bilimbi.

The native bilimbi, or camias, belongs to the same family as the starfruit (caramboola) which many call the belimbing manis. The starfuit is a lot more attractive, but is quite different to camias that is also as belimbing asam given its extreme, sour-tasting fruit.


Known as bilimbi, cucumber tree (averrhoa bilimbi). This one I saw, is growing rather messy wild crop, by the road, perhaps containing the full combo of fruit, flowers and everything else in between (see below).


Nevertheless, the full plant is all its glory




Also known as belimbing wuluh in Indonesia is often used to give sour or an acidic flavour to food, substituting tamarind or tomato. In the north western province of Aceh, it is preserved by salting and sun-drying to make asam sunti, a kitchen seasoning to make a variety of Acehnese dishes.


Perhaps It does not look so appealing on the tree. A favourite dish is this one has sautéd salted fish, known as the ikan tumis belimbing.


The belimbing is often included in dishes that call for a tangy or sour taste, such as sambals, pickles and chutnies. It is added to curries to provide acidity and it tastes particularly good with fish


The high acidic (oxalic acid) content in belimbi makes it a useful remover of rust and stains from knife blades, hands, clothing and almost all types of metal.


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