Salacca zalacca (Gaertner) Voss - Arecaceae - salak, snake fruit, **Salakpalme**, Schlangenfrucht

The ripe fruit is mostly eaten fresh, but it can also be processed into canned fruits, juices, dried fruits, pickles, syrups, and fermented products. Salak combines sweet and sour notes of apple, lychee, strawberry and pineapple. The flesh, which is divided into two to four segments, has a crispy, apple-like texture and is deliciously juicy.

„The salak is an indigenous palm found throughout the Indo-Malaysian region. It is a small spiny palm that grows on moist well drained soil with high organic matter content. The fruit is drupe oval or spindle shaped (like a fig) with a distinct tip, tapering towards the top and rounded at the top end. The skin is covered with regularly arranged scale, creating an appearance similar to that of snake skin, from which the name ‘snake skin fruit’ is derived. The salak is a crunchy fruit that has a taste that combines the flavours of apple, banana, and pineapple.“ \\
[MLA	
Supapvanich, S., R. Megia, and P. Ding. "Salak (Salacca zalacca (Gaertner) Voss)." Postharvest biology and technology of tropical and subtropical fruits. Woodhead Publishing, 2011. 334-352e]

„ A total of 24 odor-active compounds were associated with the aroma of snake fruit. Methyl 3-methylpentanoate was regarded as the character impact odorant of typical snake fruit aroma. 2-Methylbutanoic acid, 3-methylpentanoic acid, and an unknown odorant with very high intensity were found to be responsible for the snake fruit's sweaty odor. Other odorants including methyl 3-methyl-2-butenoate (overripe fruity, ethereal), methyl 3-methyl-2-pentenoate (ethereal, strong green, woody), and 2,5-dimethyl-4-hydroxy-3[2]-furanone (caramel, sweet, cotton candy-like) contribute to the overall aroma of snake fruit. Methyl dihydrojasmonate and isoeugenol, which also have odor impact, were identified for the first time as snake fruit volatiles.“ \\
[Wijaya, C. H., et al. "Identification of potent odorants in different cultivars of snake fruit (Salacca zalacca (Gaert.) Voss) using gas chromatography− olfactometry." Journal of agricultural and food chemistry 53.5 (2005): 1637-1641]

{{https://upload.wikimedia.org/wikipedia/commons/4/45/Owoce_Salak.jpg}} \\
Salak plant and fruits (2012)
[[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Agnieszka Kwiecień, Nova [[https://commons.wikimedia.org/wiki/File:Owoce_Salak.jpg|Wikimedia Commons]]