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Fruits & Vegetables

Sweet pepper

Botanical Name: Bell pepper
Family: Solanaceae
Subfamily: Solanoideae
Kingdom:Plantae
Order: Solanales
Tribe: Capsiceae
Genus: Capsicum

Synonyms:
*Capsicum abyssinicum A.Rich.
*Capsicum angulosum Mill.
*Capsicum annuum f. bicolor Makino
*Capsicum annuum f. certoides Fingerh.
*Capsicum annuum f. chlorocarpum Kuntze

Common Names: Sweet pepper, Pepper or Capsicum

Habitat:
Peppers are native to Mexico, Central America, and northern South America. Pepper seeds were imported to Spain in 1493 and then spread through Europe and Asia. The mild bell pepper cultivar was developed in the 1920s, in Szeged, Hungary. Preferred growing conditions for bell peppers include warm, moist soil in a temperature range of 21 to 29 °C (70 to 84 °F)

Description:
Sweet Pepper is a small, branched, mostly erect, annual or perennial herbaceous shrub sized 30 -90 cm tall. Production is best, in deep loam soil with good fertility, easy irrigation, sufficient drainage and plenty of sunshine. Sweet pepper should not be cultivated on the same soil year after year because of disease problems. It is best to rotate the crop with corn, rice, sugarcane and legume. Since it is a warm-season crop, it performs well under an extended frost-free season. Roots are normally short or deep tap root and may extend 20 to 30 cm deep. Stems are glabrescent. Leaves are alternate, solitary or paired; bright to dark green color, petiole 4–7 cm; leaf blade oblong-ovate, ovate, or ovate lanceolate, 4–13 × 1.5–4 cm, glabrescent, base narrowed, margin entire and wavy, apex short acuminate or acute. Sweet Pepper plant features star shaped, small, off-white, pendent flowers. Corolla is rotate, five-lobed white, 10 mm.

CLICK & SEE……..SWWEET PAPER PLANT……..FRUITS

Fruit:
Sweet pepper plant offer sweet pepper that differ greatly in color, shape and size according to various varieties. Sweet peppers are often green or red in color, but sometimes also yellow, white, purple or black. Sweet berry is actually a berry, pericarp fleshy and firm, hollow, pendent up to 15 cm and are green while young and turns to red orange, yellow, white, brown or purple when mature. The inside of a sweet pepper is hollow and subdivided by partitions, to which the seeds are attached. The outside of the sweet pepper comprises a very shiny skin. Seeds are normally pale yellow, discoid or reniform, 3–5 mm across. Sweet pepper has mild, sweet flavor and wonderful taste due to which it is found used in a variety of food items throughout the world.

Edible Uses:
*The fruits are used for fresh consumption – raw or cooked, and they are sold as frozen, canned, dried (whole or crushed pieces) and pickled fruit.
*The fruit is also processed as fermented products, powders, sauces, salsas and coloring agents.
*Seed oil is edible and used for flavoring and seasoning.
*Chili in the form of powder or paste is a vital ingredient for curries.
*Fermented sweet peppers ( torshi felfel ) are produced in west Asia and Africa.
*In Southeast Asia and PNG the young leaves and flowers are eaten as potherb or added to soups and stew.

Nutritional Value:
Apart from their mild, sweet flavor and wonderful taste sweet pepper is a good source of nutrients, vitamins and minerals. Consuming 149 gram of chopped sweet pepper offers 119.8 mg of Vitamin C, 0.334 mg of Vitamin B6, 0.098 mg of Copper, 11 µg of Vitamin K, 0.182 mg of Manganese and 0.085 mg of Vitamin B1. Moreover many Amino acids like 0.018 g of Tryptophan, 0.054 g of Threonine, 0.036 g of Isoleucine, 0.054 g of Leucine and 0.058 g of Lysine are also found in 149 gram of sweet peppers.

Medicinal Uses & health Benefits:
The health benefits of sweet pepper or African Pepper include treatment of cancer, help treat anemia, arthritis, improves bone density, epilepsy, Alzheimer’s disease, digestive health, restless leg syndrome, prevents muscle cramps and maintains skin health. Regular consumption of sweet pepper is recommended to overcome all these disorders and live healthy life.

Other traditional uses and benefits of Sweet pepper:

*The fruit is considered to be anti-haemorrhoidal, antiseptic, diaphoretic, digestive, irritant, rubefacient, sialagogue, antirheumatic, and tonic.

*It is ingested internally for the treatment of the cold stage of fevers, debility during convalescence or old age, for asthma, varicose veins and stomach upsets.

*Externally, it is used as a therapy for sprains, unbroken chilblains, neuralgia, and pleurisy.

*Fruit of the red pepper (namcho) is used to warm body coldness, to activate the stomach function, to smooth blocked internal organs, and is used to treat stomach aches, emesis, dysentery, chilblain, and scabies in Koprean traditional medicine.

*Stem is called nalchogyung and is used to treat rheumatic psychroalgia.

*Root, called nalchodoo, is used to treat asthenia of the limbs.

*Leaves are used to treat emesis, dysentery, and scabies.

*Root has been recorded as a decoction for treating gonorrhea in Peninsular Malaysia.

Other Uses:
*Some C. annuum cultivars are grown as ornamentals particularly those displaying fruit in four or five colors on the same plant at the same time and those with unusual fruit shapes or for their dense foliage and bright colorful fruits and for their bright red fruits used as decorations during the festive season such as Christmas.

*Fruits and shoots with fruits dried or fresh are used as wreaths, house decorations and floral arrangements.

*Mature bright red chilies are hung in colorful strings (ristras) used as symbol of hospitality in New Mexico.

Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.

Resources:
https://en.wikipedia.org/wiki/Bell_pepper
https://en.wikipedia.org/wiki/Capsicum
https://www.healthbenefitstimes.com/sweet-peppers/

Categories
Fruits & Vegetables

Strawberry guava

Botanical Name: Psidium cattleyanum
Family: Myrtaceae
Kingdom: Plantae
Order: Myrtales
Genus: Psidium
Species: P. cattleyanum

Synonyms:
*Episyzygium oahuense Suess. & A.Ludw.
*Eugenia ferruginea Sieber ex C.Presl
*Eugenia oxygona Koidz.
*Eugenia pseudovenosa H.Perrier
*Eugenia urceolata Cordem.
*Guajava cattleiana (Afzel. ex Sabine

Common Names: Strawberry guava, Cattley guava, Chinese cherry guava, Chinese guava, cherry guava, purple guava, purple strawberry guava, red strawberry guava, small guava, strawberry guava, yellow Cattley guava, yellow strawberry guava, Peruvian guava, Thai Guava, Kuahpa, Bella seebai, Konda jamipandu, Malam perakka, Mpera-ngombe, Mpera, Pahadi pijuli, Pahari payara, Porpay, Quwawa ni vavalagi, Seemai koyya

Habitat: Strawberry guava is native to South-east Brazil, but has been naturalized in Florida, Hawai’i, tropical Polynesia, Norfolk Island and Mauritius.

It is now distributed throughout many tropical regions. It was introduced in Hawaii as early as 1825 to create an agricultural market for its fruits, but it has yet to be a commercially viable product. It is now highly prevalent in tropical rain forest ecosystems due mainly to accidental transportation and its invasive plant properties.

Description:
Strawberry Cherry is small erect, highly-branched, slow growing evergreen shrub that grows about 2-6 m tall. The plant is normally found growing in sub-montane rainforest, montane cloud forest, montane rainforest, moist tropical montane forest, riparian forest, tropical evergreen forest, deciduous woodland (oak), tropical montane savanna, lowland sub-tropical rainforest, scrubland, grassland, degraded forest, cultivation and agroforestry systems, roadsides, wastelands, pastures, scrubs, forested land and on areas disturbed by natural processes such as storms and lava flows. The plant prefers acid soils and is not sensitive to soil structure. It can grow on shallow or infertile soils. It does, however, requires a well-drained soil and does not tolerate waterlogging. The slender stem and branches are smooth, pinkish, greenish or greyish brown in color. Bark peels off in small papery flakes. Twigs are glabrous and cylindrical, and young leaves and twigs are red in color.

CLICK & SEE…..TREE…....LEAVES.…FLOWERS…..FRUITS

Leaves:
Leaves are opposite and decussate, shortly petiolate (petiole 3–10 mm long), elliptic to obovate, 4.5–12 cm long and 2–6 cm wide, with a blunt to slightly acuminate apex and a cuneiform sharp base. They are thick and coriaceous, upper surface is dark green in color, glossy, waxy, flat or slightly folded around the main rib. The lower surface is glabrous, whitish-green in color, punctuated with small oil cavities, and with the main rib prominent near the base but the 8–10 pairs of lateral ribs is not prominent, forming an intra-marginal rib 1–3 mm from the edge of the limb. Young leaves and twigs are red in color.

Flowers:
The fragrant flowers are axillary and solitary, rarely grouped in 2 or 3. The four to five white petals are obovate, 5–6 mm long and wide. Flowers bear numerous stamens, 256 to 480 according to Raseira and Raseira, and a greenish disc-shaped stigma. Ovary is tri- to penta-locular, mostly tetra-locular. Flowering normally takes place from May.

Fruit:
Fertile flowers are followed by globulous to obovoid berry, 1.5–4 cm in diameter, bearing persistent sepals at the apex. The thin skin is dark green when unripe, and then red to purple for P. cattleianum var. cattleianum and sulfur-yellow for P. cattleianum var. lucidum. Pulp is soft, white or yellow, very juicy and contains several (2–100) small soft seeds. Seeds are reniform, 2–3 mm long, with a yellowish testa. Fruit has a pleasant, strawberry-like flavor when ripe, hence its common name.

Edible Uses:
The whole fruit can be eaten as both the thin skin and juicy interior are soft and tasty. It can also be used to make jam. The skin is often removed for a sweeter flavour. The seeds are small and white in colour and can be roasted as a substitute for coffee. Its leaves may be brewed for tea.

*Fruit can be consumed raw or cooked.
*Fruit can be used in jellies, jams, custards, drinks etc.
*The flavor is more pronounced than that of the yellow strawberry guava but lacks the muskiness of the common guava.
*Fruit has an agreeable acid-sweet flavor and is good when eaten raw, though it can also be used in preserves.
*Leaves of the tree can also be used to make a tea.
*Strawberry guavas are most often eaten fresh straight from the tree.
*Some cultures have roasted the seeds and used them as a coffee.
*It is also used to flavor beverages, ice creams, and desserts

Medicinal Uses:
Strawberry guava seeds have many health benefits, including antioxidant, anti-inflammatory, and antimicrobial properties in addition to a high amount of Vitamin.

Traditional uses and benefits of Strawberry guava:

*Fruit and leaves are used in traditional medicine against hemorrhage, diarrhea and colic.
*It provides a lot of fiber, which helps with digestive issues and can reduce cholesterol levels.
*It can also help you lose weight.
*It prevents many conditions such as constipation.
*It is very useful for people who suffer from diabetes.
*It is also a powerful antioxidant and can boost immunity, preventing flu, colds and infections.

Other Uses: The wood of the tree is hard, compact, durable, and resistant, and is used for lathe work, tool handles, charcoal, and firewood. The plant is indispensable for mixed planting in reforestation of reclaimed and protected areas in Brazil.

*The plant is grown as a hedge in warm temperate climates.
*Leaves are also a source of essential oils produced after distillation.
*The wood is useful for poles.
*After 3 to 6 years of life, the plant starts to produce fruits.
*The wood is good for smoking meat and can also be made into tools and toys.

Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.

Resources:
https://en.wikipedia.org/wiki/Psidium_cattleyanum
https://www.healthbenefitstimes.com/strawberry-guava/

Categories
Fruits & Vegetables

Soncoya

Botanical Name:Annona purpurea
Family: Annonaceae
Kingdom: Plantae
Order: Magnoliales
Genus: Annona
Species: A. purpurea

Synonyms: Annona manirote, Annona involucrate

Common Names: Soncoya, Sincuya,Matimba and Cabeza de negro.

Habitat: Soncoya is native to Mexico, Central America, and parts of South America. It is quite common in coastal lowlands from southern Mexico to Panama, Colombia and Venezuela. Soncoya has also been introduced into the Philippines and a few other Asian countries.

Description:
Soncoya is a small to medium tree reaching a maximum of 6 to 10 metres (20 to 33 ft). It is deciduous with hairy leaves and large, strong-scented flowers. Flowers, which emerge with the new leaves, strongly fragrant, solitary, fleshy, large, conical, usually enclosed at first by a pair of bracts; held at the base by a rusty-hairy, 3 parted calyx; outer petals 3, very thick, brown hairy outside, yellowish and purple mottled within, and 3 smaller, inner petals also 3, relatively thinner, creamy white outside, purple inside.Its pollen is shed as permanent tetrads.

CLICK & SEE…TREE..FLOWER……...FRUIT

The fruit is rounded, 15 to 20 centimeters wide, and covered with a felt-textured brown skin that is hard to cut open when ripe. The surface of the fruit has hooklike projections. It has many seeds which have a germination time of 1 to 6 months. Trees take about 1 to 3 years to bear and can be container grown. This species is closely related to the cherimoya, the sugar-apple and other Annonas. The soncoya is fairly obscure among Annonas; the fruit is of indifferent quality and has not attracted wide cultivation. The fruit has a texture like the soursop which some may describe as stringy or fibrous.

Cultivation: Soncoya is a tropical fruit and therefore requires a hot and humid climate. It has not been noticed occurring above 1200 m altitude.

 This fruit is easily propagated by seed.

            The The surface of the fruit has There are hook like projections on the surface of soncaya fruits.  These are quite hard.  Because of these, people do not find this fruit very convenient to handle.  It is probably one reason because of which this fruit has not able to become popular as an orchard fruit..

Edible Uses : The fruit can be eaten raw or can be made into juice.

Medicinal Uses: Juice from the fruit is sometimes used as a remedy for fevers. Its inner bark is used for preparing teas, often to treat dysentery.

Other Uses: Extracts from the seeds are poisonous which are mostly used as an insecticide.

Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.

Resources:
https://en.wikipedia.org/wiki/Annona_purpurea
https://www.fruitsinfo.com/soncoya-tropical-fruit.php
http://www.fruitipedia.com/2018/10/soncoya_annona_purpurea/

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Fruits & Vegetables

Santol

Botanical Name:Sandoricum koetjape
Family: Meliaceae
Kingdom: Plantae
Order: Sapindales
Genus: Sandoricum
Species: S. koetjape

Common Names: Santol or Cotton fruit

Habitat: Santol is native to the Malesian floristic region, but have been introduced to Indochina, Sri Lanka, India, northern Australia, Mauritius, and Seychelles. It is commonly cultivated throughout these regions and the fruits are seasonally abundant in the local and international markets.

Description:
The santol is a fast-growing, straight-trunked, pale-barked tree 50 to 150 ft (15-45 m) tall, branched close to the ground and buttressed when old. Young branchlets are densely brown-hairy. The evergreen, or very briefly deciduous, spirally-arranged leaves are compound, with 3 leaflets, elliptic to oblong-ovate, 4 to 10 in (20-25 cm) long, blunt at the base and pointed at the apex. The greenish, yellowish, or pinkish-yellow, 5-petalled flowers, about 3/8 in (1 cm) long are borne on the young branchlets in loose, stalked panicles 6 to 12 in (15-30 cm) in length. The fruit (technically a capsule) is globose or oblate, with wrinkles extending a short distance from the base; 1 1/2 to 3 in (4-7.5 cm) wide; yellowish to golden, sometimes blushed with pink. The downy rind may be thin or thick and contains a thin, milky juice. It is edible, as is the white, translucent, juicy pulp (aril), sweet, subacid or sour, surrounding the 3 to 5 brown, inedible seeds which are up to 3/4 in (2 cm) long, tightly clinging or sometimes free from the pulp.

CLICK & SEE THE PICTURESTREE…….FLOWERS……..FRUITS

Varieties:
There are two general types of santol: the Yellow (formerly S. indicum or S. nervosum); and the Red (formerly S. koetjape). The leaflets of the Yellow, to 6 in (15 cm) long, turn yellow when old; the flowers are pinkish-yellow in panicles to 6 in (15 cm) long; the fruit has a thin rind and the pulp is 1/4 to 1/2 in (0.6-1.25 cm) thick around the seeds and typically sweet. The fruit may not fan when ripe. Only the Yellow is now found wild in Malayan forests.
The leaflets of the Red, to 12 in (30 cm) long, velvety beneath, turn red when old; the flowers are greenish or ivory, in panicles to 12 in (30 cm) long; the fruit has a thick rind, frequently to 1/2 in (1.25 cm); there is less pulp around the seeds, and it is sour. The fruit falls when ripe.
However, Corner says that these distinctions are not always clear-cut except as to the dying leaf color, and the fruit may not correspond to the classifications. There are sweet and acid strains of both the Yellow and Red types and much variation in rind thickness.

Cultivation:
Sandoricum is a tree of humid tropical regions that grows from sea level to an elevation of 3,000 feet (910 m) above sea level. It grows better in deep and organic grounds, and with rainfall distributed throughout the year, although it also tolerates long, dry periods. The distance of planting from each other is 20 to 25 feet (6.1 to 7.6 m). It requires fertilization two times a year so it can grow better. Normally, seed trees produce fruit after 5 or 7 years of age, though some cultivars need only 3 or 4. The santol is a very productive tree. A mature tree can produce between 18,000 and 24,000 fruits per year. In Puerto Rico it produces in the months of August and September

Edible Uses:
The fruit is usually consumed raw without peeling. In India, it is eaten with spices. With the seeds removed, it is made into jam or jelly. Pared and quartered, it is cooked in sirup and preserved in jars. Young fruits are candied in Malaysia by paring, removing the seeds, boiling in water, then boiling a second time with sugar. In the Philippines, santols are peeled chemically by dipping in hot water for 2 minutes or more, then into a lye solution at 200º F (93.33º C) for 3 to 5 minutes. Subsequent washing in cool water removes the outer skin. Then the fruits are cut open, seeded and commercially preserved in sirup. Santol marmalade in glass jars is exported from the Philippines to Oriental food dealers in the United States and probably elsewhere. Very ripe fruits are naturally vinous and are fermented with rice to make an alcoholic drink.

CLICK & SEE

Medicinal Uses:
The preserved pulp is employed medicinally as an astringent, as is the quince in Europe. Crushed leaves are poulticed on itching skin.

In cases of fever in the Philippines, fresh leaves are placed on the body to cause sweating and the leaf decoction is used to bathe the patient. The bitter bark, containing the slightly toxic sandoricum acid, an unnamed, toxic alkaloid, and a steroidal sapogenin, is applied on ringworm and also enters into a potion given a woman after childbirth. The aromatic, astringent root also serves the latter purpose, and is a potent remedy for diarrhea. An infusion of the fresh or dried root, or the bark, may be taken to relieve colic and stitch in the side. The root is a stomachic and antispasmodic and prized as a tonic. It may be crushed in a blend of vinegar and water which is then given as a carminative and remedy for diarrhea and dysentery. Mixed with the bark of Carapa obovata Blume, it is much used in Java to combat leucorrhea.

Other Uses:
Wood: The sapwood is gray, merging into the heartwood which is reddish-brown when dry, imparting the color to water. It is fairly hard, moderately heavy, close-grained and polishes well, but is not always of good quality. It is not durable in contact with moisture and is subject to borers. However, it is plentiful, easy to saw and work, and accordingly popular. If carefully seasoned, it can be employed for house-posts, interior construction, light-framing, barrels, cabinetwork, boats, carts, sandals, butcher’s blocks, household utensils and carvings. When burned, the wood emits an aromatic scent.
The dried heartwood yields 2 triterpenes–katonic acid and indicic acid–and an acidic resin.
Bark:
In the Philippines, the bark is used in tanning fishing lines.

Known Hazards:
Doctors in Thailand and the Philippines have warned about the risk of intestinal obstruction and perforation from swallowing the whole seeds of Sandoricum koetjape. One source claims there are about 200 cases annually in the Philippines. The “Bangkok” santol, a larger variety, may be responsible for more severe cases of abdominal surgery. Common symptoms are abdominal pain with peritonitis that requires surgery to remove the seeds. In one retrospective review, 6 of 30 patients with Sandorica seed-induced colon perforation died within 28 days following the development of septic shock.

Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.

Resources:
https://en.wikipedia.org/wiki/Sandoricum_koetjape
https://plantogram.com/product/santol/

Categories
Fruits & Vegetables

Salak

Botanical Name: Salacca zalacca
Family: Arecaceae
Kingdom: Plantae
Order: Arecales
Genus: Salacca
Species: S. zalacca

Synonyms:
*Calamus zalacca Gaertn.
*Salacca edulis Reinw.
*Salacca rumphii Wall.
*Salacca blumeana Mart.
*Calamus salakka Willd. ex Steud.
*Salacca edulis var. amboinensis Becc.
*Salacca zalacca var. amboinensis (Becc.) Mogea

Common Names: Salak, Snake fruit

Habitat: Salak is native to Java and Sumatra in Indonesia. It is cultivated in other regions of Indonesia as a food crop, and reportedly naturalized in Bali, Lombok, Timor, Maluku, and Sulawesi. It grows on Rich soils in moist, shaded forests, often forming impenetrable thickets when growing in swampy areas and along the sides of streams.

Description:
Salak is a very short-stemmed palm tree, with leaves up to 6 metres (20 ft) long; each leaf has a 2-metre long petiole with spines up to 15 centimetres (5.9 in) long, and numerous leaflets. The fruits grow in clusters at the base of the palm, and are also known as snake fruit due to the reddish-brown scaly skin. They are about the size and shape of a ripe fig, with a distinct tip.

Salak fruit is an evergreen, acaulescent, very spiny, tillering, usually dioecious palm growing in clumps formed by successive branching at the stem base. Roots are superficial, not deep and new roots emerge from the stem immediately under the crown, the internodes are short and crowded. They are found growing in humid tropical lowland conditions. Salak is usually grown under partial shade as it grows and performs better than in full sun. Salak is usually cultivated on mineral soils such as well-drained clayey loams, sandy loams and lateritic soils. Stems are subterranean stolon, with a short, 1–2 m high, 10–15 cm diameter, erect aerial part bearing the leaves. Similarly leaves are Pinnatipartite, 3–6 m long. Leaves, leaf-sheaths, petioles and leaflets consist of numerous long, thin, blackish spines. Petioles are very spiny and 2 m long. Leaflet segments are unequal, linear-lanceolate, with narrowed base, concave, apex caudate and acute, and 20–70 cm by 2–7.5 cm. Flowers are paired in axils of scales; male flowers with reddish, tubular corolla and 6 stamens borne on the corolla throat and a tiny pistillode; female flowers with tubular corolla, yellow-green outside and dark red inside, a trilocular ovary with short 3-fid, red style and 6 staminodes borne on the corolla throat.

CLICK TO SEE……...TREE……..FLOWER.……..FRUIT

Cultivation:
A plant of the humid, lowland tropics, where it is found at elevations up to 500 metres. It grows best in areas where annual daytime temperatures are within the range 22 – 30°c, but can tolerate 12 – 36°c. It prefers a mean annual rainfall in the range 1,700 – 3,100mm, but tolerates 1,400 – 3,500mm. Requires a deep, rich, moist soil and some shade. Prefers a light-textured soil. Young palms require heavy shade which may be reduced after about one year. Because of its superficial root system, the palm requires a high water table, rain or irrigation during most of the year, but it does not stand flooding. Prefers a pH in the range 5 – 6, tolerating 4.5 – 6.5. The palm starts flowering three to four years after sowing. It can be productive for 50 years or more. The scarce data available suggest that annual yields vary from 5 – 15 t/ha. There are some named varieties. A dioecious plant, requiring both male and female forms to be grown near each other if fruit and seed are required. One male plant is usually adequate to fertilise nine females. There is at least one monoecious variety. ‘Bali’ produces inflorescences with both hermaphrodite and staminate flowers; the latter produce functional pollen. Spacing: 10-12 ft. (3-3.6 m) 12-15 ft. (3.6-4.7 m) 15-20 ft. (4.7-6 m) 20-30 ft. (6-9 m).

Edible Uses:
Fruit is eaten raw. An acid flavour Slightly crisp, with a delicious blend of acids and sugars and an apple-like flavour The flesh is exceptionally firm and crisp for a tropical fruit. It is quite sweet when fully ripe, but the unripe fruit is sour and astringent due to the presence of a little tannic acid. Considered to be one of the finest of palm fruits for eating raw. In Indonesia the fruits are also candied (‘manisan salak’), pickled (‘asinan salak’) and fresh unripe ones may be used in ‘rujak’, a spicy salad of unripe fruit. The reddish-brown, ovoid fruit is 6 – 8cm in diameter. The seed is edible. The seed kernels of the young fruits of the Javanese ‘Pondoh’ form are edible.

The fruit inside consists of three lobes with the two larger ones, or even all three, containing a large inedible seed. The lobes resemble, and have the consistency of, large peeled garlic cloves. The taste is usually sweet and acidic, with a strong astringent edge, but its apple-like texture can vary from very dry and crumbly (salak pondoh from Yogyakarta) to moist and crunchy.

Neutricinal Value:
Apart from their sweet and slightly acidic taste, salak is a good source of nutrients, vitamins and minerals. Consuming 100 gram of salak offers 3.9 mg of Iron, 0.2 mg of Vitamin B2, 8.4 mg of Vitamin C, 12.1 g of Carbohydrate, 38 mg of Calcium, 18 mg of Phosphorus, 0.8 g of Protein, 0.4 g of Total Fat and 0.3 g of Total dietary Fiber.

Health benefits of Salak
Salak fruit consist of nutrition just like Protein, Beta-Carotene, Vitamin-C, Dietary fiber, Iron, Calcium, Phosphorus and Carbohydrates which are great for overall health. Salak or Snake Fruit contains lots of Beta-Carotene which is a powerful antioxidant and works well to prevent cardiovascular disease, strokes, and even cancer. Additionally it contains 5 times more Beta-Carotene than that found in watermelon, mangos, and 3 times more than found in guava. Listed below are some of the popular health benefits of Salak fruit

Eye Medicine:

Salak fruit is considered quite beneficial as eye medication. According to research by health specialists, salak fruit consists of beta-carotene that is great for eyes. For anyone who wish to keep the eyes healthy and balanced yet fed up with having to constantly consume carrot juice, now you have yet another option that is exchanging the carrot juice along with salak juice. SO including salak fruit in your regular diet is one of the best methods to get the required amount of beta carotene

.Good for Stomach:

Salak is one of the nutrients dense fruit which consists of calcium, tannin, saponin, flavonoid and beta-carotene. Because of these nutrients, salak has health benefits for human body. Tanin is anti-diarrhea, so salak help to cure diarrhea. Apart from that salak treat indigestion stomach. It is better to consume salak along with its epidermis, which can prevent constipation.

Memory Booster:

Because of its higher nutritional value, Salak is called as a ‘memory fruit’. High amount of potassium and pectin present in salak helps to improves body’s cognitive functions and enhances memory

Control Blood Sugar Level:

Skin of Salak fruit when made into a tea helps in cell regeneration in the pancreas that helps to control diabetes. Apart from that it also contains pterostilbene which is a blood glucose lowering agent that helps in controlling diabetes. Therefore frequent use of salak fruit in your diet is quite beneficial for lowering blood glucose level

Maintain Cardiovascular Health:

Salak consist of good amount of potassium content that makes heart healthy. High amount of antioxidants and minerals keep the cardiovascular system function properly and helps in water regulation within the body.

Helps in Weight Loss:

Due to high fiber and antioxidant content, Salak is a sought-after diet for weight management diets. Since salak consists of calcium and carbohydrates it provides necessary energy and stamina to the body while on diet. Its tea is a wonderful astringent that is beneficial in reducing weight.

Other Uses:
Agroforestry Uses: A closely-planted row of palms forms an impregnable hedge and the very spiny leaves are also cut to construct fences[303 ]. Other Uses The bark of the petioles may be used for matting. The leaflets are used for thatching

Known Hazards: Plant has spines or sharp edges; use extreme caution when handling.

Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.

Resources:
https://en.wikipedia.org/wiki/Salak
https://www.healthbenefitstimes.com/health-benefits-of-salak-fruit/
https://pfaf.org/user/Plant.aspx?LatinName=Salacca+zalacca