Carambola (also known as Star Fruit) when cut in cross-section has the form of a star. It is oblong with 5- to 6-angled fruits, 6 – 15 cm long and up to 9 cm wide. It has a thin, waxy, orange-yellow skin and juicy, crisp, yellow flesh when fully ripe. The fruit can also be deep green and ripe.


Ripe carambolas are eaten out-of-hand, sliced and served in salads, or used as garnish on avocado or seafood. They are also cooked in puddings, tarts, stews and curries. In Malaya, they are often stewed with sugar and cloves, alone or combined with apples. The Chinese cook carambolas with fish. Thais boil the sliced green fruit with shrimp. Slightly underripe fruits are salted, pickled or made into jam or other preserves.

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Growing Region:

Carambola is grown in the warmer climates of Australia

Predominately grown in the Northern Territory & Queensland with a few family farms in N.S.W


Carambola is available ALL year round, however the main growing periods are between November - Februrary and May - August.


Carambola Upside Down Cake:


3 to 4 carambolas (star fruit), sliced.
1/4 cup butter, melted.
2/3 cup dark brown sugar.
Juice of 2 Florida passion fruit.
1/2 cup butter, softened.
1 cup sugar.
2 eggs.

1 1/2 cups cake flour.
1 1/2 teaspoons baking powder.
pinch of salt.

1/2 cup Florida milk.
1 tsp. each of vanilla and almond extract.


Step One: Preheat oven to 350 degrees.
Arrange sliced carambolas in bottom of a greased 9 inch cake pan as close together as possible.
Mix together 1/4 cup butter, brown sugar and passion fruit juice and pour into pan, turning so mixture covers bottom. Set aside.

Step Two: Cream together 1/2 cup of butter and sugar. Add eggs, one at a time, beat well.

Step Three: Mix together dry ingredients. Add flour mixture, alternately with milk, to butter mixture. Stir in vanilla and almond extracts. Pour into prepared cake pan.

Step Four: Bake for approximately 30 minutes or until cake pulls away form sides of pan.
Let cool for five minutes before inverting onto serving plate.



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