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What's This?
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Main, Real, Two First-Leaves (Dicots) |
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Real, Two First-Leaves (Dicots) |
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Half Capsule Seed Division |
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Magnolia Division |
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Seed Plants |
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Multiple Spore Sub-Kingdom |
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Multicellular Land Plants |
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Cells with a Nucleus |
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The fruit is entirely edible, including the slightly waxy skin. The flesh is crunchy, firm, and extremely juicy. The texture is similar in consistency to grapes.
Carambolas are best consumed when ripe, when they are yellow with a light shade of green. They will also have brown ridges at the five edges and feel firm. Overripe starfruit will be yellow with brown spots and can become soggier in consistency.
Ripe carambolas are sweet without being overwhelming, and has a tart, sour undertone. The taste is difficult to compare, but it has been likened to a mix of apple, pear and citrus family fruits all at once. Unripe starfruits are firmer, sour, and taste like green apples.
Carambola is rich in antioxidants and vitamin C and low in sugar, sodium and acid. It is also a potent source of both primary and secondary polyphenolic antioxidants.
A. carambola has both antioxidant and antimicrobial activities: scavenging of NO by the fruit extract is dependent on concentration and stage of ripening. Extracts showed antimicrobial activity against E. coli, Salmonella typhi, Staphylococcus aureus and Bacillus cereus.
carambola contains oxalic acid, which can be harmful to individuals suffering from kidney failure, kidney stones, or those under kidney dialysis treatment. Consumption by those with kidney failure can produce hiccups, vomiting, nausea, and mental confusion.
Carambola Starfruit
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Carambola Starfruit
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