So, do you pre-dip, or just dry? I read that pre-dipping helps prevent mold problems later (if they last that long). Our star fruit are sweet, and I suppose that matters. I’ve experimented with a pre-dip in Key Lime juice (bottled) and separately with a 50/50 honey/water mix. Neither was perfect, but I preferred the outcome of the Key Lime dip. Next time I think a 25/75 honey/Key Lime juice mixture. What’s been your experience?
I don’t do anything but wash and cut the fruit before drying. Once they are dry I usually store the ones I plan to keep for a long time in air tight bags in the fridge.