Kamrakh aka carambola is a great tasting fruit with interesting looks; which when cut crosswise, bears a resemblance of a star and is appropriately called, Star Fruit. Sweet juicy and different, Kamrakh is rich in Vitamin C and is low in fat, sodium and acids. This along with its sweet & sour nature makes it a popular addition to a dieter’s refrigerator. Ripe kamrakh is eaten out-of-hand, sliced and served in salads, or used as garnish.
The entire fruit of kamrakh along with the skin is edible. The skin is rich in tannins which helps regulate intestinal process and has proven effective in treatment of diarrhea. The fruit is also rich in fibre which aids the process of digestion. Vitamin C in kamrakh is an antioxidant which helps to fight against cold and infections. Kamrakh has been used to cure hangovers and prickly heat of human body.The star fruit is said to stimulate the flow of milk. Hence it is commonly given to nursing mothers.
In Malaya, Kamrakh is often stewed with sugar and cloves, alone or combined with apples. Carambola juice is also served as a cooling beverage. In Hawaii, the juice of sour fruits is mixed with gelatin, sugar, lemon juice and boiling water to make sherbet. Filipinos often use the juice as a seasoning. Star fruits are also cooked in puddings, tarts, stews and curries.
Do you know?? The acid types of carambola have been used to clean and polish metal, especially brass, as they dissolve tarnish and rust. The juice were used to bleach rust stains from white cloth.
Like strawberries, Star fruit also contains oxalic acid, which does not have any negative effects in most humans, but it is harmful to people with kidney problems. Also star fruit contains a neuro toxin which is normally flushed out by healthy persons but people with kidney impairment cannot flush it out.This produces symptoms like hiccups, mental confusions, seizures, insomnia and limb numbness in renal patients. Thus, starfruit should never be consumed by this portion of the population.
Cumin seeds 1/2 tsp
Kalonji/onion seeds 1/4 tsp (optional)
Asafoetida/heeng a pinch
Turmeric powder 1/4 tsp
Dry Coriander powder/Dhania powder 2 tsp
Aniseed powder/Saunf powder 2 tsp
Red chilli powder 1 tsp
Sugar 1/2-3/4 cup
Salt to taste
Water 1 tablespoon
Oil 3 tablespoon
Wash Kamrakh thoroughly. Cut into slices. Deseed Kamrakh slices with the help of knife and keep aside.
Heat oil in a pan. Add cumin seeds, kalonji and heeng to it.
Add Kamrakh slices, salt and turmeric powder. Mix well and cook for 3-4 minutes in slow flame. When it turns soft; add red chilli powder, dhania powder and saunf powder. Mix well. Now add sugar to the lonji mixture & stir. Add water and cook again for 2-3 minutes.