Belimbing Wuluh

Aver-rhoa bilimbi. The fruit is much smaller than belimbing manis, perfectly smooth and without ridges. It is definitely acid and is only used in cooking, rather like asam. Like some other rather bitter fruits, it can be boiled with a lot of sugar to make what we call manisan—‘something sweet’. The sugar caramelizes and the fruit is then dried in the sun so that it becomes brownish, hard and candied.