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CaribOasis: Carambola (Star) Fruit & Its Benefits

The star fruit or carambola (Averrhoa carambola*) is a unique tropical fruit. This fruit acquired its name from the five pointed star shape * when cut across the middle of the fruit (occasionally 4 or 6 ribbed fruit may occur).  The 3 to 5 inch long fruit has a paper-thin thin, translucent, waxy, yellow-orange to green skin with tart crisp flesh.  Star fruit range in taste from pleasantly tart and sour to slightly sweet with a complicated flavor combination that includes plums, pineapples, and lemons. The fruit is juicy and crunchy, and may be eaten skin, seeds and all or used as a garnish, in salads and in relishes and preserves. When used in cooking, green fruit are frequently used for their sourness. The juicy flesh is mostly water and does not hold up well when heated.

* Carambola: Named after Averrhoës [Ibn Rushd], a 12th century Muslim philosopher and physician. Carambola is a Portuguese word derived from a South Indian language).


Although it is not now found in the wild, the star fruit is originally native to Sri Lanka and the Moluccas, and has been cultivated in Southeast Asia and Malaysia for almost 1,000 years. The fruit also goes by many other names including: belimbing or belimbing manis(Indonesia), mafueng (Thailand), kamrakh(Indian) Chinese star fruit, star apple and Five angled fruit.  Today they are also grown throughout the Caribbean, Central and South America, Florida and Hawaii because the fruit thrives on growing in a warm environment.

A member of the Oxalis (wood sorrel) family, star fruit grow on a bushy tree 25 to 30 feet high with a spread of 20 to 25 feet. The leaves are sensitive to touch and light, folding up at night or when touched. The fragrant flowers are pink to lavender in color, about 3/8 inch in diameter. The fruits grow in groups of 3 or 4 on the branches and trunk of the tree and the trees produce fruit for up to 40 years.  Star fruit are non-seasonal and produce 3 to 5 crops each year.

Two varieties are found in markets, one sour and the other slightly sweet.  Their flavor is sometimes described as like a cross between an apple and a grape.  It is almost impossible to tell the sweet and tart varieties apart, but in general the tart varieties have narrowly spaced ribs and sweet varieties have thicker, fleshier ribs; some also report that the yellower, the sweeter. The tastes between the two are hardly distinguishable, as the tart variety still has some sweetness.  There are several white varieties, all of which are sweet. This tropical fruit is readily available July through February.

Star fruits are an excellent source of vitamin C, is low fat, and naturally sodium and cholesterol free. A small whole star fruit will provide approximately 2/3 cup sliced.

Traditional Medicinal Uses
Preparations of the leaves and roots have been used to cure headaches, hangovers, sore eyes, ringworm, prickly heat and chickenpox. Given to nursing mothers it is believed to stimulate the flow of milk.

Select firm, shiny skinned, even colored fruit. Star fruits will ripen at room temperature and have lightly brown edges on the ribs and a full fruity aroma when ripe. Avoid purchasing fruit with brown, shriveled ribs. This delicious fruit is also available dried.

Star fruit bruise easily, so handle with care. Non-ripe fruit should be turned often, until they are yellow in color and ripe with light brown ribs. Store ripe star fruits at room temperature for two to three days or unwashed, and refrigerated, in a plastic bag for up to one to two weeks.

Preparation & Use
Star fruits are great to eat out of hand as these tropical delights do not need to be peeled or seeded before eating. Simply wash the fruit, remove any blemished areas, cut crosswise to get the star shape, and eat.
The sweet variety can be eaten out of hand or sliced and used as a garnish or in salads. They are also used in chutney, curries and tarts. The juice can be used in tropical drinks and smoothies.

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Warning: This danger appears to be limited to individuals with very specific medical conditions.
Star fruit originated in Southeast Asia and is readily available in Taiwan. Star fruit causes several symptoms in patients with chronic renal failure or end-stage renal disease. The symptoms vary and include insomnia, intractable hiccups, agitation, muscle weakness, confusion, consciousness disturbances of various degrees, seizures, and cardiorespiratory arrest. The various star fruit subspecies contain different toxins, including a powerful neurotoxin that is suspected to accumulate in blood, cross the blood-brain barrier in chronic renal failure patients, and eventually cause irreversible damage.

Star fruit intoxication is a neglected but serious fruit intoxication frequently observed in patients with chronic renal failure. Because no effective treatment is currently available, patients— especially those who are newly diagnosed with chronic renal failure or end-stage renal disease—must be warned not to ingest star fruit, even in small amounts.


Carib Oasis: Avocado & Its Uses


The word ‘avocado’ comes from the Mexican Spanish aguacate which in turn comes from the Nahuatl word ahuácatl (scrotum, a reference to the shape of the fruit).
Avocados were known by the Aztecs as ‘the fertility fruit’. In some countries of South America, such as Argentina, Bolivia, Chile, Peru, and Uruguay, the avocado is known by its Quechua name, palta. In other Spanish-speaking countries is known by the Mexican name and in Portuguese it is abacate. The fruit is sometimes called an avocado pear or alligator pear (due to its shape and the rough green skin of some cultivars). The Nahuatl ahuacatl can be compounded with other words, as in ahuacamolli, meaning avocado soup or sauce, from which the Mexican Spanish word guacamole derives.

Avocado or Persea Americana is a part of the plant family Lauraceae. The tree is native to Mexico and is usually grown in the Western Hemisphere from Mexico south to the Andean regions. The tree, tall and spreading, has leaves elliptic to egg-shaped in form and 4 to 12 inches in length. The small greenish flowers born in dense racemes are devoid of petals and have six perianth lobes, nine stamens arranged on three series, a one-celled ovary. The fruit varies in shape, size and colour. It looks like hen’s egg and it varies from round to pear shaped with a long slender neck. The colour ranges from green to dark purple. The single large seed with two cotyledons is round to conical.

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Horticulturally, avocados are divided into Mexican, West Indian and Guatemalan varieties. The Mexican variety is characterized by the anise-like odour of the leaves and thin skinned fruits of rich flavour and excellent quality. The Guatemalan type is slightly less frost resistant than the Mexican and produces fruit of medium to large size. The West Indian type is grown in southern Florida and throughout the Caribbean.

Benefit and uses of Avocado.

  • Avocado is used traditionally to heal skin problems.
  • Avocado has been used traditionally to help people with sexual problems.
  • Avocado usefulness in human weight control, high nutritional density, source of major antioxidants, stroke prevention, fruit protein source, fiber source.
  • The avocado’s high monounsaturated fat content benefits arteries.
  • Eating avocados daily for three weeks improved blood cholesterol in middle-aged women better than a low-fat diet.
  • Eating avocados, heart patients could cut their risk of heart attack 10-20 percent and death rates 4-8 percent in 3-5 years.
  • Eat an avocado everyday if you’re recuperating from sickness and are trying to regain your strength.

CaribPics: 15th Annual Mango Melee and Tropical Fruit Festival-St. Croix, VI

Over the weekend (Sunday) I had the pleasure of attending the 15th Annual Mango Melee and Tropical Fruit Festival on  St. Croix. This was a new experience for me as I had never attended the event or been to the botanical gardens. As I walked through the pathways of the St. George Village Botanical Gardens, I took in not only the beautiful surroundings but also the aroma of fruits and cooked food alike. Vendors lined the paths with tropical drinks, fruits for sales, pastries, local delicacies, arts and crafts, and plants all for sale. I especially enjoyed a fruit-filled smoothie by the Country Snack Stand (their located on Mahogany Road in the Rain Forest).

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The event, which benefits the botanical garden, features food and craft vendors, educational workshops, culinary competitions, mango eating contests, mango and tropical fruit tastings, a mega-mini mango contest,  garden tours, and a silent fruit auction. Approximatley 4,000 attendees came out this year in support of the event.

This year’s “Mango Dis, Mango Dat”  Competition winners included:


Sweets – Sue Lakos, Mango Crunch

Stuff – Ralston and Eunice Ambrose, Mango Chicken Fiesta


Sips –1st Martha Jean-Pierre- Martha’s Specialty 2nd-Zandra Petersen- Mango Liqueur

Salsa – 1st Don Bailey- Tarragon Mango Dip; 2nd Patasha Tracey- Spicy Mango Salsa

Sweets – 1st Sharon Grimes- Mangoes on Snow; 2nd Debi George- Mango Peach Crisp

Stuff – 1st Zandra Petersen- Mango Bread; 2nd Zandra Petersen- Mango Butter

Winners of the mango eating competition:

Junior Division-Adrian Pierce Encarnacion

Adult Division-Olubayo Kaza

The event concluded with a silent auction of fruits in the Great Hall and a crowd dancing to the Electric Slide on the front lawn.

Check out this video courtesy of CBS News 2 VI:

For more  information on the event and St. George Village Botanical Gardens visit: