The tree and fruit are known by different names in different languages.[1] They should not be confused with the carambola, which also share some of the same names despite being very different fruits. For example, bilimbi are called balimbing in Indonesia, but balimbing in the Philippines actually refer to carambola and not bilimbi (which they call iba in Cebuano and kamias in Tagalog).
English cucumber tree or tree sorrel India bilimbi Sri Lanka bimbiri
Nutritional value for 100 g of edible portion
- Moisture 94.2-94.7 g
- Protein 0.61 g
- Ash 0.31-0.40 g
- Fiber 0.6g
- Phosphorus 11.1 mg
- Calcium 3.4 mg
- Iron 1.01 mg
- Thiamine 0.010 mg
- Riboflavin 0.026 mg
- Carotene 0.035 mg
- Ascorbic Acid 15.5 mg
- Niacin 0.302 mg
Culinary interest
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,[2] 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.
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.
worth reading : http://www.hort.purdue.edu/newcrop/morton/bilimbi.html
Irumbam puli achar Ingredients
Irumban puli chopped 3 cups
garlic 1 bulb
green chillies 6
curry leaves few
pickle powder 3 Tb spoons (used Eastern)
red chilly powder 3 tsps
mustard seeds 2 tsp for seasoning
coconut oil or sesame oil
vinegar 1 Tbsp
salt
How we prepared it
Wash the Irumban puli and remove the stems while chopping.
Mix it with salt and pickle powder.
Keep it for one hour.
Heat oil, splutter mustard seeds.
Add garlic pearls, chopped green chillies,curry leaves and saute for a while.
Add red chilly powder together with Irumban puli.
Saute for some time, check for salt, and add if needed.
Pour vinegar over it, remove from fire.
Keep this out side for one week, then keep in fridge.
(Flicked from some site.... Thanks to the anonymous contributor)
