Wednesday, August 3, 2011
Vernacular Name: Salak Kumbar, Sala
Botanical Name: Salacca wallichiana
Specimens From: Myanmar
Rakum palm can be found in Indochina, Malaysia and Sumatra. It is popular in Thailand as it is cultivated over there. But this species is not as common and well-known as the salak, the snake palm. This fruit is also considered as rare elsewhere.
The shape may be almost round, obovoid or slightly longish. The skin may be red, orange, reddish-brown or brown, depending on the various cultivars. It is rough with soft bristers all over the fruit.
The inside of this fruit, consists of three edible lobes, are "creamy yellowish orange" in colour. There is usually a single, dark brown seed in every lobe and the hard seeds are not edible.
The taste is semi-sweet and only mildly acidic. It is slightly juicy and soft if it is fully ripe. Tastes like a cross between a pineapple and a pear. Somewhat different and unusual taste from the common fruits. May need some acquired taste to like it.
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. The skin is misleading as this fruit bruise easily and you can't tell from its external look. The moment you peel it, you may spot those darkened brownish blotches which smells badly and have to cut that part off. Those tough-looking skin won't be able to protect the inside of this fruit.
Fruit: Rakum Palm; salacca wallichiana; Arecaceae.
Other fruits in the same family: Salak, Barhee Date.
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