Our Carambola trees here in the orchard are covered in delicious ripe fruits at the moment so it is hard not to rave about them. The trees make a beautiful specimen tree with long drooping branches that almost reach the ground, attractive foliage and very pretty small mauve flowers. The best thing about the carambola is of course the fruit. Large five or six cornered star shaped fruits adorn the trees twice a year in our region, once in Summer and again in the winter. Some varieties of carambola are high in oxalic acid which in moderation is not a problem but if taken in high doses it can cause health problems. Another trait of the acidic fruits is their ability to clean and polish metals, especially brass, as it dissolves the tarnish and rust. The juice from a carambola can also be used to remove rust stains from fabric. Kary and Kembangen are sweeter less acid varieties. Here are a couple of ideas for ways to use your fruit. Ref: Daleys
Luscious Fruit Liqueurs. Top and tail the Carambola and take a bit off each of the edges and slice thickly. Tightly pack a sterile jar with fruit and fill the cavities with sugar. Cover the fruit with any cheap vodka and cap tightly with the lid. The sugar will not dissolve immediately, but give it time. Wait 6 months (yes, wait!) before drinking the liqueur. You can use the fruit in some type of dessert. Ref: contributed by Bobbi from the www.