Kendall Farms | Carambola

The History of Carambola

The Carambola (averrhoa 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.

The Kendall Farms Range

Kary Seedling - The Kary Seedling star-like fruit has five golden wings that reveal a star-shaped pattern when cut crosswise. The juicy transparent flesh has a citrus quality with a floral accent and is delicious eaten fresh, made into juice or into a delicious chutney. We stock Seedling grown from the popular Kary selection, which we have found to begin cropping in 2-3 years. It grows to a height of 4m - 5m, is evergreen and harvests February to August. This fruit is a class act which asks up to $19.00 a kilo currently in supermarkets.

Cultivation Notes

Carambolas do best in a frost-free location. They are tolerant of wind except for those that are hot and dry. The Carambola needs moisture for best performance, but also requires full sun. This means regular watering during the summer months and must be watered even in winter during dry spells.

Health Benefits

Carambola is a rich source of Vitamin C and a 50g serve of the fruit contains a fair amount of both Vitamin B and Vitamin A. Carambolas are good source of dietary fibre and can help to reduce blood pressure and cholesterol.

(Individuals with kidney trouble should avoid consuming the fruit, due to the presence of oxalic acid. Juice made from Carambola can be even more dangerous due to its concentration of the acid).

Interesting Facts

Carambola fruits are ovate to ellipsoid, 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 fibre. The fruit has a more or less oxalic acid odour and the flavour 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.

Print a PDF

SMOKEY BASS WITH

CARAMBOLA SALSA

Preparation

1 hour

Serves 4

Ingredients

2 cups orange, apple, or cherry wood chips

4 fresh sea bass or red snapper fillets, about 1 inch thick

1/2 to 1 teaspoon cumin seed

3 large carambola (star fruit)

1 tahitian lime

1/2 green capsicum, seeded and finely chopped

2 tablespoons snipped fresh cilantro

1/2 teaspoon salt

1/4 teaspoon ground red pepper

Method

At least 1 hour before smoke cooking, soak wood chips in enough water to cover. Drain before using.

For salsa: in a dry skillet cook cumin seed, uncovered, over medium-high heat for 1 to 2 minutes or until toasted, shaking the skillet frequently. Set aside.

Slice 1 carambola; cover and refrigerate for garnish. Chop the remaining carambola. Finely shred the lime peel. Set aside. Peel, section, and chop lime. In a small bowl combine cumin seed, chopped carambola, chopped lime, capsicum, cilantro, and 1/8 teaspoon of the salt. Cover and refrigerate until ready to serve.

Rinse fish; pat dry with paper towels. Sprinkle with the lime peel, the remaining salt, and ground red pepper.

In a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Sprinkle the drained wood chips over the coals. Place fish on the greased grill rack over drip pan, tucking under any thin edges. Cover and smoke for 45 to 60 minutes or until fish flakes easily when tested with a fork. [In a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Smoke as above, except add drained wood chips according to manufacturer's directions.]

Serve the fish with salsa. Garnish fish with the reserved sliced carambola.