“FOR MY PART I KNOW NOTHING WITH ANY CERTAINTY, BUT THE SIGHT OF THE STARS MAKE ME DREAM.” Vincent van Gogh
You may find it ironic that I write a dessert blog when I tell you that I am a former Weight Watcher! What I have learned over time, about myself, is that over eating was never about hunger. And for me to lose weight was a matter of eating less and moving more. And to maintain good weight and good health, I need to eat well, eat the right things, and indulge in moderation. But my passion for baking rarely allows me to cut corners and I always try to use the best ingredients to achieve the best product.
This holds true, even as I work with fruit. Sometimes I just like to play on the lighter side of sweet. And this starfruit and ginger recipe is a perfect example. You may use sugar or substitute with Splenda. Both are equally good. But this exotic fruit is quite stunning, and a special way to serve fruit as dessert. If you have never had starfruit before, then you are in for a treat. . . . .
Aside from water and sugar (or Splenda or honey), this is all you need:
Yields: 1 serving uses 1 whole starfruit
Level of Difficulty: Easy and quick!
STARFRUIT AND GINGER THYME SYRUP (for 1 serving):
- 1 starfruit
- 3/4 of cup of sugar or Spenda
- 6 large thyme sprigs and more for garnish
- 1 1/2 inch piece of ginger root, peeled and thinly sliced
- 3/4 of a cup of water
To get your syrup started, put the sugar, thyme, ginger, and water in a saucepan and cook over medium heat, while stirring frequently.
Stir for about 2 minutes until the sugar is dissolved. Then increase your heat to high and boil for 2 minutes until the mix becomes slightly syrupy. Remove from the heat and immediately add the starfruit and let sit for 5 minutes to infuse.
Meet this beautiful starfruit!
How can you pass up using this beautiful fruit, though I will admit this is my first time trying it!!! The skin is totally edible, though do you see those brown edges along the length of the fruit? You want to gently cut off those brown edges, and then cut off a slice from each end. That will expose you to the beautiful star shape of the fruit. And you will simply slice it into equally thin slices.
See how pretty? These seeds are so easy to remove! Look….I just took a little grapefruit spoon and poked at them and they popped right out without disturbing the look of the fruit.
Prepare the starfruit in advance because you really want to add these immediately to the syrup once you remove it from the heat. Just stir to coat, and then let it sit to infuse. When ready to plate, remove the starfruit with a spoon. Drizzle with any remaining syrup, and garnish with a bit of fresh thyme.
This was awesome! The starfruit itself is lightly sweet with a delicate crunch. With my eyes closed, it might have felt like I was eating a slice of apple or cucumber. Yet the slightly exotic sweet taste mingled with the ginger and thyme let me know that I was savoring something just a little more special. The syrup was really just enough to coat the fruit, so it’s not sitting in a bowl of liquid. And the ginger and thyme really balanced the sweetness quite nicely. For something so quick and easy, this really is a special and elegant dessert.
Adapted from Yummy.