Carambola-Papaya Salad with Honey-Mint Dressing

Carambola (kehr-ahm-BOH-lah) is a juicy, sweet-tart fragrant fruit that derives its other name--star fruit--from its shape when sliced crosswise. The skin is edible, so there's no need to peel the fruit.

Yield: 6 servings (serving size: 2/3 cup fruit and 2 teaspoons nuts)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 77
  • Calories from fat: 51%
  • Fat: 4.4g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.1g
  • Protein: 1g
  • Carbohydrate: 10.3g
  • Fiber: 1.9g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 2mg
  • Calcium: 17mg


  • 1 tablespoon chopped fresh mint
  • 1 tablespoon fresh pineapple juice
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey
  • 1 1/4 cups diced peeled papaya
  • 1 1/4 cups cubed fresh pineapple
  • 1 medium carambola (star fruit), cut crosswise into 1/4-inch slices (about 5 ounces)
  • 1/4 cup coarsely chopped macadamia nuts, lightly toasted
  • Mint sprigs (optional)


  1. Combine mint, pineapple juice, lime juice, and honey in a small bowl.
  2. Combine papaya, pineapple, and carambola in a large bowl. Drizzle honey mixture over fruit, and toss gently to coat. Sprinkle with macadamia nuts. Garnish with mint sprigs, if desired.
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