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Star fruit. Averrhoa Carambola Oxalidaceae family. Geography of Cultivation. The origin of star fruit is not completely known but is believed to come from either Sri Lanka or Moluccas, Indonesia

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star fruit

Star fruit

AverrhoaCarambola

Oxalidaceae family

geography of cultivation
Geography of Cultivation
  • The origin of star fruit is not completely known but is believed to come from either Sri Lanka or Moluccas, Indonesia
  • Main producers of star fruit are Australia, Guyana, India, Israel, Malaysia, Philippines, Taiwan and the U.S.
morphological description
Morphological Description
  • 2 to 6 in. long with 5 longitudinal ridges
  • When cut into a cross-section it looks like a star
  • Two common types – sour and sweet
  • Yellow in color when ripe
features of cultivation
Features of Cultivation
  • Grown in tropical and sub-tropical climates
  • Requires full sun exposure
  • Needs at least 70 in. of rain a year
  • No soil preference but requires good drainage
  • In ideal conditions a tree will produce 200 to 400 pounds of fruit a year
star fruit uses
Star fruit Uses
  • Main use is as a food where it can be eaten as a whole or may be used in different styles of cooking or juice drinks
  • Some people use star fruit trees as ornamental plants due to the shape of their fruits and their lavender flowers.
star fruit facts
Star fruit Facts
  • Star fruit consumption may be fatal to people with kidney problems due to its oxalic acid content
  • Star fruit is also an inhibitor of cytochrome p450 isoforms which may increase the effective dosage of some medicines in the body
north american use
North American Use
  • Wasn’t accepted by consumers in the U.S. until the 1970s when Morris Arkin developed a kind of star fruit that had sweet taste that consumers enjoyed
  • This star fruit is now called the Arkin variety and it represents 98% of the grown star fruit in Florida
nutrition content
Nutrition content
  • Star fruit is consumed for its high levels of Vitamin C, antioxidants and potassium
  • It is also low in sugar, sodium and acid