Carambola iced tea

Preparation Time 

30 minutes

Ingredients (serves 4)

• 1 carambola (star fruit), sliced crossways into 5mm slices
• 2 tbs fresh lemon juice
• 18g (1/4 cup) Ceylon orange pekoe tea (Twinings brand)
• 1/3 cup firmly packed fresh mint leaves
• 2 tbs caster sugar
• 1.75L (7 cups) boiling water

Method

1. Place carambola slices on a baking tray and drizzle with half the lemon juice. Cover with cold water and place in the freezer for 6 hours or until frozen.
2. Combine tea leaves, mint and sugar in a large heatproof bowl and pour over the boiling water. Set aside for 15 minutes to brew. Strain tea through a fine sieve into a large jug and add remaining lemon juice. Set aside for 30 minutes to cool.
3. Pour tea into tall glasses. Remove carambola ice from the freezer and break into pieces, with one carambola slice in each piece. Place a few pieces in each glass and serve immediately.

Notes & tips

• Allow 6 hours freezing, 15 mins standing & 30 mins cooling time

What's in season - November

Carambola

Commonly called starfruit, the carambola originated from the tropics of Sri Lanka, Indonesia and Malaysia.

What is it?

Carambola is a pale-yellow to green fruit with ribbed edges and firm flesh. When sliced horizontally, it looks like a star.

Is it good for me?

It's a good source of potassium and vitamin C, and a source of dietary fibre.

Buying and storing

Look for firm, evenly coloured fruit that's free of blemishes. Store green fruit at room temperature. Once it turns yellow, store in the fridge for up to one week.

Preparation

Rinse in cool water and trim the edges of the five ribs before slicing.

Cooking tips

• Slice crossways and combine with passionfruit and papaya for a refreshing fruit salad. Serve with yoghurt.
• Slice crossways into star shapes and serve as "crackers" on a cheese platter.