Flavor Trends for 2009: Starfruit

From my previous post (Sunday, November 16), I revealed that I am truly fascinated with food trends, and experimenting with new flavors. Recently, Mintel, the consumer, media and market research company, tallied the top food and flavor trends for 2009. Here are the top seven flavor trends for 2009:

1. Persimmon (featured in November 16th blog post)
2. Starfruit
3. Lavender
4. Cactus
5. Chimichurri
6. Peri-Peri
7. Masala

In this post, I spotlight the exotic Starfruit! I will continue to highlight each trend, with a recipe or two that I recommend. Please feel free to bookmark and/or follow this blog so you can get a great snapshot of all seven in the weeks to come. I also welcome any recipes for Starfruit that you would love to share.


#2 Starfruit: What is a starfruit, what does it taste like?

The starfruit, or carambola, is a tropical fruit that got its name from the five pointed star shape when cut across the middle of the fruit. The starfruit has a waxy, golden yellow to green color skin with a an amazing flavor combination that includes plums, pineapples, and lemons. Starfruit is an excellent source of vitamin C, is low fat, and naturally sodium and cholesterol free.


Both of the starfruit recipes that follow were found on Epicurious.com. One quick note is that starfruit also make for amazing organic centerpieces for the holidays, and sliced starfruit look lovely as a garnish for any holiday cocktail!


Starfruit Chips

yield: Makes about 32 chips
active time: 10 min
total time: 2 1/4 hr

Note: Wonderfully festive and fun, these candied star-shaped chips will become a favorite for kids! Chips can be made 1 week ahead and cooled completely, uncovered, then kept, layered between sheets of wax paper, in an airtight container at room temperature.

Ingredients
• 2 firm-ripe yellow star fruit (sometimes called carambola;1/2 lb total)
• 2 cups sugar
• 2 cups water
• Special equipment: an adjustable-blade slicer; a 17- by 11-inch nonstick bakeware liner such as Silpat

Preparation
Make chips:
Slice starfruit crosswise with slicer into 1/16-inch-thick slices.
Bring sugar and water to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Add starfruit, then remove from heat and let stand, uncovered, 15 minutes. Pour starfruit into a sieve set over a bowl and drain 15 minutes. Reserve syrup for quince apple strudels. (Please note: the quince apple strudle recipe is also located on Epicurious.com)
Put oven rack in middle position and preheat oven to 200°F. Put liner on a large (17-by 11-inch) baking sheet, then arrange starfruit slices in 1 layer on liner (discard extra along with any broken slices). Bake until dry, 1 to 1 1/4 hours. Immediately transfer chips to a rack to cool.
Chill starfruit syrup, covered.


Caramel-Cognac Fondue

yield: Serves 4

Note: This indulgent Cognac-spiked dessert fondue is perfect for a romantic evening by the fire.

Ingredients
• 1/2 cup sugar
• tablespoons water
• 1 1/3 cups warm whipping cream
• 2 tablespoons Cognac
• 1 tablespoon unsalted butter
• Fresh strawberries, thinly sliced apples or pears, sliced bananas, fresh tangerine segments and sliced starfruit

Preparation
Combine sugar and 2 tablespoons water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until mixture is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 3 minutes.
Add warm cream to caramel. Stir over medium-high heat until sauce is smooth and reduced to 1 1/4 cups, about 5 minutes. Add Cognac and cook 1 minute longer. Remove from heat. Add butter and stir until melted. (Can be prepared 8 hours ahead. Cover and chill. Rewarm over medium-low heat before serving.)
Transfer sauce to small fondue pot or flameproof ceramic bowl. Set pot over candle or canned heat burner. Serve with starfruit, strawberries, apples or pears, bananas, and tangerine segments


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