Salak, also known as 'snake fruit', has brought fame to the east of Bali. The UN (FAO) has added the system of its cultivation in Sibetan, Karangasem, to the GIAHS list — Global Important Agricultural Heritage Systems. This is the first such recognition for Indonesia. The ceremony was held in Rome: alongside Bali, another 27 sites from 14 countries — from Japan to Brazil — were included in the list.
In Sibetan, around 2800 farmers grow more than 12 varieties of salak in agroforests: under the shade of trees, next to other crops, and without chemicals. Local awig-awig rules protect the land from development and sale, which is why the system continues from generation to generation.
'This is respect for our ancestors and their knowledge,' says the Regional Secretary of Karangasem I Ketut Sedana Merta. 'Amidst land pressure, youth migration from agriculture, and climate risks, GIAHS recognition gives motivation to invest in farmers and sustainable practices.'
Karangasem remains the main center for salak in Bali: in 2024, nearly 25,000 tons were harvested here. And it's not just about the harvest. Sibetan is already attracting agro-tourists: salak gardens, rice terraces, fresh air, and sweet fruits straight from the tree. If you haven't been yet — it's the perfect time to add it to your itinerary.
Salak is a crunchy 'snake fruit' with white segments and a taste ranging from sweet-sour to honeyed (the most famous variety is gula pasir). In Bali, it's eaten fresh, made into jams, wine, and chips. The harvest is year-round, but the peak season is during the rainy months: December–February/January–March; a second, smaller harvest occurs about six months later (August–October).
Source: infodenpasar
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