History
Star fruit or carambola originated in Sri Lanka and the Moluccas and has been cultivated in Southeast Asia and Malaysia for several hundred years. Today in the US this tropical fruit thrives in the warm environments of Florida and Hawaii.
Facts
Star fruit has a variety of names including: bilimbi, belimbing, Chinese star fruit, five-angled fruit, and the star apple. Star fruit seems appropriate based on the fact that when cut across the middle this tropical fruit looks like a five-pointed star. It has a waxy, golden yellow to green color skin and taste like a combination of fruits including plums, pineapples, and lemons.
Two varieties of star fruit can be found in the supermarket, tart and sweet. While the tastes between the two varieties are hardly distinguishable, the sweet variety tends to have thicker, fleshier ribs. Star fruit is readily available July through February.
When selecting star fruits, choose those with firm, shiny skin that are evenly colored. Do not purchase fruits with brown, shriveled ribs. At home, non-ripe star fruit should be turned often until yellow in color with light brown ribs showing they are ripe. Ripe star fruits can be stored at room temperature for two to three days unwashed, and refrigerated in a plastic bag for up to one week. Star fruits bruise easily, so be careful when handling.
As for nutrition, star fruits are an excellent source of vitamin C. They are also low in fat and naturally sodium and cholesterol free.
Star fruits do not need to be peeled or seeded so are great to eat out of hand! Just wash and enjoy. They are also great to add to fruit salads, garnish chicken, pork or fish dishes, or to add to fruit smoothies.
Nutrition Information (per serving - 1 star fruit): 40 calories, 0 g fat, 10 g carbohydrate, 1 g protein, 3 g dietary fiber