Averrhoa bilimbi is a small tropical tree reaching up to 15 m in height.[3] It is oftenmultitrunked, quickly dividing intoramifications. Bilimbi leaves are alternate,pinnate, measuring approximately 30–60 cm in length. Each leaf contains 11-37leaflets; ovate to oblong, 2–10 cm long, and 1–2 cm wide, and cluster atbranch extremities.[4] The leaves are quite similar to those of theOtaheite gooseberry. The tree iscauliflorous with 18–68 flowers inpanicles that form on the trunk and other branches. The flowers are heterostylous, borne in apendulouspanicle inflorescence. There flower is fragrant,corolla of 5 petals 10–30 mm long, yellowish green to reddish purple.[5]
The fruit is ellipsoidal, elongated, measuring about 4 – 10 cm and sometimes faintly 5-angled.[3][4] The skin is smooth to slightly bumpy, thin, and waxy turning from light green to yellowish-green when ripe.[4] The flesh is crisp and the juice is sour and extremely acidic and therefore not typically consumed as fresh fruit by itself.[6]
The odd-pinnate leaves hang down at night, then raise in the morning in stages like "two steps forward, one step back" and descend in the same manner in the evening.[7]
Outside ofAsia, the tree is cultivated inZanzibar. In 1793, the bilimbi was introduced toJamaica fromTimor and after several years, was cultivated throughoutCentral andSouth America where it is known asmimbro. InSuriname, this fruit is known aslange birambi. Introduced toQueensland at the end of the 19thcentury, it has been grown commercially in the region since that time.[8] In Guyana, it is called Sourie, One Finger, Bilimbi, and Kamranga.[citation needed]
This is atropical tree, less resistant to cold than thecarambola, growing best in rich and well-drainedsoil (but also standslimestone andsand). It prefers evenly distributedrainfall throughout the year, but with a 2- to 3-monthdry season. Therefore, the species is not found, for example, in the wettest part ofMalaysia. InFlorida, where it is occasionally cultivated as a curiosity, the tree needs protection from wind and cold.[8]
InIndonesia,A. bilimbi, locally known asbelimbing wuluh, is often used to give a sour or acidic flavour to food, substituting tamarind or tomato. In the northwestern province ofAceh, it is preserved by salting and sun-drying to makeasam sunti, a kitchen seasoning to make a variety ofAcehnese dishes. It is a key ingredient in many Indonesian dishes such assambal belimbing wuluh.[6]
In thePhilippines, where it is commonly calledkamias andibâ, it is commonly found in backyards. The fruit are eaten either raw or dipped in rock salt. It can be either curried or added as a souring agent for common Filipino dishes such assinigang,pinangat andpaksiw. It can be sun-dried for preservation and used as a spice. It is also used to make a salad mixed with tomatoes, and chopped onions, with soy sauce as dressing.
In theFar East, where the tree originated, it is sometimes added tocurry.
InMalaysia and the Philippines, bilimbi or kamias is made into a rather sweet and sourjam, with a flavour profile similar to prunes or plums.
InKerala andCoastal Karnataka,India, it is used for making pickles and fish curry, especially with sardines, while aroundKarnataka,Maharashtra, andGoa the fruit is commonly eaten raw with salt and spice. In Guyana andMauritius, it is made into achars/pickles.
InMaldives where it is known asbilimagu, it is pickled with aromatic spices and eaten with rice and local Garudhiya (fish soup). It is also used in various Maldivian local dishes such as Boakibaa and Mashuni as a souring agent.
InSeychelles, it is often used as an ingredient to give a tangy flavour to many Seychellois creole dishes, especially fish dishes. It is often used in grilled fish and also (almost always) in ashark meat dish, calledsatini reken. It is also cooked down with onion, tomato, and chili peppers to make a sauce. Sometimes they are cured with salt to be used when they are out of season.
Bilimbi juice (with apH of about 4.47) is made into a coolingbeverage. It can replacemango in makingchutney. Additionally, the fruit can be preserved by pickling,[9] which reduces its acidity.
The fruit also contains the neurotoxincaramboxin. The combination of both substances can also causeacute kidney injury when the fruit is consumed in excess, akin to the case with carambola. Even for those with prior normal renal function, this can result in neurotoxic as well as nephrotoxic effects.[11]
