Any good recipes for star-fruit?

I have to admit. I have never tried star fruit. But I found these recipes and they all look good. I am definitely going to try a few of them out. Hope this helps. Good luck! :)





Star Fruit Chicken Rice





2 tablespoons olive oil


1/2 cup diced red bell pepper


1/2 cup chopped scallions


2 teaspoons mashed garlic


6 medium star fruit


1 cup heavy cream


salt, black pepper and paprika to taste


minced cilantro leaves for garnish


4 cups cooked rice


4 pounds cooked chicken breast, deboned, cut into bite size pieces





In a medium pan, heat olive oil. Saute red bell pepper, scallions, garlic and star fruit over medium low heat until tender about 8 minutes. Stir in heavy cream and season with salt, pepper and paprika. Cook over medium low heat for 8 minutes. In a large cooking pot, combine this mixture with the rice and chicken and heat until serving temperature about 5 minutes. Garnish with coriander.





Star Fruit Avocado Salad





torn lettuce leaves


2 tomatoes, sliced


1/2 red onion, sliced very thin


1 avocado, sliced


2 star fruit, sliced





On each of four salad plates, arrange a bed of lettuce. Layer the remaining ingredients in the order listed. Drizzle with lemon vinaigrette or your favorite dressing. Serves 4.





Star Fruit Bread





2 cups flour


1 1/2 teaspoons baking powder


1/2 teaspoon salt


1 cup sugar,


1/2 cup butter, softened


3 eggs


1 teaspoon white wine


2 cups star fruit, mashed


1 cup chopped coconut





Preheat oven to 350F. In a small bowl, combine flour, baking powder and salt. In a large bowl, cream sugar and butter and then cream in eggs. Blend in white wine and star fruit. Stir in flour mixture, blending thoroughly and then stir in coconut. Spoon into a well greased 8 1/2 x 4 1/2 x 2 1/2 inch bread pan. Bake for 50 minutes or until a toothpick comes out clean.





Broiled Star Fruit over Vanilla Frozen Yogurt





2 large star fruit, trimmed and each sliced into 8 stars


1 tablespoon fresh lemon juice


1 tablespoon light brown sugar


2 cups sugar free, fat free vanilla frozen yogurt





Place a broiler rack 6 inches from source of heat. Preheat broiler. Arrange star fruit slices on a baking sheet and brush with lemon juice. Sprinkle with brown sugar. Broil until sugar bubbles and begins to darken, about 2 to 3 minutes. Meanwhile, scoop frozen yogurt into 4 dessert dishes. Top each serving with 4 star fruit slices. Serve at once. Serves 4.





Star Fruit Chicken Salad





Chicken Salad:


5 8 ounce chicken breasts, boneless


4 star fruit, sliced


2 red or yellow peppers, roasted, peeled and sliced


10 cups lettuce greens





Oriental Mango Dressing:


2 teaspoons minced garlic


2 teaspoons minced ginger


1 teaspoon minced jalapeno pepper


2 tablespoons cilantro, chopped


2 tablespoons basil, chopped


2 teaspoons sugar


2 tablespoons lime juice


2 cups diced mango


2 cups rice wine vinegar


2 tablespoons sesame oil


1 cup canola oil


salt and pepper to taste





Method: Grill chicken breast, cool and slice into strips. Place lettuce greens in the center of a large plate or platter and alternate; placing chicken strips, roasted peppers and star fruit slices around the greens. Dressing: Combine first 8 ingredients in a bowl and slowly whisk in sesame and canola oil. Spoon over the top of salad. Serves 8 to 10.





Star Fruit Upside Down Cake





3 to 4 star fruit, sliced


1/4 cup butter, melted


2/3 cup dark brown sugar


juice of 2 passion fruit


1/2 cup butter, softened


1 cup sugar


2 eggs


1 1/2 cups cake flour


1 1/2 teaspoons baking powder


pinch of salt


1/2 cup milk


1 teaspoon each of vanilla and almond extract





Preheat oven to 350F. Arrange sliced star fruit in bottom of a greased 9 inch cake pan as close together as possible. Mix together 1/4 cup butter, brown sugar and passion fruit juice and pour into pan, turning so mixture covers bottom. Set aside. Cream together 1/2 cup of butter and sugar. Add eggs, one at a time, beat well. Mix together dry ingredients. Add flour mixture, alternately with milk, to butter mixture. Stir in vanilla and almond extracts. Pour into prepared cake pan. Bake for approximately 30 minutes or until cake pulls away form sides of pan. Let cool for five minutes before inverting onto serving plate. 8 servings.





Star Fruit Cocktail





1 star fruit, deveined


1/4 cup orange liqueur


ice


1/2 cup rum crystale


1 cup fresh orange juice


1 star fruit, sliced for garnish





Blend all ingredients except for garnish. Garnish with a slice of star fruit.





Star Fruit Fruit Salad





1 sliced, seeded star fruit


1 banana, sliced


juice of 1 lime


1 orange, peeled and sliced





Lightly mix fruit with lime juice. Serve cold over lettuce leaves or as fruit cups.





Sweet Star Fruit Relish





8 cups thinly sliced star fruit


1/2 teaspoon salt


1 1/2 cups cider vinegar


1 tablespoon whole cloves


4 cups sugar


1/2 teaspoon ground nutmeg, optional





Wash and thinly slice star fruit, taking care to remove seeds. Cover with cider by vinegar and allow to stand overnight. Drain off vinegar. Combine star fruit with sugar and salt. Add cloves; which have been placed in a cheesecloth bag and lightly pounded. Cook gently to the consistency of preserves. Allow to stand overnight. Remove spice bag and reheat mixture to boiling. Pack into hot pint jars. Wipe jar mouths and adjust lids. Process in boiling water bath canner for 10 minutes. *Note: when making for long term storage it is probably best to omit the nutmeg if you do not want a dark relish, although it certainly adds to the flavor. Makes about 5 pints.





Avocado, Star Fruit and Wilted Spinach Salad





1 tablespoon peanut or corn oil


1 teaspoon ground cumin


2 tablespoons chopped red onion


1/3 cup Japanese rice wine vinegar


1 1/2 tablespoons brown sugar


1 teaspoon soy sauce


1/4 teaspoon red pepper flakes


1 pound fresh spinach, stemmed, washed and dried


2 star fruit, thinly sliced


1 avocado, peeled and sliced





In small, heavy skillet heat oil over medium heat, stir in cumin and cook for 30 seconds. Add onions and cook, stirring, until soft, about 2 minutes. Add vinegar, brown sugar, soy sauce and red pepper flakes, stirring to mix well. In large bowl toss spinach with 3 tablespoons of warm dressing. Divide among 4 plates, arrange star fruit and avocado slices over top and drizzle with remaining dressing.





Star Fruit Sampler with Cranberry Coulis





Coulis:


1 pound cranberries, rinsed


2 cups water


2 cups sugar


1/4 cup grand marnier


grated zest of one orange


2 whole star fruit, washed and sliced


1 large mango, peeled and sliced


2 kiwi, peeled and sliced


mint and coconut to garnish


8 ounces mascarpone cheese





Coulis: Simmer cranberries with water and sugar in a medium size saucepan over medium heat about 10 minutes or until skins pop. Puree berries and juice in processor or blender. Remove and strain liquid over medium size bowl. Stir in grand marnier and grated orange zest. Refrigerate for one hour. Remove from refrigerator and divide sauce among six dessert plates. Arrange slices of star fruit, mango and kiwi on top. Garnish with fresh mint and coconut. Serve with a dollop of mascarpone cheese.





Star Fruit Soup





2 chicken drumsticks


1 star fruit, sliced


1 teaspoon lemon grass


1 teaspoon kaffir lime leaves, shredded


4 ounces shallots, chopped


4 cups chicken stock


2 teaspoons small tomatoes


1 ounce fish sauce


1 ounce black soya sauce


1 ounce white soya sauce


2 teaspoons coriander, chopped


1 red chilli, shredded





Place the chicken stock in a saucepan and boil the drumsticks until tender. Add black and white soya sauce to taste. Put sliced star fruit, shallots, tomatoes, lemon grass and shredded kaffir lime leaves in the pan and season with fish sauce to taste. Cook further 5 minutes. To serve: Pour into one large or two individual bowls and decorate with coriander and red chilli. Serve warm or hot.





Tropical Fruit Salad





2 cups seedless red grapes


1 cup cubed, peeled papaya


1 cup sliced star fruit


3 kiwi fruit, peeled and sliced


3 tablespoons lime juice


2 tablespoons honey


1 cup sliced banana





Combine grapes, papaya, star fruit and kiwi in a bowl; toss gently. Combine lime juice and honey in a small bowl, stirring with a whisk until blended. Pour over fruit; toss gently to coat. Cover and chill. Just before serving, add banana; toss gently. Makes 6 to 8 servings.





Star Fruit and Ginger Drink





1 pound star fruit


1 thumb of ginger


1 teaspoon lime juice


4 cups of water


sugar to taste





Blend star fruit and ginger with water and lime juice then strain. Add sugar and serve chilled.





Fruit Salad Vinaigrette





1 medium ripe mango


1 small papaya


2 kiwi fruit


1 star fruit





French Dressing:


2 tablespoons wine vinegar


1 teaspoon Dijon mustard


5 tablespoons olive oil


salt and pepper to taste





Cut the papaya in half and remove seeds. Peel papaya and mango, cut lengthways into slices. Peel and slice kiwi. Slice star fruit. Arrange the fruit attractively on a serving dish and pour a little dressing on top





French Dressing:


Place all the ingredients in a screw top jar and shake well to mix. Chill.





Star Fruit Lobster Salad





Dressing:


1/2 pound mixed salad greens, chilled


1 cup orange juice


4 medium star fruit, sliced


2 tablespoons honey


1 cup oranges, peeled and sliced


1/4 cup canola oil


1 pound cooked lobster tails


1 teaspoon salt


1 cup black beans





Pour orange juice in a saute pan and bring to a boil; and reduce liquid by one half. Remove and cool. Combine orange juice, honey, oil and salt for dressing. Combine salad ingredients, toss with dressing and serve. 5 servings.





Down Island Salsa





1/4 cup firmly packed brown sugar


3 tablespoons white rum


2 tablespoons fresh lime juice


1 teaspoon minced seeded serrano chile


4 cups fresh pineapple cubes


1 cup diced peeled ripe mango


1 cup star fruit, halved lengthwise and thinly sliced





Combine first 3 ingredients in a large bowl; stir well. Add remaining ingredients; toss to coat. Chill at least 2 hours. Makes 4 cups.





Shrimp and Star Fruit Salad





1 1/2 pounds large, unpeeled shrimp


1/2 cup fresh lemon juice


3 tablespoons Dijon mustard


2 tablespoons vegetable oil


2 tablespoons water


1/4 teaspoon salt


1/8 teaspoon pepper


4 cups cooked penne


1 cup chopped fresh cilantro


1 cup sliced green onions


3 star fruit, each cut crosswise into 1/4 inch thick slices


Boston lettuce leaves





Bring 6 cups of water to a boil in a large saucepan. Add shrimp and cook 3 minutes or until done. Drain and rinse under cold running water. Peel shrimp and chill. Combine lemon juice, Dijon mustard, oil, water, salt and pepper and stir well. Add chilled shrimp, pasta, cilantro, green onions and star fruit slices to lemon juice mixture and toss gently to coat. Serve on lettuce lined plates. 6 servings.





Chicken Star Fruit Stir Fry





4 star fruit


1 pound skinless, boneless chicken breasts, cut into 1/4 inch wide strips


1/4 cup sherry


2 tablespoons brown sugar


2 tablespoons finely chopped peeled ginger root


1 tablespoon soy sauce


4 garlic cloves, crushed


3 tablespoons cornstarch


1 teaspoon vegetable oil


1 1/2 cups julienne cut red bell pepper


1 cup vertically sliced onion


2 teaspoons dark sesame oil


1/4 teaspoon salt


1/8 teaspoon pepper


4 cups hot cooked rice





Cut 1 star fruit in half crosswise and squeeze 2 tablespoons juice, using a citrus reamer or juicer; set juice aside. Dice star fruit halves; set aside. Slice remaining 3 star fruit crosswise and set aside. Combine 2 tablespoons star fruit juice, chicken, sherry, brown sugar, ginger root, soy sauce and garlic in a bowl and stir well. Cover and chill 30 minutes. Drain chicken, reserving marinade. Sprinkle chicken with cornstarch; toss well to coat. Heat vegetable oil in a large nonstick skillet over medium high heat. Add chicken and star fruit; stir fry 1 minute. Add bell pepper and onion and stir fry 3 minutes or until chicken is done. Add reserved marinade, sesame oil, salt and pepper; stir fry 1 minute. Serve over rice. 4 servings.





Star Fruit Chutney





2 cups cubed star fruit


1/4 cup sugar


1/2 cup dry red wine


1 tablespoon finely chopped peeled ginger root


1/4 teaspoon ground cloves


2 tablespoons white wine vinegar





Combine all ingredients in a medium saucepan and stir well. Bring to a simmer over medium high heat and cook 25 minutes or until slightly thickened. Makes 1 cup.





Tropical Fruit Napoleons





1/2 cup fat free sour cream


1/3 cup sifted powdered sugar


1/3 cup light cream cheese


1/4 cup soft tofu


1/2 teaspoon grated lemon rind


2 tablespoons dry bread crumbs


2 tablespoons granulated sugar


1/4 teaspoon ground cinnamon


5 sheets frozen phyllo dough, thawed


2 tablespoons light butter, melted


cooking spray


1/2 cup diced star fruit


1/2 cup diced peeled papaya


1/2 cup diced banana


1 tablespoon powdered sugar





Combine first 5 ingredients in a bowl; beat with mixer at medium speed until smooth. Cover and chill. Combine bread crumbs, granulated sugar and cinnamon in a bowl. Stir well and set aside. Preheat oven to 375F. Place 1 phyllo sheet on a large cutting board or work surface; lightly brush with butter. Sprinkle with 1 tablespoon bread crumb mixture. Repeat layers with remaining phyllo, butter and bread crumb mixture, ending with phyllo. Gently press phyllo layers together. Lightly coat top phyllo sheet with cooking spray. Cut 12 3 inch circles through phyllo layers using a sharp round cookie cutter. Carefully place layered circles on a baking sheet coated with cooking spray; discard any remaining phyllo scraps. Coat the bottom of another baking sheet with cooking spray; place, coated side down, on top of layered phyllo circles. Bake at 375F for 12 minutes or until crisp. Remove top baking sheet; place phyllo stacks on a wire rack. Cool completely. Combine star fruit, papaya and banana; stir gently. Place 1 phyllo stack on each of 4 dessert plates. Spread about 1 tablespoon sour cream mixture on top of each stack; top each with about 3 tablespoons papaya mixture and 1 tablespoon sour cream mixture. For each serving, repeat layers with the remaining phyllo stacks, sour cream mixture and papaya mixture, ending with phyllo stacks. Sprinkle powdered sugar over napoleons. 4 servings.





Marinated Sour Shrimp





2 pounds large shrimp with shell


6 shallots, peeled and finely chopped


3 red chilies


4 sour star fruit, sliced


1/2 teaspoon salt





Put shrimp in a pan with 8 cups water and bring to boil. Simmer for 4 minutes, drain and plunge shrimp in iced water for 30 seconds. Drain, then peel shrimp. Grind or blend shallots, chilies and star fruit. Add salt to taste and a little lime or lemon juice if not sour enough. Combine with shrimp and serve.





Grilled Tuna and Star Fruit Salad





1 1/2 pounds fresh tuna, 1 inch thick, cut into 4 pieces


Mustard Dressing, recipe follows


2 star fruit, cut crosswise into 1/4 inch thick slices


8 cups torn mixed lettuce


1 cucumber, peeled, halved lengthwise and thinly sliced


3 green onions, sliced





Arrange the tuna on a lightly oiled grilling tray or broiler pan. Place 1/4 cup of the Mustard Dressing in a small bowl. Brush some dressing over the fish. Grill or broil, uncovered, for 5 minutes. Turn the fish and arrange the star fruit alongside it on the grilling tray. Brush the fish and star fruit lightly with the dressing. Return to the grill. Cook for 3 to 6 minutes longer, or until the fish flakes easily with a fork. Combine the lettuce and cucumber in a large salad bowl. Add the remaining dressing and toss to coat well. Divide the salad evenly among 4 dinner plates. Place 1 piece of tuna on the center of each salad. Arrange the star fruit slices around each salad plate. Sprinkle with green onions.





Mustard Dressing:


1/2 cup mayonnaise


1 tablespoon lime or lemon juice


1 1/2 teaspoons Dijon mustard


1 1/2 teaspoons chopped fresh dill


1/4 teaspoon paprika





Combine the mayonnaise, lime juice, mustard, dill and paprika in a small bowl and mix well. Chill until ready to use. Makes about 1/2 cup. 4 servings.





Broad Bean Star Fruit Bologna





1 cup canned broad beans, drained


1/2 cup star fruit, diced


1/2 cup bologna, diced


3 cups mixed fruit and nuts


1 cup cooked couscous, cooled


3 cups yogurt


1 tablespoons Cajun seasoning


lettuce leaves to serve





Combine broad beans, star fruit, bologna, fruit and nuts, couscous, yogurt and Cajun seasoning. Arrange lettuce leaves on a platter. Spoon bean mixture on top. Serve chilled as a great meatless main course, or as a side dish to barbecued chicken or steak.





Butterhead and Mesclun Salad w/Grilled Star Fruit and Edible Flowers





3 tablespoons champagne vinegar


1 teaspoon minced garlic


1/4 finely chopped mixed herbs such as thyme, tarragon, chives or parsley


1/3 cup olive oil


salt and pepper to taste


1 star fruit cut crossways into 1/4 inch slices


1/4 head butterhead lettuce such as Boston or Bibb washed and leaves separated


2 cups mesclun salad mix or other mixed greens that have been washed


1/2 head of radicchio finely sliced


16 edible flowers such as nasturtiums, chive blossoms or pansies





Combine the champagne vinegar, herbs, garlic and salt and pepper in a mixing bowl and allow to steep 15 minutes. Slowly whisk in the oil until completely emulsified. Prepare the grill for the star fruit. Lightly grill the fruit for about 3 minutes on each side. Place the lettuce leaves on serving plates. Mound the mesclun greens on top. Garnish with the radicchio. Arrange the edible flowers and star fruit on the lettuce leaves around the edge of the plate. Drizzle the dressing over the salad. Serves 4.





Star Fruit Mui





2 quarts star fruit, cut in slices


juice of 3 lemons


1 1/2 tablespoon salt


6 tablespoons sugar or 9 tablespoons raw sugar


1/8 teaspoon Chinese five spice


2 1/2 tablespoons whiskey





Dry star fruit in the sun for 2 days. Rinse. Combine remaining ingredients and bring to a boil. Add star fruit and simmer about 15 minutes, until shiny and transparent. Cool. Store refrigerated in sterilized jars. Age 2 to 3 days before eating.





Grilled Chicken and Star Fruit





2 teaspoons finely grated orange peel


2 tablespoons orange marmalade


2 teaspoons olive oil


1 tablespoons fresh snipped thyme


2 1/2 teaspoons ground coriander


1/8 teaspoons ground red pepper


1/4 teaspoons salt


1 small ruby red grapefruit


2 ripe, firm kiwi


2 medium ripe nectarines


2 ripe, firm star fruit


4 medium boneless, skinless chicken breast halves





Combine orange peel, orange marmalade, oil, thyme, coriander, red pepper and salt in a small bowl and set aside. Peel and quarter grapefruit and kiwi. Pit and quarter nectarines. Cut star fruit into 1/2 inch thick slices. Thread fruits on 4 metal skewers. Grill chicken directly over medium heat for 12 to 15 minutes until chicken is no longer pink, turning once. During the last 8 minutes of grilling place fruit skewers directly over medium heat. Brush fruit and chicken with the marmalade mixture often. Turn fruit once. While the chicken and fruit are grilling prepare some rice for a great side dish. To add even more of the islands to your meal you could use couscous as a great side dish choice. Serves 4.





Art Deco Salad





2 cups shredded lettuce


1/2 cup shredded red cabbage


fresh parsley to taste


1 medium carrot, shredded


1 medium tomato, chopped


3 large radishes, shredded


salt and pepper


1 star fruit, sliced for garnish


bottled dill dressing





Arrange all ingredients on a salad plate, top with dill dressing and slices of star fruit. Serves 1.





Duckling with Star Fruit Sauce





2 4 pound domestic ducklings, thawed if frozen


1 teaspoon dried thyme leaves


1 teaspoon fresh parsley, chopped


2 bay leaves


1 small onion, chopped


1 carrot, thinly sliced


1 small stalk celery, chopped


salt and pepper





Star Fruit Sauce:


1 cup dry white wine


1 cup medium dry sherry or port


1/4 cup rice vinegar


1 teaspoon tomato paste


7 ounces star fruit, pared, pureed and sieved


star fruit slices for garnish





Roast Duckling: Preheat oven to 375F. Remove giblets and fat from body cavity of ducklings and reserve for another time. Rinse ducklings inside and out with cold water. Pat dry with paper towels. Stuff ducklings with thyme, parsley, bay leaves, onion, carrot, celery and salt and pepper to taste. Tie legs together with string. Pierce skin all over with tip of small knife. Arrange ducklings on rack in large shallow roasting pan. Roast at 375F for 1 1/2 to 2 hours until thermometer inserted between leg and thigh registers 180F. Spoon off fat from roasting pan several times during baking. Remove ducklings and rack from pan, reserving drippings in pan. Keep ducklings warm. Put sauce ingredients in a pan over medium heat. Bring to boil and reduce heat. Simmer until reduced. Server over duckling and garnish with star fruit slices.





Star Fruit Salad with Raspberry Vinaigrette





1/3 cup raspberry vinegar


1/4 cup salad oil


2 tablespoons honey


2 10 ounce packages torn mixed salad greens; Italian blend


2 medium star fruit, thinly sliced


1 small red onion, thinly sliced





Combine vinegar, oil and honey in a screw top jar. Cover and shake well. Toss salad greens with star fruit and onion in a large bowl. Shake dressing well and pour over salad mixture. Toss lightly to coat well. Makes 12 servings.





Fruit Exotica





1/3 cup orange juice


3 tablespoons cream of coconut


1/2 teaspoon pure almond extract


1/2 teaspoon curry powder


1 cup reduced fat sour cream


2 mangoes, cubed


4 star fruit, sliced


1 cup blueberries


2 cups strawberries, chopped


1 1/2 cups orange sections





In a large bowl, mix together orange juice and the following four ingredients with a spoon. Set aside. Add prepared fruit to dressing and toss thoroughly. Cover and refrigerate several hours or overnight. Serve on leaf lettuce as a salad, top slices of pound cake or fill a crepe for dessert. 8 servings.





Vietnamese Grilled Steak Wraps





1 1/2 pounds beef flank steak


grated peel of 2 lemons


juice of 2 lemons


6 tablespoons sugar, divided


2 tablespoons dark sesame oil


1 1/4 teaspoons salt, divided


1/2 teaspoon black pepper


1/4 cup water


1/4 cup rice vinegar


1/2 teaspoon crushed red pepper


6 8 inch flour tortillas


6 lettuce leaves


1/3 cup fresh mint leaves


1/3 cup fresh cilantro leaves


star fruit slices


red bell pepper strips


orange peel strips





Cut beef across the grain into thin slices. Combine lemon peel, juice, 2 tablespoons sugar, sesame oil, 1 teaspoon salt and black pepper in a medium bowl. Add beef; toss to coat. Cover and refrigerate at least 30 minutes. Combine water, vinegar, remaining 4 tablespoons sugar and 1/4 teaspoon salt in small saucepan; bring to a boil. Boil 5 minutes without stirring until syrupy. Stir in crushed red pepper; set aside. Remove beef from marinade; discard marinade. Thread beef onto metal or wooden skewers. Soak wooden skewers in hot water 30 minutes to prevent burning. Grill beef over medium hot briquets about 3 minutes per side until cooked through. Grill tortillas until hot. Place lettuce, beef, mint and cilantro on tortillas; drizzle with vinegar mixture. Roll tortillas to enclose filling. Garnish with star fruit, bell pepper and orange peel strips. Makes 6 wraps.





Grilled Lemongrass Prawns





16 king prawns or 24 medium prawns, heads and shells intact


1/4 cup sugar


1/4 cup fish sauce


1 tablespoon vegetable oil


2 stalks lemongrass, outer leaves and tough green tops removed, root ends trimmed and finely ground


1 star fruit, unripe, sliced into thin stars





With a paring knife, make an incision through the shell along the back of the prawns. Devein, leaving the shell intact; rinse the prawns and pat dry. Whisk together the sugar and fish sauce in a bowl until the sugar is completely dissolved. Stir in the oil and lemongrass. Add the prawns and toss running your fingertips between the flesh and shells. Place the prawns in a plastic bag and seal the bag. Marinate the prawns, refrigerated, 2 to 3 hours, turning the bag over every 30 minutes or so. Grill over a barbecue,make sure the flames have subsided and coals are red with white ashes, or in a well oiled grill pan over medium high heat, until prawns are cooked through and turn pink, about 3 minutes per side for king prawns and 2 minutes for medium prawns. Serve with star fruit on the side.





Pork Scaloppinis with Star Fruit





1 tablespoon butter


4 pork cutlets, 4 ounces each


salt and pepper to taste


1 star fruit, sliced


1/2 cup beef broth


1/2 cup orange juice


1 cup whipping cream


2 tablespoons fresh coriander, chopped


2 teaspoons orange peel





Preheat oven to 200F. Melt butter in frying pan over medium heat. Cook pork about 4 to 5 minutes per side. Season with salt and pepper. Transfer cutlets to a serving dish and set aside in oven. In same pan, cook star fruit 1 minute per side. Set aside in oven. Add beef broth, orange juice and cream to saucepan; cook until reduced by half. Add coriander and orange peel. Continue cooking 2 to 3 minutes. Spoon sauce over meat and garnish with star fruit. Serve with rice and zucchini, if desired. Serves 4.





Lemony Star Fruit Kuchen





1/2 cup all purpose flour


1/2 cup yellow cornmeal


1/3 cup quick cooking rolled oats


1 teaspoon baking powder


1/8 teaspoon baking soda


2 egg whites


1/2 cup plain nonfat yogurt


1/3 cup packed brown sugar


2 tablespoons dark molasses


2 tablespoons margarine, melted


1 teaspoon lemon peel, finely shredded


nonstick spray coating


1 large star fruit cut into 12 slices


2 teaspoons granulated sugar





In a large bowl, stir together flour, cornmeal, oats, baking powder and baking soda. In another bowl stir together egg whites, yogurt, brown sugar, molasses, melted margarine and lemon peel. Add egg white mixture to flour mixture, stirring just till combined. Spray an 8 inch round quiche pan or cake pan with nonstick spray coating. Spread batter into prepared pan. Gently press star fruit slices into batter. Bake in a 350F oven about 30 minutes or till a toothpick inserted near center comes out clean. Lightly sprinkle with granulated sugar. Cool slightly in pan on a wire rack. Cut into wedges. Serve warm.





Baked Fish Fillets With Star Fruit





2 tablespoons softened butter


2 fairly lean fish fillets, about 1/2 pound each, about 1/2 inch thick


salt and white pepper to taste


2 very small star fruit


lime juice to taste





Preheat oven to 450F. Select a baking dish to hold fillets in a single layer. Spread a little less than half the butter in the dish. Set fillets on butter. Add salt and pepper. Cut off star fruit tips. Slice fruit thin; arrange on fish. Dot with remaining butter. Taste star fruit; if rather sweet, sprinkle with a healthy dose of lime juice; if tart, a smaller amount. Bake for about 8 minutes, until fish just becomes opaque in the center. It will continue to bake in the dish, so do not overcook. Serve at once.





Star Fruit Steak





1 1/4 pounds beef sirloin steak


1/3 cup Worcestershire sauce


1 teaspoon ground black pepper


1 teaspoon seasoning salt


1 star fruit, cut into 1/3 inch slices





Place the beef sirloin steak in a medium dish and cover with Worcestershire sauce. Sprinkle with ground black pepper and seasoning salt, adjusting the amounts to taste. Place star fruit slices around the steak. Cover and marinate in the refrigerator approximately 4 hours, turning steak once. Preheat an outdoor grill for high heat and lightly oil grate. Cook steak 3 to 5 minutes per side on the prepared grill, or to desired doneness. Makes 4 servings.








* The star fruit is aka starfruit, carambola, bilimbi, belimbing, Chinese star fruit, five angled fruit and the star apple. It is most commonly known as star fruit and carambola.Any good recipes for star-fruit?
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Any good recipes for star-fruit?
I like to just eat them plain. But how about a Star Fruit %26amp; Mango Smoothie?





Ingredients:


8 ounces plain yogurt, drained


1 cup fresh orange juice


3 large star fruits


2 large mangoes, peeled and seeded





DIRECTIONS:


In a blender, puree all ingredients until smooth. Chill. Makes 6 to 8 cups.
I just slice and put on top of my salad for the instant ';wow'; effect.
They are a fancy touch to add to meat (like a ham or turkey or chicken). You know how people put pineapples and cherries on the outside of hams with toothpick? Starfruit looks cool if you do the same. I put some on a turkey that I cooked and then put a few slices on top of the dessert that I had that same meal. It makes for a nice and tasty presentation.