Garuda Indonesia Colours Magazine February 2019 | Page 67

Explore | Flavours
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The abundance of
fruit has triggered
creativity in the way
it is preserved and
transformed into long-
lasting, delicious delight
an excellent antioxidant and lots of calcium
for strong bones. Salak also helps to reduce
acidity and contains phytonutrients
for vitality.
Preserving snake fruit is quite simple.
After the scaly skin is peeled, the flesh
is split in two and stewed in white
granulated cane sugar. Once the
fermentation process is completed over
a few days, the flesh of salak, along with
its tasty syrup, can be enjoyed cold.
So refreshing.
However, if you prefer a candied fruit
for a snack, rather than a beverage, you
perhaps should try the caramelised nutmeg
from Manado, North Sulawesi. Locally
known as manisan buah pala, the flesh of the
nutmeg fruit is soaked and sieved many times
using different combinations of liquids to
absorb the sweetness of sugar. It is then left
in the sun for a few days and sprinkled with
sugar to finish. The resulting snack has a
sweet, minty taste.
For those of you who suffer from
insomnia, nutmeg can help since it is
high in magnesium, which encourages
the production of the ‘feel good’
neurotransmitter serotonin, which in
turn promotes relaxation and
influences sleep cycles.
The health benefits of tropical fruit are
many and diverse – and it is fortunate
that there is such a bounty of wonderful
varieties. While the sugar content means
preserved fruit is more of a treat than a
replacement for fresh fruit in the diet,
it would be a shame to visit Indonesia
and not sample some of these most
tempting tropical delights.
1 Tender slices of preserved mango, perfect
for a treat in the afternoon.