Naziv:
Carambola 
Outer shell
A five-sided green-yellow fruit. By cutting through the fruit do asterisks. The skin of the carambola is very thin and can be eaten with the flesh. The flesh is yellow green.
Countries of origin:
Malaysia and Israel.
Supply:
All year round.
Taste:
The carambola is very juicy fresh sweet and sour taste.
Ripen:
A green color with increasing of room temperature carambola matures and then turns yellow. Possibly discolor the ribs of the carambola some chocolate.
Trimming:
Place the carambola in two ribs and cut lengthwise down stars. Optionally, the ribs of the carambola cut if they become brown.
Nutritional value per 100 grams:
A five-sided green-yellow fruit. By cutting through the fruit do asterisks. The skin of the carambola is very thin and can be eaten with the flesh. The flesh is yellow green.
Countries of origin:
Malaysia and Israel.
Supply:
All year round.
Taste:
The carambola is very juicy fresh sweet and sour taste.
Ripen:
A green color with increasing of room temperature carambola matures and then turns yellow. Possibly discolor the ribs of the carambola some chocolate.
Trimming:
Place the carambola in two ribs and cut lengthwise down stars. Optionally, the ribs of the carambola cut if they become brown.
Nutritional value per 100 grams:
| Calories | 40 Kcal | B-carotene | 0.02 to 0.15 mg |
| Vit. A | very high | Iron: | 0.6 to 1.5 mg |
| Vit. C: | 16-40 mg |
The acid in the carambola is mainly oxalic acid.
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