Prep 20 mins
Cook 1 hr
Fresh Star Fruit is one of the things I miss most about living in Guam. Carambola (Star Fruit) looks just like a star when sliced. The skin is a glossy golden yellow when ripe, its matching flesh beautifully translucent and dotted occasionally with a dark seed. When ripe, it is juicy and fragrant. Its flavor, depending on the variety, can range from exotically sweet to refreshingly tart. In general, the broader set the ribs, the sweeter the fruit. This recipe is from a Martha Stewart cookbook. Most of the time listed is cooling time for the ginger broth.
- 4 cups water
- 1 gingerroot, peeled and cut into slices
- 1⁄2 cinnamon stick
- 2 whole cloves
- 10 coriander seeds
- 1 tablespoon honey
- 2 star fruit, trimmed
- 1 tablespoon brown sugar
- In saucepan, combine water, ginger, cinnamon, cloves and coriander.
- Bring to a boil, reduce heat and simmer for 30 minutes.
- Add honey and stir until dissolved.
- Strain liquid and allow to cool.
- Slice the star fruit into 8 slices.
- Place star fruit on a baking sheet and sprinkle the brown sugar over them.
- Broil until the sugar bubbles and starts to brown.
- Place stars into individual bowls, 4 each.
- Ladle the gingered broth into each and serve.
The broiled star fruit were wonderful. The broth was OK not great. I love the ginger after tingle. I think I will play with the flavors a little and try it again. The next morning I reheated the half that was left and added a black tea bag to it. That addition smoothed it and I enjoyed it much more.that way.
I have a star fruit tree in my yard, never really knew what to do with them. This was excellent and will be making it again. Could not find coriander here so I substituted lemon grass. Its hard to find everything I need here in Costa Rica for all the wonderful receipts.
This is a wonderful recipe and so easy to make! Instead of using fresh spices, I used the dry, powdered version and added brown sugar instead of honey. I boiled the syrup down for about 45 minutes and then strained it . It had turned a beautiful red color and tasted marvelous over the broiled star fruit. I served this with a scoop of coconut ice-cream - perfection! Thanks, Krsi Sue, for the recipe. I'll definitely be making it again soon.