Starfruit or Carambola, the watery-citrusy fruit is native to Sri Lanka and locally known as Kamaranga. It is a seasonal fruit and can be seen throughout July and August as well as in December and January.
You will usually find green or yellow-orange starfruits. The fruit has thin and translucent waxy skin which is edible and doesn’t need to be pilled off.
It is quite juicy and crunchy with a sweet and mild sour taste. And it’s very refreshing on a hot day. When you cut the starfruit crosswise it produces five-point star-shaped slices. They look very beautiful and perfect for decoration desserts or breakfast porridge.
Unripe starfruit is commonly used in salads and ripened eaten as a fruit or fruit juice. Locals love eating starfruit with a sprinkle of pepper or chillies and salt although I haven’t tried it and left it for my next visit to Sri Lanka.
The fruit is known for its health benefits and widely used in Sri Lanka in cooking curries, garnishes, in coconut sambol and as a flavour enhancer to other dishes.
According to Ayurvedic Medical Plants of Sri Lanka, starfruit, leaves, sap, roots and flower are used in various treatments for:
- Bleeding Disorders
- Excessive Thirst
- Burning sensations
- Skin Diseases