Yes, it’s another gift from the amazing soils and the lushness of the tropics to our south. Star fruit originated in south Asia centuries ago. Finally, improved packaging techniques and temperature-controlled shipping makes them available in this country.
About six inches in length, star fruit matures into two types: small and tart, larger and sweet. Most commercially-grown star fruits are the large ones.
Star fruit with neat, evenly spaced ridges, the entire fruit is a waxy golden yellow. The inside of a star fruit aka carambola is flesh which is fiber free, firm, crunchy and juicy. Some say the ripe fruit tastes like a cross between citrus, apples, grapes and pears. Eat the whole thing. Once sliced, each one is star-shape great for decorating drink glasses cakes and garnishing most anything.
One warning, though. Star fruit does contain oxalic acid, and for this reason those with compromised kidneys should not eat them. For others, star fruit is high in vitamin C, antioxidants and potassium low in sodium and sugar. Like grapefruit, star fruit is a strong inhibitor of isoforms.
Look for star fruit free of wrinkling, withered edges and or mushiness. If necessary, ripen further by leaving them at room temperature for a sweeter taste. Store ripe fruit in refrigerator and eat within seven days. Do not wash the fruit until eating. Slice star fruit thinly and remove seeds. Interior should be firm with bright yellow coloring. Slightly brown edges are okay. They do freeze.
- Stew with cloves and sugar. Apples optional,
- The Chinese cook them with fish.
- The Thailanders cook them with shrimp.
- Add juice to iced drinks
- Cocktail garnish
- Dip in rock salt
- Fruit chips baked covered with syrup
- Fruit compote with kiwi, melon, mango and rated ginger
- Salads with tomato, lettuce, onion, olive oil, lime juice and red chili.
Here are some websites with star fruit recipes: