Carambola (Star Fruit)
Averrhoa carambola · stervrucht · starfruit
Carambola (Star Fruit): what every chef needs to know
Across kitchens worldwide, Carambola (Star Fruit) has earned a reputation as a tropical fruit with a distinctive five-lobed cross-section yielding star-shaped slices. The flavour ranges from sweet-sour in ripe specimens to distinctly acidic in unripe ones. Carambola contains oxalic acid, which is relevant for guests with kidney problems or gout. In Asian cuisine, carambola is used both raw and briefly stir-fried. The decorative star shape makes it a popular garnish in fine dining.
Carambola (Star Fruit): nutritional values per 100g (vers)
Based on unprocessed product. Source: USDA FoodData Central (FDC ID 173946) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC ID 173946).
Carambola (Star Fruit): classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Indonesian fruitssalade with carambola, jonge mango and spicy palmsuiker-trassi dressing
Stervormige slices carambola as decoratieve topping at tropische groentesalade
spicy chutney of carambola with ginger, chili and appelazijn at poultry
Carambola (Star Fruit): preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
cut dwars on the ribben for perfect stervormen of 5 mm dikte
add as laatste to to the wok, high hitte preserves colour and prevents uitvallen
coarsely chop and mix with lombok, trassi and palmsuiker for Indonesian rujak
Carambola (Star Fruit): HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Carambola (Star Fruit): global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Carambola is available year-round via imports from Thailand, Brazil and India. Peak periods are August to October and January to April.
Carambola (Star Fruit): EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Carambola (Star Fruit): wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Residueel sugar and grapefruitzuur match to at the sour-sweet profile of ripe carambola
- Mosel Spätlese
- Rheingau Spätlese
Rozen- and lycheenoties complement the tropische sweetness of carambola
- Alsace Gewürztraminer AOC
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Carambola (Star Fruit)
At what temperature should you store Carambola (Star Fruit)?
Store Carambola (Star Fruit) at 8–12°C (cool, not te koud), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Carambola (Star Fruit) professionally?
The primary professional technique for Carambola (Star Fruit) is Raw cut as garnish at kamertemperatuur for 0 min. Always verify core temperature with a calibrated probe thermometer.
Does Carambola (Star Fruit) contain allergens?
Carambola (Star Fruit) is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
What is the nutritional value of Carambola (Star Fruit)?
Carambola (Star Fruit) provides 31 kcal, 1g protein and 0.3g fat per 100g raw product. Source: USDA FoodData Central (FDC ID 173946).
When is Carambola (Star Fruit) in season?
Carambola (Star Fruit) is in season in Northern Europe during Jan, Feb, Mar, Apr, May, Jun. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
