Carambola - Star Fruit

A popular fruit of wealthy Europeans in the 1700's, named for the 5 pointed star shaped slices it yields, star fruits pale yellow, juicy flesh contains a few, small, flat seeds and a distinctly tropical flavour. The thin, edible lime green skin ripens to a bright yellow, with a waxy sheen. Its an exotic tropical delicacy. Originating in Sri Lanka, India and Indonesia. It has been cultivated throughout South east Asia and more recently, Australia.

Benefits:

• A good source of Vitamin C and potassium. Provides dietary fibre. Low in carbohydrates and contains no cholesterol: is low GI. A great snack for dieters and cholesterol sufferers.

Buying and storing:

• Carambola (star Fruit) is available all year round, look for shiny yellow carambols that are without bruises and not too soft. Carambolas with a little green colour on the ridges may be ripened at home. Ripe Carambolas should be used as soon as possible. If not using immediately, tightly wrap carambola in a plastic bag and store in the refrigerator.

Taste:

• Very crisp and juicy with a refreshing taste. The transparent flesh has a citrus quality with a floral accent and is delicious eaten fresh, made into juice or into a delicious chutney. Great for making wine.

Aroma:

• Tart to citrus in taste. 

Preparation:

• No need to peel, just rinse, slice and eat.
• Unripe Carambolas can be prepared as a vegetable, usually in stir fry dishes.
• ripe Caramabols can be pureed into sorbets and puddings.
• when sliced their unique star shape adds a beautiful garnish to salads, cakes, slices, cocktails, fruit and vegetable trays and entrees.
• Dried Carambola makes a delicious snack

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