Carambola
Starfruit

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The carambola or starfruit is cultivated in many countries with a warm climate, e.g. Thailand, Taiwan, China, India, Sri Lanka, Australia, Central and South America, US (Florida and Hawaii) and in some African countries.

Description:

This berry grows on 6 to 12m high evergreen trees in tropical forests. It reaches a length of 6 to 12cm and a width of 3 to 6cm in form of a fleshy ellipse. The name "starfruit" obviously is derived from the five prominent longitudinal ribs. The skin is slightly transparent, smooth and slightly waxy. During the ripening process, the flesh appears at first dark green, but changes to whitish yellow to amber, depending on variety, crisp; it is juicy and has an intensive odour. The aromatic sweet-sourly taste reminds of a gooseberry. The seeds are flat and edible. The fruit is rich in important minerals such as calcium, phosphorus and iron, and also in provitamin A, vitamin C and niacin.

Marketing :

The fruit is imported year round into Germany, does not ripen further after harvesting and should at least have reached 75% of its yellowing prior to harvest. Because of its sensitivity to pressure, it is usually packed individually. It may be stored for 3-4 weeks at a temperature of 8-10° C. The carambola will keep for approx. 7 days at room temperature. The 'edges' or ribs of the fruit quickly turn brownish and unappetizing which makes a quick turn-over important.

Use:

The fruit may be eaten like an apple, including the edible skin. It is fully ripe, when the flesh, depending on variety, has reached a light yellow to dark yellow, or amber colouration. In most cases, the fruit is sliced crosswise, and used in fruit salads, dessert, tartlets or cakes. Fresh slices are a lovely decoration for Champaign, punch, cocktails or mixed drinks. Because of its decorative star shape, the fruit is also very popular in the decoration of dishes and whole buffets. Unusual, but true: The unadulterated juice is suitable for the cleaning of metal surfaces. (rust removal)