Filipinos have long loved this fruit
because of its sweet and sour taste and it's very juicy.
When ripe,
it turns yellowish or yellow in color and sweet too most of the time. But the unripe ones, those with green flesh has a sour taste that maybe too sour for some like its close relative the "bilimbi" known here simply as "eba". If you can't bear the sour taste, simply dip it in rock salt and you'll be fine. For fun during parties, challenge friends to eat the unripe fruit and see how their faces turn. But compare carambola to bilimbi, bilimbi is way too sour. ​You can cut it into several pieces and mix with spices for relishes, and can be pickled or simply made into jams. You can also squeeze the juice from the ripe fruit and blend some sugar or other fruit drinks to create a very satisfying drink. Even if carambola or balimbing contains antioxidants and other elements, never consume too many because there are risks involved. People with kidney problems should avoid eating this fruit because it contains caramboxin and oxalic acid which are found to cause damage to the kidneys​. I never knew such toxins in this fruit, but thanks to wikipedia for the information. I remember during childhood, we used to consume so much of this fruit and it never caused us something to be alarmed about. Sometimes, we ate this on empty stomach and I don't remember ​having stomach aches or pains after.
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