Averrhoa Bilimbi – Cucumber tree – Mimbro

The Cucumber tree produces 2-3 inch oblong fruits that are very acidic and closely related to Star Fruit, Averhoa Carambola. Both leaves and fruit are noticeably similar.

Wiki’s Culinary interests
In the Philippines, where it is commonly found in backyards, the fruits are eaten either raw or dipped on rock salt. It can be either curried or added as a souring agent for the common Filipino dish sinigang. The uncooked bilimbi is prepared as relish and served with rice and beans in Costa Rica. In the Far East, where the tree originated, it is sometimes added to curry. Bilimbi juice (with a pH of about 4.47) is made into a cooling beverage. In Indonesia, it is added to some dishes, substituting for tamarind or tomato. Additionally, the fruit can be preserved by pickling, [1] which reduces its acidity. The flowers are also sometimes preserved in sugar. In another part of Indonesia, Aceh, it is preserved by sun-drying, the sun-dried bilimbi is called asam sunti. Bilimbi and asam sunti are popular in Acehnese culinary. It can replace mango in making chutney. In Malaysia, it also is made into a rather sweet jam. In Kerala, India, it is used for making pickles, while around Karnataka, Maharashtra and Goa the fruit is commonly eaten raw with salt and spice. In Seychelles, it is often used as an ingredient to give a tangy flavor to many Seychellois creole dishes, especially fish dishes. It is often used in grilled fish and also (almost always) in a shark-meat dish, called satini reken.