Commonly found as a backyard plant in rural parts of the Philippines, bilimbi is eaten raw, dipped in savoury powders as a snack, or used as a flavouring.

Uncooked leaves are prepared as relish and served with rice and beans in costa rica. Bilimbi juice has a pH of about 4.47 and is used in Indonesia as a substitute for tamarind or tomato. Acidity can be reduced in the fruit by pickling, while flowers are preserved in sugar.

Popular in Acehnese culinary, the bilimbi is a legit alternative to Mango as an ingredient for making chutney. 


last update by M 12/7/2012

Pairs with Salad dressing, curries, pickles, surinam cherry, chocolate, vodka