We just went through another picking cycle. Wow! Everyone wants my recipe but no one has access to the fruit so they can’t really make it. Looking forward to try them. I’ve heard the jam is good but still haven’t tried it. Can you make a nectar out of them and can/freeze? Excellent! They’re ripening up around my neighborhood so I’ll be doing the same thing soon. I’ve never had starfruit preserves, but I would love to give it a shot! I can’t wait to try the dried slices.. mmm! Chips can be made 1 week ahead and cooled completely, uncovered, then kept, layered between sheets of wax paper, in an airtight container at room temperature. And this tart doesn’t use up nearly enough, but it’s a tasty treat: Cinnamon Starfruit Tart. Thank you! as long to get it Reserve syrup for another use. good and crisp (but Slice star fruit crosswise with slicer into 1/16-inch-thick slices. thank you. Or Lemon/Basil/Starfruit cooler! I can’t figure out what I did wrong….I baked them at 200 and it took 3 hours and they still were not crisp and dry. Drooling! It definitely transforms that strange flavor. Add star fruit, then remove from heat and let stand, uncovered, 15 minutes. Thanks. Preheat oven to 200 F with rack in the middle. Is the sugar necessary? Yes. Let cool. I love the refreshing flavor on a hot day. Oh I love the idea of a starfruit upside down cake! The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Are they chewy? Sounds so refreshing. But this takes the prize! Baked for 1 hour 45 minutes. I’ve been scattering them on cheese boards ever since. Glad you’re enjoying the starfruit! When I tried using a blender to make juice, the tiny bits of peel and wax floated to the top. Hiking in Kuai, eh?? *Reserve the leftover starfruit-ginger syrup for cocktails or lemonade. Star fruit chips can be enjoyed as a snack, in a low carb granola, sprinkled over keto ice … Note: many people love the sweet taste ( when ripe) and pull them from the tree and eat them raw. Learn how your comment data is processed. This recipe for Low-Carb Grilled Salmon with Starfruit Salsa makes a super easy and quick meal. No one does that! A few years ago we were in Miami and my friend had a starfruit tree in his yard with so much fruit on it. It’s definitely a fruit that looks better than it tastes. I’m sorry you weren’t able to get them crispy, Susan! The fruit is worthless without the full heath benefit. Cover it with the starfruit slices by nestling them next to one another and overlapping (it will look crowded). My preference is to use one apple mixed in with the starfruit. Great way to It’s been a huge hit with my family! The fruit is extremely healthy. I like the idea of cubes to add to water. I’ll test it myself some time. The idea is to dry them out I guess. Also I’m intrigued by taking off those edges… Thank you! Copyright © 2016-2020 Suwannee Rose. They’re delicious! My starfruit tree is a heavy producer so I’m always looking for ways to use them up. Slice the star fruit into thin, even slices, about 1/4" thick or less. next time I used the juicer and that worked best. Bring it to a boil. I wonder if they’d make decent jam? I cut off the stiff edges of the stars, cut them into 1/4 inch slices. This site uses Akismet to reduce spam. It’s high up on my list, for sure. Slice the star fruit into thin, even slices, about 1/4" thick or less. Sherbet or sorbet would use up a lot of star fruit. I’ll post it after I make it again. 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. I felt like I unlocked the secret of star fruit. Bring it to a boil. Slice star fruit crosswise with slicer into 1/16-inch-thick slices. But now I’m so curious what it’s like cooked! Toby and I watched a video of hiking in Kauai recently and it showed someone grabbing one off the tree and biting right into it. added star anise to ginger sugar water. I also had trouble drying out the stars so I decided to turn the recipe into a dessert. I call them chips, but they lie somewhere in a gray area between dehydrated fruit and candy. PS, I DID use a silpat so I don’t know if parchment would have the same results. Thank you! I had to I made a margarita punch for my daughter”s wedding with tequila,orange juice, lemon, lime, and carambola juice, juiced in a juicer, frozen then thawed out to use in the punch. My friends just came back from doing that and said it was the most amazing time ever. Please wash all fruit before eating! Wow! For the topping: Melt the butter, brown sugar and lemon juice together in a microwave-safe small bowl in the microwave. They make great juice and cocktails as well. I hope that helps! Not only do they taste better, but cooking helps use up even more of them.These chips are a great place to start. Just like the others, these are healthy, light, and vegan. I have tried star fruit sorbet but the flavor doesn’t seem intense enough. They’ve got crispy edges and slightly chewy centers and the flavor is sweet-tart and spiked with a little hint of ginger. Just use starfruit instead of pineapple. Goes great with watermelon in a smoothie! Bring sugar and water to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Slowly add the dry ingredients … Put oven rack in middle position and preheat oven to 200°F. Powered by the Parse.ly Publisher Platform (P3). Thanks for that idea, Cindy. Also I got a lot of ice crystals. Have you tried juicing them? that we haven’t tried anything other than the basic slicing and eating. Trying to cut back. Some of ours were a little chewy, especially the thicker ones. We’ve been fortunate to have a friend with more starfruit than they could use. Technically I don’t sprinkle salt on anything else I eat other than maybe a dash on hard boiled eggs. Here’s whar I did. I’m so glad for more tips because it seems some starfruit just won’t dry out thoroughly. It would be nice to make jam, preserves and other goodies. We’ve got six large baskets filled heaping. I add Hibiscus to my fruit cooking experiments for a lively pink color. I’ll try a little salt next time. Pingback: What's in Season - Food Daydreaming, I juice the Carambola at the height of ripeness, then freeze the juice in ice cube trays. Bake until dry, 1 to 1 1/4 hours. Sidebar – that cheese plate??? Let me know if you’ve got any tips! I think you could do without, keeping in mind you’ll get more of a regular dried fruit effect and they’ll be tart. The star fruit gives it a slightly perfumey – flowery note. Can’t wait! If you are eating a keto diet, you may want to serve it with something higher in fat to balance out the macros-perhaps end the meal with a bit of low-carb vanilla ice cream , for example. Thanks, Bob! I actually preferred them that way! Store in an airtight container. Lucky you! Spread the mixture over the bottom of the prepared pan. You can make batch after batch, and I promise they’ll disappear. You can also freeze the juice in an ice cube tray and add a cube to your drink. Then, followed the rest of the directions. I’m a physician in Hawaii who loves and grows stay fruit but wanted to share this factual and well referenced info. Ha! fragile fruit. Suwanneerose, I bought this fruit for the first time today, can you tell me where I can buy a tree, I made chips, and I’ve made a drink bitter, Grand kids love it, they would love to watch it grow. I loved how they looked, but I’d only eat a slice or two. These sound delicious. preserve such a I’ll test it out for time and update the recipe. It works better if you flip them during cooking. Your email address will not be published. Hibiscus for color is always a good idea. Bring sugar and water to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. I know what star fruit tastes like and it would have made this an incredible recipe hence my 5 star rating. been using in hot sauce recipes and in fruit smoothies. They tested good chewy but just wondered what we did wrong. My oven is in Degrees Celsius and 200C is like 400 F . Required fields are marked *. cook it about twice though they can ripen very quickly start to go bad. I keep a few in the fridge and some slices in the freezer for my grandkids. You make a nectar out of them and can/freeze put them in my dehydrator. With rack in middle position and preheat oven to 200°F ingredients and mix well they. 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