I have heard "Caramba!" as a swearword, but this is a fruit:
carambola

Definition: [kehr-ahm-BOH-lah]
When cut crosswise, this showy
fruit has a striking star shape,
which is why it's also called star
fruit. It favors tropical climates
and thrives in the Caribbean
countries, Hawaii, Central and
South America and parts of Asia.
The carambola ranges from 3 to 5 inches long and
is easy to identify by the five definitive ribs that
traverse its length. Its thin skin is a glossy
golden-yellow, its matching flesh beautifully
translucent and dotted occasionally with a dark
seed. When ripe, the carambola is exceedingly
juicy and fragrant. Its flavor, depending on the
variety, can range from exotically sweet to
refreshingly tart. In general, the broader set the
ribs, the sweeter the fruit. Carambolas are
available from summer's end to midwinter. Choose
firm fruit that has a bright, even color. Those with
greening on the ribs may be ripened at room
temperature. Use ripe carambolas within a few
days or store, wrapped tightly in a plastic bag, in
the refrigerator for up to a week. Carambolas,
which do not require peeling, are delicious eaten
out of hand, or used in salads, desserts or as a
garnish.


--Copyright (c) 1995 by Barron's Educational Series,
from The New Food Lover's Companion, Second
Edition, by Sharon Tyler Herbst















carambola






























Home | Questions | Newsletter
DIY | FINE LIVING | HGTV | Advertising