g butter
- 2 eggs
- 150 g salak fruit flesh, chopped
- 50 g raisins
Butter Cream Frosting
- 200 g butter
- 200 g icing sugar
- 1 tablespoon vanilla essence
Garnishing
- 1 tablespoon raisins
- ¼ teaspoon icing sugar
Direction:
- To make cake, sift flour, soda and baking powder together. Combine with ground hazelnut, sugar and salt. Beat until just blended in a mixer.
- Add water, butter and eggs into flour mixture. Beat with high speed for 3 minutes.
- Fold in chopped salak fruit and raisins.
- Spread batter into a lined 10 x 20 cm loaf pan. Bake in preheated oven at 180ºC for 40 minutes. Remove from oven and cool completely.
- To make frosting, beat butter, icing sugar and vanilla essence until fluffy.
- Spread butter cream on top of cake. Sprinkle with some raisins, dust with icing sugar or decorate as desired.
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No knife needed to cut the fruit. Just break off the tilt and peel the skin out from the top down. The rough, thick-looking skin is misleading as it peels off quite easily. If you put this fruit in the refrigerator and when you peel it, the skin will break off into small pieces as like Atemoya fruit, similar to breaking the shell of a hard-boiled egg.
The inside of this fruit, it consists of three lobes, are “off-white to creamy” color. It repeats you of over-sized peeled garlic. There is a single and dark brown seed in every lobe of the fruit pieces but the seeds are not edible.
If you put salak in an enclosed room, you can smell the the sourish smell of this fruit. If you like it, it smells good to you.
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Special fruits for this week
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Salak
