Star Fruit Pie Carambola Food

STAR FRUIT (CARAMBOLA) UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°F.
• Arrange sliced star fruit in bottom of a greased 9 inch cake pan as close together as possible.
• Mix together 1/4 cup butter, brown sugar and passion fruit juice and pour into pan, turning so mixture covers bottom. Set aside.
• Cream together 1/2 cup of butter and sugar. Add eggs, one at a time, beat well.
• Mix together dry ingredients. Add flour mixture, alternately with milk, to butter mixture. Stir in vanilla and almond extracts.
• Pour into prepared cake pan. Bake for approximately 30 minutes or until cake pulls away form sides of pan. Let cool for five minutes before inverting onto serving plate.

STAR FRUIT UPSIDE-DOWN CAKE

Steps:

• Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter a 9-inch round cake pan.
• For the topping: Melt the butter, brown sugar and lemon juice together in a microwave-safe small bowl in the microwave. Spread the mixture over the bottom of the prepared pan. Cover it with the starfruit slices by nestling them next to one another and overlapping (it will look crowded). Set aside.
• For the cake: Spread the pecans out on a baking sheet, and bake until nicely toasted, 8 to 10 minutes. Let cool, then pulse in a food processor until finely ground. Whisk together the ground pecans, flour, cinnamon, baking powder, baking soda, nutmeg, salt and allspice. Set aside.
• Beat the butter and brown sugar with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the eggs one at a time, beating to incorporate after each addition. Scrape down the side of the bowl as needed. Adjust the mixer speed to low, and add half the flour mixture, then the yogurt, then the remaining flour.
• Pour the batter into the pan, spread it out into an even layer and give it a few taps on the counter. Bake until golden brown, a toothpick or cake tester comes out clean in the center and the cake pulls away from the edges, 45 to 50 minutes. Let cool on a wire rack until the pan is cool enough to handle, then run a knife along the edge and invert the cake onto a serving platter. Let cool completely before serving.

STAR FRUIT PIE (CARAMBOLA)

Steps:

• Preheat oven to 425°F.
• Prepare star fruit (carambolas) by cutting off the edges of the ridges. Remove seeds if you want to do so. Slice in 1/2 inch slices. Combine tapioca and sugar and lightly mix with sliced fruit. If the fruit is very sweet ad 1/4 cup lime juice.
• Line a 9-inch pie pan 1 crust. Spread prepared fruit over pastry. Dot with small pieces of butter and sprinkle with nutmeg. Roll the top crust so it will be large enough to make a good seal. Cut gashes to allow steam to escape. Or cut out stars.
• Bake about 35 minutes, or until pastry is golden brown.

CHICKEN STAR FRUIT (CARAMBOLA) STIR FRY

Steps:

• Cut 1 star fruit in half crosswise and squeeze 2 tablespoons juice, using a citrus reamer or juicer; set juice aside. Or just whiz it in a food processor or blender on steroids.
• Dice star fruit halves; set aside.
• Slice remaining 3 star fruit crosswise and set aside.
• Combine 2 tablespoons star fruit juice, chicken, sherry, brown sugar, ginger root, soy sauce and garlic in a bowl and stir well. Cover and chill 30 minutes.
• Drain chicken, reserving marinade. Sprinkle chicken with cornstarch; toss well to coat. Heat vegetable oil in a large nonstick skillet over medium high heat.
• Add chicken and star fruit; stir fry 1 minute.
• Add bell pepper and onion and stir fry 3 minutes or until chicken is done. Add reserved marinade, sesame oil, salt and pepper; stir fry 1 minute.
• Serve over rice.

STAR FRUIT PICKLES (CARAMBOLA)

Steps:

• Place carambola slices in glass jar or bowl.
• Make a syrup of sugar, vinegar, and spices. Bring to a boil and pour over carambola slices.
• Let stand overnight in the refrigerator.
• Next day, drain off syrup and bring to a boil.
• Place carambola slices in hot, sterilized jars and pour boiling syrup over, leaving 1/2 inch headspace. Wipe jar mouths and adjust lids. Process in boiling water-bath canner 10 minutes.

STAR FRUIT CHIPS (CARAMBOLA)

Steps:

• Slice star fruit crosswise with slicer into 1/16-inch-thick slices.
• Bring sugar and water to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved.
• Add star fruit, then remove from heat and let stand, uncovered, 15 minutes.
• Preheat oven to 200 F with rack in the middle.
• With a strainer set over a pan or bowl, strain and drain 15 minutes.
• Reserve syrup for another use.
• Arrange star-fruit slices in 1 layer on silpat in 11x17" pan. Use parchment paper if you don't have siplat.
• Bake until dry, 1 to 1 1/4 hours.
• Immediately transfer chips to a rack to cool.

PRESERVED STAR FRUIT (AKA FIVE FINGER OR CARAMBOLA)

Steps:

• Remove either end of the fruit and slice into 1/4 - 1/2 inch pieces.
• Place in a large pot and cover with water and add the sugar and spices.
• Bring to a boil and leave to cool for 3 hours. The fruit will soak up the sugar and spices.
• Preheat oven to 150F.
• Drain any liquid off and keep it for something else.
• Place fruit on baking sheets.
• Place in the oven with the door propped open to allow the steam to escape. Turn every hour or so until the fruit is done.
• Store in an airtight container.
• The cooking time is only an estimate, it will vary with how much you drained off, the humidity etc.