 |
| Starfruit of Bangladesh |
Carambola (কামরাঙ্গা), otherwise called starfruit, is the product of Averrhoa carambola, a types of tree local to the Philippines, Indonesia, Malaysia, Vietnam, India, Bangladesh and Sri Lanka.
The natural product is well known all through Southeast Asia, the South Pacific and parts of East Asia. The tree is likewise developed all through non-indigenous tropical ranges, for example, in Latin America, the Caribbean, and the southern United States.
The natural product has particular edges running down its sides (generally five however can some of the time change); in cross-area, it looks like a star, henceforth its name. The whole natural product is eatable and is typically eaten wild. They might likewise be utilized as a part of cooking and can be made into relishes, jam, and juice drinks.
The natural product is well known all through Southeast Asia, the South Pacific and parts of East Asia. The tree is likewise developed all through non-indigenous tropical ranges, for example, in Latin America, the Caribbean, and the southern United States.
The natural product has particular edges running down its sides (generally five however can some of the time change); in cross-area, it looks like a star, henceforth its name. The whole natural product is eatable and is typically eaten wild. They might likewise be utilized as a part of cooking and can be made into relishes, jam, and juice drinks.
Origins and distribution:
The first scope of Averrhoa carambola is obscure today. It is trusted that it may have started from Sri Lanka or Moluccas, Indonesia; yet has been developed in the Indian Subcontinent and Southeast Asia for many years. They remain a nearby most loved in those zones yet have likewise as of late picked up ubiquity in parts of East Asia and Queensland, Australia; and in addition in the Pacific Islands, especially Tahiti, New Caledonia, Papua New Guinea, Hawaii, and Guam. They are developed monetarily in India, Southeast Asia, southern China, Taiwan, and Florida. They are additionally developed in Nicaragua, Costa Rica, Panama, Colombia, Ecuador, El Salvador, Peru, Brazil, Jamaica, Haiti, the Dominican Republic, Puerto Rico, Trinidad, Mexico, Guyana and parts of Africa. In different territories they are typically developed as ornamentals, as opposed to for utilization.
Description:
 |
| Carambola (কামরাঙ্গা) |
The natural product is around 2 to 6 inches (5.1 to 15.2 cm) long and is an oval shape. It ordinarily has five unmistakable longitudinal edges, yet in uncommon occurrences it can have as few as four or upwards of eight. In cross segment, it takes after a star. The skin is dainty, smooth, and waxy and turns a light to dull yellow when ready. The substance is translucent and light yellow to yellow in shading. Every natural product can have 10 to 12 level light cocoa seeds around 0.25 to 0.5 in (0.64 to 1.27 cm) in width and encased in thick aril. Once expelled from the natural product, they lose suitability inside of a couple of days.
Like the firmly related bilimbi, there are two fundamental sorts of carambola: the little harsh (or tart) sort and the bigger sweet sort. The sharp assortments have a higher oxalic corrosive substance than the sweet sort. Various cultivars have been created as of late. The most widely recognized cultivars become monetarily incorporate the sweet sorts "Arkin" (Florida), "Dah Pon" (Taiwan), "Mama fueng" (Thailand), "Maha" (Malaysia), and "Demak" (Indonesia) and the harsh sorts "Brilliant Star", "Newcomb", "Star King", and "Thayer" (all from Florida). A percentage of the harsh assortments like "Brilliant Star" can turn out to be sweet if permitted to age.
Like the firmly related bilimbi, there are two fundamental sorts of carambola: the little harsh (or tart) sort and the bigger sweet sort. The sharp assortments have a higher oxalic corrosive substance than the sweet sort. Various cultivars have been created as of late. The most widely recognized cultivars become monetarily incorporate the sweet sorts "Arkin" (Florida), "Dah Pon" (Taiwan), "Mama fueng" (Thailand), "Maha" (Malaysia), and "Demak" (Indonesia) and the harsh sorts "Brilliant Star", "Newcomb", "Star King", and "Thayer" (all from Florida). A percentage of the harsh assortments like "Brilliant Star" can turn out to be sweet if permitted to age.
Gastronomy:
 |
| Starfruit of Bangladesh |
The whole natural product is consumable, including the somewhat waxy skin. The substance is crunchy, firm, and to a great degree delicious. It doesn't contain filaments and has a composition comparative in consistency to that of grapes. Carambolas are best devoured not long after they age, when they are yellow with a light shade of green or soon after all hints of green have vanished. They will likewise have cocoa edges at the edges and feel firm. Organic products picked while still somewhat green will turn yellow away at room temperature, however won't increment in sugar content. Overripe carambola will be yellow with chestnut spots and can get to be blander in taste and soggier in consistency.
Ready sweet sort carambolas are sweet without being overpowering as they seldom have more than 4% sugar content. They have a tart, harsh hint, and an oxalic corrosive scent. The taste is hard to think about, however it has been compared to a blend of apple, pear, grape, and citrus family natural products. Unripe starfruits are firmer and sharp, and possess a flavor like green apples.
Ready carambolas might likewise be utilized as a part of cooking. In Southeast Asia, they are generally stewed in cloves and sugar, here and there with apples. In China, they are cooked with fish. In Australia, they may be cooked as a vegetable, salted, or made into jams. In Jamaica they are some of the time dried.
Unripe and sharp sort carambolas can be blended with other slashed flavors to make relishes in Australia. In the Philippines, unripe carambolas are eaten plunged in rock salt. In Thailand, they are cooked together with shrimp.
The juice from carambolas is additionally utilized as a part of frosted beverages, especially the juice of the harsh assortments. In Hawaii they are utilized to make sherbet, while in the Philippines they can be utilized as flavoring. In India, the juice is packaged for drinking.
Ready sweet sort carambolas are sweet without being overpowering as they seldom have more than 4% sugar content. They have a tart, harsh hint, and an oxalic corrosive scent. The taste is hard to think about, however it has been compared to a blend of apple, pear, grape, and citrus family natural products. Unripe starfruits are firmer and sharp, and possess a flavor like green apples.
Ready carambolas might likewise be utilized as a part of cooking. In Southeast Asia, they are generally stewed in cloves and sugar, here and there with apples. In China, they are cooked with fish. In Australia, they may be cooked as a vegetable, salted, or made into jams. In Jamaica they are some of the time dried.
Unripe and sharp sort carambolas can be blended with other slashed flavors to make relishes in Australia. In the Philippines, unripe carambolas are eaten plunged in rock salt. In Thailand, they are cooked together with shrimp.
The juice from carambolas is additionally utilized as a part of frosted beverages, especially the juice of the harsh assortments. In Hawaii they are utilized to make sherbet, while in the Philippines they can be utilized as flavoring. In India, the juice is packaged for drinking.
Health Benefits:
Carambola (কামরাঙ্গা) is rich in cancer prevention agents, potassium, and vitamin C; and low in sugar, sodium, and corrosive. It is likewise an intense wellspring of both essential and auxiliary polyphenolic cell reinforcements. Averrhoa carambola has both cell reinforcement and antimicrobial exercises. Rummaging of nitric oxide (NO) by the natural product concentrate is reliant on fixation and phase of aging. Concentrates indicated antimicrobial action against E. coli, Klebsiella spp., Staphylococcus aureus, and Pseudomonas aeruginosa.
For more: Visit Here
No comments:
Post a Comment