From Fairchild Tropical Botanic Garden
Virtual Herbarium Database




Carambola (Star Fruit) Recipes
Averrhoa carambola


Carambola Chicken Rice (serves 8)

2 Tbsp olive oil
½ cup diced red bell pepper
½ cup chopped scallions
2 tsp mashed garlic
6 medium carambola
1 cup heavy cream
salt, black pepper and paprika to taste
Garnish: minced coriander (cilantro) leaves
4 cups cooked rice
4 pounds cooked chicken breast, deboned, cut into bitesize pieces

In a medium pan, heat olive oil. Sauté red bell pepper, scallions, garlic and star fruit over medium low heat until tender (about 8 minutes). Stir in heavy cream and season with salt, pepper and paprika. Cook over medium low heat for 8 minutes. In a large cooking pot, combine this mixture with the rice and chicken and heat until serving temperature (about 5 minutes). Garnish with coriander if desired.

Carambola Upsidedown Cake

2 cups flour
1 cup sugar
1 ½ tsp baking powder
½ tsp salt
½ cup butter, softened
3 eggs
2 tsp white wine
1 cup chopped coconut
2 cups carambola, sliced, seeded and cooked until tender
3 Tbsp brown sugar
3 Tbsp softened butter

Preheat oven to 350 degrees F. In a small bowl, combine the flour, sugar, baking powder and salt. In a large bowl, cream the butter, eggs and wine. Stir in the flour mixture, blending thoroughly. Stir in the coconut. Cream the brown sugar and remaining butter.

Spread evenly on the bottom of a 9 inch heavy skillet. Top with the cooked carambola slices, then carefully pour the batter over the fruit. Bake for 30 minutes or until a toothpick comes out clean. Cool slightly and invert on to a plate. Garnish with whipped cream if desired.

Carambola Upsidedown Cake


Dried Carambola

Wash the carambolas, then remove ends and the edges of the ribs. Slice ¼ inch thick. Spread in a single layer on the trays of a food dehydrator. Dry at 135°F until dry but still flexible. Do not dry until crisp. Package in plastic freezer bags and keep frozen until ready to use.
 
Dried Carambola


Carambola Bread

2 cups flour
1½ tsp baking powder
½ tsp salt
1 cup sugar,
½ cup butter, softened
3 eggs
1 tsp white wine
2 cups carambola, mashed
1 cup chopped coconut

Preheat oven to 350° F. In a small bowl, combine flour, baking powder and salt. In a large bowl, cream sugar and butter, and then cream in eggs. Blend in white wine and carambola. Stir in flour mixture, blending thoroughly and then stir in coconut. Spoon into a well-greased 8½ x 4½ x 2½ inch bread pan. Bake for 50 minutes or until a toothpick comes out clean.



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Bibliography

"Carambola (Star Fruit) Recipes." Fairchild Tropical Botanic Garden, Virtual Herbarium Database, virtualherbarium.org. Accessed 26 Dec. 2014.

Published 26 Dec. 2014 LR. Last update 9 Nov. 2021 LR
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