Below is a list of all known varieties for Salak (Snake Fruit). Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Bali | A "Salak" (Snake Fruit) variety from Bali. Known for its "crisp," "juicy," "sweet" flesh. |
| Gula Pasir | A premium variety from Bali, meaning "Sand Sugar." Known for its extremely sweet, juicy, and crunchy flesh. The sweetest of all salak varieties. |
| Madu (Honey) | A large, conical salak variety. Flesh is thick, crunchy, and very sweet, with a flavor and juiciness likened to honey. |
| Manonjaya | A "Salak" (Snake Fruit) variety from Java. Known for its "crisp," "juicy," "sweet" flesh. |
| Nglumut | A "Salak" (Snake Fruit) variety from Java. Known for its "crisp," "juicy," "sweet" flesh. |
| Pondoh | A prized variety from Indonesia. Known for its three crisp, juicy, and sweet, pale-yellow lobes. Has a mild, apple-like flavor and is not astringent. |
| Pondoh Hitam | A "Pondoh-type" Salak. Known for its "crisp," "juicy," "sweet" flesh. |
| Pondoh Super | A "Pondoh-type" Salak. Known for its "crisp," "juicy," "sweet" flesh. |
| Salak Bali | The common Balinese variety, known for its moist, crunchy texture and a balanced sweet-tart flavor. |
| Salak Gula Pasir | Means "sand sugar" salak. A premium variety from Bali, very sweet with a fine, granular texture. |
| Salak Pondoh | A very popular Indonesian variety, known for its crunchy, apple-like texture and sweet, non-astringent flavor. |