Starfruit
Also known as carambola, starfruit grows on trees. It thrives in tropical and semi tropical areas. It is yellow in color, has a shiny waxy skin and its name is due to its 5 longitudinal ridges that when cut in cross sections result in a pretty star shape.
All of the fruit is edible, including the waxy skin. The fruit contains 5-6 seeds, which lose their viability within a few hours.
Starfruit is high in oxalic acid and should be avoided by those with kidney stone, addressing kidney failure issues or undergoing kidney dialysis treatment. Also like with grapefruit, starfruit is considered a potent inhibitor of cytochrome P450 isoforms – so those who are staying away from grapefruit because of interaction with medication should also stay away from starfruit.
Starfruit is known to be high in vitamin C, antioxidants and flavonoids.
Prepping and Eating Tips
– Always wash your starfruit before eating.
– Starfruit is enjoyed fresh. It can be eaten in hand, or cut in star shaped pieces.
– It is also made into jellies, marmalades, juices, pickles and relish, added to smoothies.
– In China it is cooked with fish.
– In Philippines, unripe fruit is sliced and dipped in rock salt as a snack.
– In Southeast Asia they are found stewed in cloves and sugar.
Selecting and Storing Tips
Starfruit is one of those fruits that continue to ripen after being picked. If you get starfruit that is a little green, let sit on counter for a few days until fully yellow. Brown spots indicate the start of over ripening. Be careful of letting starfruit over ripen on your counter — it can be a fruit fly magnet.