Star fruit

What it is

A whole star fruit measures about 5–15 cm (2–6 in) long. The waxy skin, flesh and seeds are edible, so it needs no peeling. It stays crisp and juicy through the skin as well as the flesh.

The variety matters: Arkin is sweeter than the tart Golden Star. This is Averrhoa carambola, a separate species from the sour bilimbi, Averrhoa bilimbi.

Where it comes from

Star fruit comes from tropical Asia, including India, Sri Lanka, Indonesia and Malaysia. It reached southern Florida before 1887. In the United States, it is grown commercially in southern Florida and Hawaiʻi, carrying an Asian fruit into two warm corners of the United States.

How it's eaten where it grows

In Malaysia, carambola is stewed with sugar and cloves, sometimes alongside apples. In Thailand, green slices go into the pot with shrimp.

In Hawaiʻi, starfruit juice blends the fruit with water, sugar and lime, then strains it over ice. Brazilian picles de carambola turns thin stars into a refrigerator pickle with rice vinegar, honey and ginger. The slices keep their shape, so the pickle brings stars to the plate too.

How it's grown

The tree grows slowly into a broad, bushy canopy with many branches. Small, light-purple flowers with five petals appear in clusters. It prefers soil that drains well and is slightly acidic.

Growers can keep a chosen variety by grafting or budding it onto another tree’s roots.

When and where you'll find it

In South Florida, the harvest usually runs from June through February. The biggest crops usually come in August and September, then again from December through February. Fresh star fruit turns up in grocery stores, farmers’ markets and farmstands there. A ripe fruit still feels firm, with a crisp bite.

At home, it can go straight into slices with its skin on, or into the blender for juice.