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 Averrhoa carambola subsp. var.  Star Fruit
Carambola fruits
Habit: tree
Height: to
Width: to
30ft40ft 15ft20ft
Height: 30 ft to 40 ft
Width: 15 ft to 20 ft
Lifespan: perennial
Exposure: sun
Water: moderate
Features: edible, fruit
Hidden fields, interally pass variables to right place
Minimum Temp: 28°F270.928 K
-2.222 °C
487.67 °R
USDA Zones: 10 to 11
Sunset Zones: 23-24, H1, H2
Flower features:
Oxalidaceae > Averrhoa carambola var. ,

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The carambola is a species of tree native to Sri Lanka, India and Indonesia. Carambola is closely related to the bilimbi.

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.

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.

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.

A slow-growing tree, the star fruit is best adapted to warm tropics from sea level to 2000ft, but can be grown elsewhere if the plant is protected from extreme cold.

Standard Cyclopedia of Horticulture

Averrhoa carambola, Linn. Carambola. Height 15-30 ft.: lfts. 5-10: fls. rosy purple borne in the lf.- axils: fr. varying in size from a hen's egg to a large orange, ovate, acutely 5-angled, yellow, fragrant, the pulp acid. —Cult. sparingly in S. Calif., and frequent in W. Indies. The half-grown fr. used as pickles; the ripe fr. for preserves. There are said to be two varieties, the sweet and sour, the former being eaten. Said to produce 3 crops a year. Leaves responding to the touch.

The above text is from the Standard Cyclopedia of Horticulture. It may be out of date, but still contains valuable and interesting information which can be incorporated into the remainder of the article. Click on "Collapse" in the header to hide this text.


The carambola tree has long compound leaves (up to 50 cm long), pink flowers that appear either at leaf axils or branch extremities. The tree is densely branched and can reach a height of 5 m. Carambola is one of the rare arboreal members of the Oxalidaceae family. Unlike most tropical trees, the carambola does not need much sunlight. In a container the starfruit does well, except it needs constant moisture, extra sunlight and space to grow. Carambola Tree will fruit in a container.

The yield of starfruit is greatly increased by the active foraging of pollinators, such as honey bees and stingless bees

Both hot/dry and cold winds can severely damage trees and fruit, so adequate windbreaks are suggested for ideal culture. Give the plant full sun, fertilize 4-5 times a year, and provide moderate water throughout the year. Heavy water during flowering may inhibit pollination and fruit production. Star fruit's are susceptible to root rot under wet conditions, but they generally do well with moderate, year-round rainfall.

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.

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.


Seedling trees usually fruit within 4-6 years, while grafted trees can fruit in under a year.

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.

Pests and diseases


Its fruit, the carambola, more popularly known as star fruit, but also coromandel gooseberry, kamranga, or five finger, is a golden-yellow to green berry. When cut across it shows a 5-pointed (sometimes 6-pointed or 7-pointed) star shape, hence the name, "star fruit." Star fruits are crunchy, and have a slightly tart, acidic, sweet taste, reminiscent of pears, apples, and sometimes grapes. The fruits are a good source of vitamin C. Its seeds are small and brown. They consist of a tough outer skin and a tangy white inside.

There are two varieties of star fruit - acidulate and sweet. The tart varieties can often be identified by their narrowly spaced ribs. The sweet varieties usually have thick fleshy ribs.

The fruit starts out green, and goes to yellow as it ripens, though it can be eaten in both stages.

There are also approximately seventeen different cultivars.

  • 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.
  • B-2
  • B-10
  • B-16
  • B-17
  • Dah Pon
  • Demak
  • 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.
  • Hew-1
  • 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.
  • Kary
  • 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.
  • Mih Tao
  • Newcomb
  • 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.
  • Star King
  • Tean Ma
  • Thayer and Newcombe - Two of the better known tart varieties.
  • Wheeler - Medium to large, elongated fruit. Orange skin and flesh. Mildly sweet flavor. Tree a heavy bearer.

Each has its own origin, flavor and production levels.

Health Risks

Individuals with kidney trouble should avoid consuming the fruit, due to the presence of oxalic acid. Juice made from carambola can be even more dangerous due to its concentration of the acid.

Drug Interactions

Like grapefruit, star fruit is considered to be a potent inhibitor of seven cytochrome P450 isoforms.[1][2] These enzymes are significant in the first pass elimination of many medicines, and thus the consumption of star fruit or its juice in combination with certain medications can significantly increase their effective dosage within the body. Research into grapefruit juice has identified a number of common medications affected, including statins which are commonly used to treat cardiovascular illness, benzodiazepines (a tranquilizer family including diazepam) as well as other medicines.[3] These interactions can be fatal if an unfortunate confluence of genetic, pharmacological, and lifestyle factors results in, for instance, heart failure, as could occur from the co-ingestion of star fruit or star fruit juice with atorvastatin (Lipitor).



  1. Abstracts: Metabolism and metabolic enzymes studies for the 8th National Congress on Drug and Xenobiotic Metabolism in China
  2. Potential Drug-Food Interactions with Pomegranate Juice
  3. P450 Table
  • 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.
  • Standard Cyclopedia of Horticulture, by L. H. Bailey, MacMillan Co., 1963

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