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. Planting & Care Tips for Your Star Fruit (Carambola) Tree | Tropical Florida Gardens Planting & Care Tips for Your Star Fruit (Carambola) Tree Posted by Edison Ford Winter Estates On June 14th The Carambola, also called Star Fruit, is a small to medium sized tree that produces a juicy tropical fruit.

The flavor combines those of the apple, grape and citrus and is crisp in texture. The fruit can be eaten fresh and is often used in salads and as a garnish due to its unique star shape. When selecting a Star Fruit be sure it is fully yellow then allow to ripen on your counter until the fruit becomes golden and the ribs begin to brown. Some of the common varieties of Carambola include: King, Bell, Sri Kembangan, Arkin, and Fwang Tung. Once your Star Fruit is mature it is capable of producing up to 200 pounds of fruit a year. TIPS for Growing Starfruit: Temperature: Thrive in subtropical and tropical climates. Zone 10 to 11, but can be grown in zone 9 with protection from frost. Older trees are more tolerant of frost, but growth stops at 55 to 60 degrees and prolonged exposure to temperatures below freezing could kill the tree. Best Dooryard Varieties: Arkin is the most commonly grown variety due to it sweeter flavor. Avg. Height and Width: Varies with the variety, but Carambola trees range from about 12 to 30 feet tall.

They are a smaller tree perfect for the average homeowner’s yard. Native Range: Native to Malaysia, Indonesia and Southern China. Commercial production now occurs in Hawaii, Florida and other tropical regions of the world. Fertilize: 4 to 5 times a year with balanced liquid fertilizer or use a slow release granular fertilizer several times during the growing season. Water: Star Fruit does well with regular watering. Additional watering is not needed during the rainy season. Plant in full sun. Trees will do better in an area that is protected or sheltered from the wind. Soil: Carambola are not too particular of soil of types, but grow faster and produce more fruit in a soil with more organic matter. Needs good drainage and does not like wet feet. We currently have the Arkin variety for sale in the Garden Shoppe and grow the Arkin and Fwang Tung varieties on the grounds of the Estates. Visit the Edison & Ford Winter Estates Garden Shoppe to see some of the varieties we have available. The horticulture staff is available to assist you and to answer any further questions you may have.

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 Starfruit - Carambola - World Crops Database - Tropical fruits World Crops Database October 18, 2012 | Filed under: Crops , Fruits Starfruit Starfruit or Carambola has a golden-yellow to green color and a slightly tart, acidic, sweet taste. When cut across the fruit shows a 5-pointed star shape, which is why the fruits got their name.

Starfruit Sri Lanka, India, Indonesia Distribution: Southeast Asia and Malaysia, Caribbean islands, Central America, tropical South America, tropical West Africa, Zanzibar, southern China, Taiwan, India, Philippines, Australia, Tahiti, Hawaii, etc. Evergreen or deciduous: Deciduous Flowers: The fragrant flowers of star fruit have a pink color and are about 1 cm in diameter. Flowers are borne in clusters in axils of leaves on young branches, or they grow on older branches without leaves. The trees bloom several times throughout the year. Leaves: The leaves of star fruit are spirally arranged and 15 to 25 cm long. Leaves have 5 to 11 nearly opposite, ovate-oblong leaflets. These leaflets are 4 to 8 centimeter long. The leaves are soft, medium-green, and smooth on the upper surface. The underside is faintly hairy with a whitish color. The leaflets are sensitive to light and usually fold together at night or when the tree is disturbed. Fruits: Carambola fruits are ovate to ellipsoid in shape.

They are 6 to 13 cm long and the fruits have 5 (sometimes 4 or 6) longitudinal ribs. The fruit has a golden-yellow to green color. When cut across it shows a 5-pointed star shape, which is why it is also called "star fruit". The crunchy fruits have a slightly tart, acidic, sweet taste. The fruit starts out with a green color. As it ripens the color turns to yellow. The fruit cab be eaten in both the green and yellow stages. Climate and weather: Star fruit can be attacked by Fruit flies, Fruit moths, and Fruit spotting bugs. Diseases: No major diseases Harvesting: Fruits fall to the ground when fully ripe. Hand pick the fruits when mature (pale green with a touch of yellow). Uses: Fruits are eaten fresh or are used to make juice. Recipes Starfruit juice Ingredients: 40 grams slices of star fruit, 30 grams syrup, 1 gram salt(or 1/5 teaspoon), 200 ml water. Instructions how to make the juice: Clean and slice the star fruits, take seed off. Blend in the blender with water then pour through a sieve.

Add salt and sugar in the juice as you like. When making a big amount, boil juice for 3-5 minutes before storing it in a sterilized bottle and then keep it in the refrigerator. Crop categories 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, Star Fruit - Gardening Solutions - University of Florida, Institute of Food and Agricultural Sciences Gardeners are increasingly interested in growing exotic fruits, and star fruit (Averrhoa carambola L.) is one exciting option. Characteristics Also called carambola, star fruit is native to Southeast Asia but has been grown in Florida for over 100 years. Older varieties of carambola tend to be quite tart; new, sweeter cultivars have been selected thanks to seeds and vegetative introductions from Thailand, Taiwan, and Malaysia. Carambola trees are evergreen, although when grown in cooler locales they can lose some or all of their leaves during late winter and early spring. The star fruit tree will grow to heights of 20 to 30 feet tall if not pruned. These trees generally have a multi-branched bushy, rounded canopy. Fruits are fleshy, with a yellow, waxy edible peel; the seeds are edible as well. When fully ripened, star fruit is crisp and sweet, and a good source of vitamins C and A, phosphorus, and potassium.

Slices of the fruit look like stars—hence the celestial name. The flowers that precede fruiting are pink to lavender colored. Seeds lose viability within a few days of removal from the fruit, so if you're hoping to use them to grow more trees, be sure to get them growing right away. However, trees started from your own tree's seeds may end up tart and could take years before they are productive. Buying named cultivars and grafted trees from nurserymen is recommended to be sure you are growing the sweetest fruits. Planting and Care You can grow star fruit in South Florida and warmer southeastern and southwestern counties. However, this plant is not tolerant of salt or high pH soils—star fruit is prone to chlorosis (yellowing of plant tissue) in alkaline or limestone soils. Plant your star fruit in full sun, away from other trees and buildings, structures, and power lines. Along with warm temperatures, this plant needs well-drained soil, improved fertilization, and protection from the wind. It may also need supplemental irrigation as carambola is not drought-tolerant. Harvest your star fruit from June to February; fruit are sweetest when they are allowed to fully ripen on the tree.

Some cultivars of star fruit can produce two to three crops per year. A Note of Caution It should be noted that people who have been diagnosed with kidney disease should not eat star fruit unless their doctor says that it is safe for them to eat. This fruit may contain enough oxalic acid to cause kidney issues. Banana , Mangosteen and Kiwi Oxalis Family (Oxalidaceae): Carambola The carambola or "star fruit" (Averrhoa carambola), an elongate, angular fruit composed of 5 carpels with a star-shaped cross section. The tartness is due to calcium oxalate crystals in the flesh which dissolve in the saliva forming oxalic acid. This interesting tropical fruit comes from a pinnately-leaved tree native to Malaysia. The curious 5-angled fruit is usually cooked with sugar. It is also used in salads, as a garnish, and in preserves and chutneys. This species is especially interesting because it belongs to the oxalis family (Oxalidaceae). In fact, the shape of the fruit resembles a giant version of our common southern California weed Oxalis corniculata.

The carambola tree (Averrhoa carambola), with cauliflorous flowers and "star fruits" that arise from the main trunk. The curious fruit of this Malaysian tree is used like the following species called the cucumber tree (A. bilimbi). Oxalis Family (Oxalidaceae): Cucumber Tree The cucumber tree (Averrhoa bilimbi), a relative of the carambola with cauliflorous flowers and fruits that arise from the main trunk. The curious fruit of this Malayan tree is used like the carambola. Myrtle Family (Myrtaceae): Jaboticaba Jaboticaba (Myrciaria cauliflora), an interesting cauliflorous member of the myrtle family (Myrtaceae) native to southern Brazil. The globose, grapelike fruits develop directly from the trunk and branches. At maturity the sweet berrylike fruits become dark purple, with a flavor somewhat intermediate between a grape and a plum. They are eaten fresh, and used for desserts, sauces, preserves and wine. Go To Article About Cauliflorous Plants Banana Family (Musaceae): Banana A banana plant in full bloom.

The elongate, pendant, bisexual flower stalk has purple bracts at the end resembling a large bud. Just above the purple bracts are clusters of old, stamen-bearing male flowers. Farther up on the stalk are clusters of immature bananas that developed from clusters of ovary-bearing female flowers. A banana plant in full bloom. The elongate, pendant, bisexual flower stalk has purple bracts at the end resembling a large bud. Some of the basal purple bracts have fallen away exposing clusters of female flowers. Farther up on the stalk (farther from the apex) are clusters of immature bananas that developed from clusters of ovary-bearing female flowers. Close-up view of fleshy, berrylike (baccate) banana fruits. The small black dots inside are the remnants of aborted ovules that did not mature into seeds. Since this fruit develops on a sterile plant without fertilization it is termed parthenocarpic. The cultivated banana is often listed in botanical references as Musa x paradisiaca (Musaceae), although it is actually a complex hybrid derived from two diploid Asian species, M. acuminata and M. balbisiana. Common cultivated bananas are usually triploid (3n) with three sets of chromosomes.

[Note: The word "set" is defined here as one haploid set of chromosomes.] If A represents one set of chromosomes from diploid M. acuminata (AA) and B represents one set of chromosomes from diploid M. balbisiana (BB), then hybrid bananas have three sets of chromosomes represented by AAB, ABB or another 3-letter (triploid) combination of A's and B's. Like seedless watermelons and red grapes, bananas are sterile and do not produce mature seeds. [Sometimes you can find aborted ovules inside the fruit that appear like tiny black dots.] Bananas are sterile and seedless because they are odd polyploids in which one set of chromosomes (A or B) has no homologous set to pair up with during synapsis of meiosis. Therefore meiosis does not proceed normally, and viable gametes (sex cells) are not produced. Since banana fruits (technically berrylike ripened ovaries) develop without fertilization they are termed parthenocarpic. Without viable seeds, banana plants must be propagated vegetatively (asexually) by planting corms, pieces of corms or sucker sprouts.

The Genetics Of Triploid Seedless Watermelons The genes of sterile transgenic crops, such as bananas, are not as likely to escape into the environment through seeds or pollen. Because edible bananas do not produce seeds, new groves are planted from cuttings of existing stock; however, this asexual propagation also spreads diseases and pests, such as the black sigatoka fungus, nematodes and weevils. Modern tissue culture methods will allow existing strains to be reared in a disease-free environment resulting in clean planting stock. Genes from other banana strains can also be inserted into existing stock to produce disease resistant, transgenic strains. The banana plant is actually a giant herb that produces a large, pendant (drooping) flower stalk (inflorescence) bearing male and female flowers. Stamen-bearing male flowers are produced in clusters at the end of the stalk, just above the large, purple bracts that appear like a giant bud. Ovary-bearing female flowers are produced in clusters farther up the flower stalk and give rise to clusters of banana fruits. Bananas include many cultivated varieties (cultivars), including the fleshy, nutritious bananas that are peeled and eaten raw, and firm plantains that are fried and roasted like delicious sweet potatoes.

Garcinia Family (Guttiferae): Mangosteen The mangosteen is often called the "queen of tropical fruits" because it is considered by some people to be one of the most delicious fruits on earth. It comes from Garcinia mangostana, a small tree in the garcinia family (Guttiferae) native to tropical Malaysia. Some botanists refer to this family as the Clusiaceae. Like many other trees and shrubs in this family, such as Clusia rosea and the mammee apple , the leaves are evergreen and leathery. The mangosteen fruit is technically a berry with a tough, leathery rind enclosing a white, fleshy mesocarp. After peeling, the mesocarp divides into juicy seed-bearing sections. The number of sections corresponds to the number of lobes at the apex of the rind. Each section contains a seed surrounded by a white, fleshy layer (aril). Mangosteen seeds typically contain nucellar embryos which develop apomictically from nucellar tissue surrounding the embryo sac.

Since nucellar embryos are chromosomally identical to the sporophyte parent, the seeds of mangosteen are used to propagate clones of this delicious fruit tree. Read About Apomixis & Agamospermy There are several other species of Garcinia with edible fruits. A yellow gum resin obtained from incisions in the bark of several Asian species (including G. morella and G. hanburyi) is the source of the artist's yellow dye called gamboge. It was the traditional yellow dye used for the silk robes of Buddhist monks and the prime ingredient of certain yellow paints and inks. The raw resin turns brilliant yellow when powdered and gives a deep yellow emulsion when mixed with water. The left photo shows a developing mangosteen fruit (Garcinia mangostana) just after flowering. The mangosteen is a small tree in the garcinia family (Guttiferae) native to tropical Malaysia. The inner mesocarp of a ripe fruit divides into juicy seed-bearing sections. The center and right photos show the fruits of a related species of Garcinia (G. dulcis). The brown seeds are covered with a fleshy layer (aril). The unripe fruits of G.

dulcis have been used as a source of gamboge dye. Actinidia Family (Actinidiaceae): Kiwi or Chinese Gooseberry Kiwi or Chinese Gooseberry (Actinidia chinensis), a large vine native to China with fleshy, egg-sized (chicken egg), brownish fruit covered with soft hairs. A member of the actinidia family (Actinidiaceae), it is also listed in some references as A. deliciosa. The berrylike fruit has a delicious, sweet and slightly tart flavor that is somewhat intermediate between banana, melon and strawberry. Carambola Morton, J. 1987. Carambola. p. 125128. In: Fruits of warm climates. Julia F. Morton, Miami, FL. Carambola Other Uses A curious, attractive fruit of the Oxalidaceae, the carambola, Averrhoa carambola L., has traveled sufficiently to have acquired a number of regional names in addition to the popular Spanish appelation which belies its Far Eastern origin.

In the Orient, it is usually called balimbing, belimbing, or belimbing manis ("sweet belimbing"), to distinguish it from the bilimbi or belimbing asam, A. bilimbi L. In Ceylon and India, the carambola has the alternate names of kamaranga, kamruk, or other variants of the native kamrakh. In Vietnam, it is called khe, khe ta, or similar terms; in Kampuchea, spu; in Laos, nak fuang, or the French name, carambolier; in Thailand, ma fueang. Malayans may refer to it as belimbing batu, belimbing besi, belimbing pessegi, belimbing sayur, belimbing saji, kambola, caramba, or as "star fruit". Australians use the descriptive term, five corner; in Guam, it is bilimbines; to the Chinese, it is yang-táo. Early English travelers called it Chinese, or Coromandel gooseberry, or cucumber tree.

In Guyana, it is five fingers; in the Dominican Republic, it is vinagrillo; in Haiti, zibline; in some of the French Antilles, cornichon; in El Salvador, pepino de la India; in Surinam, blimbing legi or fransman-birambi; Costa Rica, tiriguro; in Brazil, camerunga or caramboleiro, or limas de Cayena; in Mexico, carambolera or caramboler or árbol de pepino; in Trinidad, it may be called coolie tamarind. Venezuelans call it tamarindo chino or tamarindo dulce. Plate XVI: CARAMBOLA, Averrhoa carambola Description The carambola tree is slow-growing, short-trunked with a much-branched, bushy, broad, rounded crown and reaches 20 to 30 ft (6-9 m) in height.

Its deciduous leaves, spirally arranged, are alternate, imparipinnate, 6 to 10 in(15-20 cm) long, with 5 to 11 nearly opposite leaflets, ovate or ovate-oblong, 1 1/2 to 3 1/2 in (3.8-9 cm) long; soft, medium-green, and smooth on the upper surface, finely hairy and whitish on the underside. The leaflets are sensitive to light and more or less inclined to fold together at night or when the tree is shaken or abruptly shocked. Small clusters of red-stalked, lilac, purple-streaked, downy flowers, about 1/4 in (6 mm) wide, are borne on the twigs in the axils of the leaves. The showy, oblong, longitudinally 5- to 6-angled fruits, 2 1/2 to 6 in (6.35-15 cm) long and up to 3 1/2 (9 cm) wide, have thin, waxy, orange-yellow skin and juicy, crisp, yellow flesh when fully ripe.

Slices cut in cross-section have the form of a star. The fruit has a more or less pronounced oxalic acid odor and the flavor ranges from very sour to mildly sweetish. The so-called "sweet" types rarely contain more than 4% sugar. There may be up to 12 flat, thin, brown seeds 1/4 to 1/2 in (6-12.5 mm) long or none at all. Origin and Distribution The carambola is believed to have originated in Ceylon and the Moluccas but it has been cultivated in southeast Asia and Malaysia for many centuries. It is commonly grown in the provinces of Fukien, Kuangtung and Kuangsi in southern China, in Taiwan and India. It is rather popular in the Philippines and Queensland, Australia, and moderately so in some of the South Pacific islands, particularly Tahiti, New Caledonia and Netherlands New Guinea, and in Guam and Hawaii. There are some specimens of the tree in special collections in the Caribbean islands, Central America, tropical South America, and also in West Tropical Africa and Zanzibar. Several trees have been growing since 1935 at the Rehovoth Research Station in Israel.

In many areas, it is grown more as an ornamental than for its fruits. It was introduced into southern Florida before 1887 and was viewed mainly as a curiosity until recent years when some small groves have been established and the fruits have been used as "conversation pieces" to decorate gift shipments of citrus fruits, and also, in clear-plastic-wrapped trays, have been appearing in the produce sections of some supermarkets. One fruit-grower and shipper now has 50 acres (20 ha) planted but suggests that other prospective growers be cautious as the market may remain limited. Shipments go mainly to Vancouver, Quebec, Cleveland, and Disneyworld. Small amounts are sold locally. Varieties There are 2 distinct classes of carambolathe smaller, very sour type, richly flavored, with more oxalic acid; the larger, so-called "sweet" type, mild-flavored, rather bland, with less oxalic acid. In 1935, seeds from Hawaii were planted at the University of Florida's Agricultural Research and Education Center in Homestead.

A selection from the resulting seedlings was vegetatively propagated during the 1940's and 1950's and, in late 1965, was officially released under the name 'Golden Star' and distributed to growers. The fruit is large, deeply winged, decorative, and mildly subacid to sweet. Furthermore, this cultivar shows the least minor-element deficiency in alkaline soil, and even isolated trees bear well and regularly without cross-pollination. Several cultivars from Taiwan are being grown at the United States Department of Agriculture's Subtropical Horticulture Research Unit in Miami, including 'Mih Tao' (P. I. No. 272065) introduced in 1963, also 'Dah Pon' and 'Tean Ma' and others identified only by numbers, and Fwang Tung' brought from Thailand by Dr. R J. Knight in 1973. There are certain "lines" of carambola, such as 'Newcomb', 'Thayer' and 'Arkin' being grown commercially in southern Florida.

Some cultivars and seedlings bear flowers with short styles, others only flowers with long styles, a factor which affects self- and cross-pollination. Climate The carambola should be classed as tropical and sub-tropical because mature trees can tolerate freezing temperatures for short periods and sustain little damage at 27º F (-2.78º C). In Florida, the tree survives in sheltered sites as far north as St. Petersburg on the west coast and Daytona Beach on the east. It thrives up to an elevation of 4,000 ft (1,200 m) in India. In an interior valley of Israel, all trees succumbed to the prevailing hot, dry winds. The carambola needs moisture for best performance and ideally rainfall should be fairly evenly distributed all year. In Australia, it is claimed that fruit quality and flavor are best where annual rainfall is 70 in (180 cm) or somewhat more. Propagation The carambola is widely grown from seed though viability lasts only a few days. Only plump, fully developed seeds should be planted.

In damp peat moss, they will germinate in one week in summer, require 14 to 18 days in winter. The seedlings are transplanted to containers of light sandy loam and held until time to set out. They are very tender and need good care. Seedlings are highly variable. Air-layering has been practiced and advocated. However, root formation is slow and later performance is not wholly satisfactory. Inarching is successful in India, shield-budding in the Philippines and the Forkert method in Java. Trees can be top-worked by bark-grafting, a popular technique in Java. For mass production, side-veneer grafting of mature, purplish wood, onto carambola seedlings gives best results for most workers. The rootstocks should be at least 1 year old and 3/8 to 5/7 in (1-1.5 cm) thick. One Florida farmer prefers cleft-grafting of green budwood and has 90% success. Grafted trees will fruit in 10 months from the time of planting out. Mature trees can be top-worked by bark-grafting. Culture The tree needs full sun.

A spacing of 20 ft (6 m) has been advocated but if the trees are on good soil no less than 30 ft (9 m) should be considered. At the Research Center in Homestead, trees 8 to 10 ft (2.4-3 m) high respond well to 1 lb (0.5 kg) applications of N, P, K, Mg in the ratio of 6-6-6-3 given 3 to 4 times per year. If chlorosis occurs, it can be corrected by added iron, zinc and manganese. Some advisers recommend minor-element spraying 4 times during the year if the trees are on limestone soils. Moderate irrigation is highly desirable during dry seasons. Heavy rains during blooming season interfere with pollination and fruit production. Interplanting of different strains is usually necessary to provide cross-pollination and obtain the highest yields. Harvesting and Yield In India, carambolas are available in September and October and again in December and January. In Malaya, they are produced all the year. In Florida, scattered fruits are found through the year but the main crop usually matures from late summer to early winter.

Some trees have fruited heavily in November and December, and again in March and April. There may even be three crops. Weather conditions account for much of the seasonal variability. The fruits naturally fall to the ground when fully ripe. For marketing and shipping they should be hand-picked while pale-green with just a touch of yellow. Trees that receive adequate horticultural attention have yielded 100 to 250 or even 300 lbs (45-113-136 kg) of fruit. Keeping Quality Carambolas have been shipped successfully without refrigeration from Florida to northern cities in avocado lugs lined and topped with excelsior. The fruits are packed solidly, stem-end down, at a 45º angle, the flanges of one fruit fitting into the "V" grooves of another. Of course, they cannot endure rough handling.

In storage trials at Winter Haven, Florida, carambolas picked when showing the first signs of yellowing kept in good condition for 4 weeks at 50º F (10º C); 3 weeks at 60º F (15.56º C); 2 weeks at 70º F (21.1º C). Waxing extends storage life and preserves the vitamin value. Pests and Diseases The carambola is relatively pest-free except for fruit flies. In Malaya, fruit flies (especially Dacus dorsalis) are so troublesome on carambolas that growers have to wrap the fruits on the tree with paper. Experimental trapping, with methyl eugenol as an attractant, has reduced fruit damage by 20%. In Florida, a small stinkbug causes superficial blemishes and a black beetle attacks overripe fruits. Reniform nematodes may cause tree decline. Anthracnose caused by Colletotrichum gloeosporioides may be a problem in Florida, and leaf spot may arise from attack by Phomopsis sp., Phyllosticta sp. or Cercospora averrhoae.

Cercospora leaf spot is reported also from Malaya, Ceylon, China and may occur in the Philippines as well. A substance resembling sooty mold makes many fruits unmarketable in summer. Food Uses Ripe carambolas are eaten out-of-hand, sliced and served in salads, or used as garnish on avocado or seafood. They are also cooked in puddings, tarts, stews and curries. In Malaya, they are often stewed with sugar and cloves, alone or combined with apples. The Chinese cook carambolas with fish. Thais boil the sliced green fruit with shrimp. Slightly underripe fruits are salted, pickled or made into jam or other preserves. In mainland China and in Taiwan, carambolas are sliced lengthwise and canned in sirup for export. In Queensland, the sweeter type is cooked green as a vegetable. Cross-sections may be covered with honey, allowed to stand overnight, and then cooked briefly and, put into sterilized jars. Some cooks add raisins to give the product more character. A relish may be made of chopped unripe fruits combined with horseradish, celery, vinegar, seasonings and spices.

Indian experimenters boiled horizontal slices with 3/4 of their weight in sugar until very thick, with a Brix of 68º. They found that the skin became very tough, the flavor was not distinctive, and the jam was rated as only fair. Sour fruits, pricked to permit absorption of sugar and cooked in sirup, at first 33º Brix, later 72º, made an acceptable candied product though the skin was still tough. The ripe fruits are sometimes dried in Jamaica. Carambola juice is served as a cooling beverage. In Hawaii, the juice of sour fruits is mixed with gelatin, sugar, lemon juice and boiling water to make sherbet. Filipinos often use the juice as a seasoning. The juice is bottled in India, either with added citric acid (1% by weight) and 0.05 % potassium metabisulphite, or merely sterilizing the filled bottles for 1/2 hr in boiling water. To make jelly, it is necessary to use unripe "sweet" types or ripe sour types and to add commercial pectin or some other fruit rich in pectin such as green papaya, together with lemon or lime juice.

The flowers are acid and are added to salads in Java; also, they are made into preserves in India. The leaves have been eaten as a substitute for sorrel. Food Value Ripening and storage studies were conducted at the Florida Citrus Experiment Station at Lake Alfred in 1966. They found quite a difference in the acid make-up of mature green and mature yellow carambolas. Fresh mature green fruits of 'Golden Star' were found to have a total acid content of 12.51 mg/g consisting of 5 mg oxalic, 4.37 tartaric, 1.32 citric, 1.21 malic, 0.39 a-ketoglutaric, 0.22 succinic, and a trace of fumaric. Mature yellow fruits had a total acid content of 13 mg/g, made up of 9.58 mg oxalic, 0.91 tartaric, 2.20 a-ketoglutaric, 0.31 fumaric.

In 1975, 16 carambola selections and 2 named cultivars were assayed at the United States Citrus and Subtropical Products Laboratory, Winter Haven, Florida. Preliminary taste tests ranked 'No. 17, 'No. 37', 'No. 42' and 'Tean Ma' as preferred. In a later test, 'Dah Pon' was ranked above 'Tean Ma'. 'No. 17' (º Brix 9.9) was described as "sweet, good and apple-like". 'No. 37' (º Brix 6.7), as "sour and sweet". 'No. 42' (º Brix 8.3), as "sour, tart and apple-like". 'Dah Pon' (º Brix 8.0), as "good and mild". 'Tean Ma (º Brix 7.2), as "sweet, good and mild". Analyses showed that these 5 were among those with relatively high ascorbic acid content'No. 17, 30 mg; 'Dah Pon', 30 mg; 'No.

37', 37 mg; 'No. 42', 37 mg; and 'Tean Ma', 41 mg. 'No. 40' had 43 mg and 'No. 11', 50 mg, whereas 'M-23007' had only 14 mg and 'No. 10' only 17 mg. Oxalic acid content of the 18 selections and cultivars ranged from 0.039 mg to 0.679 mg and 4 of the preferred carambolas were in the lower range as follows: 'No. 17', 0.167; 'Dah Pon', 0.184; 'Tean Ma', 0.202; 'No. 42', 0.276 mg, but 'No. 37', with 0.461 was 3rd from the highest of all. Puerto Rican technologists found the oxalic acid content of ripe carambolas to average 0.5 g per 100 ml of juice, the acid being mostly in the free state.

They likened the juice to rhubarb juice and advised that physicians be informed of this because there are individuals who may be adversely affected by ingestion of even small amounts of oxalic acid or oxalates. Other investigators have presumed the oxalic acid in fully ripe carambolas to be precipitated as calcium oxalate or in solution as neutral salts. The health risk needs further study. Food Value Per 100 g of Edible Portion* Histidine trace **Analyses in India showed 10.40 mg ascorbic acid in the juice of a "sweet" variety; 15.4 mg in juice of a sour variety. Ascorbic acid content of both waxed and unwaxed fruits stored at 50º F (10º C) has been reported as 20 mg/100 ml of juice. Waxed fruits stored for 17 days at 60º F (15.56º C) had 11 mg/100 ml of juice. Unwaxed fruits had lost ascorbic acid.

Other Uses The acid types of carambola have been used to clean and polish metal, especially brass, as they dissolve tarnish and rust. The juice will also bleach rust stains from white cloth. Unripe fruits are used in place of a conventional mordant in dyeing. Wood: Carambola wood is white, becoming reddish with age; close-grained, medium-hard. It has been utilized for construction and furniture. Medicinal Uses: In India, the ripe fruit is administered to halt hemorrhages and to relieve bleeding hemorrhoids; and the dried fruit or the juice may be taken to counteract fevers. A conserve of the fruit is said to allay biliousness and diarrhea and to relieve a "hangover" from excessive indulgence in alcohol. A salve made of the fruit is employed to relieve eye afflictions. In Brazil, the carambola is recommended as a diuretic in kidney and bladder complaints, and is believed to have a beneficial effect in the treatment of eczema.

In Chinese Materia Medica it is stated, "Its action is to quench thirst, to increase the salivary secretion, and hence to allay fever." A decoction of combined fruit and leaves is drunk to overcome vomiting. Leaves are bound on the temples to soothe headache. Crushed leaves and shoots are poulticed on the eruptions of chicken-pox, also on ringworm. The flowers are given as a vermifuge. In southeast Asia, the flowers are rubbed on the dermatitis caused by lacquer derived from Rhus verniciflua Stokes. Burkill says that a preparation of the inner bark, with sandalwood and Alyxia sp., is applied on prickly heat. The roots, with sugar, are considered an antidote for poison. Hydrocyanic acid has been detected in the leaves, stems and roots. A decoction of the crushed seeds acts as a galactagogue and ernmenagogue and is mildly intoxicating. The powdered seeds serve as a sedative in cases of asthma and colic.

Question: What is the fruit of the Carambola tree called?
Answer: STAR FRUIT