HS12/MG269: Carambola Growing in the Florida Home Landscape Carambola Growing in the Florida Home Landscape 1 Jonathan H. Crane 2 Scientific Name: Averrhoa carambola L. Common Names: carambola, star fruit (starfruit), bilimbi, and five-finger Family: Oxalidaceae Relatives: bilimbi, oxalis Origin: Southeast Asia Distribution: Carambolas are cultivated throughout many tropical and warm subtropical areas of the world. In the US, carambolas are grown commercially in southern Florida and Hawaii. In Florida, carambolas are grown commercially in Dade, Lee, Broward, and Palm Beach counties. History: Carambolas have been cultivated in southeast Asia (e.g., Malaysia, India, Sri Lanka) for centuries, and trees were introduced in Florida over 100 years ago. Fruit from the first introductions into Florida were tart. More recently, seeds and vegetative material from Thailand, Taiwan, and Malaysia have been introduced and sweet cultivars have been selected.

Importance: As consumers become more familiar with carambola (also called star fruit), commercial acreage and production will increase throughout the tropical and subtropical world. Currently, the major producers include Taiwan, Malaysia, Guyana, India, Philippines, Australia, Israel, and the United States (Florida and Hawaii). Warning: People who have been diagnosed with kidney disease should not eat carambola (star fruit) unless their doctor says that it is safe for them to eat. This fruit may contain enough oxalic acid to cause a rapid decline in renal function. Description Tree The carambola tree is small to medium in height (22 to 33 ft; 7 to 10 m) and spreading (20 to 25 ft in diameter; 6 to 7.6 m), and single or multi-trunked. Carambola trees are evergreen, although when grown in cooler locations, they lose some or all their leaves during the late winter and early spring. Trees grow rapidly in locations protected from strong winds. The mid-canopy area (3 to 7 ft high; 0.9 to 2.1 m) is the major fruit-producing area of mature trees.

Leaves Carambolas have compound leaves 6 to 12 inches long (15 to 30 cm) that are arranged alternately on branches. Each leaf has 5 to 12 green leaflets 0.5 to 3.5 inches long (1.5 to 9 cm) and 0.4 to 1.8 inches wide (1 to 4.5 cm). Inflorescence (Flowers) Carambola flowers are borne on panicles on twigs, or small-diameter branches, and occasionally on larger wood. The flowers are perfect, small (3/8 inch or 1 cm in diameter) and pink to lavender in color. They have 5 petals and sepals. Depending upon the cultivar, carambola flowers have either long or short styles. Fruit The fruit is a fleshy, 4- to 5-celled berry with a waxy surface. Fruit are 2 to 6 inches (5–15 cm) in length, with 5 (rarely 4–8) prominent longitudinal ribs. They are star-shaped in cross section.

The fruit skin is thin, light to dark yellow, and smooth, with a waxy cuticle. The pulp is light to dark yellow in color, translucent, crisp, very juicy, and without fiber. Desirable varieties have an agreeable, subacid to sweet flavor. Fruit are sweetest when allowed to ripen on the tree. It takes about 60 to 75 days from fruit set to maturity depending upon variety, cultural practices, and weather. Seeds There are usually no more than 10–12 seeds per fruit and sometimes none. Seeds are edible, ¼ to ½ inch (0.6–1.3 cm) long, thin, light brown, and enclosed by a gelatinous aril. Seeds lose viability in a few days after removal from fruit. Pollination All the flowers on a given carambola variety have either long or short styles; this condition is called heterostyly. Some carambola cultivars may require cross pollination (short-styled by long-styled cultivar or vice versa) for good fruit set and yields.

However, varieties such as ‘Fwang Tung’, ‘Golden Star’ and ‘Arkin’ produce abundant crops when planted in solid blocks, indicating that the need for cross pollination by opposing stylar types is not always necessary. Other varieties such as ‘B-10’ and ‘B-17’ produce more fruit when cross pollinated with another variety. Varieties There are many cultivars; however, some may be unavailable for purchase from nurseries due to a limited amount of plant-propagation material or undesirable fruit characteristics. There are two main types of carambolas, sweet and tart. Sweet types are recommended for fresh fruit while both sweet and tart types are useful for processing and home recipes. Some tart cultivars, such as ‘Golden Star’ attain a sweet flavor if they are allowed to ripen on the tree (i.e., become golden yellow). Environmental Conditions In Florida, carambola may be grown in warm locations along the southeastern (e.g., Merritt Island) and southwestern (e.g., Tampa Bay area) coasts, Miami-Dade, Lee, Broward, Palm Beach, Monroe, and Collier Counties, and in protected areas in Brevard, Pinellas, Highlands, and Polk Counties.

The optimum environmental conditions for carambola production include warm to hot temperatures, well-drained soil, continuous access to soil moisture, and protection from wind. Temperatures Carambola trees grow best in warm to hot areas, although they also do well in warm subtropical areas that experience only occasional freezing temperatures. The range of temperatures for best growth and fruiting are 68° to 95°F; trees generally stop growing at temperatures below 65°F. Air temperatures of 30° to 32°F may kill young leaves; young trees, twigs, and mature leaves may be killed at 27° to 29°F. Small branches may be damaged at 25° to 29°F, and large branches and mature trees may be killed at temperatures of 20° to 24°F. Symptoms of freezing damage include leaf wilting, water soaking, desiccation, and drop; stem and limb dieback; fruit drop; and tree death. Drought Carambola trees have only limited tolerance to drought.

Symptoms of excessively dry soil conditions (drought) include leaf folding, leaf wilting, yellowing and browning of leaves, leaf drop, reduced flowering and fruit size, stem and limb dieback, and in severe drought, tree death. Flooding Carambola trees are moderately tolerant of excessively wet or flooded soil conditions for about 2 to 10 days depending upon tree health, air temperatures (less time when it is hot), and presence of root diseases. However, during flooding time the tree stops growing, and if wet conditions persist, symptoms of flooding develop. Symptoms of excessively wet soil conditions include leaf wilting, yellowing and browning of leaves, leaf and fruit drop, stem and limb dieback, and, if wet conditions persist, tree death. In addition, root rotting fungi may attack the root system, causing trees to decline, die back, or die. Wind Carambola trees are intolerant of constantly windy conditions. Symptoms of wind damage include browning of leaflet margins, distorted leaflet shape, leaf drop, stem dieback, fruit scarring, stunted tree growth, reduced fruit size and fruit yields.

Carambola trees that are annually pruned to limit their tree size to 12 ft or less generally will survive hurricane force winds without toppling. Salinity Carambola trees are intolerant of saline soil and water. Symptoms include browning of leaflet margins, leaf drop, stem and limb dieback, reduced fruit size, and in severe conditions tree death. High-pH Soils Carambola trees generally develop iron, magnesium, and manganese deficiencies when grown in soils with a pH above 7. Symptoms of iron deficiency are interveinal chlorosis (green veins with yellowing in between), reduced leaflet size, and, with severe deficiency, leaflets may become almost white. Symptoms of magnesium deficiency include a mottling of green and yellow areas. Symptoms of manganese deficiency include reduced leaf size and yellowing. Propagation Carambola cultivars are generally grafted on seedling rootstocks. Seedlings of 'Golden Star' appear to be better adapted to high-pH soils than are seedling rootstocks of 'Arkin'. Veneer grafting and chip budding during the time of most active growth have given good results.

Actively growing, healthy carambola seedlings of ¼ inch in diameter (7 mm) are best for rootstocks. Graftwood should be taken from mature twigs on which leaves are still present and, if possible, when the buds are just beginning to grow. Alternatively, graftwood can be prepared 3 to 4 days ahead of grafting by removing the leaves. This will stimulate the buds to begin growing. Air-layering (marcottage) has not proved successful due to poor root development. Production (Crop Yields) The carambola has two major blooms in south Florida, April through May and September through October. However, some bloom may be found throughout the year. The harvest season is generally from June through February with peaks in fruit production during August through September and December through February. Usually there are a few fruits available throughout the year. Carambola trees grown in wind-protected areas may begin to produce fruit within 10 to 14 months after planting. Generally, 10 to 40 lbs (4.5 to 18 kg) of fruit per year per tree can be expected during the first two to three years.

As trees mature, fruit production will increase rapidly so that by years 5 and 6, 100 to 150 lbs (45 to 68 kg) of fruit per tree can be expected. Mature trees 7 to 12 years old may produce 250 to 350 lbs (112 to 160 kg) of fruit or more per year. Spacing Carambola trees in the home landscape should be planted 20 to 30 feet or more (7.6 to 9.1 m) away from buildings and other trees. Trees planted too close to other trees or structures may not grow normally or produce much fruit due to shading. Soils Carambola trees are well-adapted to many types of well-drained soils. Trees grow best where the soil reaction is moderately acid to neutral in pH (4.5 to 7). In calcareous and high-pH soils (above 7), special care is required to prevent minor element deficiencies, particularly iron, manganese, and zinc (see Fertilizer section).

Planting a Carambola Tree Proper planting is one of the most important steps in successfully establishing and growing a strong, productive tree. The first step is to choose a healthy nursery tree. Commonly, nursery carambola trees are grown in 3-gallon containers and trees stand 2 to 4 ft from the soil media. Large trees in smaller containers should be avoided because the root system may be "root bound." This means all the available space in the container has been filled with roots to the point that the tap root is growing along the edge of the container in a circular fashion. Root bound root systems may not grow properly once planted in the ground. Inspect the tree for insect pests and diseases, and inspect the trunk of the tree for wounds and constrictions. Select a healthy tree and water it regularly in preparation for planting in the ground. Site Selection In general, carambola trees should be planted in full sun for best growth and fruit production. Select a part of the landscape away from other trees, buildings and structures, and power lines. Remember, carambola trees may become moderately large if not pruned to contain their size.

Select the warmest area of the landscape that is protected from constant winds and does not flood (or remain wet) after typical summer rains. Planting in Sandy Soil Many areas in Florida have sandy soil. Remove a 3- to 10-ft-diameter ring of grass sod. Dig a hole 3 to 4 times the diameter and 3 times as deep as the container the carambola tree came in. Making a large hole loosens the soil next to the new tree making it easy for the roots to expand into the adjacent soil. It is not necessary to apply fertilizer, topsoil, or compost to the hole. In fact, placing topsoil or compost in the hole first and then planting on top of it is not desirable. If you wish to add topsoil or compost to the native soil, mix it with the excavated soil from making the hole in no more than a 1:1 ratio. Backfill the hole with some of the excavated soil. Remove the tree from the container and place it in the hole so that the top of the soil media from the container is level with or slightly above the surrounding soil level. Fill soil in around the tree roots and tamp slightly to remove air pockets.

Immediately water the soil around the tree and tree roots. Staking the tree with a wooden or bamboo stake is optional. However, do not use wire or nylon rope to tie the tree to the stake because they may eventually damage the tree trunk as it grows. Use a cotton or natural fiber string that will degrade slowly. Planting in Rockland Soil Many areas in Miami-Dade County have a very shallow soil, and several inches below the soil surface is a hard, calcareous bedrock. Remove a 3- to 10-ft-diameter ring of grass sod. Make a hole 3 to 4 times the diameter and 3 times as deep as the container the tree came in. To dig a hole, use a pick and digging bar to break up the rock or contract with a company that has augering equipment or a backhoe. Plant the tree as described in the previous section. Planting on a Mound Many areas in Florida are within 7 ft or so of the water table and experience occasional flooding after heavy rains. To improve plant survival, consider planting fruit trees on a 3- to 4-ft-high by 4- to 10-ft-diameter mound of native soil.

After the mound is made, dig a hole 3 to 4 times the diameter and 3 times as deep as the container the carambola tree came in. In areas where the bedrock nearly comes to the surface (rockland soil), follow the recommendations for the previous section. In areas with sandy soil, follow the recommendations from the section on planting in sandy soil. Care of Carambola Trees in the Home Landscape A calendar outlining the month-to-month cultural practices for carambola is shown in Table 2. Fertilizer Young trees should receive ¼ to ½ pound (113 to 226 g) of a mixed fertilizer containing nitrogen (N), phosphorus (P), potassium (K), and magnesium (Mg) every 30 to 60 days. As trees mature, the fertilizer rate should increase (1 to 5 lbs; 0.45 to 2.3 kg) with an application frequency of 4 to 6 times per year. Fertilizer mixtures containing 6-8% nitrogen, 2–4% available phosphoric acid, 6–8% potash and 3–4% magnesium are satisfactory.

In acid to neutral-pH soils, micronutrients such as man- ganese, zinc, and iron may be applied in dry applications to the soil or in a liquid form and sprayed onto the leaves. Three to 6 applications should be made per year. Trees growing in high-pH or calcareous soils should receive 4 to 6 foliar applications per year of a micronutrient mix which includes zinc and manganese. Iron deficiency may be corrected by 1 to 2 yearly soil applications of iron sulfate for trees growing in neutral or low-pH soils and 4 to 6 soil drench applications of chelated iron (specifically formulated for calcareous soils) to high-pH soils (pH above 7). Irrigation (Watering) Young trees should be irrigated regularly to facilitate tree establishment and growth. Once trees begin to bear (1 to 2 years after planting), trees should be irrigated regularly from flowering through harvest. Carambola Trees and Lawn Care Carambola trees in the home landscape are susceptible to trunk injury caused by lawn mowers and weed eaters. Maintain a grass-free area 2 to 5 or more feet away from the trunk of the tree.

Never hit the tree trunk with lawn mowing equipment and never use a weed eater near the tree trunk. Mechanical damage to the trunk of the tree will weaken the tree and, if severe enough, can cause dieback or kill the tree. Roots of mature carambola trees spread beyond the drip-line of the tree canopy and heavy fertilization of the lawn next to carambola trees is not recommended because it may reduce fruiting and or fruit quality. The use of lawn sprinkler systems on a timer may result in over watering and cause carambola trees to decline. This is because too much water too often applied causes root rot. Mulch Mulching carambola trees in the home landscape helps retain soil moisture, reduces weed problems next to the tree trunk, helps to prolong warm soil conditions (beneficial to carambola trees) and improves the soil near the surface. Mulch with a 2- to 6-inch (5–15 cm) layer of bark, wood chips, or similar mulch material.

Keep mulch 8 to 12 inches (20–30 cm) from the trunk Insect Pests Carambola trees are attacked by a number of scale insects including plumose (Morganella longispina) and philephedra (Philephedra tuberculosa) scales, which attack leaves and twigs, causing defoliation and stem dieback. The diaprepes weevil (Diaprepes abbreviatus) causes damage to the roots, which may lead to root and shoot dieback. Fruit damage caused by stink bugs (Nezara sp.) and squash bugs (Acanthocephala sp.) results in pinhole-sized markings on the fruit surface and dry areas of the flesh under the puncture wounds. This may lead to infection by fungi which cause soft rot of the fruit. Fruit blotch miner (Lepidoptera: Gracillaridae) causes a superficial damage to the waxy cuticle and can be identified by meandering brownish colored trails on the fruit surface.

Brown scales (Coccus hesperidum), red-banded thrips (Selenothrips rubrocinctus) and a weevil (Myctides imberbis) have also been observed feeding on carambola fruit. Birds, opossums, and raccoons may attack fruit especially early in the season. Their damage can be identified by the V-shaped marks left on the ribs of the fruit. For more information and control measures, consult your local UF/IFAS Extension agricultural agent. Diseases Reddish colored leaf spot diseases are caused by various fungi (Cercospora averrhoa, Corynespora cassiicola, Phomopsis sp., Gloesporium sp. and Phyllosticta sp.). Observations indicate that these leaf spot fungi are more common on environmentally stressed or nutritionally deficient trees and occur on older leaves that normally abscise (drop) during the winter and early spring. No control is necessary for these leaf spotting fungi. Twigs and limbs may be attacked by red alga (Cephaleuros virescens). Symptoms include rough, circular, greenish-grey or rusty-red areas and shoot dieback.

Contact your local UF/IFAS Extension agent for current control of red alga. Ripe fruit that is injured may be attacked by the fruit-rotting fungus (Colletotrichum gloeosporioides), which causes anthracnose. A superficial blackish discoloration on fruit (sometimes called “sooty mold” or “sooty blotch”) caused by Gloeodes pomigena may be found on fruit surfaces. Generally, no control is warranted for these fruit diseases. The fungus Pythium splendens has been identified as the cause of root rot and a general tree decline syndrome. Decline symptoms include loss of tree vigor, leaf drop, twig, shoot, and root dieback, and reduced fruit size and production. For more information and control measures, consult your local UF/IFAS Extension agricultural agent. Pruning Tree Training and Maintenance During the first 1 to 2 years after planting, young trees should be pruned by tipping shoots in excess of 2 to 3 ft to increase branching. If desired, trees may be trained to a modified central leader or open center configuration.

Mature trees may be selectively pruned to maintain trees at 6 to 12 ft (1.8 to 3.6 m) in height. Selectively removing a few upper limbs back to their origins (crotches) each year will help prevent the loss of the lower tree canopy due to shading by the upper canopy. In addition, maintaining a smaller tree facilitates tree care and fruit harvest, makes it easier to spray the tree, and greatly reduces possible storm damage. Do not remove lower tree branches. Pruning to Produce Off-Season Fruit Carambola trees are unique in that once a shoot and limb develop the ability to flower, they can flower repeatedly. Shoots gain the ability to flower after about 3 months of age. Pruning the willow-like long shoots (“whips”) or selecting a small diameter limb and removing all the lateral shoots from this limb to their branch collars will induce flowering in about 21 days and fruit approximately 70–80 days later. Pruning during August may result in fruit during October. Pruning during November–December may result in fruit during February–April or June.

This delay in fruit production is because cool temperatures during the fall and winter may prevent fruit set during January to March; however, generally the shoots will continue to flower until fruit is set. Flowering and fruiting may also be induced on whips by bending them from an upright position to a lateral position, clipping off the last 12 to 18 inches of growth, and clipping the leaves off but leaving a small (1/3 inch) piece of the petiole (leaf stem). Removing Fruit to Produce Off-Season Fruit Removing young fruit from trees during November–December will help to retain carambola leaves on the tree and may result in early spring flowering and fruit in June. Removing young fruit along with selective pruning described previously may induce flowering and off-season fruit production. Harvest, Ripening, and Storage Carambola fruit do not increase in sugar content after picking and so for optimum sweetness and flavor should be picked when fruit turn from green to a yellow color in the furrow between the ribs while the tips of the ribs (fins) remain green. Fruit may be stored in plastic bags for up to about 21 days in the refrigerator.

Uses and Nutritional Value Carambolas are primarily consumed as a fresh fruit. They may be used in fruit salads, as a garnish for meat, salad, and casserole dishes or they may be processed into pickles, sauces, wines, and jellies. The fruit may also be canned, preserved, and dried. The fruit is a good source of potassium (Table 4). Carambola trees are an excellent tree for the home landscape. The foliage is green and attractive, and flowers and fruit are beautiful. The fruit is valued for its appearance and unusual shape. Tables carambola - Wiktionary carambola A tree species native of southern Asia, Averrhoa carambola . The fruit of this tree, more commonly known as star fruit . Star Fruit: a unique tropical fruit gaining popularity in the U.S. Description 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 Averrhoës [Ibn Rushd], a 12th century Muslim philosopher and physician. Carambola is a Portuguese word derived from a South Indian language). See also: Star Fruit Trivia History 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. Varieties 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. 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. 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. 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 disease—must be warned not to ingest the fruit, even in small amounts. 10 Most Exotic Fruits (exotic fruits list) - ODDEE 10 Most Exotic Fruits 1 Squared Watermelon For years consumers have struggled to fit the large round fruit in their refrigerators. And then there was the problem of trying to cut the fruit when it kept rolling around. But 20 years ago a forward-thinking farmer on Japan's south-western island of Shikoku solved the problem.

The farmer, from Zentsuji, in Kagawa prefecture, came up with the idea of making a cube-shaped watermelon which could easily be packed and stored. To make it happen, farmers grew the melons in glass boxes and the fruit then naturally assumed the same shape. Today the cuboid watermelons are hand-picked and shipped all over Japan. But the fruit, on sale in a selection of department stores and upmarket supermarkets, appeals mainly to the wealthy and fashion-conscious of Tokyo and Osaka, Japan's two major cities. Each melon sells for 10,000 yen, equivalent to about $83. It is almost double, or even triple than of a normal watermelon. ( Source | Photo ) 2 Pomegranate The pomegranate is native from Iran to the Himalayas in northern India and was cultivated and naturalized over the whole Mediterranean region since ancient times. The LA Times recently labelled pomegranate as ‘one of the most trendiest and versatile fruit on the market', and it could be good for you (another fruit sold for its ‘medical values').

Packed with antioxidants, pomegranate juice is now on the red carpet, and even the stars at the Oscars drink the dark red liquid. ( Source ) 3 Dragon fruit A pitaya is the fruit of several cactus species, most importantly of the genus Hylocereus (sweet pitayas). These fruit are commonly known as dragon fruit. The fruit can weigh from 150 to 600 grams. To prepare a pitaya for consumption, the fruit is cut open to expose the flesh. The fruit's texture is sometimes likened to that of the kiwifruit due to the presence of black crunchy seeds. The flesh, which is eaten raw, is mildly sweet and low in calories; dragon fruit should not be used to accompany strong-tasting food – except to "clean the palate" between dishes. The seeds are eaten together with the flesh, but they are indigestible unless chewed. The fruit is also converted into juice or wine, or used to flavour other beverages. The flowers can be eaten or steeped as tea.

( Source ) 4 Kiwano The horned melon (Cucumis metuliferus), also called African horned cucumber or kiwano, is an annual vine in the cucumber and melon family. Often known by its nickname in the southeastern United States - blowfish fruit - it is grown for its fruit, which looks like an oval melon with horn-like spines. The fruit of this plant is edible, but it is used as often for decoration as for food. When ripe, it has a yellow-orange skin and a lime green jelly-like flesh. The horned melon is native to Africa, and it is now grown in California, Chile, Australia and New Zealand as well. ( Source | Photo 1 | Photo 2 ) 5 Star fruit The star fruit or carambola is a 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 of the fruit. It has a waxy, golden yellow to green color skin with a complicated flavor combination that includes plums, pineapples, and lemons. ( Source ) 6 Rambutan This is the strangest looking fruit ever.

Rambutan in Malay, Indonesian, and Filipino literally means hairy, caused by the 'hair' that covers this fruit. On the outside it's magenta with green hairy legs all over it. From the outside you'd have no idea what to expect on the inside. Inside it's similar to a lychee fruit. It looks sort of clear and gummy. It's very watery and has a huge seed in the center. It tastes pretty decent, but it's the look of the ramputan that puts it in the top ten. ( Source | Photo ) 7 Ackee Ackee is Jamaica's national fruit. The fruit was imported to Jamaica from West Africa (probably on a slave ship) before 1778. Since then it has become a major feature of various Caribbean cuisines, and is also cultivated in tropical and subtropical areas elsewhere around the world. The fruit of the ackee is not edible in its entirety. Only the inner, fleshy yellow arils are consumed. It is extremely poisonous in the very center if you eat the red bits.

( Source 1 | Source 2 ) 8 Mangosteen Called ‘mangkut', these are the ‘queen of Thai fruits' with their elegant, segmented white–flesh inside a thick large purple peel. They grow in the South and the season lasts just a few months of the year, mainly from May to September. If you are here in Thailand at that time be sure to enjoy this delicious and luxurious sweet fruit. ( Source ) 9 Buddha's Hand Ever heard of a Fingered Citron? How about a Buddha's Hand? It's a weird -looking citrus that has green or rich yellow tapering fingers or segments attached to a base – the appearance is not unlike a curled, arthritic hand, only there are usually many more than 5 fingers! But what on earth do you do with a Buddha's Hand? Do you eat it? Well, yes, and no. Its thick, lemony rind and pith (the white part) is often candied into a delicious citrus delicacy, infused with spirits or made into liqueurs. However, the small amount of inside flesh is quite sour and rarely used in food.

The Buddha's Hand and other members of the Citron family are also prized for their aromatic citrus oils and used in perfumes and sometimes kept in homes as a natural air deodorizer. 10 Urucu You can count on finding the Urucu plant (Bixa orellana) around every rural household in the Amazon. Achiote (Bixa orellana) is a shrub or small tree from the tropical region of the Americas. It is cultivated there and in Southeast Asia, where it was introduced by the Spanish in the 17th century. It is best known as the source of the natural pigment annatto, produced from the fruit. ( Source 1 | Source 2 | Photo ) From the Web Mumbai's 13 weirdest fruits | CNN Travel Mumbai's 13 weirdest fruits Mumbai's 13 weirdest fruits Food blogger Shaheen Peerbhai describes the taste, what to do and more importantly what not to do with Mumbai's strangest fruits By Shaheen Peerbhai 29 November, 2010 As you walk through the street markets of Mumbai, you’re bound to stumble upon some unfamiliar fruits, with vendors trudging their carts along in search of willing buyers.

You'll want to look in Crawford Market, Dadar (West) station market, Parle (East) station market and Santacruz (West) station market. Another sure way to find them would be in the vicinity of schools after the closing bell, where kids flock to get their sour fruit fix. 1. Karonda (karvanda): India's answer to cranberries. These pinkish-white fruits with a few tiny seeds in the center have a sourish taste. The flesh is firm with a crisp bite when the fruit is raw. It is also filled with a sticky white fluid which stains like nobody’s business. Biting into a Karonda, you will experience a strange, dry astringent-like feeling in the mouth. Although it definitely tastes weird, it’s really fun to eat with a little sea salt sprinkled on. The raw berries are commonly used for pickling. When ripe they turn purple and soft with a tart, juicy interior. Here's a tip: Don't bite into the seed -- that’s what gives it that weird taste. Oh, and I haven’t tried but I hear that they are fantastic for making wine. Cost: Rs 60/kg. 2.

Star fruit: Also known as Carambola, this fruit has a waxy skin and a green to golden yellow color. As the fruit ripens, the color becomes distinctly yellow, while the ribs turn slightly brown. All you have to do is slice them crosswise, and you have a terrific looking star-shaped piece of fruit that makes for an excellent garnish. With a flavor that ranges from tart to mildly sweet, star fruits are best eaten when sliced and sprinkled with a mixture of salt and chili powder, just like the way it is served on the street carts near Juhu beach. They also lend themselves beautifully to a tropical fruit jam paired with pineapple or pomegranate. Cost: Rs 5-10 per fruit (depending on size) 3. Wood apple (kabit, kavat, bel fruit): As the name suggests, wood apples have a woody exterior that you need to break open with a pestle or hammer. Inside, you will find a sticky, fibrous pulp, speckled with hundreds of edible seeds. Its taste ranges from very tart to sweet-and-sour when fully ripe.

Commonly eaten with a little jaggery to temper the acidity, but if you’re not up for eating the fruit as is, you could make a jam, chutney or sherbet from the pulp. To make a quick drink, blend the pulp with some jaggery and water or coconut milk. Strain it, mix it, and drink up. Cost: Rs 10/fruit 4. Indian gooseberry (avla, amla) The Indian gooseberry is known more for its Ayurvedic properties than for anything else. With benefits ranging from diabetes to anti-ageing, the Indian gooseberry wins hands down as an elixir in the form of a fruit. It has a shiny greenish-yellow skin and is the size of a lemon, with a crisp bite, and a central seed. The Indian gooseberry is used extensively in pickles, chutneys and jams that alleviate its sourness. Cost: Rs 40/kg How to Eat a Star Fruit: 14 Steps (with Pictures) - wikiHow How to Eat a Star Fruit Three Parts: Star Fruit Basics Other Ways to Eat Star Fruit Ways to Drink Star Fruit Community Q&A Star fruit has a sweet, slightly tangy flavor.

Some compare it to a blend of papaya, orange, and grapefruit, while others find it comparable to a mix of pineapple and lemon. The fruit can be sliced and enjoyed on its own, but it can also be added to other dishes and drinks. Here are a few suggestions on how to prepare and eat star fruit. Steps Star Fruit Basics 1 Eat star fruit with yellow skin. [1] Ripe star fruit is firm and has vibrant yellow skin. The more yellow the skin is, the sweeter the fruit will be. A yellow star fruit with a bit of brown along the edges is ideal. A star fruit has approximately 30 calories. It is also a worthwhile source of fiber, vitamin C, carbohydrates, and water. 2 Cut the star fruit in slices and eat plain. Use a sharp knife to cut the fruit across the broad side, dividing it into star-shaped slices that are roughly 1/4-inch to 1/2-inch (6.35-mm to 1.27-cm) wide. Wash the fruit well before slicing it. Rinse it under running water, scrubbing it with your fingers until any loose dirt hiding in the crevices comes free.

The entire star fruit is edible, so you do not need to peel it or seed it before eating it. Star fruit can be enjoyed plain and on its own without adding it to anything else. 3 Alternatively, remove the edges and seeds before eating. [2] Even though every part of the star fruit is edible, for presentation purposes, you may want to remove any brown edges or seeds. Wash the fruit, using your fingers to scrub away any dirt while rinsing it under cool, running water. Hold the star fruit steady with one hand. You can either hold it in your hand or brace the bottom against a cutting board or counter. Glide a sharp, smooth kitchen knife along the edge of the star fruit. Make the cut where the green or brown part of the edge begins and slice thinly to only remove the discolored portion of the edge. Slice off the ends. Cut 1/2-inch (1.27-cm) off both ends of the star fruit, removing any green or brown pointed tips. Use a sharp knife to cut the star fruit into 1/4-inch to 1/2-inch (6.35-mm to 1.27-cm) slices.

Cut across the broad side of the fruit to form star shapes. Poke through the center of the star fruit with the tip of your knife to remove any visible seeds. 4 Avoid star fruit if you have kidney problems. The fruit contains a neurotoxin that healthy kidneys can filter out, but damaged kidneys are unable to do so. [3] Go to a hospital if you experience symptoms of "star fruit intoxication" after consuming the fruit. Symptoms include insomnia, hiccups, vomiting, numbness, muscle convulsions or decreased strength, and confusion. These symptoms usually manifest themselves 30 minutes to 14 hours after an individual consumes the fruit. Rarely, star fruit intoxication can even cause death. Part 2 Other Ways to Eat Star Fruit 1 Include star fruit in a fruit salad. Toss slices of star fruit with other tropical fruits to create a colorful blend of sweet-and-sour flavors. Fruits that pair well with star fruit include banana, strawberry, kiwi, mango, pineapple, papaya, grapes, and citrus fruits. You can toss the fruit salad gently with a lemon vinaigrette, orange glaze, honey, or fruit cocktail syrup to add another dimension of flavor.

For an even more tropical twist, garnish the fruit salad with a sprinkling of shredded coconut. 2 Mix star fruit into leafy green salads. Star fruit makes an appealing addition to simple green salads. Make the salad simple, using ingredients like romaine lettuce, chives, sweet bell pepper, and avocado. Stay away from traditional garden salad ingredients like carrots, cucumbers, and shredded cheddar cheese. Opt for light vinaigrette dressings, like lemon vinaigrette, balsamic vinaigrette, raspberry vinaigrette, or Italian vinaigrette. Tangy French dressings can also complement the flavor of star fruit well. 3 Use star fruit as an exotic garnish. Decorate dishes and platters with sliced star fruit for an edible garnish. Add sliced star fruit to the tops of tropical-flavor cakes or ice cream. Decorate plates of tropical entrees, like teriyaki-marinated chicken, with artistically placed slices of star fruit. Cut a small slice into a piece of star fruit and hang it off the side of a cocktail glass. 4 Add star fruit to cake or bread. Use mashed star fruit in fruit bread or sliced star fruit in upside-down cake.

[4] Combine 2 cups (500 ml) flour, 1 1/2 tsp (7.5 ml) baking powder, and 1/2 tsp (2.5 ml) salt. Add this to a creamed mixture made from 1/2 cup (125 ml) butter, 1 cup (250 ml) sugar, 3 eggs, 1 tsp (5 ml) white wine, and 2 cups (500 ml) mashed star fruit. Stir in 1 cup (250 ml) chopped coconut and cook in a standard loaf pan for 50 minutes at 350 degrees Fahrenheit (177 degrees Celsius). Arrange 3 to 4 sliced star fruit on the bottom of a greased 9-inch (23-cm) cake pan. Pour a standard yellow cake batter or spice cake batter over the star sliced star fruit and bake according to the recipe's instructions. Invert the cake onto a serving plate before serving. 5 Use star fruit as an accompaniment to poultry or seafood dishes. The flavor of star fruit pairs well with chicken, duck, and many types of fish and seafood.

After preparing chicken fried rice, tropical chicken stir-fry, or Asian-inspired chicken stir-fry, add fresh slices of star fruit to the dish. Cut the star fruit into small pieces and add it to chicken salad, tuna salad, or lobster salad. Grill chicken, tuna steaks, prawns, or duck and serve the star fruit alongside it, grilled or fresh. 6 Create star fruit preserves. Cook chopped star fruit on the stovetop with sugar and tropical fruit juice. Use finer pieces of star fruit and more liquid to create a jam or larger pieces and less juice for chutney. Part 3 Ways to Drink Star Fruit 1 Make a tropical smoothie. Blend star fruit with other tropical fruits and juice to create a thick, fruity drink. Blend 3 seeded star fruit, 1 diced mango, 3 cups (750 ml) orange juice, 2 cups (500 ml) ice cubes, 1/2 tsp (2.5 ml) ground cinnamon, and 1 Tbsp (15 ml) honey until smooth. If desired, add chunks of pineapple, strawberry, or banana to the smoothie, as well. 2 Create a star fruit cocktail.

Mix pureed star fruit with fruit liqueur and rum for a refreshing alcoholic beverage. Blend 1 star fruit with 1/4 cup (60 ml) orange liqueur, 1/2 cup (125 ml) rum, 1 cup (250 ml) orange juice, and several ice cubes. Garnish with slices of star fruit. 3 Prepare a star fruit juice drink. For a non-alcoholic beverage, mix pureed star fruit with simple fruit juices or water. Mix 1 lb (450 g) star fruit with 1 thumb of ginger, 1 tsp (5 ml) lime juice, 4 cups (1000 ml) of water, and sugar or honey to taste. Strain the juice and serve. Add carbonated water to this mixture for a non-alcoholic star fruit spritzer. 4 How can you tell when star fruit is ripe? wikiHow Contributor You can tell a star fruit is ripe if it is a yellowish or a bright yellow color. It can also have a brownish tint to it. Where does starfruit grow?

wikiHow Contributor Carambola, commonly referred to as starfruit, is the fruit of Averrhoa carambola, a species of tree native to the Philippines, Indonesia, Malaysia, Vietnam, Nepal, India, Bangladesh and Sri Lanka. The fruit is popular throughout Southeast Asia, the South Pacific, Micronesia and parts of East Asia. What does star fruit taste like? wikiHow Contributor It tastes a little sour - like an apple, orange and grape mixed together - and it also tastes like a plant. What is the importance of starfruit? wikiHow Contributor Starfruits can be used to make different smoothie flavors and to have a food/fruit that makes you think of the stars that light up the night sky. Should I avoid star fruit if I have kidney stones? wikiHow Contributor Updated: Views: 389,170 "I was aware there could be a health problem eating the fruit, and found the answer in your information. Also wanted to find out ways to use in cooking, etc. Thanks for good info!"..." more - Nancy Smith "I have a friend whose tree is loaded with starfruit.

I normally just cut it up and eat it, but this has given me some new ideas for changing it up a bit. Thank you!"..." more - Sue Di "Very useful. Thought the fruit was only for preparing pickles, but now I know it can be eaten alone or added to fruit salad."..." more - Prasad Nair "You've provided me with the necessary knowledge. I knew nothing about this fruit until I researched it here. Thanks."..." more - Joan Kovach "We were given quite a bit of starfruit. I knew what it was but had no idea what to do with it. Now I do. Thank you."..." more - Beth Larson It's nice to know the seeds are edible. That's always my first question with new or exotic fruits. - Sara Walker I love the way it shows how star fruit can be with basically any other food group, even shrimp! - Sebastian Philips Helpful in explaining exactly when to eat and what is the proper way to eat starfruit. - Alyssa Vern Helped a lot, learned new information. - Bazeeruddin Syed Nizam Great drinks. Love wikihow. - Jenny Holmes Strange Fruits - Weird Fruit 1 Of 11 Surprise!

It’s Edible A star, a blowfish and a long-fingered hand aren’t exactly regulars on your menu, but their virtual replicas and seven other wacky-looking items are all good-for-you fruits. Instead of passing these by in the grocery store, click through to find out the unexpected health benefits hiding in the freakiest fruits out there. Plus, pick up some yummy serving suggestions. Thinkstock 2 Of 11 Buddha’s Hand Resembling a bunch of fingers (hence the name), Buddha’s hand tastes lemony—without the pulp. “The rind is often used for zesting; it offers about eight times as much as other citrus for the same surface area,” says Jennifer Dimitriou, a registered dietitian at Montefiore Medical Center in New York City. And it’s an excellent source of vitamin C. Available at grocery stores like Whole Foods, use it to add tang to fish, salads, cocktails and baked goods. Thinkstock 3 Of 11 Pitaya An edible cactus? You bet! Commonly known as dragon fruit, the pitaya is a member of the cactus family with a hard-to-miss pink skin and scaly leaves.

The subtly sweet fruit is similar to kiwis in texture, with a creamy, white pulp and tiny black seeds, says Dimitriou. Find the low-calorie treat at Asian markets and grocery stores like Whole Foods. Eat it on its own or mixed into a smoothie or fruit salad for a dose of healthy fats, fiber and calcium. Because it’s low in carbs and bland in flavor, type 2 diabetes patients often use the fruit in lieu of rice, notes Dimitriou. So give it a try in your next stir fry! Thinkstock 4 Of 11 Sweet Tamarind To enjoy this fruit, you’ve got to work for it. Crack the tough shell and peel away the stringy substance to reveal a sweet-and-sour paste. Available in Asian markets and some grocery stores, the pod is just five calories and one gram of sugar, making it a perfect snack, says registered dietitian Michelle Dudash, author of Clean Eating for Busy Families . Also hailed for its pain-relieving properties, over 100 tons of it are imported to the US each year to treat colds, constipation, fever, nausea and more, says Dudash.

Thinkstock 5 Of 11 Carambola You may recognize this by its more familiar name—star fruit, so-called because its slices are star-shaped. “It adds tart flavor to certain poultry, meat and seafood dishes and acts as a garnish for salads, drinks and desserts,” says Mira Ilic, registered dietitian at the Cleveland Clinic. “It also can be eaten fresh, juiced and in jam or chutney.” The flavorful fruit is only 41 calories per 1-cup serving, but it’s chock full of vitamin C, potassium, flavonoids, B vitamins and fiber. Pick some up at your local grocery store. Thinkstock 6 Of 11 Kiwano No, that puffed, spiky thing isn’t a blowfish, but this horned melon is nicknamed blowfish fruit. You can spot it in your supermarket by its orange skin. Its lime-green flesh tastes like a mix of cucumber, kiwi and banana. “Cut it in half and squeeze from the bottom so that small, jelly-like sacs come to the surface,” suggests Dimitriou.

“You can lick or suck up each sac of fruit and seed.” Rich in vitamin C, iron and potassium and made mostly of water, they’re ideal for rehydrating on a warm day. Thinkstock 7 Of 11 Jackfruit If you’re a fan of bananas, you’ll go bananas over jackfruit. Under its enormous, prickly, green exterior (it’s the largest fruit grown on a tree), the jackfruit’s numerous bulbs have a sweet, buttery flavor. “It’s a good source of vitamin C and one of the rare fruits rich in the B-complex group of vitamins, which benefit memory and mood and can even ease migraines,” says Dimitriou. “They also increase energy and reduce heart-disease risk.” Best when cooked, add jackfruit, sold at Asian food markets, to jams and desserts. Or fry them as chips. Thinkstock 8 Of 11 Annatto If you don’t think the spiny, heart-shaped fruit looks edible, you’re right—partially. Only its seeds can be eaten, and they’re loaded with antioxidants, including tocotrienols, a form of Vitamin E which has been shown to fight cancer-forming cells, says Dimitriou.

To reap the benefits, look for the seeds whole or in powder form in the Latin food section of the supermarket or at Latin markets, and enjoy their nutty, peppery taste as a seasoning on meats, soups and rice dishes and in baked goods. But the super seeds have another purpose: They give butter its yellow color. Getty Images 9 Of 11 Noni Calling all juice lovers; this fruit is for sipping. “A half cup of Hawaiian noni juice has only 15 calories and 1.5 grams of sugar, which is low for fruit juice,” says Dudash. “It also contains more than 50% of the daily recommended value of vitamin C.” Pick up the nutrient-packed fruit in juice and powder form at health food stores and drugstores like Walgreens—especially during your period. “It was traditionally used in Polynesian cultures to treat menstrual cramps ,” says Dimitriou. Dudash adds that preliminary animal studies have shown that the juice is linked to cancer prevention and treatment. Thinkstock 10 Of 11 Rambutan This hairy treat may look more like a sea creature than a fruit, but don’t let its spines and leathery, red skin fool you.

“It tastes sweet and mildly acidic—like grapes,” says Dimitriou. Full of vitamin C and iron, the fruit’s translucent flesh resembles a boiled egg and is similar to a lychee in texture. If you’re feeling adventurous, pick up fresh rambutan at an Asian market and eat it right from the rind, but discard the single seed–it’s toxic. In canned form, you can mix it right into a fruit salad for a tropical twist. Thinkstock

Question: The fruit carambola is more commonly known by what name?
Answer: Star fruit