Scientific Name: Averhoa Carambola L.
Common Names:
Starfruit, Carambola, Caramba, Country Goosebery, Kamaranga, Five Coner, Ma-fu’ang, Tamarta, Tapanima, Belimbing Manis, Sungai Besi.
Description:
Five inches long with three to five deep ribs and yellow or golden brown skin.
Origin:
Malaysia, Southeast Asia and Sri Lanka.
Main Area:
Carambola plantation is widely progressing all over Peninsular Malaysia. The main area are in Negeri Sembilan, Selangor, Kedah, Johor, Perak and Melaka.
Nutrient Composition:
There seem to be two varieties : The Sweet Carambola and and The Sour Carambola.
Carambola juice contains about 10% sugar. In comparison Carambola is a poor source of provitamin A, thiamine and riboflavin, a fair source of niacin, and a good source of ascorbic acid.
| Proximate Composition | Energy | 24.0 kcal |
| Water | 9.2% | |
| Protein | 0.7 gm | |
| Fat | 0.1 gm | |
| Carbohydrate | 5.0 gm | |
| Fibre | 1.8 gm | |
| Ash | 0.4 gm | |
| Minerals | Calcium | 5.0 mg |
| Ferum | 0.3 mg | |
| Vitamins | Carotene | 299.0 ug |
| Total A | 50.0 ug | |
| Vitamin B1 | 0.07 ug | |
| Vitamin B2 | 0.07 ug | |
| Vitamin C | 25.9 mg |
Carambola Color Index
Index 1 : Green
Index 2 : Light Green
Index 3 : Green Yellow
Index 4 : Yellow Green
Index 5 : Yellow
Index 6 : Orange
How To Eat Carambola
Pare away the skin of the green/brown ridges lightly.
Cut sectionally for star shaped servings.
It can be also sliced longitudly.
Savour with a fork.