Carambola (aka starfruit) is a beautiful, star-shaped tropical fruit. Depending on the variety, it can be sweet or sour (the general rule is that the sweet one has thicker flesh and a golden skin color) and it’s lovely when cut cross-wise, especially in salads and garnishes. The flavor is sort of a cross between green grape and apple — very mild but very tasty. Since it grows well in humid environments, it’s no wonder that lots of Floridians have them in their yards, but you can easily find them in supermarkets and farmer’s markets, especially during the winter months.
Reading: how to make starfruit juice
Starfruit is very low in calories and high in fiber and nutrients, especially vitamin C, which is a powerful antioxidant. Did you know that starfruit can supply almost a full day’s supply of vitamin C in just one cup? That’s a powerful tool in your arsenal to fight colds and flu 🙂
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My friend was recently given a huge batch from a generous neighbor and she shared some with me because, really, how many starfruit can one person eat?!? These babies were huge and super-ripe. Their skin was golden and some were even starting to turn brown, so I knew they needed to be eaten quickly.
I enjoyed one in a salad but, honestly, the thought of going through 10 more was a little daunting, so I started thinking about what to do with them. Lo and behold, my answer was right in front of me as I spied my juicer on the kitchen counter.
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For those of you who have juicers, you know that it’s fun to try different fruit and vegetable combinations, and I like to experiment with things that might taste great together. For this batch, I decided to add a little zing and some extra anti-inflammatory properties, so I popped in fresh ginger and lemon.
It was tasty, refreshing and thirst-quenching, and the color was glorious, sort of like sunshine in a glass 🙂
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