Averrhoa bilimbi
| Bilimbi (Averrhoa bilimbi) | |
|---|---|
| |
| Scientific name | Averrhoa bilimbi |
| Common names | Bilimbi; cucumber tree; tree sorrel |
| Genus | Averrhoa |
| Family | Oxalidaceae |
| Order | Oxalidales |
| Fruit type | Berry |
| Growth form | Evergreen shrub or small tree, often cauliflorous |
| Native range | Maluku and Sulawesi; introduced widely through the tropics |
| Mature size | Often 2–3 m; sometimes about 15 m |
Averrhoa bilimbi is bilimbi, a sour-fruited member of the Oxalidaceae and a close relative of carambola. The two species share a genus but are distinct taxa. [1][2]
Description[edit | edit source]
Bilimbi is an evergreen shrub or small tree, commonly 2–3 m tall and sometimes reaching about 15 m. Fruit develops on older branches and the trunk, giving the plant a cauliflorous appearance. [3]
Bilimbi occurs in lowland and riverine settings in humid climates. Its accepted native-range record places the species in Maluku and Sulawesi, with introductions throughout tropical regions. [1][3]
Cultivation[edit | edit source]
Soil and water[edit | edit source]
Provide fertile, organic soil with good drainage while keeping the root zone evenly moist. Raised planting or a sharply draining container medium is a practical choice where heavy ground holds water. [3]
Sun and humidity[edit | edit source]
Full sun supports productive growth where moisture is dependable. Protect young plants from drying exposure, and maintain airflow through a dense canopy. The humid tropical conditions associated with its lowland habitat suit active growth. [3]
Seasonal changes[edit | edit source]
Bilimbi flowers and fruits on older wood in warm climates, but timing varies with region. Drought, cool weather, and root stress can reduce growth and fruit set; adjust irrigation to local rainfall and keep protection ready for cold weather. [3][4]
Propagation[edit | edit source]
Seed, marcotting, budding, and grafting are reported propagation methods. Shield budding is practised in the Philippines. Marcotting can be laborious and slow, so a vegetative method may be preferable when a known productive plant is available. [3]
Flowering, fruiting, and harvest[edit | edit source]
The long, ribbed fruits are harvested green to yellow-green for their sharp acidity. Regional uses include cooking, pickling, relishes, and other souring preparations. Harvest timing and fruit color should be judged against the intended use rather than a single universal maturity stage. [3][4]
Fruit and uses[edit | edit source]
Bilimbi fruit is valued as a strongly sour ingredient in regional foods and condiments. Its acidity makes it useful where a sharp souring flavor is wanted, including pickles and relishes. [3][4]
Photos[edit | edit source]
References[edit | edit source]
Image credits[edit | edit source]
- Averrhoa bilimbi fruit by Sugeesh.jpg — Bilimbi fruit (Averrhoa bilimbi). Creator: Sugeesh; license: CC BY-SA 3.0. Commons file page.
- Averrhoa bilimbi 15zz.jpg — Averrhoa bilimbi at Wilson Botanical Garden, Costa Rica. Creator: David J. Stang; license: CC BY-SA 4.0. Commons file page.
- Averrhoa bilimbi Linn.jpg — Averrhoa bilimbi with fruit and flowers. Creator: Silviculture South; license: CC BY-SA 4.0. Commons file page.
