1. What star fruit is and where it comes from
The ovoid-shaped fruit, ranging from three to six inches long, has five distinct and deep ridges in its thin, waxy skin, so that star-shaped pieces result from slicing. Western cultures tend to use the fruit as a garnish because of this shape, but its nutrients, exotic taste, fragrance and juiciness make for a variety of smart, sweet recipes. With origins in Sri Lanka and the Moluccas, star fruit is produced by the Carambola tree now found in subtropical regions of the Americas, Asia and Australia.
2. Star fruit is high in vitamin C and potassium
According to the USDA's National Nutrient Database for Standard Reference, one cup of raw star fruit is only 41 calories, most of those coming from sugars--a modest amount to diabetics, dieters and anyone else concerned about sugar intake. This same amount of star fruit provides 4 grams of fiber (about 15 percent of the recommended daily intake), a gram of protein, pantothenic acid (5 percent RDA), potassium (5 percent RDA), copper (9 percent RDA), folate (4 percent RDA) and vitamin C (76 percent RDA).
3. Best ways to buy it
In a produce market, select fruits that are bright yellow. A dark brown stripe along the ribs is an indication of ripeness, but brown spots mean the fruit is over-ripe. Unwashed fruit can be refrigerated in a plastic bag for up to a week. If only green fruit is available, allow it to ripen at room temperature. Yellow color and a fruity scent with brown ridges should result when the fruit is ready to eat. Sweeter varieties are the Fwang Tung, Golden Star, Hoku, Maha, Sri Kembanqan and Wheeler; more tart tastes are found in Newcombe and Thayer.
4. Various ways to prepare and serve star fruit
Wash the fruit just prior to eating or cooking. The skin is edible, but the few seeds in some star fruit are not. Remove the dark ridge with lengthwise slices to make the fruit sweeter. Sliced into a salad, chutney or smoothie, or grilled with chicken or shrimp, the star fruit shape draws attention from even the pickiest eaters. Pureed or crushed, the juice can be used for sorbets, salad dressings, marinades and tropical drinks.
5. Caution to people on dialysis or taking statin drugs and certain tranquilizers
Despite these nutrition attributes, the National Center for Biotechnology Information (a division of the National Institutes of Health) cautions that persons on kidney dialysis are to avoid consumption of star fruit. They cite a study out of the University of Hong Kong, Queen Mary Hospital. The presence of oxalic acid in the fruit seems to cause hiccups, confusion, vomiting, impaired consciousness, muscle twitching and hyperkalaemia in uraemic (dialysis) patients. Further, persons on statin drugs or benzodiazepine family tranquilizers (e.g. diazepam) should avoid star fruits when taking those medications.
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