Star fruit

1. Star fruit AverrhoaCarambola Oxalidaceae family

2. Geography of Cultivation • The origin of star fruit is not completely known but is believed to come from either Sri Lanka or Moluccas, Indonesia • Main producers of star fruit are Australia, Guyana, India, Israel, Malaysia, Philippines, Taiwan and the U.S.

3. Morphological Description • 2 to 6 in. long with 5 longitudinal ridges • When cut into a cross-section it looks like a star • Two common types – sour and sweet • Yellow in color when ripe

4. Features of Cultivation • Grown in tropical and sub-tropical climates • Requires full sun exposure • Needs at least 70 in. of rain a year • No soil preference but requires good drainage • In ideal conditions a tree will produce 200 to 400 pounds of fruit a year

5. Star fruit Uses • Main use is as a food where it can be eaten as a whole or may be used in different styles of cooking or juice drinks • Some people use star fruit trees as ornamental plants due to the shape of their fruits and their lavender flowers.

6. Star fruit Facts • Star fruit consumption may be fatal to people with kidney problems due to its oxalic acid content • Star fruit is also an inhibitor of cytochrome p450 isoforms which may increase the effective dosage of some medicines in the body

7. North American Use • Wasn’t accepted by consumers in the U.S. until the 1970s when Morris Arkin developed a kind of star fruit that had sweet taste that consumers enjoyed • This star fruit is now called the Arkin variety and it represents 98% of the grown star fruit in Florida

8. Nutrition content • Star fruit is consumed for its high levels of Vitamin C, antioxidants and potassium • It is also low in sugar, sodium and acid