About Carambola

• An oval fruit with yellow-green skin and a waxy look
• Crunchy, juicy and translucent yellow flesh
• Known as the “star” fruit for its shape when cut open
• Exists both in sweet- and tart-tasting varieties, with plenty of vitamin C

Selecting

Carambolas are easily damaged and it is best to choose fruits that are firm and shiny. The skin color changes from green to yellow during ripening.

Storing

Unripe green carambolas will turn yellow and ripen at room temperature and the fruit can be refrigerated for up to 3 weeks without loss of quality.

Eating

The larger sweet variety is most popular and is generally eaten fresh, either whole or sliced.  The more tart type is used for making jams. To serve carambola in star-shaped slices, remove the darker edge of the cells and then slice cross sections.

Availability

Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec

Growing regions

China, Taiwan, India and the Philippines.