How to choose a sweeter starfruit

Choosing high sweetness starfruit can be judged comprehensively from five aspects: appearance, color, aroma, texture, and weight. High maturity starfruit usually has plump edges, a golden and translucent skin, a fragrant aroma, a soft and elastic texture, and a heavy hand feel.

1. Appearance

High quality starfruit has thick and distinct edges, and a regular pentagonal star shaped cross-section. Fruits with concave or sharp edges have insufficient maturity and lower sweetness. The fruit has a regular shape without any deformities, and there are no depressions or damages on the surface.

2. Color

The mature starfruit peel is uniformly golden yellow, with a slight blush at the edges. More than half of the fruits with a greenish green color have a significant sour and astringent sensation. When the skin has a semi transparent waxy luster, the sweetness is better, but brown spots or blackened areas should be avoided.

3. Odor

Near the fruit stem, there is a fresh tropical fruit aroma, similar to the sweet aroma of mango mixed with pineapple. It may be overripe or spoiled if it has no fragrance or emits a fermented flavor. People with strong odors in the crevices of fruit edges usually accumulate more sugar.

4. Touch

It is best to lightly press the flesh with your fingers to make it slightly sunken and quickly rebound. If it is too hard, it is not ripe, and if it is too soft, it is easy to rot. The edges have a smooth and delicate texture, and those with rough wrinkles lose moisture. The skin is thin and tight, and it feels oily when lightly scraped.

5. Choosing a fruit with a heavier texture for the same volume indicates that the flesh is firm and juicy. Too light may cause a decrease in sweetness due to dehydration during storage. When weighing, there is no shaking sensation in the flesh, and the core is tightly bound to the flesh. After purchasing the starfruit, it can be stored at room temperature for 1-2 days to promote ripening and sweetness, but it should be avoided from direct sunlight. Soaking in salt water before consumption can reduce oxalic acid content, and kidney disease patients should control their intake. Paired with honey or yogurt can balance the sourness, and consuming large amounts on an empty stomach may stimulate the gastrointestinal tract. Choosing organic starfruit without pesticide residues is safer, and those with fruit powder on the surface usually have higher freshness.