Seasons/Availability
Carambolas are available in the late summer through early winter.
Nutritional Value
Carambolas are a good source of vitamin C, as well as several B vitamins, potassium, and dietary fiber. They also contain small amounts of calcium, iron and magnesium. In addition to the nutrition it provides, carambola is high in antioxidants which can help reduce inflammation and the risk of certain diseases.
Cooking Tips
Carambolas can be eaten fresh or cooked. To prepare them for cooking, cut them into slices lengthwise about 1 cm thick. The thin skin is edible so there is no need to peel it off. Carambolas can then be added to salads or used in stir-fries and other dishes that require fruit pieces. For desserts they can be poached or stewed and served with cream or ice cream. The slices can also be grilled or fried for a unique twist on the flavor. Carambolas are a great source of nutrition and their sweet-tart flavor adds something special to any dish!
Nutritional Benefits
Carambolas provide many nutritional benefits. They are an excellent source of vitamin C, containing about 80% of the recommended daily value in each fruit. They also contain small amounts of other vitamins as well as minerals including potassium, calcium, magnesium, iron and dietary fiber. In addition to providing essential nutrients, carambolas are high in antioxidants which can help reduce inflammation and the risk of certain diseases. Eating them regularly can be beneficial to your health!
