August 13, 2003
Pretty Carambola Star of Fruit Bowl
By Patricia Aaron
For the Journal
NEW MEXICO'S OWN: Do you look at all those jewels in the produce section and then buy the same old broccoli and zucchini? This summer, Patricia Aaron introduces some items you might not use regularly. This week: carambola.
Carambola is a pretty fruit— strange but pretty. It's commonly known as star fruit because, when cut crosswise, the slices resemble a star.
Native to the Malay Archipelago in Southeast Asia, it was introduced to Florida about 100 years ago. Today Southern Florida supplies most of the commercially grown star fruit sold in America. Arkin is the most common sweet variety and Golden Star is the most common tart variety.
DESCRIPTION: Star fruit is an elongated oval fruit 2 to 5 inches long, surrounded by five lengthwise ribs. When cut, star fruit slices form a five-pointed star shape. For shipping purposes, star fruit is picked young and firm, so it never has the tropical sweetness of tree-ripened fruit. Star fruit ranges in taste from sweet to tart. The taste of sweet varieties is likened to a combination of orange and pineapple. The tart varieties are similar to lemon.
NUTRITION: One medium-size star fruit has about 45 calories and provides vitamin C and dietary fiber. It contributes small amounts of other vitamins and minerals like potassium. It has about 11 grams of carbohydrates.
EQUIVALENTS: One medium-size star fruit equals one serving. One pound of star fruit equals two large or three medium-size star fruit. One large star fruit equals about 1 cup of sliced fruit.
TO BUY: Choose plump, unblemished fruit. The five spines will probably be a bit dark and dry looking. Avoid mushiness, bruising and rot. The depth of golden color is the clue to ripeness, but even very pale star fruit has an appealing tartness that makes it refreshing.
When fully ripe, star fruit is a golden yellow color with a fragrant aroma. Choose an even golden yellow if you plan to use the fruit right away. Star fruit tinged with green can be a bit under ripe, but will quickly ripen at room temperature. Generally speaking, most tart varieties have very narrow ribs, while sweet varieties have thicker ribs. This is only a guide, as there are many varieties.
TO STORE: Age underripe fruit at room temperature in a paper bag with a few holes in it. When fully ripe, keep unwashed fruit up to two days at room temperature or refrigerate up to two weeks.
TO PREPARE: Trim star fruit carefully to remove just the tough, darkened edges of the five ribs. It is usually sliced crosswise to reveal the five-pointed star pattern. Discard the ends and seeds. The waxy, naturally glossy skin requires no peeling and is a delicate contrast to the juicy, yet crisp, flesh that is similar to that of an apple.
TO USE: For a snack or an appetizer, top toasted French bread with cream cheese or salami and sliced star fruit. Sweeter star fruit is more suited to fruit salads and desserts. Dip slices into chocolate or decorate cakes.
Tart varieties are best for cooking. Sauté golden star shapes, strips of bell pepper, onions and fresh minced ginger with chicken, shrimp or beef for an easy entrée. Garnish entrées like baked ham, poultry or seafood with sliced star fruit. Use slices in place of lemon wedges for an exotic touch to cold presentations like poultry or seafood salads and main dishes. Star fruit can be made into jams, jellies, preserves, pickles, relishes, and even beverages and hot dishes.
TO FREEZE: Pack fresh slices of star fruit into freezer containers and cover with cold syrup made from equal portions of water and sugar, leaving 1/2-inch headspace. Seal, label and freeze up to nine months.
STAR FRUIT PIE
1 cup sugar
1/4 cup quick cooking tapioca
1 quart sliced ripe star fruit
Pastry for a double crust pie
2 tablespoons butter
Nutmeg
Preheat oven to 425 degrees. In a large bowl, combine sugar and tapioca. Toss with sliced starfruit.
Line a 9-inch pan with half of pastry. Spoon prepared fruit over pastry. Dot with butter and sprinkle with nutmeg.
Roll remaining pasty and place over filling. Seal edges and cut slits to allow escape of steam. Bake in preheated oven 35 minutes or until pastry is golden brown.
Note: Stir in 1/4 cup lime juice into filling if starfruit are very sweet.
Patricia Aaron is the Extension Home Economist with the Bernalillo County Cooperative Extension Service and New Mexico State University.
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