Exploring Various Value-Adding Possibilities with Carambola

Published Date : 

Value addition of carambola (starfruit) can indeed be a great way to make the most of this tropical fruit, reduce postharvest losses, and promote its consumption. Here are some ways you can add value to carambola:

Carambola Bar


  • 1 kg sugar
  • 1 L carambola (starfruit) pulp
  • 1.5 tsp citric acid
  • 2 g pectin


  1. Prepare the Carambola Pulp:
    1. Wash and chop the carambola (starfruit) to get the pulp.
    2. Blend or mash the pulp until you have a smooth consistency.
  2. Combine Sugar and Carambola Pulp:
    1. In a large pot, combine 1 kg of sugar with 1 liter of carambola pulp.
  3. Cook and Add Citric Acid:
    1. Heat the mixture over medium heat, stirring constantly.
    2. Once the mixture is hot, add 1.5 tsp of citric acid.
    3. Continue to cook while stirring until the mixture thickens and reaches 72° Brix on a refractometer. This step may take some time, so be patient.
  4. Prepare Trays:
    1. Grease or smear trays with oil to prevent sticking.
  5. Spread Cooked Pulp into Thin Layers:
    1. Pour a thin layer of the cooked carambola mixture onto the greased trays.
  6. Layer and Dry:
    1. Repeat the process, spreading additional layers on top of the previous ones until the thickness reaches 1.0-1.25 cm.
  7. Drying:
    1. Preheat your oven to 400°F (200°C).
    2. Place the trays with the carambola mixture into the oven.
    3. Dry the mixture at 400°F for 4-5 hours or until it's firm and dry to the touch. Make sure to keep an eye on it to prevent overcooking.
  8. Cut into Suitable Size:
    1. Once the mixture has dried, remove it from the oven and let it cool.
    2. Cut the dried carambola mixture into suitable-sized pieces or bars.
  9. Packaging:
    1. Wrap the carambola bars in butter paper to keep them from sticking together.
    2. Place the wrapped bars into dry glass jars for storage.

These carambola bars should have a sweet and tangy flavour. Enjoy your homemade carambola treats!

Carambola Nectar

Ingredients and Equipment:

  • Ripe carambola fruits
  • Water
  • Sugar
  • Citric acid
  • Potassium metabisulfite (KMS) for preservation
  • Pre-sterilized glass bottles
  • Crown corks
  • Boiling water for pasteurization
  • Labels for branding
  • Equipment for washing, peeling, cutting, and pulping the fruit
  • Mixing and straining equipment


  1. Selection of Ripe Carambola Fruits:
    1. Choose ripe and fresh carambola fruits for the best flavor and quality.
  2. Washing:
    1. Thoroughly wash the carambola fruits to remove any dirt or impurities.
  3. Removal of Peel:
    1. Peel the carambola fruits to remove the skin.
  4. Cutting and Seed Removal:
    1. Cut the peeled carambola fruits into pieces and carefully remove the seeds.
  5. Pulping:
    1. Use a mixer or blender to pulp the carambola pieces until you have a smooth puree.
  6. Extraction and Straining Juice:
    1. Strain the carambola puree to remove any remaining solids, obtaining a clear juice.
  7. Sugar, Citric Acid, and Water Solution:
    1. Prepare a solution by mixing sugar and citric acid with water. The exact quantities will depend on your recipe and desired sweetness and acidity levels.
  8. Straining:
    1. Strain the sugar-citric acid solution to ensure it's free of any undissolved particles.
  9. Mixing with Fruit Juice:
    1. Combine the carambola juice with the sugar-citric acid solution, adjusting the proportions to achieve the desired taste.
  10. Addition of Potassium Metabisulfite (KMS):
    1. Add potassium metabisulfite (KMS) at a concentration of 140 PPM to help preserve the nectar.
  11. Hot Filling:
    1. Fill the pre-sterilized glass bottles with the carambola nectar while it's hot. This helps ensure the bottles are properly sealed.
  12. Crown Corking:
    1. Seal the filled bottles with crown corks to maintain freshness and prevent contamination.
  13. Pasteurization:
    1. Immerse the sealed bottles in boiling water for 30 minutes. This process pasteurizes the nectar, extending its shelf life.
  14. Cooling:
    1. Allow the bottles to cool at room temperature.
  15. Labeling:
    1. Apply labels to the bottles for branding and product information.
  16. Storing:
    1. Store the carambola nectar in a cool, dry place, away from direct sunlight. Proper storage conditions are essential for maintaining quality and safety.

Your carambola nectar is now ready for distribution and consumption. Enjoy the refreshing and fruity beverage!

Carambola Jam


  • Firm and not overripe starfruit
  • 750 grams of sugar
  • 300 ml of water


  1. Select Starfruit:
    1. Choose firm and not overripe starfruit for the best flavor and texture.
  2. Wash Starfruit:
    1. Thoroughly wash the starfruit to remove any dirt or impurities.
  3. Grate the Starfruit:
    1. Grate the washed starfruit to create a pulp. You can use a fine grater for this step.
  4. Weigh Sugar and Grated Starfruit:
    1. Measure 750 grams of sugar and 1 kg of grated starfruit.
  5. Prepare Sugar Syrup:
    1. In a pot, combine 750 grams of sugar and 300 ml of water. Stir to dissolve the sugar.
  6. Caramelize Sugar Syrup:
    1. Place the pot with the sugar-water mixture on the fire (stovetop).
    2. Allow it to boil, stirring occasionally, until it reaches a light golden caramelized color. Be cautious not to overcook it.
  7. Add Grated Starfruit:
    1. Once the sugar syrup has caramelized to your desired color, carefully add the 1 kg of grated starfruit to the mixture.
  8. Cook Under Gentle Heat:
    1. Reduce the heat to low and simmer the mixture gently for about 30 minutes. Stir occasionally to prevent sticking and burning.
  9. Cold Test:
    1. To check if the jam has reached the desired consistency, perform a cold test. Place a small amount of the mixture on a cold plate or spoon and let it cool. If it sets and has a jam-like consistency, it's ready. If not, continue cooking for a few more minutes and repeat the test.
  10. Cool and Bottle:
    1. Once the jam has reached the desired consistency and passes the cold test, remove it from the heat.
    2. Allow the jam to cool for a little while.
    3. While it's still warm, carefully pour the jam into sterilized glass jars or bottles. Seal them tightly.
  11. Store:
    1. Store the sealed jars of carambola jam in a cool, dry place. Properly sealed and stored jam can last for several months.

Enjoy your homemade carambola jam on toast, pastries, or as a sweet topping for various dishes. It's a delightful way to preserve the flavor of starfruit and enjoy it year-round.

Carambola Pickle


  • Firm and ripe carambola
  • 5 grams mustard seeds
  • 5 grams fennel seeds
  • 5 grams fenugreek seeds
  • 1 gram nigella seeds (kalonji)
  • 1 cup mustard oil
  • 25 grams salt
  • 5 grams turmeric powder
  • 5 grams Kashmiri red chili powder


  1. Slice and Dry the Carambola:
    1. Wash the carambola thoroughly, then slice them into thin pieces.
    2. Spread the carambola slices on a clean kitchen towel and allow them to air dry for 3-4 hours, ensuring they are completely dry.
  2. Prepare Spice Powder:
    1. In a grinder, combine 5 grams each of mustard seeds, fennel seeds, fenugreek seeds, and 1 gram of nigella seeds. Grind these seeds to make a coarse spice powder. Set aside.
  3. Heat Mustard Oil:
    1. Heat 1 cup of mustard oil in a pan on high heat until it starts to fume. Be careful not to overheat it.
  4. Cool Mustard Oil:
    1. Remove the hot mustard oil from the heat and allow it to cool completely. This step is essential to remove the raw, pungent taste of mustard oil.
  5. Mix Ingredients:
    1. In a non-reactive bowl, combine the sliced and dried carambola, the spice powder prepared earlier, 25 grams of salt, 5 grams of turmeric powder, and 5 grams of Kashmiri red chili powder. Mix everything thoroughly to coat the carambola slices with the spices.
  6. Transfer to a Glass Jar:
    1. Transfer the spiced carambola mixture into a clean and dry glass jar.
  7. Pour Cooled Mustard Oil:
    1. Pour the completely cooled mustard oil over the carambola mixture in the glass jar. Ensure that all the carambola slices are submerged in the oil.
  8. Sun-Dry the Pickle:
    1. Cover the mouth of the jar with a muslin cloth or a loose lid.
    2. Place the jar in a sunny spot for 3-4 days. The sun-drying process helps enhance the flavor and preserves the pickle.
  9. Store the Pickle:
    1. After sun-drying, close the jar with a tight-fitting lid.
    2. Store the carambola pickle in a cool and dry place for up to a year. The pickle will mature and develop more flavor over time.

Enjoy your homemade carambola pickle as a condiment with rice, bread, or various Indian dishes. The combination of spices and tangy carambola is sure to tantalize your taste buds.

Carambola Preserve in Sugar Syrup


  • Firm and ripe carambola (starfruit)
  • Sugar
  • Water
  • Lemon juice


  1. Slice the Carambola:
    1. Slice the carambola into thick horizontal slices. Ensure they are clean and free of any blemishes.
  2. Prepare Sugar Syrup:
    1. In a pot, combine half of the total sugar needed with an equal amount of water. For example, if you plan to use 500 grams of sugar, start with 250 grams of sugar and an equal amount of water. Stir to dissolve the sugar.
  3. Boil Sugar and Water:
    1. Place the pot with the sugar-water mixture on the stove over medium heat.
    2. Add the carambola slices to the pot and bring the mixture to a boil.
    3. Simmer the carambola in the sugar syrup until the fruit becomes tender. The time required will vary depending on the thickness of your slices and the ripeness of the fruit. This process may take approximately 10-20 minutes.
  4. Drain the Fruit:
    1. Once the carambola slices are tender, remove them from the sugar syrup using a slotted spoon and place them in a separate bowl. Save the drained liquid (sugar syrup).
  5. Add Remaining Sugar:
    1. Add the remaining sugar to the saved sugar syrup.
  6. Boil for 1 Thread Consistency:
    1. Place the pot with the sugar syrup and the remaining sugar back on the stove.
    2. Bring it to a boil and continue to cook until the syrup reaches the "one thread" consistency. To test for this, take a small amount of syrup between your fingers and pull them apart. It should form a single thread.
  7. Add Lemon Juice and Carambola:
    1. Squeeze some lemon juice into the syrup to add a touch of acidity and enhance the flavor.
    2. Carefully add the boiled and drained carambola slices back into the syrup.
  8. Boil Further:
    1. Boil the carambola slices in the syrup for an additional 2-3 minutes. This helps the fruit absorb the syrup and flavors.
  9. Cool and Bottle:
    1. Remove the pot from the heat and let the preserved carambola cool to room temperature.
  10. Bottle in Sterile Jar:
    1. Transfer the preserved carambola along with the syrup into a sterile glass jar.
  11. Seal the Jar:
    1. Seal the jar with a non-metallic airtight lid to ensure freshness.
  12. Storage:
    1. Store the carambola preserve in a cool, dry place. It can be enjoyed as a topping for desserts, on toast, or as a sweet addition to various dishes.

This homemade carambola preserve is a delicious treat that captures the fruity sweetness of the starfruit in every bite.

Carambola chips home scale


  • Firm and ripe carambola (starfruit)
  • Sugar
  • Water
  • Optional: Ginger
  • Optional toppings: Cinnamon sugar or sea salt


  1. Preheat the Oven:
    1. Preheat your oven to 200°F (93°C).
  2. Prepare Baking Sheet:
    1. Line a baking sheet with a silicone baking mat or parchment paper to prevent sticking.
  3. Slice the Carambola:
    1. Slice the carambola into thin, even slices, about 1/4 inch thick or even thinner if possible. Uniform thickness ensures even drying.
  4. Prepare Syrup:
    1. In a saucepan over medium-high heat, dissolve sugar in water to create a simple syrup. If you like, you can also add ginger to infuse some flavor. Bring the mixture to a boil.
  5. Simmer with Star Fruit:
    1. Reduce the heat to a simmer and add the sliced carambola to the syrup. Allow them to simmer for a few minutes. This step helps soften the fruit and infuse it with sweetness.
  6. Rest in Syrup:
    1. Remove the saucepan from heat and let the carambola slices sit in the syrup for about 20 minutes. This allows them to absorb the flavors and become pliable.
  7. Transfer to Baking Sheet:
    1. Using tongs, carefully transfer each carambola slice to the prepared baking sheet, allowing any excess syrup to drip off.
  8. Bake:
    1. Place the baking sheet in the preheated oven and bake the carambola slices for at least an hour, or until they become dry and crisp. The exact time may vary depending on your oven and the thickness of the slices.
  9. Optional Toppings:
    1. If desired, sprinkle the baked carambola chips with a bit of cinnamon sugar or a pinch of sea salt while they're still warm.
  10. Cool and Store:
    1. Allow the carambola chips to cool completely on the baking sheet.
    2. Once cooled, transfer them to an airtight container for storage. They are best enjoyed within a few days to maintain their crispness.

These homemade carambola chips are a delightful and healthy snack. Enjoy their unique sweet and tart flavour with your choice of seasoning or toppings.

In conclusion, the incorporation of carambola fruit into processed products not only enhances the flavour but also enriches them with numerous bioactive components, offering enhanced health benefits to consumers. Furthermore, the careful formulation and process optimization of carambola value-added products can uncover the hidden qualities of this underutilized fruit, making it a valuable and versatile addition to the culinary world.

Privacy Policy | Terms & Conditions
Page Views: 25,281