Snake Fruit (Salacca zalacca)

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Snake Fruit, also known as Salak, is a rare species of palm tree native to Indonesia, named for the scaley outer skin of the fig-shaped fruit. The fruit is moist and juicy. It sprouts in clusters from the base of the palm. The golden-brown skin peels away to reveal delicious tropical fruit with a slightly acidic taste and a flavor blend of pineapple, pear, banana, and jasmine. Fruit is a great source of nutrients such as thiamine, iron, calcium, vitamin C, and antioxidants. Snake fruit is known as the Fruit of Memory in Indonesia due to it's high levels of potassium and pectin. 

Snake Fruit is a medium self-pollinating tropical fruiting palm that does best in humid, tropical climates however can also thrive in drier climates with the proper care. In drier climates follow a regular watering schedule during the first growing season to establish a deep, extensive root system. Watering can be reduced after establishment. Salak doesn't like to dry out but can't tolerate standing water either. Keep shady during it's first few years. Salak is self-pollinating and suitable for a container.

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How to Grow Snake Fruit

Plant Type: Tropical Fruiting Palm

Harvest Season: Spring - Summer

Mature Size: 12-20 ft.

Soil & Moisture: Sandy, moist, well-drained soil

Exposure: Full Sun, Part Shade

Zone Hardiness: 10-11

How to eat Snake Fruit

To eat, remove the stem and peel back the scaly brown skin. Each lobe within is covered in a white film, similar to that on the outside of a hardboiled egg. Be sure to remove the layer of film before eating. Most Snake fruit is eaten fresh, out-of-hand as a snack. The sweetly sour flavor and pineapple fragrance make Snake Fruit excellent in pies, jams, candied, pickled, made into syrup or even fermented into a wine. (Speciality Produce)

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