Salak is grown almost
exclusively in Indonesia and Malaysia, which is where the fruit
originated. Because the trees the fruits grow on are so intolerant to
cold weather, they need
to be grown very close to the equator.
There are three main varieties grown commercially, none of which are
anything to write home about in the taste department.
This variety is from the yogyakarta province of Indonesia. It's noted
for its strong
the island of Bali in Indonesia, it's crunchier than the other types.
from Bali, I had to pay double the price of the Bali vaiety, or about
kilo, to get this. I have no idea why, because it certainly doesn't
taste much different
Opening it Up:
them open with a knife, but the scaly skin, which earns it the
name, "snake fruit," isn't all that tough to get through.
Just grab the skin by the stem and you can peel it back in small
Go ahead, bite in. It earns a shrug, right? Outside of the taste, the
flesh doesn't have a particularly appealing consistency. Kind of like a
less watery version of an apple, or a slightly wetter garlic clove.
The best part about this fruit is the look. The skin makes it gorgeous,
but there's no particularly good reason why you have to open one up
beyond some initial curiosity.
However, that shrug I initially gave these fruit has turned into
general affection. The taste really hits the spot sometimes.