Approximately 8 lbs. | Free Shipping

Beautiful to look at, starfruit (aka carambola, bilimbi) is so named because its distinctive shape produces five-pointed star-shaped slices. Its crisp, firm texture makes it easy to slice thinly with a knife or mandoline, and its waxy skin helps it keep its shape, making it a garnishing favorite for cocktails, fruit platters and salads.

In addition to all these visual benefits, the fruit is prized in many parts of SE Asia for its slightly citrusy tart/sweet flavor. It is completely edible except for small seeds which may or may not be present.  Star fruit is high in vitamin C, with some phosphorus, niacin, and potassium.

These starfruit are shipped green (under ripe) and will need to be ripened on the counter at room temperature for at least a couple of days before being eaten (see Storage tab for ripening tips).

Note: Starfruit consumption is not recommended for individuals with kidney ailments or who are on medications affected by grapefruit.


Approximately 2-3 star fruit per pound (about 8 lbs.)




USA or Taiwan depending on availability


Store starfruit at room temperature until your desired level of ripeness has been reached. Most people let starfruit ripen until some of the edges start to turn brown and the fruit is yellowish in color.

For longer storage, once ripe move to a sealed container in the refrigerator. Starfruit bruises easily, so do not store it with other food on top.

Shelf Life:

Two to five days at room temperature, up to seven days after moving to the refrigerator.

Most people let starfruit ripen until some of the edges start to turn brown and the fruit is yellowish in color.

Slice starfruit thinly or thickly for various garnish applications. Try floating super-thin slices on the top of cocktails (particularly those involving tequila), or hooking thicker slices onto the edge of glasses.

Thin starfruit slices can also be dried in the oven for a different look and texture as well as a more intense flavor. Slice the fruit as thinly as possible using a serrated knife or mandoline, then dip each slice in simple syrup. Shake off any excess and dry on silicon baking sheets in an oven with the temperature set as low as possible (expect this process to take hours). When the slices are firm (but not crisp), move them to cooling racks.

Beyond the visual applications, star fruit can be paired with yogurt, cilantro, avocado, bananas, cream, basil, mint, shrimp and other seafood. In addition to being served raw (peeled or unpeeled), it can be sautéed or grilled and used in soups and sauces.

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