Star Fruit Carambola And Ginger Drink Recipes

Steps:

• Trim the ends and edges of the star fruit.
• Blend star fruit and ginger with water and lime juice then strain (or not, I don't). Add sugar and serve chilled.

Steps:

• Wash and thinly slice star fruit, taking care to remove seeds. Cover with cider by vinegar and allow to stand overnight.
• Drain off vinegar. Combine star fruit with sugar and salt. Add cloves; which have been placed in a cheesecloth bag and lightly pounded.
• Cook gently to the consistency of preserves.
• Allow to stand overnight. Remove spice bag and reheat mixture to boiling.
• Pack into hot pint jars. Wipe jar mouths and adjust lids. Process in boiling water bath canner for 10 minutes.
• *Note: when making for long term storage it is probably best to omit the nutmeg if you do not want a dark relish, although it certainly adds to the flavor.

Steps:

• In saucepan, combine water, ginger, cinnamon, cloves and coriander.
• Bring to a boil, reduce heat and simmer for 30 minutes.
• Add honey and stir until dissolved.
• Strain liquid and allow to cool.
• Slice the star fruit into 8 slices.
• Place star fruit on a baking sheet and sprinkle the brown sugar over them.
• Broil until the sugar bubbles and starts to brown.
• Place stars into individual bowls, 4 each.
• Ladle the gingered broth into each and serve.

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.

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.