Rakum (salak)

Salacca wallichiana

fruit

The fruit of a spiny palm: ripe, its sweet flesh is eaten raw; green, it replaces lime in cooking.

Origin

Thailand, Myanmar and the Malay Peninsula

Season (United States)

all year round

Preparation

The scaly skin is peeled off by pinching at the tip, and the flesh eaten raw, setting the seed aside; green, the fruit is squeezed like a lime.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

It is a cousin of salak; the cultivated form is called sala in Thailand.