Averrhoa bilimbi

Averrhoa bilimbi
Scientific classification
Kingdom:	Plantae
Clade:	Tracheophytes
Clade:	Angiosperms
Clade:	Eudicots
Clade:	Rosids
Order:	Oxalidales
Family:	Oxalidaceae
Genus:	Averrhoa
Species:	A. bilimbi
Binomial name
Averrhoa bilimbi L.
Synonyms
Averrhoa abtusangulataStokes Averrhoa obtusangulaStokes

Averrhoa bilimbi(commonly known asbilimbi,cucumber tree,ortree sorrel) is a fruit-bearing tree of thegenusAverrhoa,familyOxalidaceae.It is believed to be originally native to theMaluku IslandsofIndonesiabut has naturalized and is common throughoutSoutheast Asia.It is cultivated in parts of tropicalSouth Asiaand theAmericas.It bears edible extremely sour fruits. It is a close relative of thecarambolatree.

Description

Averrhoa bilimbiis a small tropical tree reaching up to 15m in height.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 atbranchextremities.The leaves are quite similar to those of theOtaheite gooseberry.The tree iscauliflorouswith 18–68 flowers inpaniclesthat form on the trunk and other branches. The flowers are heterostylous, borne in apendulouspanicle inflorescence.There flower is fragrant,corollaof 5 petals 10–30 mm long, yellowish green to reddish purple.

The fruit is ellipsoidal, elongated, measuring about 4 – 10 cm and sometimes faintly 5-angled.The skin is smooth to slightly bumpy, thin, and waxy turning from light green to yellowish-green when ripe.The flesh is crisp and the juice is sour and extremely acidic and therefore not typically consumed as fresh fruit by itself.

Distribution and habitat

A. bilimbiis believed to be originally native toMoluccas,Indonesia,the species is now cultivated and found throughoutIndonesia,Timor-Leste,thePhilippines,Sri Lanka,Bangladesh,Maldives,Myanmar(Burma), andMalaysia.It is also common in otherSoutheast Asian countries.InIndia,where it is usually found in gardens, the bilimbi has gone wild in the warmest regions of the country.It is also seen in coastal regions ofSouth India.

Outside ofAsia,the tree is cultivated inZanzibar.In 1793, the bilimbi was introduced toJamaicafromTimorand after several years, was cultivated throughoutCentralandSouth Americawhere it is known asmimbro.InSuriname,this fruit is known aslange birambi.Introduced toQueenslandat the end of the 19thcentury,it has been grown commercially in the region since that time. In Guyana, it is called Sourie, One Finger, Bilimbi, and Kamranga.

This is essentially atropicaltree, less resistant to cold than thecarambola,growing best in rich and well-drainedsoil(but also standslimestoneandsand). It prefers evenly distributedrainfallthroughout 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 an occasional curiosity, the tree needs protection from wind and cold.

Uses

Culinary

InIndonesia,A. bilimbi,locally known asbelimbing wuluh,is often used to give a sour or acidic flavor 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 ofAcehnesedishes. It is a key ingredient in many Indonesian dishes such assambalbelimbing wuluh.

In thePhilippines,where it is commonly calledkamiasandibâ,it is commonly found in backyards. The fruits 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,pinangatandpaksiw.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.

The uncooked bilimbi is prepared asrelishand served withriceandbeansinCosta Rica.

In theFar East,where the tree originated, it is sometimes added tocurry.

InMalaysiaand the Philippines, bilimbi or kamias is made into a rather sweet and sourjam,with a flavor profile similar to prunes or plums.

InKeralaandCoastal Karnataka,India,it is used for making pickles and fish curry, especially with sardines, while aroundKarnataka,Maharashtra,andGoathe fruit is commonly eaten raw with salt and spice. In Guyana andMauritius,it is made into achars/pickles.

InMaldiveswhere 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 flavor to many Seychellois creole dishes, especially fish dishes. It is often used in grilled fish and also (almost always) in ashark meatdish, 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 apHof about 4.47) is made into a coolingbeverage.It can replacemangoin makingchutney.Additionally, the fruit can be preserved by pickling,which reduces its acidity.

Potential adverse effect

The fruit contains high levels ofoxalate.Acute kidney failuredue totubular necrosiscaused by oxalate has been recorded in several people who drank the concentrated juice on continuous days as treatment forhigh cholesterol.

Other uses

InMalaysia,very acidic bilimbis are used to cleankrisblades.

In thePhilippines,it is often used in rural places as an alternative stain remover.

In the region ofAdduin Maldives, the flowers of the bilimbi plant were commonly used in the 20th century as a cloth dye.

Gallery

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  Fruit
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  Flowers
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  Averrhoa bilimbi flower
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  Bilimbi tree full of fruits

See also

• Averrhoa carambola,a closely related tree

External links

Media related toAverrhoa bilimbiat Wikimedia Commons