belimbing assam



there is no english name for this fruit but the belimbing asam is a little similar in appearance to the star fruit. the only differences are the size and taste; it is smaller and more sour than the star fruit. apart from this, belimbing assam is also distinguishable by its smooth, unridged, yellowish-green skin, looking a little like a pickle. juicy and acidic, this fruit is used in singapore and malaysia for making pickles which is known in malay as "sunti"; in curries; and stewed as a vegetable. unlike the star fruit, belimbing assam has less market value and is not exported. it is normally grown in the yard for home use.

the belimbing is generally regarded as too acid for eating raw, but in costa rica, the green, uncooked fruit is prepared as a relish which is served with rice and beans. sometimes it is an accompaniment for fish and meat. ripe fruits are frequently added to curries in the far east. the juice is popular for making cooling beverages in the order of lemonade.

mainly, the belimbing is used in place of mango to make chutney, and it is much preserved. to reduce acidity, it may be first pricked and soaked in water overnight, or soaked in salted water for a shorter time; then it is boiled with much sugar to make a jam or an acid jelly. the latter, in malaysia, is added to stewed fruits that are oversweet.

there are three of this fruit tree growing on the patch just next to my block. they form part of the landscape and were planted even before we moved in in 98. no one seems to be harvesting the fruit. sometimes, however, we do see the foreign workers helping themselves to the fruit. after all, if they are not picked, they go to waste.