Carambola Info + Some Recipe Suggestions

Carambola, also tree gooseberry, are strange fruits that look like jagged cucumbers of varying size with a sweet and sour, rather watery pleasant taste with aromitic floral fragrance, similar to jasmine. They are yellowish when ripe, otherwise green and become waxy translucent. Their homeland is the tropics. Today they come mainly in late winter and spring from Brazil. The vitamin-rich fruits are used unpeeled and cut open because of their pretty star shape to garnish creams, cocktails, fruit dishes, cold platters, tomato salad, etc. They are also quite distinctive when eaten raw and are somewhat reminiscent of wood sorrel.

Overeaten carambola:

About 250g of carambola are cut unpeeled into narrow slices. Spread them in dessert bowls, sprinkle them with a little bit of sugar and pour 1 tablespoon of eggnog over each one. Sprinkle with hazelnut flakes and chocolate chips or silver pearls.

Carambola compote:

The fruit, which contains a lot of oxalic acid, can be used in a similar way to rhubarb. Add enough sugar to the sliced fruit, a little water and 1 cup of raspberry syrup or thick cherry juice as you like. Then they are carefully cooked. After cooling, you can add brandy or fruit liqueur. The compote should be well sweet.

Sparkling carambola:

In champagne glasses, place 3-4 unpeeled slices of a ripe fruit and a glass of champagne.

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