Carambola (Star Fruit) Recipes
Carambola Chicken Rice (serves 8)
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
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.
(makes about 5 cups)
This recipe can be served as a compliment to your Thanksgiving feast.
Trim ends of carambola. Set one aside. Slice the remaining three carambolas into ½ inch crosswise slices, remove seeds and dice. Combine orange juice, agar-agar and sugar in a heavy large saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer 5 minutes stirring occasionally. Add carambolas, cranberries, allspice, cinnamon stick and ginger and cook until berries begin to pop, stirring occasionally, about 8 minutes. Remove from heat.
Cool, pour into serving dish. Remove some of the liquid off the top if necessary. Peel away any brownish skin from the remaining carambola and slice into ¼ inch crosswise slices. Arrange in a decorative pattern on top of sauce. Refrigerate. Serve either cold or at room temperature.
It is also delicious added to seltzer water as a spritzer or to white cabernet sauvignon wine as an easy tropical sangria. It can also be served over pound cake.
Carambola Avocado Salad (serves 4)
On each of four salad plates, arrange a bed of lettuce. Layer the remaining ingredients in the order listed. Drizzle with lemon vinaigrette or your favorite dressing.
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.
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.