During my last trip to Bali, I found many new and interesting ingredients to talk about. The one I would like to introduce to everyone today is called “Salak”, commonly known as Snake fruit. What’s even more fascinating is that you can buy it at the Denpasar airport and bring it home with you.
The triangular-shaped stone fruit is wrapped in reddish-brown scaly skin reminding me of snake skin. The shape and size of the fruit is about the same as figs, except with a distinct tip. Inside, the fruit tastes sweeter than honey yet sour like pineapple and is incredibly juicy with an apple-like texture, varying from very dry to moist and crunchy.
There are between 20 – 30 species of salak across Indonesia. The most popular ones are Salak Sidimpuan of North Sumatra, Salak Condet of Jakarta, Pondok of Yogyakarta and Salak Bali from Bali.
Eating a lot of Salak may cause you to have troubles using the toilet :)… so be careful, with how many you eat.
I have been told by locals that the Salak fruit contains nutrients such as: protein, dietary fibre, calcium, iron and carotene.
Salak is not only eaten fresh but is used in desserts as well, usually with coconut milk and palm sugar, which is served warm or cold. Either way, it tastes amazing!
Here’s my take on using Salak in a cocktail:
40 ml Salak infused cognac (vsop)
10 ml Blended whisky (more on fruity side)
20 ml Freshly squeezed lemon juice
10 ml Vanilla syrup
Dash of aromatic bitters
Whole egg white
Combine all ingredients in shaker, dry shake, add ice and shake again. Once shaken, strain into chilled glass over ice cube and garnish with orange peel strings.
Bartender’s note: “Spices like vanilla, star anise, clove, nutmeg, mace and cinnamon will nicely complement snake fruit.”
Featured image credit: Zurina Bryant