How to make Guangdong salted carambola How to make Guangdong salted carambola

Star fruit is the most famous local specialty of Guangdong, China. When star fruit is on the market in large quantities, people not only like to eat fresh star fruit, but also like to use it to make juice, and even more like to make it into salted star fruit. This kind of salted star fruit can be preserved for a long time after it is made, allowing people to eat delicious star fruit at any time. So how is this salty star fruit made? And I will write down its steps, so that everyone can make Guangdong salty star fruit.

How to make Guangdong salted carambola

1. When making dried peaches from Xianyang, Guangdong, you need to prepare fresh carambolas. The carambolas must be completely naturally ripe, and not rotten or worm-eaten. After selecting them, wash them with clean water and drain the moisture on the surface. Then use a clean fruit knife to cut off the head and tail.

2. Use the tip of a fruit knife to take out the seeds inside the carambola, cut the remaining carambola pulp into slices and put it in a clean container. Add appropriate amount of table salt and marinate it. After two hours, pour out the marinating water, then add appropriate amount of white sugar and marinate it. After marinating for five or six hours, pour out the marinating water.

3. After pickling, the surface moisture of the carambola slices should be dried, then preheat the oven, place the dried carambola slices on a baking tray or baking net, set the oven temperature to 200 degrees and the time to 40 minutes. After baking, take out the carambola slices. At this time, there is still a certain amount of moisture in the carambola slices and they need to be processed further.

4. After taking out the carambola slices from the baking tray, continue to put them in the sun to dry. After all the water in them is dried, the salted carambola is really ready. It can be stored for a long time in a dry and ventilated environment. When making salted carambola, you can't just use salt to pickle it. It's best to use sugar to pickle it, so that its original flavor can be diluted, so that the finished carambola tastes good and has an attractive flavor.

5. If you don’t have an oven at home, you can still make this kind of dried carambola, but it will take a longer time. After pickling the carambola slices, you have to put them in the sun to dry, and put them away every day to prevent them from getting wet by dew. Continue drying them for many days until the carambola is completely dehydrated. At this time, you can get the finished salted dried carambola.