02/27/2013 09:05 am ET Updated Dec 06, 2017

Star Fruit (Or Carambola): The Tropical Treat We Are Obsessed With

Flickr: DeusXFlorida

My parents confessed rather frequently that while they were thrilled to have a kid who would eat just about anything, it came with its unique challenges. They kicked themselves regularly in my youth for letting me try lobster at a ridiculously young age. They were probably expecting me, four years old and full of wonder, to be little bit freaked out by the giant sea-bug in front of me. Boy were they wrong (pro-tip: you dip it in melted butter, so... yeah). Same with most every other seafood, vegetable, cheese and meat they put in front of me. I wanted to eat it all, all the time.

Fruit was no exception. I remember the day, pushing a shopping cart along with both of them, I picked up a starfruit and asked to take it home. I've been hooked ever since. Starfruit (or Carambola, if you want to be proper) is a tropical fruit gown mostly in Malaysia, The Philippines and India, and popular all over southeast Asia. The tart, juicy fruit is crispy, a bit floral and really unlike any other flavor on earth. Why is it called starfruit? Because when you cut into it, it looks like this:

star fruit

Usually relegated a flabby slice or two on top of a fruit salad, I have to confess that I don't have a starfruit recipe to share with you. Because it's from exotic, far away lands, it tends to be pretty expensive, even in prime season. Which means that when I get my hands on one, I never want to do anything but eat it quickly, gluttonously (as gluttonous as you can be with fruit) and frequently. Anyone out there have a starfruit recipe that tastes better than the pure unadulterated fruit?

Want to read more from HuffPost Taste? Follow us on Twitter, Facebook, Pinterest and Tumblr.



How To Tell When It's Ripe