Averrhoa bilimbi commonly known as bilimbi, cucumber tree, or tree sorrel is a tropical tree, and close relative of the carambola tree. The bilimbi fruit is crunchy, extremely sour with a juicy flesh. Its tart flavour is what complements and enhances various dishes like salads, fish curries, vegetable gravies and dals. During our visit to Goa in December 2023, John picked some bilimbis from the family tree in their backyard. I used few of the fruits to add a sour note to prawn curry and other dishes with the rest preserved as a pickle.
Select fruits with a glistening tender skin. Avoid overripe ones that have blemishes, bruises and discoloured. Unripe bilimbis are crisp with a bright green colour. As they ripen, their outer skin becomes yellowish-green to white and falls to the ground naturally. To pick bilimbis, gently tap them and collect those that drop. Never pluck them from the tree.
Bilimbi is a highly nutritious fruit with various health benefits. Great source of Vitamin C and helps strengthen the immune system. Aids in weight loss and improves skin health. It contains large quantities of calcium and is good for the bones. Controls blood sugar level and lowers high blood pressure. Beneficial in the treatment of cough, fever, rheumatism, and hemorrhoids. The fruit contains high levels of oxalate. Excessive consumption of the fruit results in deposition of oxalate crystals in the kidney tubules leading to acute renal failure. Consume in moderation as part of the daily diet.
Select fruits with a glistening tender skin. Avoid overripe ones that have blemishes, bruises and discoloured. Unripe bilimbis are crisp with a bright green colour. As they ripen, their outer skin becomes yellowish-green to white and falls to the ground naturally. To pick bilimbis, gently tap them and collect those that drop. Never pluck them from the tree.
Bilimbi is a highly nutritious fruit with various health benefits. Great source of Vitamin C and helps strengthen the immune system. Aids in weight loss and improves skin health. It contains large quantities of calcium and is good for the bones. Controls blood sugar level and lowers high blood pressure. Beneficial in the treatment of cough, fever, rheumatism, and hemorrhoids. The fruit contains high levels of oxalate. Excessive consumption of the fruit results in deposition of oxalate crystals in the kidney tubules leading to acute renal failure. Consume in moderation as part of the daily diet.
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Goan Bilimbi/Bimbli Pickle (Bimlache Lonche)
(Yields 250 grams)
Ingredients:
40 bilimbis
1/8 teaspoon asafoetida (hing)
2 sprigs of curry leaves
4 large cloves of garlic (slivered)
1/2 cup oil
salt
Grind to a fine paste with 1/4 cup vinegar
10 dried red Kashmiri chillies
1/4 teaspoon turmeric powder
1/2 teaspoon cumin seeds
10 whole black peppercorns
a pinch of fenugreek seeds
1/2 teaspoon mustard seeds
4 large cloves of garlic
1/2 inch ginger
1 tablespoon sugar
Method:
Wash bilimbis, wipe dry, trim off the ends and cut each lengthwise into four. Season with salt and leave in the sun to dry.
After 3 days of sun-drying, the dried bilimbis measured one cup.
Heat oil in a pan, add the curry leaves, garlic slivers and asafoetida. Cook on a low flame until fragrant and garlic slivers lightly brown.
Stir in the paste and fry well for 5 to 8 minutes. Add a pinch of salt. (Do not add too much salt since bilimbis are already seasoned with salt.)
Set the mixture aside to cool.
Once at room temperature, mix in the dried bilimbis pieces.
Store in a sterilized airtight container and refrigerate.
Allow the pickle to mature for 15 days before consumption.
Note:
To read click here: Copyright & Privacy Policy
Goan Bilimbi/Bimbli Pickle (Bimlache Lonche)
(Yields 250 grams)
Ingredients:
40 bilimbis
1/8 teaspoon asafoetida (hing)
2 sprigs of curry leaves
4 large cloves of garlic (slivered)
1/2 cup oil
salt
Grind to a fine paste with 1/4 cup vinegar
10 dried red Kashmiri chillies
1/4 teaspoon turmeric powder
1/2 teaspoon cumin seeds
10 whole black peppercorns
a pinch of fenugreek seeds
1/2 teaspoon mustard seeds
4 large cloves of garlic
1/2 inch ginger
1 tablespoon sugar
Method:
Wash bilimbis, wipe dry, trim off the ends and cut each lengthwise into four. Season with salt and leave in the sun to dry.
After 3 days of sun-drying, the dried bilimbis measured one cup.
Heat oil in a pan, add the curry leaves, garlic slivers and asafoetida. Cook on a low flame until fragrant and garlic slivers lightly brown.
Stir in the paste and fry well for 5 to 8 minutes. Add a pinch of salt. (Do not add too much salt since bilimbis are already seasoned with salt.)
Set the mixture aside to cool.
Once at room temperature, mix in the dried bilimbis pieces.
Store in a sterilized airtight container and refrigerate.
Allow the pickle to mature for 15 days before consumption.
Note:
- Pickle last for 6 months or more in the fridge. When removing pickle for consumption, ensure to use a clean dry spoon each time.
