Carambola is a small evergreen tree or shrub, and its berries appear alternately all year round. One of the prestigious Lingnan fruits. Carambola is divided into two categories: sour carambola and sweet carambola. The fruit of carambola is large and sour, commonly known as "three barns", which is rarely eaten raw, and is mostly used as cooking ingredients or processing preserves. Sweet carambola is divided into three strains: "big flower", "medium flower" and "white shell", which is sweet and slag-free and delicious. The consumption rate of carambola is above 92%. In fact, the sweet (sweet) taste of carambola is related to varieties, cultivation climate and management differences.
Chinese name: carambola
Mbth: Carambola.
Nicknames: five lotus seeds, carambola, carambola and three lotus seeds.
Name: carambola
Field: the field of plants
Family: Oxalis.
Genus: Gynostemma pentaphyllum.
[Edit this paragraph] Name source
Carambola was introduced to China in the Jin Dynasty, so it was named "Peach" because of its branches, and its fruit came from overseas, so it was called "Carambola". Later, because of a clerical error, it became "carambola", but it was not easy to remember, so everyone called it carambola with its cross-sectional pattern. ,
Appearance: carambola is pentagonal (a few are hexagonal).
[Edit this paragraph] Morphological characteristics
Carambola is the fruit of carambola. Oxalis of Oxalis. Appearance color: carambola is a five-pointed star, green or light green when immature, yellow-green to bright yellow when mature, and the single fruit weighs about 80 grams. Thin skin, less fiber, juicy fruit, sweet and sour, sweet and delicious. The consumption rate of carambola is above 92%.
Carambola is a small evergreen tree or shrub. Berries alternate all the year round, but the quality is the best and the yield is the highest when they bloom in July and mature in the autumn equinox. Mid-Autumn Festival is the peak of carambola.
[Edit this paragraph] How to eat carambola?
1. Eat directly
Clean it, then cut off five (or six) water chestnuts with a knife. Note that you only need to cut off the thinner water chestnut, so that there is not much left in the whole carambola, and then cut it into thin five-pointed stars with a knife to eat.
2. Stewed carambola with egg and milk:
Carambola is rich in sugar, fiber and acid, which can relieve exterior heat, clear dryness and moisten intestines. It can be used as a dessert for skin care and beauty, and is suitable for people who stay up late.
Materials include: carambola 1 small pieces with hard edges removed, 2 eggs, 250ml milk and optional sugar.
The preparation method is simple. First, put the carambola block, milk and sugar into a pot and cook with low fire until the sugar dissolves and turns off, and spread it to cool (the carambola is cooked together to make the milk soup have the fragrance of carambola). Then filter out the milk, add the milk into the beaten eggs, stir well, sieve to remove foam and protein that can't be beaten, finally add the carambola blocks, cover the plate and steam over high fire until it is solidified.
3. Draw carambola:
A pentagonal diamond (a few hexagonal diamonds) is formed on the outside of the carambola, and its cross section is like a star, which also has another name for carambola. Now, I want to introduce a homemade dessert-dehydrated carambola. It's delicious, but the most pleasing thing is its lovely star shape, wrapped in crispy pulp, which is particularly crystal clear in the sun, so I gave it a nice name, called "Glass Star".
Ingredients: 2 carambola, 1 cup self-raising flour (or flour), 5 tablespoons sugar, 2 tablespoons sugar gum (or maltose).
The production method is: clean the carambola, remove the hard edges, air dry and cut into thick slices. Add 3/4 cup of water to self-raising flour, and mix into a crisp paste. Put the carambola blocks into the crisp paste, fry them in hot oil until golden and crisp, and drain. Boil sugar, sugar gum and half a cup of water with a little oil until it is thick and almost gelatinous. Turn off the heat, add crispy carambola and mix well.
4. American carambola bag:
Ingredients: high gluten flour 1 50g, low gluten flour 30g, dry yeast1and 1/2 teaspoons, warm water 80ml, cream 20g, sugar 2 teaspoons, salt 1/3 teaspoons, milk powder 2 teaspoons. 2 carambola, 2 spoonfuls of sugar, 2 spoonfuls of millet flour, cream 1 spoon (optional), protein 1 spoon, and 25g of powdered sugar.
When making, the oven is preheated to 175 degrees, placed in the middle layer of the oven, and baked for about 15 minutes. Cut carambola into small pieces, break it with a blender, add sugar, corn flour and cream, mix well and boil, and let it cool to get carambola stuffing.
After basic fermentation, divide the dough into 12 equal parts, slightly flatten the depression in the middle, and finally ferment for 30 minutes. Fill the stuffing into the concave hole, spread the egg sugar solution and bake. Mix powdered sugar with egg white, put it in a small plastic bag, and squeeze filaments on the baked bread for decoration.
[Edit this paragraph] Nutritional components
Carambola is a kind of fruit with a lot of water, and the soluble solid content of fresh fruit is 9%. Every 100g edible part contains 6.2g of carbohydrate, 7mg of vitamin C, sucrose, fructose, glucose, 46.8g of malic acid, 7.2g of oxalic acid, citric acid, vitamin B 1, B2, calcium, potassium, magnesium, trace fat, protein and other nutrients, so it is a fruit with comprehensive nutrition.
[Edit this paragraph] Health care function
Carambola is helpful for digestion, nutrition and health care, and has antibacterial effect on malaria insects. Fruit juice can stimulate appetite, help digestion and treat skin diseases.
The fresh fruit of carambola is slightly cold. Eating too much will easily lead to damp and cold spleen and stomach, and diarrhea in loose stool will hinder appetite and digestion and absorption. For the purpose of dietotherapy, whether eating raw fruit or drinking fruit juice, it is best not to eat cold or ice.
[Edit this paragraph] Planting management
First, choose land to build a garden.
Four-season sweet carambola is a tropical evergreen fruit tree, which is suitable for economic cultivation in tropical and southern subtropical carambola areas. Because I like high temperature and high humidity, I am more resistant to shade, I am afraid of cold, drought and wind. Therefore, in a suitable area, I will also choose the flat land with deep and fertile soil, abundant water and convenient drainage, and the leeward south to build the garden. If the garden is built in mountainous areas, it is advisable to choose the middle and downhill slopes in the south and southeast directions with water irrigation, good soil quality and small slope. Generally, irrigation and drainage ditches should be dug to build gardens on flat land. In the reclamation area of the Pearl River Delta, the depth of irrigation and drainage ditch in Yangtaoyuan is about 1 m. However, the depth of irrigation and drainage ditch depends on the groundwater level. To build gardens in mountainous areas, we should do a good job in soil and water conservation, improve soil, improve fertility and solve the problem of irrigation water.
Second, planting
Except for the cold weather, four-season sweet carambola can be planted all year round. The earlier the planting, the longer the growth time and the higher the yield. The planting depth should be placed in a hole with soil, slightly lower than the surface. If it is too deep, the fruit seedlings will grow slowly. Too shallow fruit seedlings are easily affected by drought, which reduces the survival rate. Pay attention to watering the roots when planting, and then water them every day or every other day until they survive. Planting specifications: 3× 4m, 3× 5m, 40-50 plants per 667m2 (mu), thinning between rows after crown crossing. Before planting, we should dig large planting holes and apply sufficient decomposed organic matter as base fertilizer. The depth and width of the planting holes in the flat orchard are 50 cm respectively. If the soil is sticky, it can be deepened and widened appropriately. The depth and width of planting holes in mountain orchards are 1 m. After planting, the holes should be expanded year by year to improve the soil. 25 kg of miscellaneous soil fertilizer, livestock manure 10 kg, mushroom hawthorn 10 kg, cake fertilizer 2 kg, calcium magnesium phosphate fertilizer and lime 1 kg were applied to each hole, and then they were mixed with the soil and returned to the hole to cultivate a mound 20 cm above the ground. After the soil sinks, it can be planted. When planting, the seedlings should be righted, and the soil around the roots should be compacted and covered with grass. In addition, intertillage should be carried out at least once a year after planting to promote soil weathering, achieve good ventilation and water permeability, and be conducive to root growth.
Third, intercropping
Four-season sweet carambola has the habit of early fruiting, which is usually planted in the first year and harvested at the end of the year. However, in the early stage, there were many open spaces between rows, and carambola was afraid of the scorching sun and needed a semi-cloudy and semi-humid environment. Therefore, it is appropriate to interplant papaya, bananas, vegetables, soybeans and other crops reasonably.
[Edit this paragraph] Other related
Yangtaocha
This is carambola tea.
Carambola is the fruit of carambola, which belongs to mustard family and is one of the most famous fruits in Lingnan. Carambola alternate throughout the year, but it blooms in July and matures at the autumnal equinox, so around the Mid-Autumn Festival is the best season for carambola to be listed. Carambola is divided into two categories: sour carambola and sweet carambola. The most famous carambola is produced in the flower field of Fangcun, a suburb of Guangzhou. It tastes delicious when eaten raw and has the effects of clearing away heat, promoting fluid production and benefiting water. Carambola is rarely eaten raw, and is mostly used as cooking material or candied fruit, or as medicine. In Huang Liang, the skin of carambola is smooth, bright and waxy, and the flesh is tender, crisp and juicy. Carambola contains a variety of nutrients, which can reduce the body's absorption of fat, protect the liver and lower blood sugar, so it is especially suitable for people with cardiovascular diseases or obesity. Carambola is rich in sugar, vitamin C and organic acids, and rich in fruit juice, which can quickly replenish human body's water, quench thirst and eliminate fatigue. Fruit juice contains a lot of oxalic acid, citric acid and malic acid, which can promote the digestion of food. Carambola contains a lot of volatile components, which can eliminate throat inflammation and oral ulcer. The roots, branches, leaves, flowers and fruits of carambola can be used as medicine, and the pulp is the most commonly used. According to the "Outline", "attending wind and heat, promoting fluid production and quenching thirst". Therefore, Yang Tao has a good reputation as an expert in treating sore throat.
Ingredients: 2 carambola, half a catty of sugar, and appropriate amount of black tea.
Output: 1. Cut the corners of the carambola and cut it into pentagonal flower-shaped slices for later use; 2. Marinate the cut carambola with sugar and store it for one week; 3. Boil the pickled carambola slices with water and dry them for later use; 4. Soak the black tea in water and add 4 ~ 5 carambola slices.
The carambola is fresh and slightly cold, just as the "Test of Medicinal Properties" said: "Eat more cold spleen and stomach, move and vent it." Therefore, excessive consumption can easily lead to damp and cold spleen and stomach, diarrhea in loose stool, and hinder appetite and digestion and absorption. Therefore, whether eating raw fruit or drinking fruit juice, it is best not to eat cold and ice.
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