Selection and Storage

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, bruised, shriveled or spots.

Averrhoa carambola tree with fruits.

Photo courtesy: Jorge Brazil. Star fruits and custard apples in a market.

Photo courtesy:scottzona.

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, bruised, 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 stored at room temperature until they turn vibrant orange-yellow color. Ripe fruits may keep well for 2-3 days at room temperature, but required to be stored in 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 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 to 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 the 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 lead 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. Individuals with known kidney disease should, therefore, encouraged 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 toxicity. It is, therefore, strongly advised to consult your healthcare practitioner before eating star fruit or its products if taking any 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.)

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