Region of Origin
Commodity:
Starfruit
Description & Origin
Starfruit grows on a slow-growing tropical tree. The fruit has crisp, waxy skin and five deep lateral ridges that form the shape of a star once sliced. It starts out a vivid lime green color. As the fruit ripens, the skin turns bright yellow and the ridges become brown. For commercial sale, they are usually hand-picked when they first show a touch of yellow and allowed to ripen post-harvest. The f...
Other Names
Carambola, Five Fingers, Belimbing (Malaysia), Balimbing (Philippines), Carambolier (French), Ma Fueng (Thailand), Fuang (Laos), Khe (Vietnam), Kamaranga (India), Yang-táo (China)
Health Benefits & Nutrition
Starfruits are a good source of a wide range of vitamins and minerals, including magnesium, potassium, phosphorous, and vitamin C. There are trace quantities of iron, zinc, and manganese. It's also an excellent source of fiber. Starfruit has been used in tropical traditional medicine for centuries: to halt hemorrhages and relieve hangovers in India, to reduce fevers in China, and as a diuretic in Brazil.
Note that starfruit contains small amounts of oxalic acid, the same organic toxin found in rhubarb, as well as enzymes that may alter effective dosages of some medications. As such, those with kidney disorders or taking regular medications are strongly advised to consult with a medical professional before consuming starfruit.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Ripe starfruit is often eaten out of hand, added to salads as a crunchy element, or used as an attractive garnish. In Southeast Asia they are also cooked – ripe fruit can be stewed with cloves or made into marmalades or chutneys. The unripe or half-ripe fruit is often made into traditional pickles in India.
Flavor Pairings
Banana, Kiwi, Papaya, Mango, Strawberry, Lime, Coconut, Lettuce, Ginger, Cilantro, Fenugreek, Peanuts, Cinnamon, Honey, Palm Sugar, Chicken, Steak, Shrimp
How to Store & Use in the Kitchen
Starfruit can be stored at room temperature to speed the ripening process, but should be stored in a warm, dry area of the fridge in a container or bag to extend the shelf life.
The skin of starfruit is edible – it does not need to be peeled. It does contain some seeds which are edible, but can be removed. Starfruit can be used when half-ripe (mostly green with some yellow) and acidic, or when fully ripe (bright yellow with some browning on the ridges) and sweeter. The browning on the ridges is normal in ripe fruit and can be trimmed for aesthetics in plating.
Fight Food Waste Tips for root to stem cooking
Starfruit does not need to be peeled! Use the whole fruit and preserve any extra fruit by drying or pickling.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
41-50°F
RECOMMENDED TEMP STORAGE ZONE:
40-54°F (Cool Storage)
SUBJECT TO CHILLING INJURY:
Yes – starfruit can experience some surface pitting or ridge browning if exposed to temperatures below 41°F for extended periods of time.
RELATIVE HUMIDITY:
90-95%
PRODUCES ETHYLENE:
Yes-Low
SENSITIVE TO ETHYLENE:
Yes-Low
RIPENS AFTER HARVEST:
Yes – starfruit will develop yellow color, lose acidity, and develop flavor as it ripens.
PROFESSIONAL RIPENING RECOMMENDED:
No – starfruit responds minimally to professional ripening.
Quality Assessment
Look for starfruit that is firm and shiny with no visible pitting or decay. Some browning on the ridges or minimal scarring is normal as the fruit begins to ripen.
Important Handling Notes
Starfruit is susceptible to bruising and should be handled carefully.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, starfruit may last up to 4 weeks.