THE VIRGINIAN-PILOT
Copyright (c) 1997, Landmark Communications, Inc.
DATE: Wednesday, January 15, 1997 TAG: 9701140036
SECTION: FLAVOR PAGE: F5 EDITION: FINAL
SOURCE: By BETTY DOUGLASS, SPECIAL TO FLAVOR
LENGTH: 33 lines
STAR FRUIT, properly called carambola, is native to India and Malaysia, but today it is grown in Florida, the Caribbean and New Zealand.
Carambola has five exterior ribs, and crosswise slices have a striking star pattern with five dark seeds in the center. The flesh is watery and, depending on variety, can be sweet or sour.
Most tart varieties have narrow ribs, while the sweet varieties have thick ribs, according to ``Uncommon Fruits and Vegetables'' by Elizabeth Schneider (Harper and Row, 1986).
Selection: Carambola is at its best from late fall through winter. Look for full, firm fruits with juicy-looking ribs.
Storage: Carambola may be refrigerated in a plastic bag in the crisper and used within three or four days of purchase. Or, store them at room temperature if you'll be serving them in a day or two.
Uses: They may be eaten out of hand or in salads.
Nutritional information: An 8-ounce serving of raw carambola contains about 60 calories, only 3 percent of calories from fat, no cholesterol, 4 grams fiber and 97 percent of the recommended daily amount of vitamin C. MEMO: Betty Douglass is a free-lance food writer and home economist in
Portsmouth. All recipes in this article have been kitchen-tested by the
author. ILLUSTRATION: Photo
MOTOYA NAKAMURA/The Virginian-Pilot
Carambola's flesh is watery and can be sweet or sour.