The Amazing Wonders Of Five Fingers Star Fruit...

Do you know that there are two main types of five finger: the small sour (or star) type and the larger sweet type. The sour varieties have a higher oxalic acid content than the sweet type. A several of sweet cultivars have been developed in past years. In the ‘80s, a private horticulturist introduced several sweet varieties of five fingers from Thailand into T&T. These varieties were gradually propagated and now can be found throughout islands. inorder to maintain the sweet varieties, scion from these trees are grafted into seedling plants.

Five fingers or star fruit are rich in antioxidants,V vitamin C potassium, and low in sugar, sodium, and fruit acids. It is a potent source of primary and secondary polyphenolic antioxidants. Averrhoa carambola has both antioxidant and antimicrobial properties and extracts have shown antimicrobial activity against E.coli, Klebsiella spp, Staphylococcus aureus, and Pseudomonas aeruginosa.

It belongs to the oxalis family meaning that fruits contain oxalic acid. Other members of this family include the Bilimbi.

Five fingers or Star fruit contain caramboxin and oxalic acid, which are both harmful to individuals suffering from kidney failure, kidney stones, or those under kidney dialysis treatment.

Consumption by those with kidney failure can produce hiccups, vomiting, nausea, mental confusion, and sometimes death. lately research has discovered caramboxin as a neurotoxin which is structurally similar to phenylalanine, as well as a glutamatergic agonist.

irrespective of its toxicity to renally-compromised individuals, the levels of oxalic acid and caramboxin in five fingers are low enough to be safely processed by the general population for whom it is both safe and healthy. It is advised that people first ensure to consult a healthcare practitioner before eating five fingers or its products if taking any kind of pharmaceutical drug.

it can be eaten fresh , when it's Ripe or, sliced into salads and also used as a decorative garnish for food. this fruit can juiced and served as a cooling beverage,because of it's high oxalic acid content and extremed tartness. star fruit juice is also used as a base for fruit punches and other drinks.

most especially In Hawaii, the juice of sour fruits is mixed with gelatin, sugar, lemon juice and boiling water to make sherbet. Filipinos often use the juice as a seasoning. The juice is bottled in India, either with added citric acid (one per cent by weight) or merely sterilizing the filled bottles for half hour in boiling water. To make jelly, it is necessary to use unripe "sweet" types, or ripe sour types and add commercial pectin or some other fruit rich in pectin such as green papaya, together with lemon or lime juice. Fruits can be processed into pickles and made into chutneys, sauces, wines and jellies. It may also be canned, preserved and dried.

The ripe harvested fruit tend to perish early. However, they stay well when kept in a cold storage. Fruit do not ripen or increase in sweetness after being harvested, therefore it is advisable to harvest it when it is fully matured and ripened.

Like the bilimbi, the juice of the more acidic sour varieties can be used to clean rusty or tarnished metal (especially brass) as well as bleach rust stains from cloth. Th1ey may also be used as a mordant in dyeing.

Five finger trees can also be grown and used for ornamental purposes for its abundant brightly coloured and unusually shaped fruits, as well as for their attractive dark green leaves and lavender to pink flowers. Trees can be easily grown in large pots in the garden. They will remain small and bear fruit. Care should be taken to secure a well-drained soil mixture and pots should be kept in full sunshine and fertilised regularly. If planting in the ground, trees can be pruned to keep them manageable if space is limited.

Five Finger Juice...

INGREDIENTS
4 ripe five fingers
Sugar to taste
1 dash bitters
3 cups water (divided).

METHOD
• Wash and cut up the five finger.
• Blend with 1 cup of water and strain.
• Squeeze the pulp to extract more juice.
• Add two more cups of water. Add bitters and sugar to taste and stir. Mix well.
• Adjust sugar if necessary.
• Serve chilled or with ice.

NOTE: You should not drink too much of this juice as it has been known to cause nausea, vomiting, abdominal pain and backache, especially if consumed on an empty stomach.