Carambola (Averrhoa carambola)

Carambola, otherwise known as starfruit, is a member of the Oxalidaceae family. This minor crop was introduced to Africa and South America by Portuguese traders but it is believed to have originated in Sri Lanka and the Moluccas. The flesh of carambola fruit is yellow when ripe, very juicy, crisp and low in fiber. The fruit ranges in taste from sour to mildly sweet. The tree on which the fruit grows rarely exceeds a height of 5-12 m and produces fruit all year. This crop is classified as sub-tropical, requiring moist conditions and an optimum growing temperature of 5-10 degrees C. Carambola are easily cultivated and are grown by seed or grafting. There are not any serious diseases that effect this crop. Some of the uses of carambola include: ornamentals, fresh consumption, jam, candy, juice and canned fruit. Most carambola fruits are consumed locally; however, in recent years, their export to other areas of the world has increased.

Contributed by Alison Delalis
Photo source: U.S. ARS Image Gallery.