My star fruit tree seems to have froze this summer. It was only about 3 ft tall. I had wrapped it in 2 layers of frost cloth, but it died in out light freeze anyway.
Now it is resprouting from the root stock. By the leaves, I can tell it is some type of starfruit rootstock.
How different are starfruit varieties in taste? Do you think the rootstock will make a star fruit that is at least tasty? I'm sure once this regrowth gets bigger I can always try to find graft wood, but it looks like this variety is more hardy than the previous graft, So I'd like to give it a chance. Is there a "more hardy" variety of starfruit out there?
The root stock plant is probably no more hardy than the graft. What would have protected it was being under ground and insulated from the worst of the cold. I've had seed Carambola and it wasn't "very" sour. It was more of a bland taste. So that characteristic could vary between the different varieties regardless of being from seed or not.
lablarry wrote:I have been told it is similiar to chewing on an oxalis leaf. Oxalic acid has an unique taste. Someone tell me if this is incorrect.
(oxalis has a "4 leaf clover" appearance any is "everywhere") - "creeping ladies sorrell"
lablarry they are just like that and that taste to me is very sour and almost like poison . The grafted trees produce a sweet fruit when ripe. But in zone ten you will have so much fruit that you could feed the 3rd world.
UGG anyone tasted the wine made from this fruit ?