Friday, June 18, 2010

Starfruit - on the grill or right on top

Excerpts from a 6/15/10 Chicago Tribune article by Maricel E. Presilla, Carambola stars from sweet to savory

Carambola is the pinup girl of tropical fruit, valued more for its comely shape and lovely skin than its substance.

Yet, star fruit is more than a whimsical garnish for a cocktail. It can be a versatile cooking ingredient, and it is perfect for drying.

I prefer to cook the fruit as little as possible before using it in an upside-down cake or as a filling for a pie or sweet empanada or a topping for ice cream. Ingredients such as cinnamon, star anise, ginger and aged rum enhance its fragrance, and flavorful Latin American brown loaf sugar brings out its honey notes.

For more ideas about cooking with starfruit, click on the link above.