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By Bo Friberg
Published 1989
More commonly known as star fruit, this incredibly showy and unusual-looking fruit originated in Malaysia but now grows throughout the tropics and, more rarely, in southern California and Florida. The carambola grows on small trees. The fruit is oblong in shape, varying in size from that of a small hen’s egg to that of a medium mango (2 to 5 inches/5 to 12.5 cm), depending on where it is grown. Each fruit has five prominent ridges (you can find rebels that have four or six) that, when sliced crosswise, reveal a striking star shape. This has given the fruit its alternate and, in the United States, more common name. The fruit has a glossy skin that turns from green to golden yellow when ripe. The interior flesh is a matching golden color and is rich in vitamins. Unfortunately, the fruit grown in the United States generally has a somewhat nondescript, dull flavor. The varieties grown in the tropics are eaten out of hand—skin, seeds, and all. They range in flavor from very sweet to refreshingly tart. In the United States, carambolas are used mostly for decorative purposes, as a garnish for desserts, salads, or beverages, often to give an exotic feel. The fruit will keep for up to two weeks in the refrigerator. The top of the ridges will turn brown, but this is not a problem because it will be removed. To use star fruit, wash, remove the skin on the very top of each ridge, using a vegetable peeler, then slice across.
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