📝 About This Recipe
Celebrate the celestial beauty of the Carambola with this vibrant, refreshing salad that bridges the gap between sweet and savory. This dish highlights the starfruit's unique, crunchy texture and tart citrus notes, paired beautifully with creamy avocado and toasted macadamia nuts for a true taste of the tropics. It is a stunning, visually arresting addition to any brunch or summer dinner party that tastes as bright as it looks.
🥗 Ingredients
The Fruit Base
- 3 large Ripe Starfruit (Carambola) (bright yellow with slightly browned edges for peak sweetness)
- 1 large Fresh Mango (peeled and sliced into thin batons)
- 1/2 piece English Cucumber (thinly sliced into half-moons)
- 1/2 cup Pomegranate Arils (for a pop of color and tartness)
- 1 large Hass Avocado (sliced into wedges just before serving)
The Honey-Lime Vinaigrette
- 3 tablespoons Extra Virgin Olive Oil (use a high-quality, fruity oil)
- 2 tablespoons Fresh Lime Juice (about 1 large lime)
- 1 tablespoon Wildflower Honey (can substitute with agave nectar)
- 1/2 teaspoon Fresh Ginger (peeled and finely grated)
- 1/4 teaspoon Sea Salt (to balance the sweetness)
- 1 pinch Red Chili Flakes (optional, for a subtle heat)
Crunch & Herbs
- 1/3 cup Macadamia Nuts (unsalted and roughly chopped)
- 1/4 cup Fresh Mint Leaves (torn or chiffonade)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 2 tablespoons Toasted Coconut Flakes (unsweetened)
👨🍳 Instructions
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1
Begin by toasting the macadamia nuts in a small dry skillet over medium heat for 3-5 minutes until they turn golden brown and fragrant. Remove from heat immediately and set aside to cool.
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2
Wash the starfruit thoroughly. Using a sharp knife, trim the very thin, dark green or brown outer edge of each of the five ridges (the 'fins') of the starfruit to ensure a clean look and tender bite.
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3
Slice the starfruit crosswise into 1/4-inch thick slices to reveal their beautiful star shapes. Remove any small seeds found in the center with the tip of your knife.
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4
Prepare the mango by slicing the flesh away from the pit, peeling it, and cutting it into elegant 2-inch long matchsticks.
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5
Slice the English cucumber into thin half-moons. If the skin is thick, you may peel it in alternating strips for a decorative effect.
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6
In a small glass jar or bowl, whisk together the olive oil, fresh lime juice, honey, grated ginger, sea salt, and chili flakes until the dressing is fully emulsified.
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7
In a large, shallow mixing bowl, gently toss the starfruit slices, mango matchsticks, and cucumber together.
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8
Drizzle about two-thirds of the vinaigrette over the fruit mixture and toss very gently with your hands or large spoons to coat without breaking the starfruit points.
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9
Just before serving, peel and slice the avocado. Arrange the avocado wedges on top of the salad to prevent them from bruising or discoloring during tossing.
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10
Scatter the pomegranate arils over the dish for a vibrant ruby contrast.
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11
Sprinkle the toasted macadamia nuts and toasted coconut flakes over the top to provide the essential crunch.
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12
Finish by garnishing with the fresh mint and cilantro. Drizzle the remaining vinaigrette over the avocado slices and serve immediately while fresh and crisp.
💡 Chef's Tips
Choose starfruit that are mostly yellow with a hint of green on the edges; if they are too green, they will be overly sour, and if completely brown, they will be mushy. Always remove the seeds from the starfruit slices as they can be bitter and disrupt the texture of the salad. To keep the avocado from browning if you aren't serving immediately, toss the avocado slices in a little extra lime juice before adding them. If you can't find macadamia nuts, toasted cashews or slivered almonds make an excellent buttery substitute. For an extra chill, place your serving platter in the refrigerator for 15 minutes before assembling the salad.
🍽️ Serving Suggestions
Serve alongside grilled shrimp skewers or pan-seared scallops for a light, tropical dinner. Pairs beautifully with a chilled glass of Sauvignon Blanc or a sparkling hibiscus iced tea. Add a scoop of cottage cheese or Greek yogurt on the side for a protein-packed healthy lunch. Serve as a refreshing palate cleanser between courses at a heavy barbecue or Luau-themed party. Accompany with toasted sourdough points rubbed with a little lime zest and butter.