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BULLETIN 77, HAWAII EXPERIMENT STATION 



CARAMBOLA 



(Averrhoa carambola) 



Description: The carambola is a translucent yellow or yellow-green 

 fruit 4 to 5 inches in length and about 2 inches in diameter. It has 5 

 prominent ribs which make it distinctly star-shaped in cross section. 

 The thin, waxy skin encloses a very juicy pulp and several smooth 

 brown seeds. There seem to be two varieties, distinguished as the 

 sweet carambola and the sour carambola. Both are quite mild in flavor. 



History: Like many other fruits found in Hawaii, the carambola is 

 believed to be a native of the Malayan archipelago and to have been 

 taken from there to America at an early date (50, p. 430). The history 

 of its introduction into Hawaii is not known, but the tree may have been 

 brought from Southern China by the early Chinese immigrants or by 

 sandalwood traders. 



Nutritive value: The carambola juice contains about 10 percent of 

 sugar. In comparison with other fruit juices it has a very small per- 

 centage of calcium and iron but contains about the same amount of 

 phosphorus. 



No investigations of the vitamin content of carambolas are reported 

 in the literature and no tests have been carried out in the Station lab- 

 oratory. 



Supply: The carambola is rarely found in the markets, as it is 

 grown chiefly as an ornamental shrub. It ripens during November and 

 December. 



Use: The watery pulp of the fruit has a pleasant taste, and is re- 

 freshing to eat when ripe or to use in an iced drink. An unpleasant 

 bitter flavor develops when the fruit or juice is cooked or canned. Al- 

 though the fruit contains a small quantity of pectin, it is not recom- 

 mended for jelly making. 



Sweet carambolade 



6 servings 



2 cups sweet carambola juice 4 cups cold water 



Wash carambolas, cut into small pieces, and press juice through a sieve 

 or coarse cloth. Mix with water and pour over cracked ice. 



Sour carambolade 



6 servings 



2 cups sour carambola juice % cup sugar 



4 cups cold water 



Wash carambolas, cut in small pieces, and press through sieve or coarse 

 cloth. Add sugar and water to juice, and pour over cracked ice. 



Sour carambola sherbet 



yield IV2 quarts 

 IV2 cups fresh carambola juice % cup sugar 



IV3 tablespoons lemon juice 2 cups boiling water 



1 teaspoon gelatin 1 tablespoon cold water 



Soak gelatin in cold water. Add sugar to boiling water and boil for 5 min- 

 utes. Remove from fire and add gelatin, stirring until it is dissolved. Cool 

 to lukewarm, add fruit juice, and freeze, using 8 parts of ice to 1 part of 

 ice-cream salt. 



