Starfruit In Zero Waste Bartending: 5 Ways To Use Every Inch Of The Fruit In Mixology
Starfruit or carambola, used often in tropical regions during summers, is an ingredient widely incorporated in modern mixology for blending a number of cocktails and mocktails. This fruit can either be sliced to use as a garnish or can be turned into a puree or chopped into small chunks which can be muddled directly into a drink recipe.
Such varied uses of the starfruit are conducive to the practice of zero waste bartending, an up and coming mixology trend which looks at blending drinks in more ecologically conscious ways. This process involves minimising the waste generated while bartending which in effect means making use of all the different parts of an ingredient like the starfruit that would otherwise go to waste.
Read on below to know more about some of the ways in which every inch of the starfruit can be used in mixology for practicing zero waste bartending:
Fruit Flesh For Purees
An easy way to put the flesh of the starfruit to use is to extract purees and juices which can be used as mixers while blending tropical, summertime drinks. Fruit flesh can also be directly muddled into a cocktail shaker to make flavoured drinks like a mojito, a margarita or even certain spritzers. The flesh of the starfruit makes for an interesting sweet and tart addition to drinks, imbuing them with a distinct taste as well as a crisp flourish that is characteristic of this tropical ingredient. Sliced into little star shaped pieces, fruit flesh also works well as a garnish on top of certain blends.
Pulp Leftovers For Cordials
Once the starfruit slices or flesh is turned into puree or juice and strained finely, what will be left behind is a fruity pulp which is filled with a lot of taste. Since this pulp might turn a drink cloudy and overpower it with a fruity taste, it can be put to use in other ways to prevent it from going to waste. Pulp leftovers are excellent for making cordials or shrubs, prepared by mixing them with sugar and vinegar, to create infusions that can be added to sour cocktails imbued with contrasting flavours of ginger or lemongrass.
Starfruit Peels For Infusions
Fruit peels are filled with a lot of flavour and starfruits are no different. When the tropical fruit is used for extracting its flesh to turn into purees, the peels left behind inevitably find their way into the waste bin. To practice zero waste bartending, put the peels to creative use and add them to a sugar and water syrup simmering on the pan for crafting a tasteful infusion. Peels can also be dehydrated to turn them into crisp garnishes or can be grinded to make sugar and salt rims that adorn cocktail glasses.
Bruised Fruits For Reductions
A lot of times, fruits brought at home can start to turn or become over ripe, which makes it difficult to extract their flesh for making fresh purees and juices. Such overripe or bruised starfruit can be used to prepare reductions and syrups which can instead be added to cocktails like old fashioneds and rum punches complete with multiple fruity and tart notes. Infusing certain spices like cinnamon or adding caramel drizzle to the reduction will imbue it with more flavour that can in turn build into the complexity of cocktail concoctions.
Seeds As Decor Options
Seeds and peels are those ingredients in the starfruit which are often cast aside. While practicing a more ecologically conscious approach towards bartending, seeds can be converted into bar decor after plucking them out of the fruit and drying them outdoors. These dried starfruit seeds can then be used to accentuate a bar cart or a tray of mixology apparatus to lend it a rustic touch.
Drink Responsibly. This communication is for audiences above the age of 25.
