The fruit develops in bundles at the base of the palm; shaped like a fig with an average weight of 90 grams, it has three lobes that resemble peeled off garlic cloves. It has an edible flesh, creamy yellow in color and with a sweet acid taste like pineapple and apple like texture. In general fruit is consumed fresh. Each lobe carries a large inedible seed. The two most favorite cultivars, out of 30 or more, are salak pondoh and salak Bali since nearly all others have an astringent taste.

Salak pondoh has three more highly ranking variations, namely pondoh super, pondoh hitam and pondoh gading. Salak Bali is popular fruit with both locals and visitors having a flavor reminiscent that of diluted pineapple and lemon juice. However, by far the most high-priced and favorite cultivar of the Bali salak is the ‘gula pasir’, which is smaller than the normal salak and is the sweetest of all salak.

The Salak tree is regarded as rare once out of South-East Asia since it is not cultivated elsewhere. The tree requires constant trimming of leaves (spines) and suckers to be able to harvest the fruit. Salak is fussy about climatic conditions in order to develop fruit. High temperature and humidity required throughout the year. It is frost tender and sun sensitive when young. It has high and sustained water requirement.

salak, snake fruit

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Salak | Snake Fruit | Salacca zalacca is a post from: Fruit and Nut Trees