OFF THE SHELF
Starfruit, or carambola, gains popularity in cooking

Hawai'i may have helped spread starfruit via Chinese immigrants or sandalwood traders. Gregory Yamamoto • The Honolulu Advertiser

The skin is thin, waxy and light to dark yellow. The flesh is light yellow to translucent, crisp and juicy. The fruit is tinged with oxalic acid, with the taste ranging from very sour to mildly sweet In general, larger varieties are sweeter. Carambola fruit contains about 36 calories per 100 grams, .38 gram of protein, .08 gram of fat and about .85 gram of fiber.

Hawai'i may have played a role in spreading thisluscious fruit, through Chinese immigrants who brought it here or in the ships of sandalwood traders.

Most of us in Hawai'i grew up knowing the location of a starfruit tree, and knew the joy of biting into the juicy, tart flesh. It never occurred to us to cut them up prettily.

Now starfruit has been discovered by chefs who appreciate its dramatic shape, the astringent quality that allows it to balance the sugars in a dish and, in fresh preparations, its crisp texture. For a quick, delicious dessert, slice starfruit an inch thick, place on a foil-lined baking sheet, brush with lemon juice and sprinkle with brown sugar and broil, 6 inches from the burner, until cooked, bubbly and golden brown. Serve over ice cream or gelato.

Look for light green to yellow, unbruised fruit. Handle carefully, because starfruit bruises easily; refrigerate.

Sources: "The New Food Lover's Companion," by Sharon Tyler Herbts (Barron's); www.freshking.com, www.meals.com, www.diabetic-recipes.com.