Averrhoa bilimbi commonly known as bimbli or bimbuli is a fruit tree which is a close relative of the carambola. It is essentially a tropical fruit usually used as a substitute for tamarind as a souring agent. The most popular use of it is in fish curry or pickles.
A family friend was gracious to share the fruits of his yard and here's what I made of them. Sharing the recipe for a spiced cordial. Recipe for bimbli jam coming soon. Watch this space.
Do you have any memories of this fruit to share? Please leave a comment.
1 kg fully ripe bimbli
1 3/4 cup sugar
10 cardamom pods
Small piece of cinnamon
- Wash clean and nip off the stalks from the bimblis.
- Powder the spices.
- Cut and deseed the steamed bimblis taking care not to lose the juice.
- Pulp well in the blender.
- Add sugar and the spices and heat up.
- When the sugar has melted and mixed well, taste and see if more sweetness is required.
- Add more sugar if required and bring to a boil.
- Turn off the heat and allow to cool.
- Pout the pulp in an ice tray.
- Remove the cubes once set and store.
- Dilute the cube just before serving.