Roasted Starfruit Salsa

Written by on November 22, 2019

KNKR Ohana Edition; a Cosmic Cowgirl Creation

Starfruit season in North Kohala, on the Big Island of Hawaii means that if you (or your neighbor) have a tree you might up to your piko in ripe starfruit right now!

Thanks to Kathie B for letting me share this recipe that started from the premise that a starfruit can basically be used any way you’d use a tomato. Roasted? Yep. Salsa’d? You becha! Fried green? Go ahead on! How about a starfruit marinara? You get the gist…

Image Courtesy Wikimedia

Not as sweet as their very yellow counterparts, less- ripe starfruit found early in the season roasts up nicely with root vegetables. Roast them whole. Once they’ve cooled enough to handle separate the segments, removing the pith and seeds.

Segmented starfruit, seeds and pith removed.

It’s mid- November now and we’ve roasted up some of the end of season fruits with two recipes in mind, Starfruit Salsa in service of Starfruit Rellenos, reserving the drippings as they cool.

I must admit this is my first attempt at rellenos, although I’ve always loved chili rellenos, I imagined there would be some heavy magic/technique involved. I’m delighted to report, that is not the case at all! And I owe it all to this video from De Mi Rancho A Tu Cocina.

Vegans with an ono for rellenos, check out this egg and cheese free recipe at Veganosity

Today we’ll substitute starfruit for the chili and incorporate the roasted starfruit salsa as the sauce.

Save the roasted onion skin for soup stock!

For the Starfruit Salsa, along with the roasted starfruit, we’ve roasted a whole onion, a few of garlic cloves and some cumin blended with fresh ginger and Black Magic, Tootsie’s top secret chili, spice and oil blend that graces just about everything I cook. Chili Garlic Oil is similar.

It’s a Black Magic Cosmos!

Then the separated starfruit, reserved drippings, roughly chopped onion and spices are blended together in the food processor, along with some roughly chopped cilantro, salted preserved lemon rind and (cause it’s also orange season) orange juice and refrigerated to let the flavors marry.

Optional: Preserved lemons

This salsa alone is worth the trip, use it on chips, in guacamole, in beans and hot soups or as a sauce base, or serve it cold blended with a dollop of homemade yogurt for a delicious gazpacho(ish).

What happened when I followed the De Mi Rancho A Tu Cocina chili rellenos recipe, substituting starfruit for the chili and the sauce?

Starfruit Rellenos: Good things happening here.

Roasted Starfruit Salsa

  • Starfruit
  • Several Cloves Garlic
  • Whole Onion
  • Cumin
  • Cilantro
  • Preserved Lemon Rind(optional)
  • Fresh Orange Juice or other citrus juice to taste
  • Chili Garlic Oil

Lightly oil & roast in the oven or airfryer, starfruit, garlic and onion, along with cumin blended with chili oil ( in a ramekin) for 25 minutes at 450 or until the skins of the starfruit are blistered black.

Allow the starfruit to cool, catch and reserve the drippings, then remove the seeds and pith while separating the segments.

Rough chop the starfruit, onion, garlic, cilantro and lemon rind then add to blender or food processor, setting some starfruit aside until the end of the blending, for a chunkier texture, blend in drippings, orange juice and chili oil to your preferred consistency/heat.

Chill to blend flavors.

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