Jugo de Carambola (Peruvian recipes)

Total time: 60 minutes. Quantity: 6 persons.

For any climate.

Carambola is a very delicious fruit with many long-term benefits. Its use is exclusively in the preparation of juice, and very rarely consumed directly. For the preparation of juice, you should choose those carambolas that are healthy, and that have a yellow color (not so green) in order to obtain a good juice; and in hot weather it is usually accompanied by ice and sugar. In addition, the way it is presented varies depending on who is making it. This juice can be prepared to accompany our favorite meals, and is an alternative to the different juices that can be found. You can take it to work, and as a lunch box for the little ones.

Let's see how to prepare it!

Jugo de Carambola (Peruvian recipes )

Ingredients:

• 500 grams of fresh and medium-sized carambolas.
• One cup of blonde or white sugar.
• Ice cubes (used in hot weather).

Recipe procedure.

1. Cut each carambola in half, and squeeze out the peel that contains it. Then separate the pulps in a suitable and clean place.
2. Prepare our blender glass, and add a ¼ cup of sugar, to blend with the pulps that we have previously saved.
3. Add the pulps inside the blender glass, and water up to half. We begin to blend until we form a perfect and uniform liquefied.
4. Once liquefied; we strain the organic remains that may be left over, and we taste the flavor (if it lacks sugar, we add it to taste).
5. Add ice cubes, and let it cool down to its point. And serve it with your favorite foods that you like.

Carambola juice, preparation.

Note: When acquiring the carambolas, choose those that are healthy, and that contain a yellow texture (not so green), because if a carambola has a bad spot, the flavor of our juice may be altered. It is advisable to avoid these problems.

Video of the preparation in Spanish.