Alias: five lotus seeds, carambola,

English name: carambola

Scientific name: carambola

Maturity: Hainan carambola can bear fruit from May to 65438+February, and the peak production period is around August.

Carambola is one of the famous Lingnan fruits, which originated in China. Because the cross section is like a five-pointed star, it is also called "carambola" abroad.

Carambola is the fruit of carambola. Oxalis of Oxalis. Appearance color: carambola is a five-pointed star, green or light green when immature, yellow-green to bright yellow when mature, and the single fruit weighs about 80 grams. Thin skin, less fiber, juicy fruit, sweet and sour, sweet and delicious. The consumption rate of carambola is above 92%.

Nutrition: Carambola is a kind of fruit with a lot of water, and the soluble solid content of fresh fruit is 9%. Every 100g edible part contains 6.2g of carbohydrate, 7mg of vitamin C, sucrose, fructose, glucose, 46.8g of malic acid, 7.2g of oxalic acid, citric acid, vitamin B 1, B2, calcium, potassium, magnesium, trace fat, protein and other nutrients, so it is a fruit with comprehensive nutrition.

Health care function: it is helpful for human digestion, nutrition and health care, and has antibacterial effect on malaria insects. Fruit juice can stimulate appetite, help digestion and treat skin diseases.

The fresh fruit of carambola is slightly cold. Eating too much will easily lead to damp and cold spleen and stomach, and diarrhea in loose stool will hinder appetite and digestion and absorption. For the purpose of dietotherapy, whether eating raw fruit or drinking fruit juice, it is best not to eat cold or ice.

Carambola is divided into two categories: sour carambola and sweet carambola. The fruit of carambola is large and sour, commonly known as "three barns", which is rarely eaten raw, and is mostly used as cooking ingredients or processing preserves. Sweet carambola can be divided into three strains: "big flower", "medium flower" and "white shell", among which "Huahong" produced in the suburbs of Guangzhou has the best taste, is sweet without residue, and tastes particularly delicious.

Carambola is a small evergreen tree or shrub. Berries alternate all the year round, but the quality is the best and the yield is the highest when they bloom in July and mature in the autumn equinox. Mid-Autumn Festival is the peak of carambola.

How to eat carambola:

1. Eat directly

Clean it, and then cut off the five water chestnuts with a knife, mainly to cut off the thinner water chestnuts, and don't cut off all the water chestnuts, so that there is not much left in the whole carambola, and then cut it into thin five-pointed stars with a knife to eat.

2. Stewed carambola with egg and milk:

Carambola is rich in sugar, fiber and acid, which can relieve exterior heat, clear dryness and moisten intestines. It can be used as a dessert for skin care and beauty, and is suitable for people who stay up late.

Materials include: carambola 1 small pieces with hard edges removed, 2 eggs, 250ml milk and optional sugar.

The preparation method is simple. First, put the carambola block, milk and sugar into a pot and cook with low fire until the sugar dissolves and turns off, and spread it to cool (the carambola is cooked together to make the milk soup have the fragrance of carambola). Then filter out the milk, add the milk into the beaten eggs, stir well, sieve to remove foam and protein that can't be beaten, finally add the carambola blocks, cover the plate and steam over high fire until it is solidified.

3. Draw carambola:

The outside of carambola forms a pentagonal diamond, and its cross section looks like a star, which is also another name for carambola. Now, I want to introduce a homemade dessert-dehydrated carambola. It's delicious, but the most pleasing thing is its lovely star shape, wrapped in crispy pulp, which is particularly crystal clear in the sun, so I gave it a nice name, called "Glass Star".

Ingredients: 2 carambola, 1 cup self-raising flour (or flour), 5 tablespoons sugar, 2 tablespoons sugar gum (or maltose).

The production method is: clean the carambola, remove the hard edges, air dry and cut into thick slices. Add 3/4 cup of water to self-raising flour, and mix into a crisp paste. Put the carambola blocks into the crisp paste, fry them in hot oil until golden and crisp, and drain. Boil sugar, sugar gum and half a cup of water with a little oil until it is thick and almost gelatinous. Turn off the heat, add crispy carambola and mix well.

4. American carambola bag:

Ingredients: high gluten flour 1 50g, low gluten flour 30g, dry yeast1and 1/2 teaspoons, warm water 80ml, cream 20g, sugar 2 teaspoons, salt 1/3 teaspoons, milk powder 2 teaspoons. 2 carambola, 2 spoonfuls of sugar, 2 spoonfuls of millet flour, cream 1 spoon (optional), protein 1 spoon, and 25g of powdered sugar.

When making, the oven is preheated to 175 degrees, placed in the middle layer of the oven, and baked for about 15 minutes. Cut carambola into small pieces, break it with a blender, add sugar, corn flour and cream, mix well and boil, and let it cool to get carambola stuffing.

After basic fermentation, divide the dough into 12 equal parts, slightly flatten the depression in the middle, and finally ferment for 30 minutes. Fill the stuffing into the concave hole, spread the egg sugar solution and bake. Mix powdered sugar with egg white, put it in a small plastic bag, and squeeze filaments on the baked bread for decoration.