Star Fruit. (2010). In The illustrated cook's book of ingredients. London, UK: Dorling Kindersley Publishing, Inc. Retrieved from https://search.credoreference.com/content/topic/carambola
"Star Fruit." In The Illustrated Cook's Book of Ingredients. Dorling Kindersley Publishing, Inc., 2010. https://search.credoreference.com/content/topic/carambola
Star Fruit. (2010). In The illustrated cook's book of ingredients. [Online]. London: Dorling Kindersley Publishing, Inc. Available from: https://search.credoreference.com/content/topic/carambola [Accessed 25 June 2019].
"Star Fruit." The Illustrated Cook's Book of Ingredients, Dorling Kindersley Publishing, Inc., 1st edition, 2010. Credo Reference, https://search.credoreference.com/content/topic/carambola. Accessed 25 Jun. 2019.
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Topic Page: Carambola
Definition:
carambola
from The Macquarie Dictionary
1.
the edible fruit of the carambola tree, Averrhoa carambola, native to south-eastern Asia, which is yellow brown in colour with a deeply ridged skin; five-cornered fruit; star fruit.
carambolas
Etymology: Portuguese, from Marathi karambal
Summary Article: Star Fruit
from The Illustrated Cook's Book of Ingredients
Also called carambola, the pretty star fruit is widely grown in tropical and
subtropical regions. The cylindrical, yellow-green fruit has thick, waxy skin
with five sharp ribs that look like raised fins. The crisp, juicy flesh is
citruslike, differing in sweetness according to variety and how ripe the fruit
is.
Buy
Select shiny, even colored, firm fruit without blemishes. Star fruit is
green when unripe, turning to pale yellow and then rich gold as it ripens.
When ripe the aroma should be fruity. Once soft, it will quickly lose
flavor. Buy unripe green fruit, which will be more acidic, for cooking as a
vegetable.
Store
Keep at room temperature until the fragrance develops. Ripe fruit can be
kept in a closed paper bag in the refrigerator for a few days. Or
freeze.
Eat
Trim off any traces of brown along the top of the ridges since this will
taste bitter.
Fresh:
Include in fruit salads. Use as a garnish. Extract the juice for
drinks.
Cooked:
Poach or purée for cakes and desserts. Use the syrup for sauces. In
Asia, unripe fruit is used as a vegetable.
Preserved:
Make into jam, chutney, and pickle. Slice and preserve in sugar as
candied fruit.
Flavor pairings
Poultry, shrimp, avocado, red peppers, other tropical fruits, lime,
coconut, lemongrass, nutmeg, vanilla, honey, rum, salt.
Star Fruit. (2010). In The illustrated cook's book of ingredients. London, UK: Dorling Kindersley Publishing, Inc. Retrieved from https://search.credoreference.com/content/topic/carambola
"Star Fruit." In The Illustrated Cook's Book of Ingredients. Dorling Kindersley Publishing, Inc., 2010. https://search.credoreference.com/content/topic/carambola
Star Fruit. (2010). In The illustrated cook's book of ingredients. [Online]. London: Dorling Kindersley Publishing, Inc. Available from: https://search.credoreference.com/content/topic/carambola [Accessed 25 June 2019].
"Star Fruit." The Illustrated Cook's Book of Ingredients, Dorling Kindersley Publishing, Inc., 1st edition, 2010. Credo Reference, https://search.credoreference.com/content/topic/carambola. Accessed 25 Jun. 2019.
