Our starfruit trees seem to be dropping their fruit again, which happens about every two months year round. My problem has always been what to do with all of them. Many are deteriorated and buggy by the time they hit the ground, so they are just left for the chickens to pick at. My daughter liked to climb the trees to harvest them green and sometimes I have done so with a bamboo pole. They can just be cut up with either salt or sugar added to make a fresh treat. However they are difficult on my kidneys if they are consumed raw.
I asked ChatGPT to provide an overview of the health benefits of consuming starfruit:
Starfruit, also known as carambola, is a tropical fruit with a unique shape and flavor. It is not only delicious but also offers several health benefits. Here are some of the potential health benefits of starfruit:
Nutrient-rich: Starfruit is low in calories and rich in essential nutrients like vitamin C, vitamin A, potassium, and dietary fiber. These nutrients are important for maintaining overall health and supporting various bodily functions.
Antioxidant properties: Starfruit contains antioxidants like vitamin C and flavonoids, which help protect the body against oxidative stress. Antioxidants neutralize harmful free radicals and reduce the risk of chronic diseases such as heart disease, cancer, and neurodegenerative disorders.
Boosts immune system: The high vitamin C content in starfruit can strengthen the immune system, helping the body fight off infections and illnesses. It supports the production of white blood cells and enhances the activity of antibodies.
Digestive health: Starfruit is a good source of dietary fiber, which aids digestion and promotes regular bowel movements. Consuming fiber-rich foods like starfruit can help prevent constipation, maintain a healthy weight, and support gut health.
Hydration: Starfruit has a high water content, making it a hydrating fruit. Staying hydrated is crucial for various bodily functions, including temperature regulation, digestion, nutrient absorption, and the overall health of organs and tissues.
Supports heart health: Starfruit is low in sodium and high in potassium, which helps maintain healthy blood pressure levels. Potassium also plays a role in regulating heart rhythm and reducing the risk of cardiovascular diseases.
Skin health: The vitamin C content in starfruit contributes to the production of collagen, a protein that helps maintain the elasticity and firmness of the skin. It also has antioxidant properties that protect the skin against damage from free radicals.
Despite these potential health benefits, it's important to note that starfruit may not be suitable for everyone. Individuals with kidney problems, particularly those on dialysis, should avoid consuming starfruit due to its high oxalic acid content, which can be harmful to the kidneys in certain cases. As always, it's best to consult with a healthcare professional or nutritionist before making any significant changes to your diet.
I suppose the “ask your doctor about anything you might eat, drink or do” is the standard disclaimer in the modern age. It is true that oxalic acid is hard on my kidneys, which is also found in high concentrations in Swiss Chard and collared greens. The acid does burn off with cooking the starfruit.
Thais most commonly cook green starfruit in a curry, usually with fish. I’ve also pickled green starfruit, have made starfruit jam, and think that the unique shape of the fruit would make it a pretty topping on Christmas cookies. The most common thing I have done with the excess starfruit, however, is made them into wine as pictured here:
I usually cut them lengthwise squeeze out the juice by hand, and boil the starfruit with sugar, star anise and cinnamon. After it has cooled sufficiently I add the yeast, cover it and let it ferment into wine. It has a mellow white wine taste and is one of my better homebrews.
I asked ChatGPT for a starfruit wine recipe. Here is what it came up with. What is stabilizer?
Making starfruit wine can be a rewarding and flavorful project. Here's a basic recipe for homemade starfruit wine:
Ingredients:
10-12 ripe starfruits
2 ½ pounds (1.1 kg) sugar
1 teaspoon wine yeast
½ teaspoon yeast nutrient
1 gallon (3.8 liters) water
Campden tablets (optional, for sterilization)
Wine stabilizer (optional)
Instructions:
Start by thoroughly washing and sanitizing all the equipment you will be using, including fermentation vessels, airlocks, and utensils. You can use Campden tablets dissolved in water for sterilization, following the instructions on the package.
Peel the starfruits, removing any brown edges or spots. Cut the fruit into small pieces, discarding the seeds.
In a large pot, bring the water to a boil. Add the starfruit pieces and simmer them for about 15 minutes to extract the flavor. Turn off the heat and let the mixture cool.
Once cooled, strain the liquid into a fermenting vessel, discarding the pulp. Stir in the sugar until it is fully dissolved.
Dissolve the yeast nutrient in a small amount of warm water, then add it to the fermenting vessel along with the wine yeast. Stir well to combine.
Cover the fermenting vessel with a clean cloth or plastic wrap, securing it tightly. Allow the mixture to ferment in a cool, dark place for about 7-10 days. During this time, the yeast will convert the sugar into alcohol.
After the initial fermentation period, siphon the liquid (known as "must") into a clean, sterilized glass container, leaving behind any sediment at the bottom.
Fit the container with an airlock and let the wine continue to ferment for several weeks, or until the bubbling slows down significantly. This secondary fermentation allows the flavors to develop and the wine to clarify.
Once the fermentation has slowed down, transfer the wine into a clean vessel, leaving any sediment behind. You may repeat this step a few times if necessary to achieve a clearer wine.
At this stage, you can add a wine stabilizer according to the manufacturer's instructions to prevent further fermentation and clarify the wine.
Allow the wine to age for several months, preferably in glass bottles, to further improve its flavor and aroma. It's recommended to store the bottles in a cool, dark place.
After aging, you can enjoy your homemade starfruit wine. Serve it chilled and savor the unique flavor of your creation.
Note: It's important to follow proper sanitation practices throughout the winemaking process to avoid contamination and ensure a successful outcome. Additionally, keep in mind that homemade wine may vary in taste and alcohol content.
Mine is not quite as fancy and they leave out the cinnamon and star anise. It sounds acceptable though.
One other thing I like to do with starfruit is make a version of salsa verde which omits tomatillos (which I have never seen sold in Thailand) and replaces them with starfruit. Here I found ChatGPT did not have a recipe that sounded as good:
Here's a recipe for starfruit salsa verde, where starfruit acts as a substitute for tomatillos:
Ingredients:
2 starfruits, peeled and chopped
1 small onion, roughly chopped
2 cloves of garlic
1 jalapeño pepper, seeds removed and chopped
1/2 cup fresh cilantro leaves
Juice of 1 lime
Salt to taste
Instructions:
Place the chopped starfruit, onion, garlic, jalapeño pepper, and cilantro leaves in a blender or food processor.
Squeeze in the lime juice and add a pinch of salt.
Blend all the ingredients until you achieve a smooth consistency. If you prefer a chunkier salsa, blend it to your desired texture.
Taste the salsa and adjust the seasoning by adding more salt or lime juice if needed.
Transfer the starfruit salsa verde to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve the salsa with tortilla chips, as a topping for tacos or grilled vegetables, or as a flavorful dip for various dishes.
This starfruit salsa verde offers a tangy and slightly sweet twist to the traditional salsa verde recipe. Enjoy the unique flavor of starfruit in this delicious and versatile salsa!
In part because of my difficulties eating starfruit raw I always cook it into foods. I think any good salsa verde should have a few of the ingredients charred as I would with tomatillos. So I generally sliced the starfruit lengthwise along with serrano peppers and added it to a pan with a small amount of oil over a fire until the outsides were blackened. I would have also added more lime juice at the end. It’s the best salsa verde I’ve had and it doesn’t even use tomatillos.
Happy eating! I’m off to finish up my book…
❤️💫