Editing Carambola (section)

==Culinary==
[[File:Carambola Starfruit.jpg|thumb|left|Vertical, end view, and cross section of the ripe carambola]]
{{nutritional value | name=Carambola, (star fruit), raw
| kJ=128
| water=91.4 g
| protein=1.04 g
| fat=0.33 g
| carbs=6.73 g
| fiber=2.8 g
| sugars=3.98 g
| calcium_mg=3
| iron_mg=0.08
| magnesium_mg=10
| phosphorus_mg=12
| potassium_mg=133
| sodium_mg=2
| zinc_mg=0.12
| manganese_mg=0.037
| vitC_mg=34.4
| thiamin_mg=0.014
| riboflavin_mg=0.016
| niacin_mg=0.367
| pantothenic_mg=0.391
| vitB6_mg=0.017
| folate_ug=12
| choline_mg=7.6
| lutein_ug=66
| vitE_mg=0.15
| source_usda = 1
| note=[https://web.archive.org/web/20170912192615/https://ndb.nal.usda.gov/ndb/search/list?qlookup=09060&format=Full Link to USDA Database entry]
}}
The entire fruit is edible, including the slightly waxy skin. The flesh is crunchy, firm, and extremely juicy.<ref name=cabi/> It does not contain [[Fiber|fibers]] and has a texture similar in consistency to that of [[grape]]s. Carambolas are best consumed shortly after they ripen when they are yellow with a light shade of green, or just after all traces of green have disappeared. They will also have brown ridges at the edges and feel firm. Fruits picked while still slightly green will turn yellow in storage at room temperature, but will not increase in sugar content. Overripe carambola will be yellow with brown spots and can become blander in taste and soggier in consistency.<ref name="crane"/><ref name="buzzle">{{Cite web|url=http://www.buzzle.com/articles/star-fruit-how-to-eat-star-fruit.html|title=How to Eat Star Fruit|publisher=Buzzle|access-date=August 5, 2012|archive-url=https://web.archive.org/web/20110110204152/http://www.buzzle.com/articles/star-fruit-how-to-eat-star-fruit.html|archive-date=January 10, 2011|url-status=usurped}}</ref>

Ripe sweet type carambolas are sweet without being overwhelming as they rarely have more than 4% sugar content. They have a tart, sour undertone, and an oxalic acid odor. The taste is difficult to match, but it has been compared to a mix of [[apple]], [[pear]], [[grape]], and [[Rutaceae|citrus family]] fruits. Unripe star fruits are firmer and sour, and taste like green apples.<ref name="crfg"/><ref name="fg">{{Cite web |url=http://floridagardener.com/pom/Carambola.htm |title=Carambola or Star Fruit |publisher=FloridaGardener.com |access-date=August 5, 2012 |url-status=dead |archive-url=https://web.archive.org/web/20120727003227/http://www.floridagardener.com/pom/Carambola.htm |archive-date=July 27, 2012 }}</ref>

Ripe carambolas may also be used in cooking. In Southeast Asia, they are usually stewed in [[clove]]s and sugar, sometimes with [[apple]]s. In China, they are cooked with fish. In Australia, they may be cooked as a vegetable, pickled, or made into jams. In [[Jamaica]] they are sometimes dried.<ref name="jm"/>

Unripe and sour type carambolas can be mixed with other chopped spices to make relishes in Australia.<ref name="jm"/> In the Philippines, unripe carambolas are eaten dipped in [[rock salt]].<ref name="mm">{{Cite web|url=http://www.marketmanila.com/archives/balimbing-carambola-star-fruit|title=Balimbing / Carambola / Star Fruit|date=21 November 2006|publisher=Market Manila|access-date=August 5, 2012}}</ref> In Thailand, they are cooked together with shrimp.<ref name="jm"/>

The juice from carambolas is also used in iced drinks, particularly the juice of the sour varieties. In the Philippines, they can be used as a seasoning. In India, the juice is bottled for drinking.<ref name="jm"/>

===Nutrition===
Raw carambola is 91% water, 7% [[carbohydrate]]s, 1% [[protein]], and has negligible [[fat]] (table). A 100-gram reference amount of raw fruit supplies {{convert|128|kJ|kcal|abbr=off}} of [[food energy]] and a rich content of [[vitamin C]] (41% of the [[Daily Value]]), with no other [[micronutrient]]s in significant content (table).<ref>{{Cite journal|last=Tint Khine Aye, Moet Moet Khaing, Thin Ei Ei Zaw|title=A Study on Preliminary Phytochemical Investigation and Nutritional Values of Averrhoa carambola L.|url=https://www.dagonuniversity.edu.mm/wp-content/uploads/2019/08/47-Thint-Khaing-AyeMoet-Khaing-1.pdf|journal=2nd Myanmar Korea Conference Research Journal}}</ref>