The habitat of this fruit is mainly the countries of Southeast Asia. In Malaysia and Thailand, the fruit ripens during the summer, and in Indonesia it can be found all year round.
It is believed that the most delicious "snake fruit" grows in Bali and on the island of Java near Yogyakarta. Growing it in other countries is not particularly practiced, except at home from the bone, and this is quite a long and laborious process.
Why precisely “snake” fruit?
It is also interesting how the name "snake fruit" and why. This interesting and tasty fruit has several names in different countries. In Thailand, this fruit is called “sala” or “rakum”, but in Malaysia and Indonesia it is called “salak”. In English-speaking countries, salak is known as "snake fruit", which means "snake fruit".
The name of the fruit does not come about the fact that snakes love it, as one might think. Such a thought would have a place to be, because countries are exotic, where there are lots of snakes, it could well have happened that this fruit somehow attracts cold-blooded reptiles.
But in fact, the fruit got its name because of the appearance of the shell, which in color and texture resembles the scaly skin of a snake.
How the tree and the fruit of the salacca look
Salacca (salak) is a tree representative of the flora, which belongs to the Palm family. In other words, it is a palm tree that grows up to 2 meters high with a knobby short trunk. The feathery leaves of the tree can reach a length of 3-7 meters. The leaves are characterized by spines on the petioles and depressions above, the upper part is glossy green, and the lower part is matte.
In itself, the plant looks a bit repulsive because of the large number of thorns. But this is a kind of natural protection for fruits that grow low above the ground. Due to this, few animals decide to “try” the snake fruit. Photos of this plant and fruit are not uncommon, the tree can be easily recognized.
Salacca fruits are pear-shaped and taper to their base. The diameter of such a fruit is only 3-4 centimeters, and the weight is from 50 to 100 grams.
Outside, the serpent fruit, as already mentioned, is covered with brown scaly skin. From the inside, the flesh is milky-beige, rather dense in its consistency. The flesh is divided, as a rule, into 2-3 lobules, shaped like garlic cloves. Inside each segment there are 1-2 bones, which are easily removed.
The taste of "snake fruit"
The taste of this fruit can be different, it depends on its variety. According to reviews of people who have already tried it, it is difficult to say what kind of person it is, one can only conclude that it is very tasty.
Some say that the taste is like a banana and at the same time pineapple, to other people it looks more like cherry, strawberry or gooseberry berries with a nut flavor. There are even opinions that this fruit resembles cotton, Corvalol and valerian.
In any case, if the fruit is ripe, it is very pleasant and refreshing. Such a bouquet of tastes is already causing a desire to try the snake fruit and find out how it will manifest itself for you.
How to choose ripe fruit
Of course, unripe fruit will not please with its taste. As a rule, it is bitter or sour, has an astringent effect due to tannins contained in it.
Ripe fruit is easy to choose. To do this, just smell the fruit. The aroma of a ripe fruit will be more intense, and the color darker among others.
It is important to know that the "snake fruit" (salak) must be solid. If it is soft, it means that it is overripe, spoiled, improperly stored or transported.
The taste of the fruit will be the sweeter than it is larger. Small fruits will be sour. It is also worth noting that the pinkish hue of the skin indicates that the fruit will be sour.
How to eat "snake fruit"
Eaten "snake fruit", as a rule, in its raw form, just like that or adding to the salad. From it you can prepare drinks, jam or jam. Also popular is a dish of marinated unripe herring, which is served with meat or fish as a snack.
Despite the fact that the fruits are spiky, easy to get to the pulp. There are a couple of ways to peel the fruit, you can use both.
In the first method, you need to gently break off the dried tail and then clean the fruit like a boiled egg.
The second way is even easier. You just need to put pressure on the middle of the fruit and it will open into slices.
When eating "snake fruit" in food, it is worth remembering that it is stored for a short time, so it is better to eat the peeled fruit immediately. So you will taste its real taste.
Useful properties of "snake fruit"
"Snake Fruit" is truly a storehouse of nutrients and vitamins, considering also that it is also very tasty. The pulp of this fruit contains vitamin C, pectin, calcium, beta-carotene, potassium, phosphorus and iron.
Due to the content of these substances, salak is considered very useful for vision, has properties for improving memory, and is also a good source of fiber. It is also used in food in order to increase immunity and general well-being.
Residents of countries in Southeast Asia are very fond of "snake fruit". Its useful properties do not end there. It is also believed that due to the binder tannin, the fruit has hemostatic properties, removes harmful substances from the body, and is also good in the fight against diarrhea and hemorrhoids.
With regard to the negative impact on human health, the herring does not have such. Of course, we must remember that everything should be a measure, because overeating in any case will not give a positive effect. In some particularly sensitive people, the "mein fruit" can cause an allergic reaction.
How to grow salak yourself
Predominantly, the plant can be found in the wild and rarely meet it beyond the boundaries of its habitat. Fruit is also little exported, since fruits are prone to rapid spoilage.
For these reasons, you want to grow your own "snake fruit". Growing at home such a tree is possible, you need only patience and proper care for it. In the wild, the plant can bear fruit for 50 years or more.
But before you start growing, you should know that palm fruit will start only after four years, if all the necessary conditions are provided, and the fruit itself will ripen within half a year. The tree grows very well, but for a long time.
Salacca propagates with the help of seeds that are inside the pulp. So it will take a few pieces.
Before you plant a bone, you must first soak it for a few days in warm water (about 27 degrees). After this time, the bone will need to be planted in a special environment - heteroauxin and germinate, constantly providing a temperature of 20-30 degrees. After 3-4 weeks, the seeds will throw out the tail, after which they will need to be transplanted.
For planting, select the soil for palm trees, it has all the properties necessary for the Baltic herring. This is a properly drained soil, the acidity level of which is 5-7 pH. The plant does not like direct sunlight and it needs a lot of moisture. If you do not provide high humidity and air temperature, the palm tree stops growing and may die. Rise salacca somewhere in 3 months after landing in the ground.
When the palm tree becomes older, you need to monitor its appearance. Extra side shoots and leaves must be removed on time, since with the appearance of thorns on them it will be more difficult to do.
If within four years the palm tree develops well, it will receive all the necessary substances, fertilizing, watering and temperature conditions, with the first fruits. Of course, homemade fruits will not be as tasty as wild ones, nevertheless they will bring joy all the same.
How does salac grow
Snake fruit grows on a low palm tree, up to 2 meters high, has a wide spreading crown, green, glossy leaves of a tree grow up to 7 meters in length. The palm is completely covered with long black needles. They are littered with the whole trunk and even leaf stalks. The tree is dioecious. On a palm tree grow, as male inflorescences up to a meter in length, and female up to 30 centimeters. Salak grows clusters closer to the ground, covered with brownish scales that resemble snake skin, pear-shaped, resemble bulbs. Themselves are small, 3-4 centimeters in diameter and weighing about 50-100 grams. The flesh is translucent, flesh-colored or beige. There are several oval pits inside that are inedible.
Harvesting sprat occurs in the summer. Just from June to the end of August, it is possible to buy snake fruits cheaply, since the season for the spit falls. The crayfish itself grows in the tropical belt. Most common in Southeast Asia. You can meet an exotic fruit in Thailand, Malaysia, Indonesia, walking through local markets. He also has other names - crayfish and salacca, and the name "snake fruit" is considered popular.
Useful properties of sprat
Snake fruit salak is of great benefit to the human body. Calorie content depends on the type of fruit - 50-80 calories per 100 grams. And in the composition there are many different substances: tannins, calcium, iron, phosphorus, tannins, ascorbic acid, beta-carotene. Therefore, the fruit is considered very useful.
Thanks to tannin, cancers promotes the removal of toxins from the body, positively affects the intestinal microflora, relieves irritation and inflammation in this area, and normalizes metabolism. Thanks to cancer, it is possible to cope with both diarrhea and constipation. More cancers helps people suffering from hemorrhoids. It has antioxidant properties, stops bleeding, a positive effect on the brain. Thanks to calcium, bones, hair, nails are strengthened, and ascorbic acid protects the body against viruses and infections.
Doing decoctions of herring can improve vision, fight with such a disease as night blindness.
How to eat snake fruit
It is better to eat crawfish fresh. Then the body will get the greatest amount of nutrients. Scaly skin is easy to remove. It is worth something than to hook on the one hand, and then clean, like an egg. More local salk squeeze from the peel. Or the whole fruit is skinned with a knife. Bone to eat is not worth it. 2-3 fruits at a time is usually enough to get enough of them, so you should not buy a lot of fruit at once.
In addition, to clean and eat fresh snake crayfish, it is added to salads, make compotes, which are well quench thirst. It makes delicious jams and preserves. Salak is actively used in cooking. Immature fruits are marinated and then eaten with fish and meat dishes.
Harm of fruit salac and contraindications
Salak is more beneficial than harm. Cancer is harmless by itself. But it is worth remembering some rules for the consumption of new products to avoid unpleasant consequences.
- New exotic salak for the first time worth trying quite a bit. Start with one fruit. After all, it is not known what kind of reaction your body will have on cancers.
- Do not forget that any new product can cause allergies and personal intolerance, so you need to get acquainted with it carefully.
- Use only fresh ripe fruits. Immature can cause an upset stomach. Dirt and microbes get into the cracked cracks, which can cause poisoning.
- Be sure to wash the crayfish before use.
Snake fruit is considered very useful. And it is definitely worth trying the fruit if such an opportunity presented itself. Someone will like the taste, and someone will find it unpleasant, but the salak will not leave anyone indifferent.
Sprat - benefit and harm - advice on choice and preparation
It is difficult to find someone who would never try salted, smoked or pickled herring. Unfortunately, product lovers do not often think about the benefits and harms of its use. On the one hand, this fish is a national dish in several countries and is famous for its rich chemical composition. On the other hand, if you use it in large quantities, it is possible to provoke the development of a number of pathologies that will not be so easily cured. Therefore, before buying a product, you should be familiar with all the specific points.
Salak - a brief description
Salak is referred to the herring family. A distinctive feature of this fish is the fact that it mainly lives in reservoirs with low salinity. The length of the carcass reaches no more than 20 cm, their weight is up to 75 g. This subspecies of Atlantic herring in large numbers can be found in several regions of the Baltic, freshwater lakes in Sweden.
Tip: Eating herring can help combat excess weight. The absence of carbohydrates and the abundance of fatty acids have a positive effect on metabolic processes, triggering the breakdown of adipose tissue. The main thing is not to overdo it with a specific product, otherwise you can provoke the accumulation of excess fluid in the body due to the large amount of salt.
On our tables, Baltic herring gets mainly in salted, smoked or pickled form. Many housewives, even when buying fresh or frozen products, process it in one of the following ways. With the right approach to the choice and use of herring, you can count on the saturation of the body with many useful elements at its expense.
Composition and nutritional value of herring
It is noteworthy that the nutritional value and caloric value of the herring depends largely on the time of its catch and the method of processing the product. If the spring-summer production contains no more than 93 kcal per 100 g of product and the minimum amount of fat, then in the autumn-winter product it is already 143 kcal, and the fat is almost 3 times more. Smoked sprat is not as fat, but caloric - 152 kcal. And there is more protein in it than in other types of products.
The benefits and harm of herring are easily explained by the characteristics of its chemical composition:
- Fatty acid. They reduce the level of harmful cholesterol, have a generally positive effect on the body. Stabilize blood pressure, improve the functioning of the heart and blood vessels, trigger brain activity, inhibit inflammatory processes.
- Vitamin C. Strengthens the immune system, accelerates the process of restoring the body after an illness.
- Vitamin PP. Stimulates protein and carbohydrate metabolism, prevents the development of skin diseases.
- Vitamins of group B. Participate in chemical reactions, maintain the functionality of systems and organs.
- Iodine. Supports the activity of the thyroid gland, stimulating the synthesis of hormones.
- Zinc. Needed to maintain normal production of sex hormones. Zinc deficiency can lead to problems with vision and skin, the appearance of lack of body weight, changes in the blood.
It is harvested throughout the year, so lovers of the product always have the chance to purchase it fresh, frozen or already processed.
The harm of herring and its health hazard
The chemical composition of the herring, though rich, is not too balanced. With the inclusion of the product in the diet should be aware of these specific points:
- The herring contains a lot of cobalt. When abusing fish, this element accumulates in the body and can cause poisoning.
- Still in fish a lot of chrome. Overdose of this substance leads to the damage of the skin and mucous membranes of various diseases.
- From the use of the product will have to give up allergies and young children. A baby's weak body sometimes reacts to this product as an allergen.
- Salted, smoked and pickled sprat contains a lot of salt. It should not be included in the diet of people with diseases of the liver, kidneys and heart.
Negative consequences of the use of herring may occur in case of purchase of low-quality product. In order not to deal with the symptoms of poisoning, you need to take into account special moments.
Recommendations for the selection, processing and storage of herring
When you buy herring, its processing and storage, you must follow these rules and recommendations:
- Regardless of the type of product should be evenly painted on all sides.
- Already finished product must have a specific fishy smell. Its absence indicates that the product is not the first freshness.
- Packaging must be whole and leak-free, without run-off.
- Fresh or frozen fish is best baked in the oven with vegetables. This is the perfect option for a full meal for those who want to lose weight.
- Fresh herring can be kept in the fridge in the coldest compartment during the day. Frozen food should be immediately placed in the refrigerator. At a temperature of -18 ° C, it will retain all its properties and taste characteristics for 3-4 months. Finished products should be stored in accordance with the instructions on the package.
If you take into account all the listed conditions and recommendations, you can expect to receive significant benefits from the use of herring. If an organism’s negative response to an ingredient develops, you should once again be convinced of its quality and freshness, if necessary, consult a doctor.