2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Carom is the fruit of the tree Averrhoa carambola, which belongs to the family Kiselichevi. It is also known as star fruit. Homeland carambola are the Moluccas and Ceylon. In the wild, carambola is found in forested areas in Indonesia.
Cultivated varieties of carambola are grown in Indonesia, India, southern China, the Philippines, parts of the United States and Vietnam.
The fruit of the carambola is fleshy, colored in different shades of yellow. The size of the fruit varies - from a hen's egg to a large orange. When cut crosswise, a star-shaped cut is obtained, hence its name "starfruit", which means star fruit. The taste of carambola is determined by something between an apple, plum and grape.
Types of carambola
There are two main types carambola - the first has smaller fruits that are sour and have a very strong aroma; the second has larger fruits and a mild taste, low in oxalic acid. It gives the sour taste of the fruit.
Composition of carambola
The composition of the star fruit includes organic acids, vitamins B1, B2 and B5, vitamin C, beta carotene, minerals calcium, iron, phosphorus, sodium, potassium.
100 g carambola contain 31 kcal, 6.7 g carbohydrates, 0.3 g fat, 2.8 g fiber, 1 g protein.
Selection and storage of carambola
Choose fruits carambolawhich have a uniform yellow color of the bark and brownish edges. Deep brown color on the edges and orange color on the skin are an indicator of too long stay of the fruit and loss of the characteristic aroma and taste.
If there are greenish shades on the bark, it means that the inner part is not yet well ripened. In this case, you can let the carambola ripen at home.
Still green fruits should be left at room temperature, but well ripe put in a plastic bag in the refrigerator.
Carambola in cooking
Ripe fruits carambola can be consumed fresh. The skin of the carambola is edible, and the flesh is very juicy and slightly astringent. Some varieties are sweet and others slightly sour. If you choose, you can add carambola to salads, seafood and avocado or pizza dishes.
In China, carambola is eaten in combination with fish, and in the Malay Peninsula, cloves and sugar, and sometimes apples, are stewed. Green carambola fruits are marinated like pickles or cooked with shrimp - something typical of Thailand.
In the Philippines very often use the juice of carambola for flavoring. Carambola flowers are sour and are added to salads on the island of Java. In India, they are prepared in the form of various canned food. Carambola is a perfect option for decoration and decoration of fruit salad, cakes, pancakes, cocktails. Its unique star shape will give an exotic look to any dish.
Benefits of carambola
Carambola has not only an attractive appearance, but also important health qualities. Carambola has a very good antimicrobial and antioxidant effect. It is a good source of fiber and helps reduce cholesterol and high blood pressure.
It is useful for teeth and gums, protects the body from various infections. Carambola is one of the most suitable fruits for dieters.
In Asian folk medicine, the leaves and flowers of are used carambola. An interesting fact is that the juice of sour carambola fruit contains oxalic acid and removes stains from clothes. With a piece of carambola you can polish brass and copper products.
Harm from carambola
Do not overdo the consumption of carambola if you suffer from gastritis, duodenal ulcer, enterocolitis, because otherwise unpleasant symptoms may occur. In addition, the large amount of oxalic acid contained in carambola can disrupt the body's salt metabolism and cause kidney problems.
