Marie’s Star Fruit Crisp Dessert


Healthy and decadent, this dessert is a Blue Osa original. The exotict star fruit is topped by  a sweet, yet savory, crumble and a tangy cream.  We are blessed at Blue Osa to have 3 large star fruit or carambola (in Spanish) tree that bears its fruits 4 times a year.

From the Kitchen of Blue Osa

Serves 4 people

* Bake in either individual ramekins or in one large (baking times will differ)



-8 starfruit (cleaned, trimmed and sliced)

-1 cup White Cane Sugar

-8 cups Water

-1 Cinnamon Stick



-6 Tablespoons of All Purpose Flour

-¼ cup of Brown Sugar

-¼ cup of White Cane Sugar

-¼ teaspoon ground Cinnamon

-¼ teaspoon ground Nutmeg

-¼ teaspoon Salt

-5 Tablespoons of freezer Cold butter

-¾ cup Chopped Almonds- optional



1.Blanche the slices of star fruit in the sugared water until the fruit is tender

2. Reserve 3 cups of the liquid used to blanch the fruit

3. Over high heat reduce reserved liquid to 1 ½ cups of liquid and line the bottom of ramekins

4. Blend flour, sugars, spices and salt

5. Cut in butter using fingers until consistency is sandy

* If living in the hot and humid jungle use a food processor so that your butter does not instantly melt

6. Sprinkle to cover the tops of ramekins

7. Bake at a 350-degree oven until golden brown and sides bubble (12-15 min for small and 30-35 min for large)


Buen Provecho from Blue Osa Yoga Retreat + Spa



One Comment on “Marie’s Star Fruit Crisp Dessert”

  1. When to add the starfruit, does it go in the bottom of the ramekin, then the crumble on top? And what is the instruction for the cream topping?

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