Star Fruit
Star Fruit, or "Ma-fueng" in Thai, is aptly named for its distinct five-pointed star shape when sliced crosswise. It is a tropical beauty that is as decorative as it is delicious. In Thailand, you will find both the sour variety (used in cooking and spicy salads) and the sweet variety (eaten fresh), which has a more golden hue and a mellow sugary taste.
Season: Available throughout the year, but most abundant from October to February.
Flavor & Texture: A refreshing blend of sweet and tart, often compared to a mix of apple, grape, and citrus. The texture is light, crunchy, and incredibly watery—perfect for a hot day.
Primary uses:
Fresh Snacking: Sliced into stars and eaten raw. It’s a popular fruit for dipping in "Prik Gub Kluea" (chili, salt, and sugar).
Garnish: Because of its beautiful shape, it is the ultimate garnish for cocktails, smoothie bowls, and fruit platters.
Juicing: Makes a light, pale yellow juice that is exceptionally hydrating.
Cooking: Sour star fruits are used in Thai "Yam" (spicy salads) or eaten with "Nam Prik" (chili pastes) to provide a natural acidity.
Benefits:
High Vitamin C: A great boost for the immune system and skin radiance.
Low Calorie: Very light and fiber-rich, making it a favorite for weight-conscious eaters.
Hydration: With its high water content, it’s excellent for replenishing fluids.
Antioxidant Source: Contains quercetin and gallic acid which help fight inflammation.
Note: People with kidney issues should avoid star fruit due to its high oxalate content.
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