In the summer and autumn, the carambola is especially sweet. But I don’t like it since I was young. I tried to make the dried carambola. The result was that the carambola was so sweet and sour because it was not sun.
Buy yellow sweet carambola pick green with clean
Cut the edges and the ends of the head and cut into five petals and then cut a blade in the middle to remove the seeds and valves. So a carambola can be sliced into 10 pieces.
Add salt to the refrigerator for a day. It will turn out. The carambola will become soft. After the salt is finished, you can taste it too salty and wash it again. Then add sugar and marinate overnight. The next day, you can get a sip of the sun (say, you can use the oven, I have not tried you can try it)
Haha error is coming. After a day of sunning, the carambola is still a bit wet. I tried to eat a piece of the result too salty... Considering the cloudy day and the salty next time I decided to cook with sugar. Just after the carambola's mineral water and sugar smouldering and adding the carambola dried, the mixture should be stirred until the sugar water is almost closed.
Because of the sunburn, the carambola belt is tough and sour.