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Carambola
The carambola is native to South East Asia and has been cultivated there for centuries. It has been grown in tropical north Queensland for many years. The fruit of the older varieties tends to be small and sour and the more recent selections and introductions are generally larger and more flavoursome. The trees are prolific bearers. Characteristics The carambola fruit is oval and consists usually of five prominent ribs, which run its entire length. The carambola is typically 5 cm to 12 cm long, between 3 cm and 6 cm in diameter, and weighs from 100 g to 400 g. The thin, waxy skin of carambola is either a translucent pale yellow or green. Taste Very crisp, juicy and refreshing. Yellow fruit tend to be sweet, and green fruit are more acid. Buying and Storing Choose fruit that is firm and undamaged. It will keep in the refrigerator, covered, for up to two weeks. Preparing and Serving The fruit is generally eaten fresh. If the carambola ribs show brown lines, remove them before slicing to give a sweeter taste. Slicing crosswise produces starshaped pieces, hence the name that is often given to carambola — starfruit. When sliced, the five-pointed star shape makes carambola a distinctive addition to any dish. It is also a good fruit to use in salads, juicing, iced tea, tropical drinks, chutneys or on skewers with shrimp or chicken. The green fruit can be used as a vegetable and for pickling. Availability January to October. Varieties Arkin, Giant Siam, B10, B12, Fwang Tung. Acknowledgement The information about avocados is mainly sourced from the Department of Primary Industries and Fisheries Queensland publication Tropical Tastes - Fruits, Foods and Flavours of North Queensland and is reproduced with due acknowledgement and authority.
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