Preserved Five Finger
- 15 five finger starfruit or carambola
- 25 whole cloves
- 1 piece of spice bark
- 5 cups brown sugar
- Remove the tips and cut up. Add to a large pot and pour enough water to cover the five finger. Add the clove and spice. Bring to a boil then leave to cool for 3 hours.
- Drain and place in trays. Dry in the sun or dry in the oven.
- Oven Method: Set the oven very low, about 150 Degrees F, and prop the oven door open a few inches to allow steam to escape. Check every hour and turn the fruit until done
Recipe © Simply Trini Cooking. All rights reserved.