Full List of Fruits Salak Fruit
Salak Fruit
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.
Appearance-
Salak Fruit is a short-stemmed palm with big leaves up to 6m length, petiole up to 2m long with back upto 15cm long. The fruit always grow in bunches at the base of the palm, and are also known as snake fruit due reddish-brown and scaly skin. They are about the size and shape of a ripe Fig, with a separate tip. The fruit inside consists of 3 lobes, each with large inedible seed. The lobes resemble, and have the consistency of, large peeled garlic cloves.
Taste- Salak has soft yellow color and are sweet and sour taste like 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.
Scientific Name:Salacca zalacca
The Salak tree is native to Indonesia and can reach up to 20 meters tall. The tree produces fruit throughout the year, although it is most abundant during the rainy season. The fruit is harvested by hand, and the trees are pruned and fertilized regularly to maintain their health.
The health benefits of Salak fruit are numerous. It is a good source of vitamins and minerals, including vitamin C, calcium, magnesium and iron. Salak is also high in dietary fiber, which can help aid digestion and reduce cholesterol levels. It also contains antioxidants, which can help protect against free radical damage and reduce the risk of certain diseases.
Salak can be used in a variety of recipes, both savory and sweet. In Indonesia, it is often used in salads, juices and even cooked in a curry. It can also be added to smoothies or used as a topping for desserts.
Overall, Salak is a unique and flavorful tropical fruit that is native to Indonesia. It is sweet yet acidic in taste and has a crunchy texture. Salak is high in vitamins and minerals, as well as dietary fiber and antioxidants. It is often eaten fresh or used in recipes, such as salads, juices and jams.
Salak Yogyakarta belongs to the family calledYogyakarta known as 'pondoh'. It is popular among the Indonesian due to the intensity of smell, that can be overripe and sweaty before maturation.
It has 3 superior variations of fruits family, known as pondoh super, Yogyakarta hit am and pondoh gading.
It is also a favourite of monkeys found in the famous "Monkey Forests", that often steals fruit from people.
It is a palm like plant which grows in Sibetan, Nongan & Batusesa villages and tourist places like Candidasa Beach and Besakih Temple.They are round or conical in shape and is in bunch of 10 to 20 pieces. During season it can yield 3 to 5 bunches. This fruit is covered with brown scales which look like a snake skin pattern with thorns, hence called as Snake fruit.The fruit has a starchy ‘mouth feel’, and a flavor reminiscent of thin pineapple and lemon juice.
The most expensive salak fruit cultivar of the salak is the ‘gula pasir’ with a literal meaning of fine-grained sugarThis fruit smaller when compared to normal salak and is the sweetest of all salak fruit.Salak gula pasir or also known as Sugar salak which known for its juicy sweetness sometimes ferments to be Salak wine. This has an alcohol content of 13.5 percent, similar to Grape wine. The Salak wine taste is sweet and dry. The price in Bali is Rs 15,000-30,000/ kg based on time of year.- It is used to treat defecate steadily.
- Treat indigestion stomach.
- It is mainly used to treat eye diseases due to the presence of Beta-carotene content.
- Salak fruit contain nutrients such as Protein, Carbohydrates, Dietary fiber, Calcium, Phosphorus, Iron, Carotene, and Thiamine that are good for body health.
The propagation of salak fruit is done through either seeds or suckers. Seeds are the most common method of propagation and are usually collected from ripe fruits that have fallen on the ground. The seeds must be planted in fertile soil and kept moist. The seeds will germinate after about 10-15 days and the seedlings can be transplanted to the desired location.
The other method of propagation is through the use of suckers. Suckers are small shoots that arise from the base of the palm and can be used to propagate the salak fruit. Once the sucker has developed at least three leaves, it can be removed from the mother plant and transplanted. The sucker should be planted in a well-drained soil and kept moist. It will take about a year for the sucker to become an established plant.
Propagation of salak fruit can be a challenging process due to its slow growth rate and susceptibility to pests and diseases. Therefore, it is important to provide the best possible care to ensure successful propagation and growth.
The soil should be kept moist and well-drained, and fertilization should be done when needed. It is also essential to provide adequate light and protect the plants from strong winds. Salak fruits should be harvested when they reach maturity, which is usually 3 to 4 months from the time of planting.
After harvesting, the fruits can be stored in a cool, dry place for up to a month. Salak fruits can also be frozen for up to 6 months. The fruits can be eaten fresh, cooked, or juiced.
Salak fruit is a nutritious and delicious fruit with numerous health benefits. It is rich in vitamins and minerals and is a good source of dietary fiber. It also contains antioxidants that may help to protect against certain diseases and promote overall health.
Overall, salak fruit is a unique and nutritious fruit that is gaining popularity worldwide. Its propagation is done through seeds and suckers, and proper care must be taken to ensure successful growth. With proper care, salak fruit can be harvested and enjoyed for its unique flavor and health benefits.
- 130 g plain flour
- ½ teaspoon bicarbonate of soda
- 40 g ground hazelnut
- 130 g caster sugar
- 150 ml water
- 80 g butter
- 2 eggs
- 150 g salak fruit flesh(chopped)
- 50 g Raisins
- 200 g butter
- 200 g icing sugar
- 1 tablespoon vanilla essence
- 1 tablespoon raisins
- ¼ teaspoon icing sugar
- Take flour, soda and baking powder together. Combine with ground hazelnut, sugar and salt. Blend it until it reaches soft state.
- Add water, butter and eggs into flour mixture. Beat with high speed for 3 minutes.
- 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 it becomes fluffy.
- Spread butter cream on top of cake. Sprinkle with some raisins and dust with icing sugar.
