Recipe by Krsi Sue
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.
Top Review by Ambervim
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.
- 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
Directions See How It's Made
- 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.