CARAMBOLA(star fruit)

Characteristics and History

Carambola fruit with ,its types; Arkin, Fwang Tung, Golden Star, Hoku, Kaiang, Maha, Sri Kembanqan (Kembangan), Wheeler, Thayerand Newcombe , is an eggwise ellipsoid with its length 2-1/2 to 5 inches (6-13 cm)and has 5 leave vessels. when cut in width a star shape is formed. The skin is thin yellow from light to dark and the soft upper skin is like candle. The seeds lose liveliness , a few days after taken out . small trees give good quality carambolas.

Cultivation Locations

Is believed to be originated from Sri Lanka and Moluccas but has been grown for hundreds of years in South Asia and Malaysia . today, it is produced in Far east countries like Malaysia, Thailand, and Indonesia and also in Israel and Brazil.

Uses

Caraombola, rich of vitamin C , is good for lack of Vitamin C and in cold and gripe.

How and Where to Use?

Carambola ( STAR FRUİT) , after cutting the slight hard parts pn the edges, may be cut in width to form a star shape. These star shaped carambola may e used in glass decoration or garniture in salads. On the other hand this fruit may add color to your pastry and be consumed freshly if you wish.

Storing Conditions:

Carambola is classified as asttropical. Because mature trees can tolerate 27 F (-2 C) the young plants are more sensitive and may die in 32 F (0 C) . The carambolas may be harmed by floods or effective hot weathers and hard winds.

Nutrition Facts:

Rich for C, Niacin, Potassium, Phosphorus.