Starfruit
Growing up in Assam, we used to eat starfruit straight from the tree. It was always juicy and a little sour, perfect for hot afternoons. My mom also used starfruit in Kordoi Masor Anja, a tangy fish curry. The fruit lent the dish a fresh, citrusy twist that I really loved. For me, starfruit is tied to simple family meals and happy memories.
— Ameya Saikya, Assam
What is it?
Starfruit (Averrhoa carambola L.) is a tropical fruit belonging to the Oxalidaceae family, best known for its distinctive star-shaped cross-sections. It grows on the carambola tree, which bears fruit with thin, waxy, yellow-green skin and juicy flesh with a sweet-tart flavour, often compared to a blend of apple, grape, and citrus. The taste varies with the fruit’s ripeness. It is sharper and tangier when unripe, and mellower and sweeter when fully ripe.
Each fruit usually contains no more than 10–12 seeds, sometimes, none at all. Thin, light brown, and enclosed in a gelatinous aril, the seeds are edible. However, the seeds can grow into a new plant only for a few days after they’re removed from the fruit.
Carambola trees are longstanding and drought-tolerant, making them well-suited to Indian climates. Their small, attractive flowers—ranging from pink to lavender with five petals and sepals—grow in panicles on twigs, small branches, and occasionally on older wood. With their striking golden-yellow fruit and ornamental blooms, carambola trees are often a popular choice for home gardens.
What other names does it have?
Botanical Name: Averrhoa carambola L
Regional Names: Kamrakh (Hindi), Kamaranga (Bengali), Chaturappuli or Tamaratta (Malayalam), Kamaraka (Kannada), Karaka (Telugu) Kordoi (Assamese)
When is it in season?
Where is it found?
Starfruit grows in India’s tropical and subtropical zones, favouring elevations up to 1,200 metres. It requires well-drained, loamy soil; however, it adapts to sand, clay, or limestone too. Full sun exposure, high humidity, and rainfall of 1,800 mm or more are ideal conditions for it to thrive, with moderate irrigation needed during dry spells.
What is its history/cultural significance?
According to this article published in the International Journal of Current Research, starfruit—originally native to Malaysia and Southeast Asia—is believed to have been introduced to the Indian subcontinent and Sri Lanka by Austronesian traders. Its Sanskrit name, karmaranga—or “food appetizer”—suggests that it has been part of Indian culinary and medicinal traditions for centuries, likely brought over through ancient trade routes.
How can you use it?
Wash the starfruit thoroughly and trim the brown edges of its five ridges. Then slice it crosswise to reveal its signature star shape—these slices can be eaten raw or used in various preparations.
When ripe, starfruit has a sweet-tart flavour—it can be enjoyed raw, juiced, or made into jams, chutneys, and desserts such as sorbets. Its refreshing taste also makes it a striking addition to salads, squashes, or sharbats. Unripe starfruit, which is firmer and more sour, is often cooked like a vegetable in savoury dishes or made into pickles.
What states can I find it in?
What parts of the plant are edible?
Fruit
Is it nutritious?
Starfruit is low in calories (28 kcal per 91g) yet rich in fibre, vitamin C, and antioxidants. It contains potassium and small amounts of vitamin A. However, its oxalic acid and caramboxin content pose risks for uremic patients. Muthu et al., 2016, “Nutritional, Medicinal and Toxicological Attributes”
How do you store it?
Store starfruit at room temperature until ripe (it should be yellow with brown edges), then refrigerate at 5-10°C for up to 3-4 weeks.
Stories
Carambola: Star of Fruits by Prasun Chaudhuri, The Telegraph India
Explores the cultivation, characteristics, and varieties of starfruit (carambola) in Salt Lake, West Bengal, highlighting its ornamental and culinary appeal.
Recipes
Star Fruit (Amrakh) Pickle Recipe by Vibha Varshney
Karmalache Goad Mel Recipe by Raksha Kamat
Kordoi Masor Anja Recipe by Bharati Assamese Kitchen
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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