The sour-flavored carambola is not typically used for fresh consumption and is considered a low-cost raw material. However, its unique sweet and sour flavor makes it an excellent ingredient for creating a delicious sugar product. This process transforms the fruit into a tasty, chewy snack that retains its distinct taste and texture. (1) **Processing Steps**: The production begins with selecting high-quality carambola fruits. After cleaning, the fruit is sliced either lengthwise or cut into 1.5 cm thick slices. To preserve color and enhance appearance, the slices are immediately immersed in a 3% alum solution mixed with a small amount of turmeric powder to achieve a bright yellow color. The slices are soaked for 4–6 hours, then drained and prepared for the next stage. (2) **Key Operational Details**: 1. **Raw Material Preparation**: The carambola should be at about 80% maturity. After washing, it is sliced into thick pieces and placed in the alum solution. The addition of turmeric helps maintain a vibrant, light yellow color, making the final product visually appealing. 2. **Spices and Sugar Treatment**: For every 100 kg of carambola slices, 3.2 kg of a spice blend—equal parts cloves, dried tangerine peel, and licorice—is mixed in, along with 80 kg of sucrose. The sugar is first dissolved in a 50% syrup, then the spice mixture (1.6 kg) is added. The carambola slices are cooked slowly in a sugar boiler until the temperature reaches 106°C. At this point, the heat is turned off, and the syrup is removed from the surface. The slices are cooled and spread out to dry slightly. 3. **Final Mixing and Drying**: The remaining 1.6 kg of spice powder is blended into the mixture, and 0.05% sodium benzoate is added as a preservative. The mixture is evenly combined so that each piece is coated with the spice powder. The slices are then spread on baking trays and dried at 65°C until the moisture content is below 22%. 4. **Packaging**: Once fully dried, the carambola candies are packaged in sealed PE bags, available in sizes ranging from 50g to 200g. (3) **Quality Standards**: The finished product should have a light yellow color, a well-formed block shape, and retain the characteristic sweet and sour flavor of carambola. It should also carry a pleasant aroma from the spices, with a crispy yet soft texture that offers a satisfying bite.

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