The appearance of the fruit is quite tempting, it is bigger in size compared to other salak and has a yellowish-black skin and is rather difficult to peel. Salak Padang Sidempuan is very eye-catching. What’s the difference?
When peeled, the flesh is red in color with a combination of sour, astringent and sweet flavors. The fruit flesh is slightly attached to the seed, and the texture is rather soft, watery, fine fibrous. The size of the fruit is bigger than the size of other salak fruit.
This red salak tastes a blend of sour and sweet flavors from a fruit named Latin Salacca sumatrana. There are several varieties of salak that have been registered as national superior fruits from North Sumatra.
Salak Padangsidimpuan red has a number of characteristics, such as the color of the white flesh with a red tinge and the taste of the meat is a combination of sweet, sour and sepet.
The fruit flesh is slightly attached to the seed, and the texture is rather soft, watery, fine fibrous. The size of the fruit is bigger than the size of other salak fruit. A lot of red salak grows in Parsalakan village, West Angkola sub-district, South Tapanuli.
From a health standpoint, red salak also contains antioxidants. With these substances, red salak is believed to be able to help reduce levels of bad cholesterol in the body and can improve cardio function.
Besides that, it can also overcome digestive and stomach diseases, diabetes, strengthen bone structure, increase endurance, and can get rid of bad breath.