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averrhoa_carambola_l [2017/01/19 13:58]
andreas |
averrhoa_carambola_l [2017/01/21 10:25]
andreas |
| "Averrhoa carambola has a number of different forms differing in fruit taste, texture, and shape, some are very acidic and others are sweet." \\ | "Averrhoa carambola has a number of different forms differing in fruit taste, texture, and shape, some are very acidic and others are sweet." \\ |
| [[https://en.wikipedia.org/wiki/Averrhoa_carambola]] | [[https://en.wikipedia.org/wiki/Averrhoa_carambola]] |
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| | "There are 2 distinct classes of carambola - the smaller, very sour type, richly flavored, with more oxalic acid; the larger, so-called "sweet" type, mild-flavored, rather bland, with less oxalic acid... \\ |
| | In 1975, 16 carambola selections and 2 named cultivars were assayed at the United States Citrus and Subtropical Products Laboratory, Winter Haven, Florida. Preliminary taste tests ranked 'No. 17, 'No. 37', 'No. 42' and 'Tean Ma' as preferred. In a later test, 'Dah Pon' was ranked above 'Tean Ma'. 'No. 17' (º Brix 9.9) was described as "sweet, good and apple-like". 'No. 37' (º Brix 6.7), as "sour and sweet". 'No. 42' (º Brix 8.3), as "sour, tart and apple-like". 'Dah Pon' (º Brix 8.0), as "good and mild". 'Tean Ma (º Brix 7.2), as "sweet, good and mild". Analyses showed that these 5 were among those with relatively high ascorbic acid content-'No. 17, 30 mg; 'Dah Pon', 30 mg; 'No. 37', 37 mg; 'No. 42', 37 mg; and 'Tean Ma', 41 mg. 'No. 40' had 43 mg and 'No. 11', 50 mg, whereas 'M-23007' had only 14 mg and 'No. 10' only 17 mg." \\ |
| | [Morton, Julia Frances. Fruits of warm climates. JF Morton, 1987, 125-128] [[https://hort.purdue.edu/newcrop/morton/carambola.html]] |
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| "Earlier, it has been considered to be a sour-tasting fruit with a relatively high oxalic acid content and consequently of little commercial value for consumption as fresh fruit. New, sweet-flavoured cultivars with a low oxalic acid content are rapidly defying the old notion. The unique (five cornered) star like shape and sweet taste have a strong appeal and liked by many." \\ | "Earlier, it has been considered to be a sour-tasting fruit with a relatively high oxalic acid content and consequently of little commercial value for consumption as fresh fruit. New, sweet-flavoured cultivars with a low oxalic acid content are rapidly defying the old notion. The unique (five cornered) star like shape and sweet taste have a strong appeal and liked by many." \\ |
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| | {{:avarrhoa_carambola.jpg?600}} \\ |
| | Averrhoa carambola L., Transactions of the royal horticultural society of London, 2nd Series, vol.2 t.2 (1842) [S.A.Drake] \\ |
| | [[http://plantgenera.org/species.php?id_species=121174]] |
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| | {{:carambole_Peru.jpg?800}} \\ |
| | Averrhoa carambola L., Specimen Huamán, M.-281, Copyright MBG [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]] \\ |
| | [[http://www.tropicos.org/Image/100465473]] |
