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Salak
The Salak is a species of palm tree family and native to Indonesia and Malaysia. The taste is usually sweet and slightly acidic, but its apple-like texture can be varying from very dry and crumbly to moist and crunchy.
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SANTOL FRUIT |
Appearance-
Salak fruit is extremely short-stemmed palm; with big leaves up to 6m length, each leaf has a 2m long petiole style with back upto 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 which appears reddish-brown and scaly. They are about the size and shape of a ripe fig, with a separate tip. The soft tissue is edible. The fruit can also be peeled by pinching the tip which should cause the skin to marsh. The fruit inside consists of three lobes, each containing a large inedible seed. The lobes resemble, and have the consistency of, large peeled garlic cloves.
Taste- Salak has soft yellow color and has a sweet taste and sour taste like a pineapple but it is crispier and crunchy. Salak is not juicy which makes them especially convenient to rind and eat. Sweet taste, and are usually acidic, such as apples, but the feel can vary from very dry and flaky to moist and crunchy. New innovations are having a new clone, in which salak pondoh is sweeter and allows the better results.
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Uses of Salak fruit |
Folkloric
- In some regions native people use these fruits as a principal part of their diet during the fruit’s growing season
- Another use of the fruit is to mash it and ferment it to make homemade 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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Salak trees take 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 fruit with long; mostly straight leaves 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 genus of 20 species of palms which are native to tropical southeastern Indo-China to Sumatra. They are very short-stemmed palms; with leaves up to 18-30 feet long. The leaves have a spiny petiole; and most species are pinnate with numerous leaflets.
Salak fruits are grown in bunches at the base of the plants, and are edible in many ways, 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 among 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 often stealing fruit from visitors, especially from 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 has 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’ with a literal meaning of 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 consumed
- Treat indigestion stomach, same as previous, 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, consists of three lobes, are “off-white to creamy” color. There is a single, 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 sour smell of this fruit.
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Special fruits for this week
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Banana
Store ripe bananas outside for 3 days or in the refrigerator for several days. It is rich in carbohydrates, low in fat, high in potassium and Vitamin C. (Read more) |
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Grapes
Grapes can be eaten raw or they can be used for making jam, juice, jelly, vinegar, wine, grape seed extracts, raisins, molasses and grape seed oil. (Read more)
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Mandarin Orange
Mandarin oranges are mostly available during December and January. Good source of Vitamin C and Copper. (Read more) |
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