Averrhoa bilimbi

Averrhoa bilimbi, commonly known as balimbing, bilimbi, blim-blim, bimbli, belimbing, blimbling, biling, (and also bimbiri in Sinhala and iba in Cebuano), cucumber tree, kamias, tree sorrel, soure, or khế tàu is a close relative of the carambola, of genus Averrhoa, family Oxalidaceae.

Possibly originating on the Moluccas, Indonesia, the species is cultivated or found semi-wild throughout Indonesia, the Philippines, Sri Lanka, Bangladesh and Myanmar (Burma). It is common in other Southeast Asian countries. In India, where it is usually found in gardens, the bilimbi has gone wild in the warmest regions of the country.

Outside of Asia, the tree is cultivated in Zanzibar. In 1793, the bilimbi was introduced to Jamaica from Timor and after several years, was cultivated throughout Central and South America where it is known as mimbro. Introduced to Queensland at the end of the 19th century, it has been grown commercially in the region since that time.

This is essentially a tropical tree, less resistant to cold than the carambola, growing best in rich and well-drained soil (but also stands limestone and sand). It prefers evenly distributed rainfall throughout the year, but with a 2- to 3-month dry season. Therefore the species is not found, for example, in the wettest part of Malaysia. In Florida, where it is an occasional curiosity, the tree needs protection from wind and cold.

The bilimbi tree is long-lived and reaches 5-10 m in height. Its trunk is short and quickly divides up into ramifications. Bilimbi leaves, 3-6 cm long, are alternate, imparipinnate and cluster at branch extremities. There are around 11 to 37 alternate or subopposite oblong leaflets. The leaves are quite similar to those of the Otaheite gooseberry.

In the rural parts of the Philippines, where it is commonly found as a backyard plant, it is eaten either raw or dipped in rock salt (or other savoury powders - masala), as a snack. It could either be curried or added as flavoring for the common Filipino dish sinigang. The uncooked bilimbi is prepared as relish and served with rice and beans in Costa Rica. In the Far East, where the tree originated, it is sometimes added to curry. Bilimbi juice (with a pH of about 4.47) is made into a cooling beverage. In Indonesia, it is added to some dishes, substituting for tamarind or tomato.

Additionally, the fruit can be preserved by pickling, which reduces its acidity. The flowers are also sometimes preserved in sugar.

In another part of Indonesia, Aceh, it is preserved by sun-drying, the sun-dried bilimbi is called asam sunti. Bilimbi and asam sunti are popular in Acehnese culinary. It can replace mango in making chutney. In Malaysia, it also is made into a rather sweet jam.

In Kerala India it is used for making pickles, while around Karnataka, Maharashtra and Goa the fruit is commonly eaten raw, with salt and spice.

Uses
In the Philippines, the leaves serve as a paste on itches, swelling, rheumatism, mumps or skin eruptions. Elsewhere, they are used for bites of poisonous creatures. A leaf infusion is efficient against or as an after-birth tonic, while the flower infusion is used for thrush, cold, and cough. Malaysians use fermented or fresh bilimbi leaves to cure venereal diseases.

Source: http://en.wikipedia.org/wiki/Bilimbi
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