Health Benefits Of Star Fruit (Carambola)

Health Benefits Of Star Fruit (Carambola)

In many backyards of Puerto Rico grows a shrub whose fruits are green and yellowish, they have an elongated shape, with five peaks. Its pulp is crunchy and slightly bittersweet touch. The carambola is a fruit with many benefits ranging from a rich flavor to health.


The carambola is an exotic fruit native to Indonesia and Malaysia. Its cultivation has spread to other tropical countries of Asia and America, including Puerto Rico. The main producing countries are Thailand, Brazil, Colombia and Bolivia.

How is it known:

Belonging to the family of the Oxalidaceae, popularly called as star fruit and starry apple. In some parts of the world, it is also known as:

  • Five Fingers (Dominican Republic)
  • Tiriguro (Costa Rica)
  • Caramboleiro (Brazil)
  • Chinese sweet tamarind or tamarind (Venezuela)

Benefits of Carambola :

This sweet and refreshing fruit is highly recommended for children, youth, adults, athletes, pregnant women, nursing mothers and the elderly.

It contains vitamin A, essential for vision, good skin, hair, mucous membranes, bones, and for the proper functioning of the immune system.

Its vitamin C helps in the formation of collagen, bones and teeth, red blood cells and promotes the absorption of iron from food and resistance to infections.

It has antioxidant properties

Because of its low content of carbohydrate, a source of potassium and low in sodium, it is recommended for people with high blood pressure or blood vessel disease and heart.

Because of its high water content and low in calories, it is ideal for low-fat diets.

The pulp, which is rich in calcium oxalate and soluble fiber, has laxative properties.

For its large number of calcium oxalate, it is not recommended for people with kidney disease who require control dietary potassium and suffer from gastrointestinal disorders such as delicate stomach and gastritis.

How to Eat:

When ripe, it is eaten fresh, sliced. Just simply wash and cut. You can consume in salads, desserts and jams. InMalaysia, it is eaten cooked with sugar and cloves. Chinese cuisine combines this with fish.

In Thailand, it is taken along with sliced boiled shrimp. In mainland China and Taiwan, the exporting canned isavailable as syrup.

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