Starfruit (Carambola) Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Averrhoa carambola
Eaten fresh, in salads & juiced. Tart variety is used in jams.
Also called Star fruit, good-quality Carambola is fairly firm, and the skin will be yellow with no green tinges. Slight browning along the edges is normal. There are two varieties - sweet and tart.
Avoid product that is soft, blemished or has excessive browning along the edges.
Ripen Tropical fruit at room temperature and then refrigerate until ready for use.
Carambola will ripen only slightly after picking - when left at room temperature - but don't expect much change as the majority of ripening will happen on the vine.
Carambola is very low in Saturated Fat, Cholesterol and Sodium. It's also a good source of Pantothenic Acid and Potassium, and a great source of Dietary Fiber, Vitamin C and Copper.
Sliced across the equator is the traditional way to use the Star Fruit as a garnish for its star-shaped name.
Used in salads, sauces, stews and meat dishes, good-quality shallots are similar to onions - they will be firm, free of blemishes or mold spots and (...)
Tip/Trivia of the Day Archive
Locally Grown Is Complex
Friday, October 11, 2013