Snake Fruit Salak Palm
Description. Short-stemmed palm with clustered stems and pinnate leaves that grow up to 6 m (20 ft) long. Petiole 2 m (6.6 ft) long and densely covered in long, blackish-brown, very sharp spines. Dioecious flowers originate at the base of the palm, hidden among the petioles. Fruits round or oval; skin reddish-brown with scales like snake skin that give the plant its common name. Pulp with 3 lobes with 1 seed in each. The yellowish-white flesh has an applelike texture and an aromatic, subacid to sweet taste. Origin and Distribution. The salak palm is native to the Malay Archipelago. This popular palm is grown as a fully or partly domesticated palm throughout its native habitat. The fruits are commonly sold in local markets.
Food uses. The leathery skin of the fruit is peeled and the pulp usually eaten out of hand. This fruit is valued for its refreshing sweet-sour flavor. Slices can be used in fruit salads, desserts, and as food decoration. The flesh of the seeded fruits is often candied or pickled. On the island of Bali, fruits are fermented to produce a sweet wine.
Comments. The genus contains more than 15 species, with S. zalacca the most important. At least 20
cultivars of the salak palm exist, with differences in fruit texture, moisture, and acidity. The most popular varieties are ‘Salak Bali’ from Bali, with a crunchy consistency, and ‘Salak Pondoh’ from the
Indonesian province of Yogyakarta, with an intensely sweet aroma.
