My Aunt Bernie had a carambola tree by her front door and it was always loaded with fruit. She’d slice up the pretty stars on a glass plate for all of us kids. I loved how they looked, but I’d only eat a slice or two. I didn’t mind the texture, which is crunchy and juicy like a grape with a thin, waxy skin. But the taste is so unusual, like a green apple with strange grassy notes. I’ve grown to like them more, maybe because they take me back to Aunt Bernie’s house.Carambola, or star fruit, is a popular tree in Florida yards. They’re easy to grow and they’ll give you a boatload of fruit. It’s overwhelming, especially for a fruit that’s better in small doses. Case in point: Many go to waste, but sometimes you’ll find bins of free fruit at the end of a driveway. I really should get a basket for the front of my bike, but I make do.I hate to see good fruit go to waste. I’ve had friends ask me for more recipes, and I know I can always find fruit, so I started experimenting. Generally I think fruit is better raw, so I was pretty surprised after I tried these cooked. They’re delicious! I felt like I unlocked the secret of star fruit. Not only do they taste better, but cooking helps use up even more of them.These chips are a great place to start. I call them chips, but they lie somewhere in a gray area between dehydrated fruit and candy. They’ve got crispy edges and slightly chewy centers and the flavor is sweet-tart and spiked with a little hint of ginger. They’re perfect for snacking. You can make batch after batch, and I promise they’ll disappear. As an added bonus, you end up with starfruit syrup, which makes amazing cocktails and lemonade. My friend Paula came over with a huge wheel of brie after I’d just pulled a batch out of the oven. We put them together and it was magic. I’ve been scattering them on cheese boards ever since.

If you’re looking for more ways to use up star fruit, try this cinnamon starfruit tart, or mix a batch of star fruit palomas!

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I should probably call them star fruit candy. 😉

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