Star Fruit

Have you tried Star Fruit lately?


​Many years ago Carambola/Star Fruit was generally of poor quality and with a quite tart or sour flavor. Most Americans did not like it very much. Fast forward and here we are with some amazing sweet crispy varieties. We enjoy the juicy crisp sweet flavor of Sri Kenbangan and Kary.

These are excellent grafted varieties. Star Fruit can be juiced and is even better when combined with the pulp of fresh picked Acerola. The amazing pink drink is refreshing and packed with vitamin C and loads of antioxidants. Try some from a named variety and start growing in your backyard.
​Prepare to be to be amazed!

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Grafted varieties are the best Carambola trees. 
The fruit is also known as Star Fruit or Five Fingers.

Fwan Tung, Sri Kembangan, Kary

CARAMBOLA SHRIMP SALAD
By Chef Michael Jordan

This chilled salad makes for a perfect entree on our hot summer days.  No need to heat up the house with a hot stove.  The shrimp can be made in advance and the salad assembled before lunch or dinner.
This serves as an entree for two or appetizers for four or more.  It can be made in one bowl for easy clean up, and everyone can serve themselves.
 
1 Lb. shrimp, steamed and cooled, cut into small pieces
1 cup ( or more ) carambola
1 cup diced tomato 
diced red onion to taste
diced green onion to taste
4 Tbs extra virgin olive oil
4 Tbs fresh lime juice
chopped cilantro
chopped parsley (Italian)
salt and pepper to taste
Black Greek olives, pitted and chopped (optional, but they add a layer of saltiness that can't be beat)
Garlic optional
 
Preparation
 
Cook, chill and chop the shrimp into bite sized pieces.  Place chopped shrimp in a large serving bowl, add all the other ingredients, toss and serve.  If using olives reduce the salt.  If using garlic, mash it a paste in the serving bowl first, add the lime juice and olive oil, then add all the other ingredients.
 
Serve with couscous, cooled, or tabbouleh, and crusty french bread. 
And lots of dry white wine, I'm thinking a minerally bordeaux or sauvignon blanc.
 
Chefs' note:  Grapefruit can be substituted for the carambola.  Mango, too!!
 www.bettersauce.com 

Description
Small evergreen tree; symmetrical shape
Growth rate
Fast if in a location protected from winds
Longevity
Relatively long-lived; 10 year old trees bear heavy crops
Trunk and branches
Single or may be multi-trunked
Pruning requirement
Pruning to maintain tree at about 8-10 ft 
Leaves
Evergreen, compound 6-12 in. Arranged alternately on branches with 5-12 leaflets
Flowers
Tiny rose colored, fragrant. Trees flower several times a year.
Fruit
Yellow with waxy appearance. The sides are deeply ridged forming a star shape.
Season
June through February.
Light requirement
Sun or semi-shade
Soil tolerances
Adapted to many types of well drained soils
pH preference
4.5-7.0
Drought tolerance
Limited tolerance
Flood tolerance
Moderately tolerant for up to 7 days if under excessively wet or flooded conditions. 
Wind tolerance
Poor
Soil salt tolerance
Intolerant
Cold tolerance
Mature trees may be killed at temperatures of 20-24 °F.  Trees may stop growing at temperatures below 65 °F. 
Plant spacing
7-20 ft or more depending on available space  and the goals of the grower.
Invasive potential 
None
Pest resistance
Scale insects, beetles.
Known hazard
Caution:  People who have been diagnosed with kidney disease should not eat carambola (star fruit) unless their doctor says that it is safe for them to eat. http://edis.ifas.ufl.edu/mg269

General Fertilizer Recommendations 
for Carambola Trees in the landscape.

Carambola trees in the landscape are fertilized 
with a 10-10-10-3 or similar. 

Young trees: 1lb every 2 months

Mature trees: 8-3-9-3 at an average rate 
of 3-5 lbs is applied 5 times per year. 

Maximum of 20 lbs per year.
Do not fertilize in winter!

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