The acid freshness of carambola or star fruit lends just the right edge to the oily avocado, while brightly complementing its color. If you cannot find sweet carambolas, sprinkle the fruit with sugar. Hazelnut oil is available in upscale markets and many supermarkets. You may substitute walnut oil, or ¼ cup fruity olive oil to replace both oils.

2 tablespoons fruit-flavored vinegar

¼ teaspoon salt, or to taste

1 tablespoon hazelnut oil

3 tablespoons peanut oil

3 medium Belgian endives, cored and cut into 2- to 3-inch julienne strips

1 medium avocado (preferably Hass variety)

1 large carambola or star fruit, about 5 inches long

1. Blend together vinegar and salt. Add both oils and mix well.

2. Arrange endive on a serving dish. Halve avocado lengthwise. Remove pit and peel. Cut across on slant to make thin slices; arrange over endive.

3. Cut a central slice from the carambola and reserve. Halve rest of fruit lengthwise, then cut across in very thin slices. Place these over avocado; center the reserved whole star slice.

4. Drizzle dressing over all and serve.

— Recipe from "Uncommon Fruits & Vegetables," by Elizabeth Schneider

Per serving: 220 calories, 1 g protein, 7 g carbohydrates, 22 g total fat, 2 g saturated fat, 0 cholesterol, 160 mg sodium, 4 g fiber. Calories from fat: 91 percent.

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— Staff analysis