Star fruit (carambola) nutrition facts and health benefits Custom Search Star fruit (carambola) nutrition facts Star fruit, also known as carambola, is a star shaped tropical fruit with sweet and sour flavor. Carambola is native to Malayan peninsula and cultivated in many parts of Southeast Asia, Pacific islands and China for its fruits. Although abundant and plentiful, carambola is yet to gain popularity, especially in the western world. Scientific name: Averrhoa carambola. The genus averrhoa includes two well-known sorrel (Oxalidaceae) families of fruiting trees, carambola and bilimbi (tree cucumber). The fruit is recognized as belimbing manis in many South East Asian regions and kamrakh in India. Averrohoa carambola tree with fruits. Photo courtesy: konaboys. Star fruit. Photo courtesy: scottzona. Star fruit is a small, bushy evergreen tree that grows very well under hot, humid, tropical conditions.

The plant bears small lilac colored, bell-shaped flowers in clusters which subsequently develop into oblong shaped fruits with characteristic five angled edges (sides or ribs) that appear like a starfish in cross sections. Both sweet and sour varieties begin to yield under cultivable orchards, and ready for harvesting when the plants reach about 3-4 years old. Carambola fruit features light-green to yellow with attractive smooth waxy surface and weighs about 70-130g. Inside, its crispy, juicy pulp can either be mildly sweet or extremely sour depending upon the cultivar type and amount of oxalic acid concentration. In some seed types, 2-5 tiny edible seeds found at the center of each angled cavitiy. Health benefits of star fruit Star fruit is one of 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 cancer-causing 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. Star fruit is rich in antioxidant phyto-nutrient polyphenolic flavonoids. Some of the important flavonoids present are quercetin, epicatechin, and gallic acid. Total polyphenol contents (Folin assay) in this fruit is 143 mg/100 g. Altogether, these compounds help protect from deleterious effects of oxygen derived free radicals by warding them off the body. In addition, it 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 carry 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, it counters bad influences of sodium. Medicinal uses Star fruit and its juice is often recommended in many folk medicine in Brazil as a diuretic (to increase urine output), expectorant, and to suppress cough. ( Medical disclaimer ). Selection and Storage Photo courtesy: scottzona. Fresh star fruits can be available twice in a season. 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 their thin ribbed edges. While buying, choose uniform, large, attractive looking, yellow-orange fruits. Avoid green, small size fruits since they 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. Preparation and Serving tips Star fruits are generally used as a garnish in salads, sorbets, drinks, as well as to impart tart flavor in dishes. Given their high oxalic acid content and extreme tartness, they used quite less frequently in food the industry. To prepare, wash them thoroughly in cold water, dry mop using absorbent cloth. Trim off the ends and dry edges of the ribbed angles. Cut the fruit crossway into thin sections, which resemble like a starfish. Pick out any seeds located near its center. Star fruit sections. Photo courtesy: Cristina's Cards. Here are some serving tips: Only sweet variety carambola can be eaten fresh, or mixed with other fruits in salads. Fresh fruit can also be juiced and used in cocktails with other complementing tropical fruit juices.

Sour type fruits are favored in cooking as they impart unique tart flavor to poultry, meat, and seafood dishes. Cut sections of fresh fruit added in stews, curries, and stir-fries with chicken, and fish and shrimp. The fruit can be used to make sauce, pickle, chutney, tarts, and jam. 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, a condition which may 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.) <<-Back to Fruit nutrition from star fruit . Visit here for an impressive list of all variety of fruits with complete illustrations of their nutrition facts and health benefits. CARAMBOLA Fruit Facts Common Names: Carambola, Starfruit. Related Species: Bilimbi (Averrhoa bilimbi L.). Origin: The carambola is believed to have originated in Sri Lanka and the Moluccas, but it has been cultivated in southeast Asia and Malaysia for many centuries.

Adaptation: The carambola is classified as subtropical because mature trees can tolerate temperatures as low as 27° F for short periods of time with little damage. Like many other subtropicals, however, young plants are more susceptible to frost and can be killed at 32° F. Carambolas can be severely damaged by flooding or prevailing hot, dry winds. The small trees make good container plants. DESCRIPTION Growth Habit: The carambola is a slow-growing, short-trunked evergreen tree with a much-branched, bushy canopy that is broad and rounded. Mature trees seldom exceed 25-30 feet in height and 20-25 feet in spread. Trees are very unlikely to reach this size in California. In a spot to its liking carambolas make handsome ornamentals. Container grown plants are equally attractive and have the additional advantage of being movable. Foliage: The spirally arranged, alternate leaves are 6 - 10 inches long, with 5 - 11 nearly opposite, ovate-oblong leaflets that are 1-1/2 to 3-1/2 inches in length.

They are soft, medium-green, and smooth on the upper surface, faintly hairy and whitish on the underside. The leaflets are sensitive to light and more or less inclined to to fold together at night or when the tree is shaken or abruptly shocked. Flowers: The fragrant, pink to lavender flowers are 3/8 inch in diameter, perfect, and borne in clusters in axils of leaves on young branches, or on older branches without leaves. There are several flushes of bloom throughout the year. Fruit: Carambola fruits are ovate to ellipsoid, 2-1/2 to 5 inches (6 to 13 cm) in length, with 5 (rarely 4 or 6) prominent longitudinal ribs. Slices cut in cross-section are star shaped. The skin is thin, light to dark yellow and smooth with a waxy cuticle. The flesh is light yellow to yellow, translucent, crisp and very juicy, without fiber. The fruit has a more or less oxalic acid odor and the flavor ranges from very sour to mildly sweet. The so-called sweet types rarely have more than 4% sugar.

There may be up to 12 flat, thin brown seeds 1/4 - 1/2 inch long or none at all. Seeds lose viability in a few days after removal from fruit. CULTURE Location: Carambolas do best in a frost-free location. They are tolerant of wind except for those that are hot and dry. The tree needs full sun. Soils: The carambola is not too particular as to soil, but will grow faster and bear more heavily in rich loam. It prefers a moderately acid soil (pH 5.5 - 6.5) and is sensitive to waterlogging. The plant often becomes chlorotic in alkaline soils. Irrigation: The carambola need moisture for best performance. This means regular watering during the summer months and must be watered even in winter during dry spells. Fertilization: In soils of low fertility young trees should receive light applications every 60 to 90 days until well established. Thereafter, they should receive one or two applications a year in deep soils or three or more applications in shallow soils where nutrients are lost by leaching.

Application at the rate of 2 lbs per year for every inch of trunk diameter is suggested. Fertilizer mixtures containing 6-8% nitrogen, 2-4% available phosphoric acid, 6-8% potash and 3-4% magnesium are satisfactory. In the more fertile soils of California, this program can be reduced. The tree is prone to chlorosis in many western soils but responds to soil and foliar application of chelated iron and other micronutrients. Frost protection: Since it is a small tree, winter protection can be fairly easily given prior to any anticipated cold spell. Carpeting, sheets and such can be spread over a frame, with light bulbs for added warmth. Pruning: Carambolas seldom need pruning. Pests and Diseases: No serious diseases are known to be of sufficient importance to require control measures. The fruit is subject to fruit fly, fruit moths and fruit spotting bugs in those areas having these infestations. Propagation: The carambola is widely grown from seed though viability lasts only a few days. Only plump, fully developed seed should be planted. Veneer grafting during the time of most active growth gives the best results.

Healthy, year-old seedlings of 3/8 - 3/4 inch diameter are best for rootstocks. Graft-wood should be taken from mature twigs on which leaves are still present and, if possible, the buds are just beginning to grow. Cleft-grafting of green budwood is also successful. Top-working of older trees has been done by bark grafting. Air-layering is less successful than grafting. The roots develop slowly, and percentage of success often is low. Trees are small and rather weak when propagated by this method. Harvest: Fruit best when ripened on the tree, but will ripen slowly if picked before fully ripe. Green or ripe fruits are easily damaged and must be handled with great care. Ripe carambolas are eaten out-of-hand, sliced and served in salads or used as a garnish. They are also cooked in puddings, tarts, stews and curries. CULTIVARS Several carambola varieties are sold in California nurseries, but sufficient data on these has not been gathered, nor has adequate testing been done in California to recommend any particular cultivar for planting.

There are a number of excellent carambola varieties available in Florida, including the following: Arkin Uniform fruit, 4 - 5 inches long. Bright yellow to yellow-orange skin and flesh. Very sweet, juicy, firm flesh with few seeds. Keeps and ships well. Tree partially self-fertile. Bears December to March in California. The leading commercial cultivar. Fwang Tung Fruit 5 - 8 inches long. Pale yellow skin and flesh. Very sweet and juicy, firm flesh with few seeds. Beautiful star shape when cut in slices. Golden Star Originated in Homestead FL. Introduced in 1965. Large, deeply winged fruit. Skin bright golden yellow. very waxy. Flesh juicy. crisp, mildly subacid to sweet in flavor, containing no fibers. High in carbohydrates and vitamins A and C. Tree bears well and regularly without cross pollination. Hoku Selected by the University of Hawaii. Fruit 5 - 6 inches long. Bright yellow skin and flesh. Juicy, firm flesh with a sweet rich flavor, few seeds. Attractive star shape when cut in slices. Kaiang Fruit 4 - 5 inches long. Bright yellow skin and flesh.

Sweet, juicy, firm flesh with few seeds. Beautiful star shape when cut in slices. Maha Originated in Hawaii. Roundish fruit with light yellowish-white skin. Sweet, crunchy, white flesh with low acid content. Sri Kembanqan (Kembangan) Originated in Thailand. Elongated pointed fruit, 5 - 6 inches long. Bright yellow-orange skin and flesh. Juicy, firm flesh with few seeds. Flavor rich and sweet; excellent dessert quality. Wheeler Carambola - Better Health Channel Carambola Can be eaten raw or cooked Will ripen at room temperature Best stored in fridge low sat fat 0g 0% low salt 3.0mg <0.03% *As guideline of daily recommended intake per 100g Carambola Carambola can be eaten raw in salads, made into a refreshing drink or cooked as a vegetable. It is a good source of vitamin C and contains vitamin B5 and dietary fibre. In Victoria, carambola has two peaks in production, from February to March and from June to July. What is a carambola? This unique star-shaped fruit truly evokes the tropics.

Also known as star fruit, the crisp, juicy flesh tastes a little like a citrusy apple or pear when ripe, with a tart flavour when unripe. The refreshing flavour of the ripe fruit complements many seafood dishes and savoury salads, while in some Asian countries, the less ripe carambola is used like a vegetable and cooked with fish. In India the ripe fruit is juiced and available as a refreshing drink. This exotic-looking fruit originated in Malaysia and Indonesia. Nowadays it is cultivated in many tropical and subtropical areas of the world. In Australia, carambolas have been cultivated for many years. Ripe fruit are a favourite in salads, while unripe carambolas are used to make relishes, chutneys or jams. Varieties In Australia, carambolas are not sold by variety. The varieties grown in Queensland include B2, B10, B12, Fwang Tung, Arkin and Giant Siam. The unripe fruit is a yellow-green colour that ripens to yellow, although some carambolas remain green. Some types of carambola taste more sour than others.

Why carambola is good to eat Carambola is a good source of vitamin C (needed for the growth and repair of tissues in the body) and contains some B5 (which helps metabolise proteins and carbohydrates in the body) and folate. It also contains minerals such as potassium (which helps to regulate blood pressure) and copper. Carambola contains dietary fibre, which is important for a healthy bowel. Energy – 100 g of carambola supplies 230 kJ. How are they grown and harvested? Carambola trees grow best in tropical and subtropical areas. In Australia they are grown in northern New South Wales, Queensland and the Northern Territory. The trees need plenty of water. Trees grown from seedlings produce fruit between five and eight years after planting, whereas those grown from grafts produce fruit when they are one or two years old. Carambola trees grow to between 6 m and 9 m in height. The temperature affects the quality, size, sweetness, acidity and flavour of the fruit. The number of hours of sunlight, particularly when the fruit is nearly fully developed, affects the sweetness of carambola.

When the fruit is fully ripe it falls to the ground. For the commercial market, fruit is picked by hand to reduce damage and is harvested when it has a tinge of green. Fruit that is yellow all over is too ripe to send to market. Choosing carambola Choose carambolas that are firm with a waxy skin and a crisp appearance. Avoid fruit that has dark blemishes, brown bruises or other visible damage to the skin. How to store and keep carambolas Store ripe carambolas in the crisper section of your fridge. Unripe carambolas will ripen at room temperature. Ripe carambolas should be used within a few days of buying. How to use Add a twist to chicken salad – combine sliced carambola with shredded chicken, Asian salad greens, fresh coriander leaves, chopped red chilli and red capsicum, then drizzle with a mixture of lime juice, brown sugar and fish sauce. Make a colourful fruit salad – combine sliced carambola with kiwifruit, grapes and cubes of honeydew melon, then drizzle with warm honey and lime juice and scatter fresh chopped mint leaves on top.

Serve with seafood – mix sliced carambola with cucumber, chopped coriander leaves, chopped basil and spring onions, then dress with sesame oil, minced garlic and lime juice and serve with cooked prawns. Content Partner 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.

Star Fruit Warning : snopes.com ~Agitation ~Epileptic fist The risk of death is high if you are having kidney ailments! But healthy individuals should beware of this fruit's potential toxin too. It could also cripple your vitality if you are not lucky. So don't take it for granted. It's better to avoid them. Please pass this news to others. So be warned. If you have kidney impairment, DO NOT consume Starfruit or Starfruit juice. Origins: The item quoted above, typically titled "Star Fruit Can Kill," has been circulating on the Internet since at least May 2008. The original author is unknown to us, but the piece draws its information from April 2008 news reports surrounding the death of Tang Gon Sean, a 66-year-old Malaysian man who on 29 March 2008 passed out after eating star fruits, was taken to Shenzhen General Hospital, and subsequently expired there after falling into a coma. Ten other patients at that same hospital experienced symptoms similar to his, and two died, said Tan Si-Yen, the doctor quoted in those news reports. All had eaten star fruit.

Relatively little known in North America, star fruit is popular in China, Taiwan, India, Philippines, Australia, Central America, Africa, and Brazil. While this foodstuff's proper name is carambola, it is more commonly called "star fruit" because of its shape, which causes slices taken from it to resemble stars. It has a sweet, mild taste somewhat akin to a cross between apple and lime, and is rich in antioxidants and vitamin C. It also has the potential to harm kidney patients. Star fruit contains a neurotoxin that affects the brain and nerves but which people with healthy kidneys are able to filter out; it therefore poses no danger to those whose kidneys function normally. However, those with renal problems lack protection from that neurotoxin and thus risk "star fruit intoxication," a condition that manifests with insomnia, hiccups, vomiting, numbness of limbs, decreased muscle power, twitching of muscles, confusion, and convulsions, with the time between ingestion and onset of symptoms varying from thirty minutes to fourteen hours. Intractable hiccups are often the first symptom to present itself. While the majority of those hospitalized for star fruit intoxication do recover, some deaths have been associated with this condition.

Star fruit-exacerbated complications in kidney patients are rare, but they are potentially fatal, and thus this fruit is best avoided by those with kidney problems, including those on dialysis. Indeed, dialysis is the only treatment known to be effective in treating this illness, yet it must be both daily and intensive to have the desired effect, and continuous dialysis has been recommended for severe cases. The National Kidney Foundation ( NKF ) advises in its Dietary Guidelines for Adults Starting on Hemodialysis: "Always AVOID star fruit (carambola)." Information about the interaction of renal patients and star fruit did not first surface in April 2008; medical literature has been documenting reports of and studies about the star fruit's effect on kidney patients at least since 2000, with such findings subsequently reported by the general media. Barbara "star report" Mikkelson Last updated: 11 June 2009 Sources: Thank you for writing to us! Although we receive hundreds of e-mails every day, we really and truly read them all, and your comments, suggestions, and questions are most welcome. Unfortunately, we can manage to answer only a small fraction of our incoming mail.

Our site covers many of the items currently being plopped into inboxes everywhere, so if you were writing to ask us about something you just received, our search engine can probably help you find the very article you want. Choose a few key words from the item you're looking for and click here to go to the search engine. (Searching on whole phrases will often fail to produce matches because the text of many items is quite variable, so picking out one or two key words is the best strategy.) We do reserve the right to use non-confidential material sent to us via this form on our site, but only after it has been stripped of any information that might identify the sender or any other individuals not party to this communication. Your Email Golden Fruit Orchard - Exotic Fruit Producer Welcome to Golden Fruit Orchard's Webpage Golden Fruit Orchard is a medium sized family run business, founded by C.E. Kim since 1989. With over a decade worth of experience, Golden Fruit Orchard specializes in producing and exporting carambola (aka 'starfruit') to Europe. Carambola, for those who are unfamiliar with the fruit, is basically a fruit with five corners and is described as star-shaped, and commonly called the Star Fruit.

The fruit itself is very crisp and juicy and has a refreshing taste. Over the years, the Golden Fruit brand has become recognised by exotic fruit importers as being a highly reputable producer and exporter of carambola to Europe. We are particularly noted for our high quality fruits and stringent quality control. With fruits produced from our own farms, we are able to have much better control over the quality of our fruits. Golden Fruit Orchard has also been awarded with the GlobalGAP Fruit and Vegetables (formally known as EurepGAP) certification since 2005, which aim is to ensure integrity, transparency and harmonisation of global agricultural standards. In the year 2009, Golden Fruit Orchard was incorporated to Golden Fruit Orchard Sdn Bhd. We are now operating under the new company's name. We firmly believe that the true success to our business is based on good relationship with our clients. We like to think of it as a partnership for success. If you have any questions about us, please do not hesitate to contact us at gforchard88 @ yahoo.com © 2006 Golden Fruit Orchard. All rights reserved.

Designed by LY Kim Carambola (Star Fruit) perfume ingredient, Carambola (Star Fruit) fragrance and essential oils Averrhoa carambola Family- Oxalidaceae/Averrhoaceae Common Name-Foreign peach, carambola, five corners, star pickle, star fruit (English), kamrakh and kamranga (Hindi) The Carambola tree is native to Indonesia, India and Sri Lanka, but it seems to be better known for its fruits and their nutritional properties. The fruits have been popular in other countries, too, and therefore the trees have been cultivated in Southeast Asia and Malaysia for more than 300 years. Usually, the trees cannot be found in the wilderness as they are mainly cultivated or naturalized in many localities. In order to fully grow the trees will have to be planted in tropical and moist climate regions. The Star Fruit is a five‐lobed fruit that, when cut into slices, looks like a star. Its unique five‐pointed shape has given rise to many legends in many cultures. On the island of Java, the star fruit is seen as a symbol of spirituality.

In ancient Javanese‐Buddhism wisdom, the five edge points are called pancasila (Panca-five, sila‐attitude). The five points of the Carambola fruit are often translated as the five taboo deeds—no smoking of opium, no drinking, no gambling, no theft, and no adultery! The skin of the fruit is thin and light to dark yellow in color, and has a smooth, almost waxy feeling to the touch. It is easy to consume the star fruit, as it is completely edible—no need to peel the skin or avoid the seeds. The pulp inside also ranges from light to dark yellow in color, and is translucent, crisp, and juicy, with no fiber. Its light‐brown seeds are edible. There are two types of Carambola fruits, i.e. sweet and sour. Indian types are generally sour due to their high acid content, whereas the sweet types are grown mainly in China. However, the "sweet types" can also be found in India, but bear insipid fruits only. The sour types are popular in South India as a substitute for tamarind in cooking.

The fruits of the sweet types are generally smaller and deep green even when ripe, in contrast to those of the sour types, which have rich translucent yellow fruits. The main stalk of the panicle of the sour variety is greenish, whereas its branches are light pinkish, while the sweet variety has a dark purple stalk and purplish branches. The tree yields 50-100 kg of fruits per annum and the peak yields are obtained during Jan-Feb and Sept-Oct in south India. The star fruit is a fleshy, juicy fruit with citrus-like texture, though it can compare to plum or guava. Its flavor described as a mix of apple, pineapple, and kiwi fruit. The flavor, like those of an apple, ranges from tart to sweet. The fruit, especially the large sour variety, can be utilized for the preparation of squash, jelly, preserves and candy of good quality. The pulp is said to become sticky when cooked and to impart an unpleasant bitter flavor. The fruits contain trace amounts of essential oil which is yellow in color and without any semblance of fruit odor. The ripe fruits cut into slices make an interesting addition to fruit salad.

They are also used as an additive to purees, where their tarty spicy flavor lends elegance to other less distinctive fruits. The fruits may eaten raw or cooked into tarts, puddings and curries, chutneys, pickles, and cakes. The crisp juicy flesh has a pleasant fragrance and in the sweet variety a mildly sub-acid sprightly flavor. The juice can be made into a refreshing drink. The pulp of the unripe fruit is used to remove iron-rust stains from linen and to impart shine to brass vessels. The flowers are eaten in salads in Indonesia. The crushed leaves or shoots are applied externally in chicken pox, ringworm, scabies and headache. They are reputed to be laxative, febrifuge, antidysenteric and antiphlogistic. The fruit juice is a good remedy for bleeding piles and is useful in relieving thirst and febrile excitement. The seeds are rich in fatty oil. The fatty acid composition of the oil is palmitic, stearic, oleic and linoleic acid etc. The composition of the oil is more or less similar to that of groundnut oil, but the seed oil may not gain any commercial importance due to fewer amounts of seeds in a fruit.

Some perfumes and colognes with the fruity and sour undertone of Star fruit are Sunset Heat for Men by Escada (star fruit as top note), Strawberry Star fruit Fruttini for Women (the perfume contains notes of sweet, fruity, tropical carambola fruit and enticing strawberry natural extracts), Outspoken by Fergie Avon for women (top notes of the perfume refresh us with frozen black currant, starfruit and wild saffron) and Paul Smith Sunshine Edition for Men 2012 (it is a casual and carefree fragrance of fruity, spicy and woody notes containing star fruit as a middle note), etc. FOOD HISTORY: History of star fruit (carambola) History of star fruit (carambola) The center of origin of star fruit is not clear: Indochina, Malaysia and Indonesia are considered the most likely places of origin. It is an alternative name for the carambola. It is first recorded in 1974. It is a fruit of Averrhoa carambola. The genus name Averrhoa is after Averroes an Arabian physician. It has been cultivated in tropical and subtropical regions for hundreds of years.

There are other names including five corners, five fingers and numerous non-English names. The name carambola is said to have come from Malabar which the Portuguese adopted it at very early times. One of the interesting non-English names come from the Philippines where it is called ‘balembing’ or ‘belimbing’, which is an idiom used to describe politicians who seems to have having multiple faces. In India it is called as Kamrakh and its reference in early written accounts and Sanskrit name ‘Karmar’ indicates the presence of carambola in India much before the arrival of Europeans to India. The Dutch traveler Linschoten first brought the news of the existence of this fruit to the Western world in 1598, describing it as a kind of sour apple with ribs. The crop was probably introduced to Hawaii sometime after 1789 and to Australia at the end of the 19th century. The fruit was appeared in the American continent to date from the end of the 18th century and it was known to be growing in the Botanical Garden of Rio de Janeiro in 1856. The star fruit was introduced to southern Florida in 1887.

The major production areas in the world are the tropical and subtropical regions in East Asia, including Indonesia, Malaysia, the Philippines, Taiwan and the provinces of Fujian, Guangdong, Kuangsi and Hainan in southern China. History of star fruit (carambola) Star Fruit Taste - How to Eat Star Fruit | Dr. Weil 1 min Is Eating Star Fruit Dangerous? I’ve heard that star fruit is bad for the kidneys and should be avoided. Is this true? – July 21, 2009 Star fruit (also known as carambola) is a tropical fruit that traditionally comes from a tree (Averrhoa carambola) native to Sri Lanka and the Moluccas (also known as the Spice Islands), an archipelago in Indonesia. It is now grown in Florida and Hawaii, as well as in Southeast Asia and Malaysia. The name star fruit comes from the fact that when sliced, the cross section has the shape of a five-pointed star. It can be yellow to green. Star fruit taste can be a complex flavor that may be tart or sweet, , combining flavors of pineapples and lemons.

A note on how to eat star fruit properly: if you have no kidney problems, you can eat all the star fruit you want – it has no effect on healthy kidneys. But if your kidney function is impaired, eating star fruit can be very dangerous, even deadly. Symptoms of “star fruit intoxication” include persistent hiccups, nausea, vomiting, agitation, insomnia, mental confusion and convulsions that occur within one to five hours of eating the fruit. The problem seems to be the high levels of oxalic acid (or oxalate) in this fruit that can accumulate in weakened kidneys. But since kidney patients don’t seem to have problems eating other oxalate-rich foods (such as spinach), Brazilian researchers who have been studying the reaction suggest that another, unidentified substance toxic to nerves is the real culprit. Whatever this toxin may be, people with healthy kidneys have no problem excreting it while those with impaired kidney function run into trouble with the combination of the unknown toxin and oxalate. The only way to deal with star fruit intoxication is prompt dialysis – so anyone who does have kidney problems and develops hiccups, vomiting or other symptoms after eating star fruit should get immediate medical attention.

Star fruit intoxication can develop in patients with kidney failure after eating as little as one half of a fruit or drinking less than eight ounces of star fruit juice. In one case, a patient with impaired kidney function died after eating just a single star fruit. Andrew Weil, M.D.

Question: The fruit ‘Carambola’ is better known by what name?
Answer: Star fruit