Carambola Info + a Few 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 aromatic floral scent, 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 decorate creams, fruit dishes, cocktails, cold platters, tomato salad, etc. Also eaten raw they are quite distinctive and remind a little bit of wood sorrel.

Overeaten carambola:

About 250g of carambola are cut unpeeled into narrow slices. Put them in dessert bowls, sprinkle them with a little bit of sugar and pour 1 tablespoon of eggnog over each one. Then 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, if you like, 1 cup of raspberry syrup or thick cherry juice. Now 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 S

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