Carambola: Versatile Asian Fruit Rich in Vitamin C and Nutrients

Take a carambola, slice it as if it were salami, creating star-shaped slices, and use it as a decoration in any sweet or savory dish: fruit salads, mixed salads, desserts, roasts… Depending on how it’s seasoned, the carambola pairs well with both sweet and salty foods, although — as the saying goes — its downfall is desserts and ice creams.

In brief, here’s what you need to know about this fruit native to Asia, particularly Vietnam, and spread for hundreds of years in Sri Lanka, Mulucce, and Malaysia; it is also intensively cultivated in Brazil and Israel: with a yellow color, approximately 10-12 centimeters long, the carambola is available all year round.

Consumption Tips and Nutritional Values

Remember that when consuming it, the skin is edible, and once washed, it can be eaten along with the pulp. It contains vitamin C, provides about 40 calories per 100 grams, and is also rich in potassium and fiber.

It should be stored at 5-6 degrees Celsius. Its scientific name is Averrhoa carambola.