Have you ever eaten a star fruit you bought at the supermarket? I see them here at the Publix and each one coast about a buck. They are small and yellow and when you cut them in crosswise slices, the slices are little stars.
Well, we have a star fruit tree in the backyard. They get to ripen fully here, so they are deep yellow and about 6 inches long when I pick them. The ones you buy at the grocery store are picked small and too early. Their flavor is compromised and I can’t imagine anyone buying them for anything other than a cool garnish for a salad or a dessert.
The start fruit on our backyard are fat and juicy and sweet, though. In my opinion, they taste like a cross between an apple and an orange. They have the juicy flesh of a ripe plum, but the tang and spark of citrus. They are out of this world delicious. I just lean over the sink and bite into one, all the while just letting the juice drip down my chin.
This year I want to find a way to use a lot more of the fruit. We usually end up letting so many go to waste. Right now there are over 100 star fruit on the tree, just at the cusp of being ripe.
So, I found this simple recipe for Star Fruit Jam I am going to try this weekend.
44 1/8 ounces star fruit
3 ½ cups water
26 ½ ounces sugar
2 lemons (juice of)
1 teaspoon salt
Trim the winged edges from the star fruit and place in a saucepan.
Add water and boil until tender [approx 15 minutes].
Add the sugar, lemon juice and salt and boil until the jam sets.
Pour into sterile jars and seal.
I might actually go as far as to peel the fruit completely and remove the seeds.