Carambola
Estimated Inventory, lb : 0
Description/Taste
Carambola varies in size, depending on the specific variety, and averages 5 to 15 centimeters in length in commercial markets. The fruits have an oblong, angular shape with five distinct ribs, also known as wings or edges, which give them a prominent star shape when sliced in half. The skin is thin, waxy, and textured with a slightly bumpy feel. When young, the fruits are green and transition to yellow and golden yellow-orange hues with maturity. Some fruits may also develop brown spots along the ridges and tips. Underneath the surface, the yellow flesh is crunchy, aqueous, and firm with a succulent consistency. The flesh also encases up to twelve tiny, flat, brown seeds enveloped in a gelatinous casing. Carambola is a non-climacteric fruit, meaning it will not continue to ripen after being picked. The color will change, but the sugar content and flavor will not. It is essential to harvest Carambola when the skin transitions from green to yellow hues or when the fruit is at its peak, characterized by a golden yellow coloring. The entire fruit is edible, including the skin and seeds, although some consumers may prefer to discard these parts. Carambola releases a tropical, honeyed aroma and ranges in flavor from sour and tart to bright, sweet, and tangy with fruity nuances.
Seasons/Availability
Carambola is available year-round in tropical regions and in the late summer and early winter in subtropical areas.
Current Facts
Carambola, botanically classified as Averrhoa carambola, is a fruiting species belonging to the Oxalidaceae family. The tropical to subtropical fruits grow on densely branched, evergreen trees reaching up to twelve meters in height in cultivation, often growing larger in wild populations. The species has origins in Southeast Asia and has expanded worldwide as a commercial and home garden fruit. Carambola is also commonly known as Star Fruit or Starfruit worldwide, a name given for the fruit’s shape when sliced into smaller pieces. The species is also known as Kamarakh and Karmal in Hindi, Balimbing in Filipino, Belimbing Manis in Indonesian and Malay, Ma Fueang in Thai, Khe Ta in Vietnamese, and many other regional names. There are two main types of Carambola, one that is smaller and sour, while the other is larger with a sweet-tart taste. Within these types, several varieties have been selectively bred over time, and most of the Carambola sold in commercial markets are larger and sweeter, designed for fresh consumption. Chefs and consumers seek Carambola as a versatile culinary ingredient, fresh fruit, and juice for beverages.
Nutritional Value
Carambola is a source of fiber to regulate digestion and contains vitamins A, B, and C, which contribute to energy production, strengthen the immune system, and maintain healthy organ function. The fruits also provide minerals, including calcium, phosphorus, iron, potassium, magnesium, copper, and zinc. These minerals help the body balance fluid levels, support bone and tooth development, control daily nerve functions, and produce red blood cells. In natural medicines worldwide, especially in Asia, Carambola juice is used to quench thirst, lower fevers, and cool the body. The fruit is also sometimes ingested as a diuretic and cough suppressant.
Applications
Carambola has a sweet and sour taste, making it suitable for both fresh and cooked preparations. The fruits can be eaten at either a slightly unripe or ripe stage, but for fresh eating, mature fruits are preferred. Carambola can be sliced into pieces and eaten on its own as a snack, served in green and fruit salads, or sprinkled with salt or chili powder for added flavor. It is recommended to trim any brown edges and tough patches before consumption for a more pleasant fresh-eating experience. Carambola is also diced and added to salsa, used as a topping over oatmeal and porridges, or blended into beverages like smoothies, juices, and cocktails. While less common, the fruits are sometimes blended and frozen into popsicles and granita. In Asia, Carambola is often added to savory dishes such as curries, stir-fries, and rice dishes. They are also grilled for a savory, smoky taste or added to seafood dishes for a bright, sweet, and sour taste. Carambola has expanded in use worldwide and is pickled into a tangy condiment commonly eaten throughout the Caribbean, known as anchar. The fruits are also incorporated into crumbles, cakes, pies, muffins, and tarts, boiled into syrups, or stewed with other fruits and spices. Carambola can be added to marinades and sauces, prepared in sambal, or cooked into chutney. The fruits are also cooked into glazes for meats, such as poultry. Carambola pairs well with fruits like apples, passion fruit, strawberries, kiwi, and pineapple, as well as spices such as cinnamon, cloves, and ginger, and herbs like fennel, mint, and cilantro. Whole, unwashed fruits can be left at room temperature for a few days to change color. Once golden yellow, Carambola should be stored in the refrigerator where it will keep for several days to weeks.
Ethnic/Cultural Info
Carambola is a part of a traditional Vietnamese folktale that roughly translates in English to “The Golden Starfruit Tree.” This story has been passed down through generations via oral tradition and is told to children as a tale to encourage them to lead honest and generous lives. The Golden Starfruit Tree begins with a father who leaves his two sons a fortune and a Carambola, or Star Fruit tree. The older brother, who was greedy, stole the fortune from his brother, and the youngest son, who was kind and caring, was left with the fruit tree. The youngest son took care of the tree in the hope that he could sell the fruit. One day, a giant bird came and ate the fruits on the tree. The wife of the youngest brother lamented about the lost fruit, and the bird suddenly spoke, commanding the couple to bring a bag tomorrow to be repaid in gold for the fruit. The next day, the youngest brother was carried by the bird to an island filled with gold or precious stones, and his family became wealthy. The oldest brother was surprised at his siblings' sudden wealth and demanded that he trade the fruit tree for the inheritance. The youngest brother agreed and went on to live a happy life. The oldest brother tried to bring too many bags to the island when he was carried by the bird and was dropped into the sea due to the weight, leading him to drown. This story has remained a popular children’s tale in Vietnam, and several variations have been released, but each version is still centered around the warning against greed.
Geography/History
Carambola is believed to be native to areas of Southeast Asia, specifically the Malayan archipelago, Sri Lanka, and parts of Indonesia. The species has been growing wild since ancient times and was eventually domesticated and selectively bred for improved size and flavor. Over time, Carambola spread throughout Asia, Oceania, and Australia. The Portuguese are credited with transporting the species from India and Malaysia to Africa and the New World sometime around the 16th century. Later in the 18th century, the species was introduced to Europe, and it arrived in the United States in Florida in the mid-19th century. Carambola has continued to spread worldwide and is found in tropical and subtropical regions. Today, Carambola is sold fresh or dried through local markets in its growing area and is also exported as a specialty fruit offered through commercial retailers and wholesalers.
Recipe Ideas
Recipes that include Carambola. One
is easiest, three is harder.
Carambola for sale around the world shared on the Specialty Produce App
