Prepare the Honey-Lime Vinaigrette. Cover and refrigerate while preparing the salad. Trim off the tops and bottoms of the carambola, if using; slice crosswise to show off the star shape. Discard the seeds. In a large bowl, combine carambola, pineapple, orange sections, banana, and apple. Add dressing. Toss lightly to coat. Divide lettuce leaves among salad plates. Top with fruit salad to serve.
Salad may be prepared up to 2 hours before serving.
In a screw-top jar, combine lime peel, lime juice, oil, honey, shallot, and salt. Cover and shake well. Cover and store in refrigerator for at least 20 minutes or up to 3 days. Shake before serving.