Carambola (Averrhoa carambola) or star fruit is a delicious tropical, star-shaped fruit with a slightly tart flavor that tastes a bit like a green plum.
Exotic fruit platter with carambola
Carambola is native to the Malay Peninsula and is widely cultivated throughout the Southeast Asia, Pacific Islands and in China.
Carambola is rich in vitamin C and B vitamins, especially vitamin B6; minerals, especially potassium, phosphorus, iron and zinc; fiber; and polyphenolic flavonoids, especially quercetin, epicatechin and gallic acid that help the body ward off the damage caused by free radicals.
Carambola has a rather high content of the oxalic acid. Oxalic acid interferes with the absorption of some nutrients, especially calcium and magnesium, and contributes to the formation of kidney stones. People with known kidney insufficiency or disease should not consume carambola or any oxalate rich foods, for that matter.
Carambola can be eaten on its own or in combination with other exotic fruits in fruit salads. It can be juiced, dehydrated, candied or jellied and added to dishes that require tart seasoning.
I usually eat carambola on its own - sliced with a tiny bit of Celtic salt that brings out the taste. This is probably the simplest way to serve carambola. To prepare a platter of carambola simply wash the ripe fruit, cut off both ends and cut it into thin slices. Remove the seeds. Season with s tiny bit of Celtic salt and serve right away.
~ Carambola Apple Celery Juice ~
- 1 ripe carambola, cut lengthwise into half
- 3 celery ribs
- 1 apple, roughly chopped
- Feed the juicer with all the ingredients, process apples at the end.
- Pour juice into chilled glasses and enjoy in good company.
Tip: Use green apples such a Granny Smith for a tart taste. Use ripe Golden Delicious if you prefer a sweeter juice.
In radiant health - passionately raw - Dominique