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Green-Seeds.com
Fruits
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CARAMBOLA
Averrhoa carambola L.
Oxalidaceae
Common Names: Carambola, Starfruit.
Related Species: Bilimbi (Averrhoa bilimbi L.).
Origin: The carambola is believed to have originated in Sri
Lanka and the Moluccas, but it has been cultivated in southeast Asia and
Malaysia for many centuries.
Adaptation: The carambola is classified as subtropical because
mature trees can tolerate temperatures as low as 27° F for short periods
of time with little damage. Like many other subtropicals, however, young
plants are more susceptible to frost and can be killed at 32° F. Carambolas
can be severely damaged by flooding or prevailing hot, dry winds. The small
trees make good container plants.
DESCRIPTION
 Growth Habit: The carambola
is a slow-growing, short-trunked evergreen tree with a much-branched, bushy
canopy that is broad and rounded. Mature trees seldom exceed 25-30 feet
in height and 20-25 feet in spread. Trees are very unlikely to reach this
size in California. In a spot to its liking carambolas make handsome ornamentals.
Container grown plants are equally attractive and have the additional advantage
of being movable.
Foliage: The spirally
arranged, alternate leaves are 6 - 10 inches long, with 5 - 11 nearly opposite,
ovate-oblong leaflets that are 1-1/2 to 3-1/2 inches in length. They are
soft, medium-green, and smooth on the upper surface, faintly hairy and whitish
on the underside. The leaflets are sensitive to light and more or less inclined
to to fold together at night or when the tree is shaken or abruptly shocked.
Flowers: The fragrant,
pink to lavender flowers are 3/8 inch in diameter, perfect, and borne in
clusters in axils of leaves on young branches, or on older branches without
leaves. There are several flushes of bloom throughout the year.
Fruit: Carambola fruits
are ovate to ellipsoid, 2-1/2 to 5 inches (6 to 13 cm) in length, with 5
(rarely 4 or 6) prominent longitudinal ribs. Slices cut in cross-section
are star shaped. The skin is thin, light to dark yellow and smooth with
a waxy cuticle. The flesh is light yellow to yellow, translucent, crisp
and very juicy, without fiber. The fruit has a more or less oxalic acid
odor and the flavor ranges from very sour to mildly sweet. The so-called
sweet types rarely have more than 4% sugar. There may be up to 12 flat,
thin brown seeds 1/4 - 1/2 inch long or none at all. Seeds lose viability
in a few days after removal from fruit.
CULTURE
Location: Carambolas
do best in a frost-free location. They are tolerant of wind except for those
that are hot and dry. The tree needs full sun.
Soils: The carambola
is not too particular as to soil, but will grow faster and bear more heavily
in rich loam. It prefers a moderately acid soil (pH 5.5 - 6.5) and is sensitive
to waterlogging. The plant often becomes chlorotic in alkaline soils.
Irrigation: The carambola
need moisture for best performance. This means regular watering during the
summer months and must be watered even in winter during dry spells.
Fertilization: In soils
of low fertility young trees should receive light applications every 60
to 90 days until well established. Thereafter, they should receive one or
two applications a year in deep soils or three or more applications in shallow
soils where nutrients are lost by leaching. Application at the rate of 2
lbs per year for every inch of trunk diameter is suggested. Fertilizer mixtures
containing 6-8% nitrogen, 2-4% available phosphoric acid, 6-8% potash and
3-4% magnesium are satisfactory. In the more fertile soils of California,
this program can be reduced. The tree is prone to chlorosis in many western
soils but responds to soil and foliar application of chelated iron and other
micronutrients.
Frost protection: Since
it is a small tree, winter protection can be fairly easily given prior to
any anticipated cold spell. Carpeting, sheets and such can be spread over
a frame, with light bulbs for added warmth.
Pruning: Carambolas
seldom need pruning.
Pests and Diseases:
No serious diseases are known to be of sufficient importance to require
control measures. The fruit is subject to fruit fly, fruit moths and fruit
spotting bugs in those areas having these infestations.
Propagation: The carambola
is widely grown from seed though viability lasts only a few days. Only plump,
fully developed seed should be planted. Veneer grafting during the time
of most active growth gives the best results. Healthy, year-old seedlings
of 3/8 - 3/4 inch diameter are best for rootstocks. Graft-wood should be
taken from mature twigs on which leaves are still present and, if possible,
the buds are just beginning to grow. Cleft-grafting of green budwood is
also successful. Top-working of older trees has been done by bark grafting.
Air-layering is less successful than grafting. The roots develop slowly,
and percentage of success often is low. Trees are small and rather weak
when propagated by this method.
Harvest: Fruit best
when ripened on the tree, but will ripen slowly if picked before fully ripe.
Green or ripe fruits are easily damaged and must be handled with great care.
Ripe carambolas are eaten out-of-hand, sliced and served in salads or used
as a garnish. They are also cooked in puddings, tarts, stews and curries.
CULTIVARS
Several carambola varieties
are sold in California nurseries, but sufficient data on these has not been
gathered, nor has adequate testing been done in California to recommend
any particular cultivar for planting. There are a number of excellent carambola
varieties available in Florida, including the following:
Arkin
Uniform fruit, 4 - 5 inches long. Bright yellow to yellow-orange skin
and flesh. Very sweet, juicy, firm flesh with few seeds. Keeps and ships
well. Tree partially self-fertile. Bears December to March in California.
The leading commercial cultivar.
Fwang Tung
Fruit 5 - 8 inches long. Pale yellow skin and flesh. Very sweet and juicy,
firm flesh with few seeds. Beautiful star shape when cut in slices.
Golden Star
Originated in Homestead FL. Introduced in 1965. Large, deeply winged fruit.
Skin bright golden yellow. very waxy. Flesh juicy. crisp, mildly subacid
to sweet in flavor, containing no fibers. High in carbohydrates and vitamins
A and C. Tree bears well and regularly without cross pollination.
Hoku
Selected by the University of Hawaii. Fruit 5 - 6 inches long. Bright
yellow skin and flesh. Juicy, firm flesh with a sweet rich flavor, few
seeds. Attractive star shape when cut in slices.
Kaiang
Fruit 4 - 5 inches long. Bright yellow skin and flesh. Sweet, juicy, firm
flesh with few seeds. Beautiful star shape when cut in slices.
Maha
Originated in Hawaii. Roundish fruit with light yellowish-white skin.
Sweet, crunchy, white flesh with low acid content.
Sri Kembanqan (Kembangan)
Originated in Thailand. Elongated pointed fruit, 5 - 6 inches long. Bright
yellow-orange skin and flesh. Juicy, firm flesh with few seeds. Flavor
rich and sweet; excellent dessert quality.
Wheeler
Medium to large, elongated fruit. Orange skin and flesh. Mildly sweet
flavor. Tree a heavy bearer.
Thayer and Newcombe
Two of the better known tart varieties.
FURTHER READING
Facciola, Stephen. Cornucopia: a Source Book of Edible Plants. Kampong
Publications, 1990. p. 39.
Maxwell, Lewis S. and Betty M. Maxwell. Florida Fruit, rev. ed. Lewis
S. Maxwell, 1984. p. 19.
Morton, Julia F. Fruits of Warm Climates. Creative Resources Systems,
Inc. 1987. pp. 125-128.
© Copyright 1999
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Tel: +84 (8) 847 6901 - Fax: +84 (8) 844 1392 - Email: info@green-seeds.com
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