Salak (Snake fruit) has dark-brown shiny tough skin . Originated from Indonesia but now grown in Thailand and Malaysia. The skin looks rough but is thin and easy to peel.

Chestnut Salak are about the size and shape of a ripe Fig, usually round with a distinct tip, with an edible pulp and a chestnut texture.
The skin of the Salacca fruit has a unique

texture, not unlike that of a snake’s skin, rough to the touch in one direction but smooth in the other.

Depending on the various salak cultivars, some are semi-sweet, dry and crunchy but some are slightly juicy, soft and acidic. Somewhat different and unusual taste from other common fruits, so salak may require an acquired taste to like it.

A ripe salak has a creamy yellow color inside, and has a sweet acid taste like pineapple.

Salak is not juicy which makes them especially convenient to peel and eat. The taste is usually sweet and acidic, but its apple-like texture can vary from very dry and crumbly to moist and crunchy.

Preparation

How to eat this fruit? No knife needed. Just break off the tip and peel the skin from the top down. The tough, thick-looking skin is deceiving as it peels off quite easily. When this fruit is stored in the refrigerator and then peeled, the skin will break off into small pieces, similar to breaking the shell of an egg.