STAR FRUIT - Carambola

The star fruit or carambola (Averrhoa carambola*) is a unique tropical fruit that is gaining popularity in the United States. This fruit acquired its name from the five pointed star shape** when cut across the middle (occasionally 4 or 6 ribbed fruit may occur). The 3 to 5 inch long fruit has a paper-thin thin, translucent, waxy, yellow-orange to green skin with tart crisp flesh. Star fruit range in taste from pleasantly tart and sour to slightly sweet with a complicated flavor combination that includes plums, pineapples, and lemons. The flesh is juicy and crunchy, and may be eaten skin, seeds and all or used as a garnish, in salads and in relishes and preserves. When used in cooking, green fruit are frequently used for their sourness. The juicy flesh is mostly water and does not hold up well when heated.
* Carambola: Named after Averrhos [Ibn Rushd], a 12th century Muslim philosopher and physician. Carambola is a Portuguese word derived from a South Indian language).

Although it is not now found in the wild, the star fruit is originally native to Sri Lanka and the Moluccas, and has been cultivated in Southeast Asia and Malaysia for almost 1,000 years. It is known many other names including: belimbing or belimbing manis (Indonesia), mafueng (Thailand), kamrakh (Indian) Chinese starfruit, star apple and Five angled fruit. Today they are also grown throughout the Caribbean, Central and South America, Florida and Hawaii because the fruit thrives on growing in a warm environment. A member of the Oxalis (wood sorrel) family, star fruit grow on a bushy tree 25 to 30 feet high with a spread of 20 to 25 feet. The leaves are sensitive to touch and light, folding up at night or when touched. The fragrant flowers are pink to lavender in color, about 3/8 inch in diameter. The fruits grow in groups of 3 or 4 on the branches and trunk of the tree and the trees produce fruit for up to 40 years. They are non-seasonal and produce 3 to 5 crops each year. Two varieties are found in markets, one sour and the other slightly sweet. Their flavor is sometimes described as like a cross between an apple and a grape. It is almost impossible to tell the sweet and tart varieties apart, but in general the tart varieties have narrowly spaced ribs and sweet varieties have thicker, fleshier ribs; some also report that the yellower, the sweeter. The tastes between the two are hardly distinguishable, as the tart variety still has some sweetness. There are several white varieties, all of which are sweet.

This tropical fruit is readily available July through February.

Star fruit are an excellent source of vitamin C, is low fat, and naturally sodium and cholesterol free. A small whole fruit will provide approximately 2/3 cup sliced.

Health benefits of star fruit

Star fruit is one of the very low calorie exotic fruits. 100 g fruit just provides 31 calories, which is much lower than for any other popular tropical fruits. Nonetheless, it has an impressive list of essential nutrients, antioxidants, and vitamins required for well-being. The fruit along with its waxy peel provides a good amount of dietary fiber. Fiber helps prevent absorption of dietary LDL cholesterol in the gut. The dietary fibers also help protect the mucous membrane of the colon from exposure to toxic substances by binding to cancercausing chemicals in the colon. Star fruit contains good quantities of vitamin-C. Vitamin C is a powerful natural antioxidant. 100 g of fresh fruit provides 34.7 mg or 57% of daily-required levels of vitamin C. In general, consumption of fruits rich in vitamin C helps the human body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals from the body. Carambola is rich in antioxidant phyto-nutrients polyphenolic flavonoids. Some of the important flavonoids are quercetin, epicatechin, and gallic acid. Total polyphenol contents (Folin assay) in star fruit are143 mg/100 g. These compounds help protect from deleterious effects of oxygen derived free radicals by warding them off the body. In addition, star fruit is a good source of B-complex vitamins such as folates, riboflavin, and pyridoxine (vitamin B-6). Together, these vitamins help as co-factors for enzymes in metabolism as well as in various synthetic functions inside the body. It also contains small amount of minerals and electrolytes like potassium, phosphorus, and zinc and iron. Potassium is an important component of cell and body fluids helps controlling heart rate and blood pressure; thus counters the bad influences of sodium.

Traditional Medicinal Uses

Preparations of the leaves and roots have been used to cure headaches, hangovers, sore eyes, ringworm, prickly heat and chickenpox. Given to nursing mothers it is believed to stimulate the flow of milk.

Selection
Select firm, shiny skinned, even colored fruit. They will ripen at room temperature and have lightly brown edges on the ribs and a full fruity aroma when ripe. Avoid purchasing fruit with brown, shriveled ribs. This delicious fruit is also available dried.

Averrohoa carambola tree with fruits. Photo courtesy: Jorge Brazil.

Star fruits and custard apples in a market. Photo courtesy:scottzona.

Fresh star fruits are available in two seasons. In Florida, for example, Arkin cultivars are available from December to March. In general, fruits just short of ripening stage are picked up for shipment and storage, since the ripe fruits tend to bruise easily, especially along their thin ribbed edges. While buying, choose uniform, large, rich looking yellow-orange fruits. Avoid green color, small size fruits, which tend to be extremely acidic, and unappetizing. Avoid those with cuts, bruise, shriveled or spots. Ripe fruits tend to perish early; however, they stay well in cold storages when kept at appropriate temperatures. At home, unripe light green fruits may be kept at room temperature until they turn rich orange-yellow color. Ripe fruits may keep well for 2-3 days at room temperature, but required to be stored inside the refrigerator for extended shelf life.
Safety profile

Star fruit is one of the plant sources that contain highest concentration of oxalic acid; 100 g of fresh fruit contains 50,000-95,800 ppm of oxalic acid. Oxalic acid has been considered as anti-nutrient compound as it interferes with absorption and metabolism of several natural minerals such as calcium, magnesium, etc. It also predisposes to a condition known as oxaluria, which leads to the formation of oxalate kidney stones. In some people with impaired kidney function, its consumption would result in renal failure and may cause death. People with known kidney disease should therefore, advice to avoid eating star fruit. Further, Star fruit, like grapefruit, has been found to interact adversely with many drugs. Some of the compounds in carambola irreversibly inhibit cytochrome P450 3A4 isoenzymes (3A4) in the intestines and liver. This resulting increase in drug levels leads to adverse effects and/or toxicity. It is therefore, strongly advised to consult your healthcare practitioner before eating star fruit or its products if taking any kind of pharmaceutical drugs.
(Medical disclaimer: The information and reference guides in this website are intended solely for the general information for the reader. It is not to be used to diagnose health problems or for treatment purposes. It is not a substitute for medical care provided by a licensed and qualified health professional. Please consult your health care provider for any advice on medications.)

Storage
Star fruit bruise easily, so handle with care. Non-ripe fruit should be turned often, until they are yellow in color and ripe with light brown ribs. Store ripe fruit at room temperature for two to three days or unwashed, and refrigerated, in a plastic bag for up to one to two weeks.

Preparation & Use

They are great to eat out of hand as these tropical delights do not need to be peeled or seeded before eating. Simply wash the fruit, remove any blemished areas, cut crosswise to get the star shape, and eat. The sweet variety can be eaten out of hand or sliced and used as a garnish or in salads. They are also used in chutney, curries and tarts. The juice can be used in tropical drinks and smoothies.

Make Star Fruit Part of Your 5 A Day Plan -- Add to fruit salads. -- Use for tarts, preserves, chutney and stewed fruits. -- Garnish chicken, pork or fish dishes. -- Garnish beverages. -- Add to your fruit smoothies.

STAR FRUIT NUTRITION

Serving size 125g Amounts Per Serving - % Daily Value* Calories 40 Calories from Fat 5 Total Fat 0g - 0% Saturated Fat 0g - 0% Cholesterol 0mg - 0% Sodium 0mg - 0% Total Carbohydrate 10g - 3% Dietary Fiber 3g - 12% Sugars 7g Protein 1g Vitamin A 15% Vitamin C 45% Calcium 0% Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet.

IMPORTANT NOTE: This danger appears to be limited to individuals with very specific medical conditions. Starfruit originated in Southeast Asia and is readily available in Taiwan. They cause several symptoms in patients with chronic renal failure or end-stage renal disease. The symptoms vary and include insomnia, intractable hiccups, agitation, muscle weakness, confusion, consciousness disturbances of various degrees, seizures, and cardiorespiratory arrest. The various subspecies contain different toxins, including a powerful neurotoxin that is suspected to accumulate in blood, cross the blood-brain barrier in chronic renal failure patients, and eventually cause irreversible damage. Star fruit intoxication is a neglected but serious fruit intoxication frequently observed in patients with chronic renal failure. Because no effective treatment is currently available, patients especially those who are newly diagnosed with chronic renal failure or end-stage renal diseasemust be warned not to ingest the fruit, even in small amounts.