CARAMBOLA (STARFRUIT)

Here are two pictures of a starfruit in our herb garden.

Information about the starfruit:

Origin

The carambola is believed to have originated in Sri Lanka and the Moluccas, but it has been cultivated in southeast Asia and Malaysia for many centuries.
Etymology

When cut, it forms star shapes.This five-segmented fruit is very attractive since, when cut, it forms star shapes. It has a golden yellow skin and similarly-colored translucent flesh, which is lightly dotted with dark seeds.In the Philippines, it is known as Balimbing. An amusing aside: the same term is used to refer to hypocrites! Here it is eaten very ripe, when the flesh is soft, sprinkled with a little salt.

Medicinal Properties

Liquefied, it's used as a refreshing juice and given to diabetics to normalize blood sugar levels.In Chinese medicine, star fruit is known for its diuretic properties.
Nutritional values per 140 g (1 cup)

Calories: 32; water: 90%; protein: 5 g; carbohydrates: 6 g; fat: 0 g; fiber: 1.5 g. An excellent source of vitamin A (185 mg) and potassium (165 mg).
Buying

Look for firm fruit, with smooth shiny skin and translucent pulp. Green coloration is a sign the fruit is underripe. When very ripe, the yellow skin becomes lightly golden and the points begin to turn brown. There are two varieties: sweet and sour.
Storing

The star fruit is fragile. It must be handled carefully, since it bruises easily and turn brown. If the star fruit is green, keep at room temperature until the skin turns a nice golden yellow.Once ripe, it will keep for 2 days at room temperature and up to 2 weeks in the refrigerator.Source: http://www.theworldwidegourmet.com/products/fruits/star-fruit/