Starfruit (Averrhoa carambola L.) can be used in its natural form or after being processed. The aim of this study was to develop fermented starfruit beverage. The preparation of the must from starfruit pulp involved the addition of sucrose to 23.5 °Brix, followed by pasteurization. Initially, this procedure inoculated Saccharomyces cerevisiae (Instant Succes® L. 0213) in a series of small volumes of must, which were added to the main vat. The fermentation was carried out at a constant temperature of 25.0 °C for a period of nine days, with daily monitoring of the Brix, pH, titratable acidity, colour and density. The fermented starfruit was bottled and stored at 5.0 °C ± 0.5 °C for 6 months. After this period, analyses of the pH (3.30), volatile acidity (4.10 meq L-1), fixed acidity (41.65 meq L-1), titratable acidity (45.75 meq L-1), soluble solids (14.3 ºBrix), density (1.0961 g mL-1), colour intensity (L 26.1833 ± 0.74; a 2.2533 ± 0.10; b 8.1866 ± 0.13), alcohol content (8.13 ºGL), total sugars (2.4079 g 100.0 mL-1), reducing sugars (2.3389 g 100.0 mL-1), sucrose (0.7 g 100.0 mL-1), ash (0.06 g L-1) alkalinity of the ash (3.02 meq L-1), dry extract (152.75 g L-1), sulphate (0.50 g L-1), sulphur dioxide (9.60 mg L-1) and chlorides (0.02 g L-1) were performed. The evaluation of the experimental plan was carried out with three replications. The results of the analyses of the physical and chemical parameters were expressed as an average and standard deviation. It was found that the values obtained from the physical and chemical analyses were within normal limits established by Brazilian law for wine. Consumers, through the study of intended purchases, stated that they would probably buy the product, with the taste being the parameter they liked the most (60.0%). The product has potential for industrialization.