zalacca

Zalacca, also known as salak or snake fruit, is the edible fruit of Salacca zalacca, a palm native to Indonesia. The fruit grows in clusters on the plant’s stems and has a reddish-brown, scaly skin that resembles a snake’s scales. Each fruit contains two to three pale, triangular segments surrounding a single large seed. The flesh is crisp and juicy with a sweet-sour flavor and a tendency to brown after cutting.

Origin and distribution: Zalacca is native to Indonesia, particularly the islands of Java and Sumatra. It has been widely cultivated in Southeast Asia and is now grown in Malaysia and Thailand, and in some tropical fruit plantations elsewhere with comparable climates.

Description and cultivation: The plant is a clumping palm with a short trunk. It is generally dioecious, with separate male and female plants; some female trees produce fruit only after pollination by male trees. It favors warm, humid conditions, well-drained soils, and regular rainfall. Fruits are harvested when the skin turns dark brown and the scales begin to loosen.

Uses and nutrition: The flesh is eaten fresh, peeled, and separated into segments around the seed. It can also be used in jams, desserts, or pickles. Nutritionally, zalacca provides energy primarily from carbohydrates, plus dietary fiber, potassium, and small amounts of vitamins and minerals. It is a perishable fruit with best quality achieved soon after harvest.

Varieties: Numerous cultivars exist, selected for size, sweetness, and aroma, and grown throughout Indonesia and neighboring countries.