Carambola

Carambola (Averrhoa carambola L.) belonged to the family oxalidaceae. Carambola is a popular tropical fruit considered to be native to India, Malaysia, China,Indonesia, Taiwan, the Philippines, Australia and Florida.

The water content in fresh carambolas often exceeds 90%. The juice yield is normally more that 60%. Carambola is a good of vitamin A and vitamin C. The fruit also contains a significant amount of organic acid, especially oxalic acid.

The protein content is very low, being approximately 0.5 g/100 g of pulp. The calorific value of the fruit is not very high amounting to about 35 cal/100 g.

Carambola fruit is a good source of natural antioxidants such as vitamin C, carotenoid and phenolic compounds. The total carotenoid content was 22 ug/g fresh weight. High antioxidant activity has health benefits such as protection against cell damage.

Up to 17 amino acids have been isolated from fruits the most important of which are serene, glutamic acid and alpine.

The star sections of fruit are used in salads cakes. They are also used for preparing juice, preserves, jam, jelly and pickles. Carambola fruit with its attractive appearance, oval shape and translucent thin skin is soft and juicy is very perishable. It has strong fruity aroma and sour-sweet taste.
Carambola

Averrhoa bilimbi L

The genus Averrhoa is represented by only 2 species of evergreen trees: the carambola or starfruit (Averrhoa carambola) and the bilimbi (Averrhoa bilimbi).

The Averrhoa bilimbi, a related species to carambola originating in Malaysia. Much cultivated in Old World topics, in New World only locally important. 

It is a small tree, family oacalidaceze, called also cucumber tree, the fruit being resembling a small cucumber. Young parts of the tree are covered with long-persistent, yellowish to rusty velvety hairs.

The ribs of the bilimbi which is smaller than the carambola, are barely visible. Its juicy flesh contains six or seven flat seeds and is a greenish yellow colour; it is firmer and much more acidic that the flesh of carambola. 

 The fruits are eaten as pickles an cooked as seasoning or curries, or used to make candies and jam. In Malaysia the fruits are processed into dried sliced snacks.

The fruits have a remarkably higher level of oxalic acid than carambola fruits.
Averrhoa bilimbi L