An interesting recipe with the Kamranga fruit. In my country, we call it "star fruit," "French tamarind," or "carambola."

I've tried it unripe, and it's quite acidic. Here, we usually wait for it to ripen enough and take on a deep yellow color, almost like curry or saffron, and then it becomes sweet.

We eat it neat as a fruit, blended into juices, and sometimes in salads and desserts. I'm going to try your recipe, which is more like a salad; I've never eaten it with salt, pepper, and mustard powder.

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