It’s obvious why it’s called a “snake fruit.” But when you peel off its scale-like exterior, you get a crunchy, juicy treat. Salak is almost similar to the rattan fruit, but the latter is smaller. Also, rattan fruit is brown, very soft, and sour.
From my research online, I learned that salak is native to Java and Sumatra. So if you’re flying to Bali anytime soon, don’t forget to try this fruit. If you’re climbing Mt. Agung during your stay, your guide probably has two pieces of this exotic fruit ready for you.
Salak doesn’t have an extraordinary taste, but it tastes different nonetheless. Watch this video to know what’s inside it.
Here are some images.
1. Salak, unpeeled
2. Salak, peeled to reveal three sections that look like giant garlic cloves
3. Young salak hanging from a branch
4. Salak sold at a grocery in Ubud, Bali, Indonesia