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.
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.
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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