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Star fruit: great taste, looks to kill and a cinch to prepare, this fruit really is a star.(FRESH PICKED)(Brief Article)

Better Nutrition

| December 01, 2005 | Colwyn, Kim | COPYRIGHT 2005 PRIMEDIA Intertec, a PRIMEDIA Company. All Rights Reserved. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)Copyright

Looking for something sweet, juicy and different in the fruit department? Star fruit--or carambola as it's also known--is just the ticket. This tropical treat has been cultivated for hundreds of years throughout Southeast Asia. Now flourishing in the warm climates of Florida and Hawaii, it's enjoying a growing audience in even the United States' not-so-balmy locales.

The golden yellow fruit gets its name from the perfect five-pointed star shape that appears when it's cut crosswise. The edible skin is shiny, thin and waxy to the touch. Choose one that is firm, golden yellow and emits a fragrant aroma.

There are two main types of star fruit: sweet (think orange meets pineapple) and tart (think lemon). Tart varieties have thinner ribs and may be a paler shade of yellow. (The two can be hard to tell apart, so ask your grocer just to be sure,) You may also find some less common white varieties that are sweet.

Even though this fruit is exotic, that doesn't mean it's complicated lust wash, cut and eat. And when it comes to cooking, star fruit ...

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