Carambola and its benefits

Carambola is a slow growing evergreen tree, 5 m tall, with fallen branches and crowns or dense shrub, rounded and very branched. The leaves are soft, dark green, smooth at the top and covered with whitish pubescence below. The leaves are sensitive to light and come together at night. The flowers are small pink or purple red.

Carambola fruits are fleshy, crispy and juicy, slightly spicy, with massive grooved growths, ranging in size from chicken eggs to large oranges. The ripe fruits are amber yellow or golden yellow. They are unusual, they look like a grooved aircraft. In the cross section, there is a punctual star, hence one of the names in English, starfruit, that is, fruit star, fruit of the star, another name - tropical stars.

Carambola skin is edible. The meat is juicy, slightly spicy. There are two types of fruit: bittersweet and bittersweet. The taste of some fruits resembles the taste of plums, apples and grapes at the same time, the other - currant with the smell of plums. In the tropics, the carambola with acid fruits is more appreciated. Savoring the strong, juicy pulp of a cannon resembles a harmonious combination of green currant, apple and cucumber.

The taste of some varieties resembles the taste of plum fruits, apples and grapes at the same time, others: currant with the smell of plums. In the tropics, the carambola with acid fruits is more appreciated. The aroma is stronger when the carambola is boiled slightly in syrup until it is soft. Carambola seeds are ovoid, flattened, light brown, up to 1.2 cm in length.

Carambola fruits contain organic acids (represented mainly oxalic), calcium, phosphorus, iron, sodium and potassium. The vitamin complex of carambola is represented by vitamin C, beta-carato, vitamin B1, B2, B5, provitamin A. Little is known about the healing properties of carambola. In popular medicine in Asia for medicinal purposes using its leaves and flowers. In India, fruits are used as a hemostatic agent, even for hemorrhoids, juice or dried fruits are used against fever.

Preserved candied fruits are used to reduce the level of bile, against diarrhea, as well as to relieve hangovers. In Brazil, as a diuretic and in the treatment of eczema. A decoction of fruits and leaves is used as antiemetic. The leaves tied to the temples, relieve headaches, crushed leaves and buds help with chicken pox and ringworm. The flowers are used as anthelmintics. The roots of carambola with sugar are an antidote to poisoning. Glutomic acid was found in the leaves, stems and roots of the plant. A decoction of crushed carambola fruit seeds acts as a milking agent and is easily intoxicating.

Carambola seeds ground into powder are used as a sedative for colic and asthma. The carambola perfectly removes thirst and lowers blood pressure, acts as an excellent laxative, increases the body's defenses (due to vitamin C) and, due to magnesium, removes excess fluid from the tissues. Very useful for vitamin deficiency. Carambola juice is much more effective than regular pickling, relieves hangover. In addition, it can be used to whiten dentures. To do this, keep them in a glass of juice for several hours. If the juice is too strong, it is necessary to dilute it with a quarter of distilled water. Carambola helps with headaches, fever and cramps. Canned candied carambala fruits are used against diarrhea, as well as to relieve hangovers.

The presence of a large amount of oxalic acid in the varieties of acid carambola requires caution when ingested with enterocolitis, gastritis, gastric ulcer and duodenal ulcer in the acute phase. The use of acidic fruits in large quantities can lead to the interruption of salt metabolism in the body and the development of renal pathology. There are cases of individual intolerance to the carambola.