Our Star Fruit (Carambola) tree is loaded with its winter bounty. Daily, Ron brings me a bucket full of this tropical fruit so named for its star like shape. This is one of those fruits that is hard to give away because people don’t know what to do with it except use it as a garnish for a salad, cheese and cracker tray, etc. Native to Java and Southeast Asia, Star Fruit is grown in Taiwan, Malaysia, the Caribbean, Hawaii, and Florida.
Adding to the daily picking was a lovely home grown pineapple.
I have learned that by cutting the ribs off of each of the five sides of the fruit, it eliminates the concentration of oxalic acid that causes a puckery-tart taste. Fruit that isn’t quite ripe works well in preserves and chutneys while ripe fruit works well in everything including cold Star Fruit Soup. The soup is refreshing and the waxy fruit does not have to be skinned, just seeded.
Cold Star Fruit Soup
2 and 1/2 pounds of star fruit, sliced and seeds removed
1/2 cup of orange juice
1 tsp. finely grated orange rind
1/2 cup Marsala or other wine
1/2 cup sugar
3 tbs. cornstarch
Lemon peel for garnish
Place all ingredients into a blender or food processor. Puree thoroughly. Pour fruit mixture into a heavy medium-sized saucepan. Bring to a slow boil, then lower the heat. Simmer and stir soup for about 8-10 minutes, until clear and slightly thickened. Remove to refrigerator and chill until ready to serve. Serve in chilled clear glass bowls. Garnish each serving with a strip of lemon peel.
Although this recipe calls for adding peaches, I have used all star fruit and added more sugar to taste. Nice company soup.
All photos courtesy of Ron Mayhew.