(1) candied carambola

1g fresh carambola, 5g sugar. Wash the carambola with clear water, then cut it with a fruit knife, put it in a plate, sprinkle sugar evenly on the fresh fruit, marinate for 3 minutes, and chew it slowly.

comments: it has the effect of relieving summer heat and promoting diuresis, and is suitable for diarrhea caused by summer heat and dampness.

(2) Carambola glutinous rice porridge

1g of carambola and late rice, 5g of glutinous rice and 5g of sugar. Wash carambola, cut into diced fruit, wash the rice with clear water, put the diced carambola, glutinous rice and rice into a big crock, add 75 ml of clear water, simmer for 6 minutes with low fire, and then add sugar.

comment: this porridge has the effect of invigorating spleen and stomach, and can be used as the staple food for patients who have recovered from serious illness. Healthy people can increase their appetite and keep fit.

(3) Spinned carambola

2 carambola, 1 cup of self-raising flour (or flour), 5 spoons of sugar, 2 spoons of sugar gum (or maltose). Wash carambola, remove hard edges and cut into thick pieces. Add 3/4 cup of water to self-raising flour, and mix into crisp pulp. Add carambola blocks into the crisp pulp. Take out the carambola slices covered with crisp pulp, fry them in hot oil until golden and crisp, and drain the oil. Boil sugar, sugar gum and half a cup of water with a little oil until it is thick and almost gelatinous, and turn off the fire. At this time, sugar becomes syrup. Add the crispy carambola and mix well, and pull the carambola to make it.

comment: carambola can also be spun, and it is delicious. The most pleasing thing is its lovely star shape, which is wrapped in spun pulp and looks extra crystal clear in the sun.

(4) Carambola bag

contains 15g of high-gluten flour, 3g of low-gluten flour, 1 1/2 tsp of dry yeast, 8ml of warm water, 2g of cream, 2 tsps of sugar, 1 3 tsp of salt and 2 tsp of milk powder. 2 carambola, 2 tablespoons sugar, 2 tablespoons millet powder, 1 tablespoon cream (optional), 1 tsp egg white, 25g powdered sugar. Preheat the oven at 175 degrees, put it in the middle of the oven and bake for about 15 minutes. Cut the carambola into small pieces, break them with a blender, add sugar, corn flour and cream, mix well and boil them, and let them cool to make the carambola stuffing. After basic fermentation, the dough is divided into 12 equal parts, slightly flattened and depressed in the middle, forming a nest shape. After fermenting for 3 minutes, fill the stuffing in the concave hole, spread the egg sugar solution, bake the sugar powder and add the egg white, mix well, put it in a small plastic bag, and squeeze filaments on the baked bread for decoration.

comment: this kind of carambola is very special and relatively elegant, but it is absolutely beautiful and delicious.

(5) carambola tea

2 carambolas, half a catty of sugar and a proper amount of black tea. Cut off the hard edge of carambola and cut it into five-pointed star pieces for use. Marinate the cut carambola with sugar, seal it for one week after pickling, and add the sugar according to your own taste. Marinated carambola slices, the original juice is boiled with water and dried for later use. Soak the black tea in water and add 4 ~ 5 carambola slices, so that there will be a strong fragrance of black tea and carambola, which is very special.

comments: carambola can not only be made into all kinds of delicacies, but also be used for making tea ~

(6) Carambola can be juiced for drinking

Fresh carambola can also be juiced directly, 3 fresh carambola pieces can be washed with clear water, cut into diced meat with a fruit knife, and mashed. Pour the juice into a cup, add 1 ml of warm water and mix well, and take it twice a day.

Comments: Sweet and sour carambola juice has the effects of clearing away heat and expelling wind, and relieving pain and swelling, and is suitable for patients with swollen joints.

(7) Wash and eat directly

Carambola is the most commonly used, and the most popular is to wash and eat directly. Clean the carambola, and then cut off five (or six) hard edges with a knife. Note that only the thinner hard edges need to be cut off, instead of cutting off all the water chestnuts. In that case, there is not much left in the whole carambola, and then cut it into thin five-pointed stars with a knife and you can eat it. If you think the carambola is too astringent or sour, dipping some brown sugar will make it more delicious.

tip: should the carambola be peeled?

The peel of carambola can be peeled off directly with a peeler, but a lot of nutrients may be lost. In fact, carambola can be removed from several places without peeling. To eat carambola, just cut off the five black (yellow) lines at the corners of carambola, wash them and cut them into slices of five-pointed stars, and you can eat them. If you pay attention to it, you can cut it into five-pointed stars and sprinkle some sugar, salt or sour plum powder to make it taste better. Because carambola has several petals, cutting it into pieces is like a star, which is both beautiful and convenient to eat.

(8) Pickled carambola with vinegar

Take 1 fresh carambola and 5ml of red vinegar. Wash carambola with clear water, then split it in two with a fruit knife, put the fresh fruit in a cup, soak it in red vinegar for 1 minutes, then take it out and chew it slowly.

Comments: It is delicious, and the carambola made by this method has the effect of promoting digestion and harmonizing the stomach, and can be used to treat dyspepsia, chest distress and abdominal distension.