I know, we met the birds here right! These are my beautiful starfruit aka carambola and every year, I have to fight with the birds to get a few. I’d much prefer to harvest them when they are just ripening, but the birds would have pecked their way through every one of them.
So, I collect them when they are still green and allow them to ripen up indoors, not the ideal situation, but at least my family and I get to enjoy a few. I like to make a starfruit and ginger lemonade from them. It is delightfully refreshing and my house guests love it. We also use them when they are just partially ripe in our salads and they make a beautiful compote that is a great accompaniment to my homemade fresh ginger cake. If you have a few of these beauties lying around, you may also want to make a jam or chutney. They are a bit tart, so you do want to allow them to ripen some before using. What’s more? They are low in calories, high in fiber and contain good amount of vitamin C and is a good source of B-complex vitamins.
Carambola and Ginger Lemonade Recipe
What you need
12 ripe carambola
The juice of six lemons
4 ounces of fresh ginger
3 cups of cane sugar
Water to make one gallon
Puree carambola and ginger in blender with about three cups of water (may need to be done in batches) Strain and return to blender with 3 cups of sugar and blend well. Strain again and add lemon juice and remaining water. Chill at least two hours. Pour over ice and serve.