Carambola is a tropical tree of the family Kislichnaya which has akatsevidnoy leaves form a dense crown and attains a height of 4-5 meters.
Biological characteristics and distribution
Carambola is a moisture-loving tree, which grows mainly in tropical climates of South America and East Asia. The most widespread tree got in Brazil, Sri Lanka, India, the United States, Ghana, Indonesia and Israel.
The fruits of carambola star shape and yellowish tint. The fruit pulp is juicy, crunchy and can have small fin growths that contain large amounts of vitamin C.
Ripe carambola have an amber color and a different taste, depending on the species. Five-pointed fruits are sweet and sour taste, and six-pointed to the massive build-up - a sweet aftertaste.
Some varieties of carambola resemble the taste of apple, grape and plum, and others similar to gooseberries and lemon.
Useful properties of carambola
Carambola highly useful properties, due to the composition, which is rich in phosphorus, iron, organic acids, calcium and potassium. The composition of fruits include vitamins B and C, beta-carotene, provitamins, ascorbic acid.
In ancient Asian folk medicine actively used the leaves and flowers carambola for the treatment of various diseases.
Currently, in India the fruit is used as a styptic, as well as an ingredient for therapeutic drugs for hemorrhoids, fever, diarrhea and hangover.
Candied fruits carambola are anti-inflammatory, anti-edematous and cholagogue.
In Brazil, a decoction of the fruit and leaves of this tree is used as an antiemetic and analgesic. The crushed leaves carambola is used to treat lichen, like smallpox and anthelmintic.
As a result of research into the composition of the roots and leaves of the tree were found to contain glutamic acid, which is an effective antidote for intoxication.
Carambola fruit seeds are used as a sedative and antispasmodic agent in diseases of the digestive tract and bronchial asthma.
Useful properties carambola aimed at strengthening the protective functions of the human body, lower blood pressure, normalize blood sugar, as well as effective against headaches and dizziness.
Carambola is a low-calorie fruit, in which 31 kcal. Also contained in the fruit of 7 g carbohydrates and 1 g protein.
Application of carambola
Carambola has a pleasant sour-sweet taste and good thirst quencher. Around the world this fruit is used for cooking many dishes.
In Europe, the carambola is used mainly to decorate ice cream, cocktails and desserts. In Sri Lanka and India, the fruit eaten raw with the skin. In China, this fruit is added to fish dishes, and in Hawaii from his prepared with lemon sherbet.
From carambola get a good sauce for meat, to which is added horseradish, celery, vinegar and spices. Meat, vegetable and fish dishes fruit gives an unusual but pleasant taste.
In South America, Asia and unripe carambola is used as a vegetable that is marinated and salted, and are also used for cooking stews. A ripe fruit from the fruit produced delicious mashed potatoes, puddings, juices, jellies, and fruit salads.
Carambola is contraindicated for use for people with severe diseases of the digestive system, including gastritis, peptic ulcer and enterocolitis.
In the fruit contains large amounts of oxalic acid and vitamin C, which can provoke kidney disease and disorders of salt metabolism.
With caution should be used when carambola individual intolerance of ascorbic acid and a predisposition to allergic reactions.