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Bilimbi

Talingpling | ตะลิงปลิง | Averrhoa bilimbi

Family: Oxalidaceae - Genus: Averrhoa

The bilimbi tree can be found in the Paksong area near the houses of local people.

 

Also known as Cucumber tree and Tree sorrel, Bilimbi is one of the rarest fruits to find in the local markets, hence not many Thais know it. It is usually grown as a backyard tree and, unlike other Thai fruit, large scale cultivation does not exist. Bilimbi is a close relative of Carambola (star fruit), though Bilimbi is quite different in its physical appearance, flavor and uses than that of carambola.

The fruit is very crunchy when unripe and it turns from bright-green to yellowish-green, when it is ripe. The fruits are available throughout the year. The tree bears hundreds of fruits per year.

Trees will fruit in 4–6 years. Fruit is picked by hand, either individually or in clusters, when it starts to turn to a lighter green. The tree begins to flower about February and then blooms and fruits more or less continuously until December,


 

The papaya is a small, sparsely branched tree, usually with a single stem growing from 5 to 10 meter tall, with spirally arranged leaves confined to the top of the trunk. The lower trunk is usually scarred where leaves and fruit were borne. All parts of the plant contain latex.
Tree

THE TREE

The Bilimbi tree is attractive and a long-lived tree. The tree reaches up to a height of 5-10 meter.






 

The leaves of the papaya are large, 50-70 cm in diameter, with seven lobes.
Leaf

THE LEAVES

Leaves are ovate or broadly ovate.

The leaves have a medicinal use.




 


The flowers are five-parted; the male flowers have the stamens fused to the petals. The female flowers have a superior ovary and five contorted petals loosely connected at the base. The flowers are sweet-scented, open at night, and wind- or insect-pollinated.
FLOWER

THE FLOWERS

The flowers grow in clusters with 18–68 flowers on the trunk of the tree and on branches.

The flower is fragrant, with 5 petals 10–30 mm long, yellowish green to reddish purple.

Apart from the fruits, the seeds and flowers of the bilimbi tree are used in the preparation of many different herbal remedies.


 
The flowers are five-parted; the male flowers have the stamens fused to the petals. The female flowers have a superior ovary and five contorted petals loosely connected at the base. The flowers are sweet-scented, open at night, and wind- or insect-pollinated.
FRUIT

THE FRUIT

The fruit is very crunchy when unripe and it turns from bright-green to yellowish-green, when it is ripe. The outer skin is shiny, very thin and gentle, and the flesh will be greenish-white in color which will be very juicy and extremely sour.

It has a few flattened seeds which is brown in color.


The fruit juice has a high concentration of oxalic acid which is useful for cleaning and bleaching.

 

CULINARY USES OF BILIMBI

The fruit of bilimbi is occasionally eaten raw with s spicy and salt dip (click on the logo of the Food Forest Kitchen for the recipe) or sliced thin and added to salad. It is used extensively as a souring agent for native dishes. It may also be processed into candies or made into chutneys, relishes and pickles.

 

NUTRITION

The fruit is rich in moisture, calcium, phosphorous, potassium and vitamin A

 

TRADITIONAL MEDICINAL USE OF BILIMBI


NOTE: please take advice from a doctor if you are planning to use herbal medicine.


The leaves of bilimbi are said to be used as a treatment for venereal disease. The leaf decoction can be taken as a medicine to relieve from rectal inflammation. The fruit seems to be effective against coughs and thrush. It is said to fights against cholestrol and is used as a tonic and laxative. The fruit is also known to control internal bleeding in the stomach. The leaves has been said to serve as a paste on itches, swelling, mumps or skin eruptions. Syrup made from Bilimbi can be a cure for fever and inflammation. It is also said to be used to stop rectal bleeding and alleviate internal hemorrhoids.

 

INTO THE WILD: a down to earth experience

For guests and visitors to Paksong we organize weekly tours "The Edible Forest" and Foraging weekends: Into the Wild. We work with local guides to take you in the jungle of Paksong. After foraging, we will cook a meal with the ingredients, using bamboo together with you!


Come and join and learn about the abundance of food that nature gives us!


INTO THE WILD!

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