Carambola. The fruits are oval, yellowish and with longitudinal ribs. Carambolas can taste really bitter. But there are also sweet types that we seek out for our customers. These taste mildly fruity, with a sweet fresh aroma. The consistency of the fruits is crisp, very juicy and fibre-free. The surface is waxy. Ripe fruits can only be kept for a few days and must be protected from drying out.
In Central America, Carambolas are used to prepare a wonderful fruit nectar. They are frequently used for salads and also served with sea food. Carambolas contain oxalic acid, niacin, riboflavin and a relatively large amount of vitamin C.