Starfruit Not the most original name for a fruit but descriptive. When I say starfruit you know exactly what I am talking about, chances are that you also have no idea what to do with it. You are good company. Matter of fact, people can’t even agree on the spelling of the fruit, is it starfruit or star fruit? I like one word so that is what I rolled with. Speaking of rolling, I would roll right past this cute little fruit. It had the texture of a grape with a sweetness similar to and apple/pear. Not at all a bad fruit just not that exciting that I would eat it frequently. If I were having a fancy cocktail party, which since I don’t drink probably won’t happen, but if it did I would cut these to spice up the garnish option. Limes are so yesterday you should go with starfruit.
Season: tropical, late spring and late fall
What to look for when you buy: A ripe starfruit will have brown edges at the points like you can see in my picture. The ripe fruit will also have lost most of its green tint and will be a nice pale yellow color. Over ripe starfruit will have brown spots. So it kind of ripens in the same stages as a banana.
How to store it: Store them on the counter at room temperature until they ripen. Once ripe you can store them in the fridge for up to two weeks. You can also freeze them which might come in hand for my fancy cocktail party idea.
How to prepare it: Simply slice the starfruit thin (1/8 inch), remove the seeds with a knife and eat like an apple slice. You can eat the skin and the flesh. I did see a few places mention cutting off the points of the star before you slice it. The fruit in my picture is much too thick you will want it a lot thinner.
How to use it: Throw it in a fruit salad, juice it, use as a garnish in salads or drinks.
Links to some great starfruit recipes:
Starfruit upside down cake- Not unlike a pineapple upside down cake this would just have a little more flare!
Startfruit sangria - It might make a fun holiday drink addition
Starfruit sherbert - If Iron Chef taught you anything it is that all ingredients can become a frozen dessert
