Create allergy card
← Browse ingredients

Salak

Snake-skinned Indonesian fruit with crisp tart flesh.

Salak — illustrative ingredient image

About Salak

Salak is the crisp, tart-to-sweet flesh of a snake fruit, a tropical fruit commonly eaten fresh. It is served as a snack, added to fruit salads, or used in preserves and other fruit preparations. Cultivar and ripeness strongly influence its balance of sweetness and acidity.

The fruit has a firm, crunchy texture and may be juicy or slightly dry. Its flavour is often sweet-tart, with a faintly nutty or astringent note in some fruit. Riper salak is generally softer and sweeter, while less mature fruit is firmer and more acidic.

Salak has a distinctive brown, overlapping skin resembling snake scales. The skin is peeled away to reveal pale flesh divided into segments around one or more seeds. It is sold whole, peeled, or cut into pieces, and may also be candied, pickled, or preserved.

Ingredient type
whole food

FOLLOW IT TO THE PLATE

Where will you meet it?

Explore the dishes that use this ingredient and their country and cuisine connections.

Explore linked dishes

ON A MENU OR LABEL

Find local names and written forms to help recognise this ingredient.

See local names

Where salak appears

0 linked foods

Find foods to recognise by country and type. Recipes and products vary; these are recorded ingredient connections.

Food connections are still being added.

No linked foods are available for this ingredient yet.

Name examples awaiting language review. Confirm the specific food or product.

Local names for salak

Names and romanised forms to recognise on menus and labels.

English

salak

English

snake fruit

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Salak nutrition & diet

Salak nutritional value

Reference: snake fruit

Per 100 g of the edible portion in the named reference form.

Calories
86.89999999999999kcal
Protein
0.4g
Carbs
20.9g
Fat
0.1g

Per 100 g edible portion. SMILING Indonesian Food Composition Table (2013), hosted by FAO. Energy is the source-calculated energy; carbohydrate is available carbohydrate. Original 2013 reference values, not a current product label or a universal recipe.

Portions & preparation

Use the peeled, edible flesh and exclude the skin and seed. Compare fresh salak with dried, candied, canned, juiced, or cooked forms separately, because preparation changes water content and may add sugar or syrup. Record the local variety when texture and ripeness differ.

Compare the right form: Match the reference to fresh peeled salak flesh, specifying local variety and ripeness, and excluding skin, seed, syrup, or processed additions.

Diet considerations

Salak is a plant-derived fruit. Compatibility changes when it is dried, candied, canned in syrup, juiced, cooked with sugar, or combined with dairy, cereal ingredients, or coatings. Fresh whole fruit and processed snacks produce different portion-dependent carbohydrate patterns, so the exact form and serving matter.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Not established
  • Vegetarian
    Not established
  • Pescatarian
    Not established
  • Keto
    Not established
  • Paleo
    Not established
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Vegetarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Pescatarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Not established
The ingredient form and processing have not been assessed against this dietary pattern.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Indonesian Food Composition Table, SMILING 2013 — IDE092 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .