See note at the bottom concerning the potential dangers of Star Fruit to individuals with chronic renal failure or end-stage renal disease.! The star fruit or carambola (Averrhoa carambola) is a tropical fruit that is gaining popularity in the United States. This fruit acquired its name from the five pointed star shape* when cut across the middle of the fruit (occasionally 4 or 6 ribbed fruit may occur). The 3 to 5 inch long fruit has a waxy, golden yellow to green color, paper-thin translucent skin and a complicated flavor combination that includes plums, pineapples, and lemons. The star fruit is juicy and crunchy, and may be eaten skin, seeds and all or used as a garnish, in salads and in relishes and preserves. When used in cooking, green fruit are frequently used for their sourness.
Although it is not now found in the wild, the star fruit is originally native to Sri Lanka and the Moluccas, and has been cultivated in Southeast Asia and Malaysia for almost 1,000 years. The fruit also goes by many other names including: Chinese star fruit, five-angled fruit, star apple and kamrakh (Indian). Today they are also grown throughout the Caribbean, Central and South America, Florida and Hawaii because the fruit thrives on growing in a warm environment.
A member of the wood sorrel family, star fruit grow on a bushy tree 25 to 30 feet high with a spread of 20 to 25 feet. The leaves are sensitive to touch and light, folding up at night or when touched. The fragrant flowers are pink to lavender in color, about 3/8 inch in diameter. The fruits grow in groups of 3 or 4 on the branches and trunk of the tree and the trees produce fruit for up to 40 years. Star fruit are non-seasonal and produce 3 to 5 crops each year.
Two types of star fruit are grown, tart and sweet. Tart varieties typically have narrowly spaced ribs, while sweet varieties tend to have thicker, fleshy ribs. The tastes between the two are hardly distinguishable, as the tart variety still has some sweetness. This tropical fruit is readily available July through February.
Star fruits are an excellent source of vitamin C, is low fat, and naturally sodium and cholesterol free. A small whole star fruit will provide approximately 2/3 cup sliced.
Preparations of the leaves and roots have been used to cure headaches, hangovers, sore eyes, ringworm, prickly heat and chickenpox. Given to nursing mothers it is believed to stimulate the flow of milk.
Selection
Select firm, shiny skinned, even colored fruit. Star fruits will ripen at room temperature and have lightly brown edges on the ribs and a full fruity aroma when ripe. Avoid purchasing fruit with brown, shriveled ribs. This delicious fruit is also available dried.
Storage
Non-ripe star fruit should be turned often, until they are yellow in color and ripe with light brown ribs. Store ripe star fruits at room temperature for two to three days or unwashed, and refrigerated, in a plastic bag for up to one to two weeks.
Preparation
Star fruits are great to eat out of hand as these tropical delights do not need to be peeled or seeded before eating. Simply wash the fruit, remove any blemished areas, cut crosswise to get the star shape, and eat.
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