Salak — better known as snake fruit — is the fruit of a short, spiny palm, about the size and shape of a ripe fig. Its reddish-brown, scaly skin is why it's called snake fruit: it looks and feels like snakeskin, but the scales are dry and brittle, not sticky. Inside are two or three pale, glossy segments that resemble large peeled garlic cloves, with a crisp, moist, sweet-tart crunch.
How to Pick
Choose fruit that is:
- Firm, with glossy, intact scales
- Free of soft or mouldy spots
- Heavy-feeling for its size
Some salak can continue to soften and sweeten after harvest, but the change may be gradual. Choose firm, intact fruit and allow a day or two if you prefer a softer texture.
Step-by-Step
- Score the skin. Hold the fruit firmly and make a shallow cut through the scaly skin from base to tip.
- Peel it back. Lift the cut edge with a knife if needed, then pull the skin away in strips. Keep your fingers clear of the slightly prickly scales.
- Separate the lobes. Twist the flesh gently into segments and separate them from their seeds.
- Remove every seed. Cut or lift each hard seed out before eating. Do not bite into a seed or leave one in your mouth while nibbling the flesh.
- Discard the seeds and scaly skin.
Why It Tastes Different Every Time
Salak's flavour varies enormously between cultivars, which is part of its charm. Many salak selections are grown in Indonesia, including:
- Salak pondoh — often prized for a sweet flavour; texture can vary.
- Salak Bali selections — may range from sweet to noticeably sour and can be firm or soft.
- Salak gula pasir ("sugar" salak) — so sweet it is sometimes fermented into salak wine.
Sweet types need nothing added — eat them as they are. Sourer types benefit from a tiny sprinkle of salt or sugar, the way you'd balance any tart fruit.
Ways to Eat Salak
- Out of hand — the classic way, as a snack.
- In a fruit platter — its crisp texture holds up alongside other tropical fruit.
- In salads — the crunchy, sweet-tart segments add brightness and bite.
- In rujak — the Indonesian fruit salad, where salak is a favourite.
Storage
Salak keeps reasonably well at cool room temperature. Once peeled it's best eaten soon — the flesh oxidises and softens, so peel only what you'll eat.
What Not to Do
- Don't bite the seed — it's hard enough to chip a tooth. Eat around it.
- Don't tear at the skin with bare fingers — use a shallow knife cut to lift it safely.
- Don't assume all salak is sweet — taste a segment before adding anything, and reach for the salt if it's a sour type.
- Don't leave ripe fruit at warm room temperature for days — refrigerate once ripe if not eating it immediately.
