Selai

Selai is a term used in Indonesian and Malay to describe a sweet fruit preserve, a thick spread made by cooking fruit with sugar until it thickens. It can be smooth or chunky and may contain pieces of fruit or puree. It is commonly used as a spread on bread, as a filling for pastries, or as a dessert ingredient.

Most selai is made by simmering fruit with sugar; lemon juice or another acid is often added to aid preservation and gel formation. Pectin from the fruit or added commercially supplies the structure, while cooking reduces moisture and thickens the mixture. Some modern products reduce sugar or use alternative sweeteners, but traditional selai relies on sugar for flavor and preservation. Varieties can include additional flavorings such as vanilla or citrus zest.

Common varieties include selai stroberi (strawberry), selai mangga (mango), and selai nanas (pineapple), among many other fruit flavors. Selai can be sold as smooth spreads or with visible fruit chunks, and some products are labeled as low-sugar or sugar-free depending on formulation.

Production and storage practices differ between home cooking and commercial manufacture. Home-made selai is typically kept in sterilized jars and refrigerated after opening. Commercially produced selai is canned or sealed for shelf stability and stored in a cool, dark place prior to opening. After opening, refrigeration is usually recommended and the product should be consumed within a defined period.

Nutrition and safety vary by recipe and fruit used. Selai is generally high in sugars, so it is consumed in moderation. In many countries, commercially sold selai is regulated as a packaged food and subject to standard labeling and safety requirements.