CARAMBOLA (STARFRUIT)
With its unique and tantalizing appearance and light, juicy taste, the star fruit is quickly making its mark as a consumer and foodservice staple- the perfect accompaniment to a fruit melange or an eye-pleasing garnish to almost any sophisticated dinner entrée. While the star fruit is indeed an interesting fruit to look at in its whole form, its true charm appears when it has been sliced crosswise, forming a perfect star. Whatever the venue, the star fruit, also known as carambola, is a tropical treasure to behold.

History
The star fruit is a vital crop in Asia, South and Central America, the Caribbean, and Hawaii. The fruit is thought to have been a native of the Malayan archipelago that eventually made its way to China. From there, it is believed that Chinese immigrants to Hawaii, or perhaps sandalwood traders on route to the West, brought this luscious fruit to the attention of the New World.

Selection, Care & Handling
Choose firm, partly or fully yellow fruit, avoiding those with brown, shriveled ribs, and allow to ripen at room temperature until the fruit is completely golden. When star fruit is at its peak eating time, the fruit will have a full floral-fruity aroma- this indicates that it is at full development. The most tart star fruit has very narrow ribs, while the sweet yellow varieties have thick, fleshier ribs. The fruit will store in the refrigerator for about two weeks, depending upon their condition when purchased.

Preperation & Serving Suggestions
A very easy fruit to work with, simply cut horizontally and you will see the reason it is called "star fruit". Eat the slices or you can even bit into it like an apple. Makes a nice addition to a a salad or a tropical drink.

Recipe - Carambola Chicken Rice
Ingredients:
2 tablespoons olive oil
1/2 cup diced red bell pepper
1/2 cup chopped scallions
2 teaspoons mashed garlic
6 medium star fruit
1 cup heavy cream
salt, black pepper and paprika to taste
minced cilantro leaves for garnish
4 cups cooked rice
4 pounds cooked chicken breast, deboned, cut into bite size pieces

In a medium pan, heat olive oil. Saute 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.

Carambola Nutrition Facts
Serving Size: 1 Carambola (127 g)
Calorie: 40	Calories from fat: 5
	% Daily Value
Total Fat: 1g	1%
Saturated fat: 0g	0%
Cholesterol: 0mg	0%
Sodium: 0mg	0%
Total Carbohydrate: 8g	3%
Dietary Fiber: 1g	6%
Sugars: 9g	Protein: 0g
Vitamin A: 0%	Vitamin C: 30%
Calcium: 0%	Iron: 0%