Starfruit, Avocado and Chile Salt
Starfruit and avocado overlap for just a few weeks in a Florida backyard, and this is the only recipe you need when they do. A rough chile salt brings just enough heat to make the fruit taste more like itself. Slice, salt, and eat it before you even sit down.
Peak season, five minutes, no cooking required.
There is a week or two every year when the starfruit on the tree is dead-ripe and the Florida avocados are dropping, and if you catch that overlap, you do not need a recipe so much as a knife and a plate. The two fruits balance each other in a way that feels almost planned: the starfruit bright and tannic at the ridges, the avocado fat and cool, and a good chile salt pulling it all together.
This is the kind of thing people in Southwest Florida have been eating in their yards and at their kitchen counters for a long time, just not written down anywhere. We are writing it down now because it deserves to be on the table, not just standing over the sink. You can read how we raise them here.
Ingredients
Method
- 1
Mix the flaky sea salt, bird pepper or cayenne, and ancho chile powder together in a small bowl. Taste it on a fingertip and adjust the heat to where you want it. This is your chile salt and you can make it a day ahead.
- 2
Wash the starfruit well. Slice them crosswise about a quarter-inch thick so each piece falls out as a star. Pick out and discard any seeds.
- 3
Halve and pit the avocados. If you are using a large Florida avocado, peel and slice the flesh into long wedges. If you are using Hass, just slice inside the skin and scoop the halves.
- 4
Arrange the starfruit and avocado together on a wide plate or a cutting board, alternating them so every bite has both.
- 5
Pinch the chile salt over everything from a little height so it distributes evenly. Squeeze one or two lime wedges across the top and set the rest on the side. Serve right away.
Notes from our kitchen
- Starfruit is ready when it is deep golden yellow with just the faintest green on the ridges. A pale or fully green fruit will taste sharp and chalky rather than sweet and floral.
- Florida avocados are much larger than Hass and have a lighter, waterier flesh that works beautifully here against the juicy starfruit. If you only have Hass, it still works fine, just use three of them.
- Make the chile salt in a bigger batch and keep it in a jar. It is good on sliced cucumber, mango, or any fruit that benefits from salt and heat.
Common questions
Can I make this ahead of time?
The chile salt keeps indefinitely in a jar. Slice the fruit no more than 30 minutes before serving. Avocado will brown and starfruit will weep if they sit too long.
Where do I find starfruit in Florida?
Starfruit trees grow all over Southwest and South Florida. Check roadside farm stands, farmers markets, and Latin grocery stores from late summer through winter. Your neighbor with a tree in the backyard is also a reliable source.
Is this spicy?
It has noticeable heat from the bird pepper but the sweetness of the starfruit keeps it balanced. Cut the bird pepper in half and increase the ancho if you want a milder, smokier salt.
