Averrhoa bilimbi

Averrhoa bilimbi fruit on Tree By Sugeesh at ml.wikipedia [CC BY-SA 3.0,GFDL] (Photo Credits)

The fruit is crisp when unripe, turns from bright green to yellow-green, ivory or nearly white when ripe and falls to the ground. The skin is glossy, thin, soft and tender, and the green flesh is jelly-like, juicy and extremely acid. They are sometimes faintly five-angled with an acid pulp. The bilimbi is a close relative to the carambola however it is quite different in its appearance, manner of fruiting and uses. Originating and grown extensively in Indonesia it is also cultivated and semi-wild everywhere in the Philippines and is very common in , Ceylon, Burma, Thailand, Malaya and Singapore. The mature fruits have a crunchy watery flesh and resemble small cucumbers. They usually range from 5 to 8cm in length. The fruits are picked by hand, singly or in clusters. They need gentle handling because of the thin skin and cannot be kept for more than 4 to 5 days. The fruit is generally regarded as too acid for eating raw, but in Costa Rica, the green, uncooked fruits are prepared as a relish that is served with rice and beans. Sometimes it is an accompaniment for fish and meat. Ripe fruits are frequently added to curries in the Far East. Bilimbi is often used in place of mango to make chutney. To reduce acidity, it may be first pricked and soaked in water overnight, or soaked in salted water for a shorter time; then boiled with sugar to make a delicious jam. Half-ripe fruits are salted, set out in the sun, and pickled in brine. An attractive and medium sized tree the bilimbi displays attractive dark-red flowers that are produced in panicles from the trunk and older branches. A tropical species the bilimbi is more cold sensitive than the carambola especially when very young. It will be a challenge trying to grow outside the Tropics. It does best in rich, moist, but well-drained soil, it grows and fruits quite well on sand or limestone. No pests or diseases have been reported specifically for the bilimbi.

$19.75 ($19.75-$79.00 choose a size)

Specifications of Bilimbi

Preferred Climate TropicalLearn About Climate Zones

Grown From SeedlingLearn About Propagation Methods

Max Height (when in the ground with good conditions) +10m

Plants required to Pollinate 1 (Self Pollinating)Learn about Pollination

Can it Handle Frosts? Likes Temps above 5deg

Amount of leaves in Winter? All Leaves (Evergreen)

Quarantine Restrictions to these Areas WA

Water Requirements Frequent Watering

Time to Fruit/Flower/Harvest 5+ Years

Sun or Shade Full (Sun:80%-100%)

Preferred Soil Type Good Drainage

Soil pH Neutral (6.6-7.3pH)

Fruiting/Harvest Months January, February, March, April, May, June, November, December


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Bilimbi Reviews & Tips

Star Rating

Mary Shefi Dsilva
5y ago

Noble Park, VIC, Australia


In my place in India (Kerala), it is grown abundantly and a popular household medicine for controlling blood pressure.

Mike Trenerry
10y ago

Cairns, QLD


The fruit are used in sweet and sour dishes and raw they look like pickles and taste like very green carambolas.Trees are tougher than carambolas.

Peter Carver
10y ago

Nsw Sydney, NSW


Dry in the sun, with salt on itthen make an achard by frying garlic ginger and chiliesOil is addedVery nice condimentkeep for months

Roby Haryanto
11y ago

Constitution Hill, NSW, Australia


Bilimbi best for cooking fish,slise fruit thin,chops garlick,onion,lemongras thenwraped infoil,then grill.

Felix Orcullo
11y ago

Wahroonga , NSW


Bilimbis can be dried and kept for months in tightly lid containers. Cut fruits in half and place them under the sun for a few days on a cloth. They will shrink and turn blakish when dried. They can then be used as part of your normal dish

Sabiha Chowdhury
12y ago

South-asia, DHAKA


You may add picture & also add medicinal uses in a detail.Thanks because it gives me some information that I have need.

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