Recipe: Eating on a Dime Bilimbi Syrup (Sirop Belimbing Wuluh)

Tillie Sharp
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Recipe: Eating on a Dime Bilimbi Syrup (Sirop Belimbing Wuluh)
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Recipe: Eating on a Dime Bilimbi Syrup (Sirop Belimbing Wuluh) Delicious, fresh and tasty.

Bilimbi Syrup (Sirop Belimbing Wuluh). Great recipe for Bilimbi Syrup (Sirop Belimbing Wuluh). Bilimbi, or Averrhoa bilimbi, is related to carambola or starfruit. The taste is sour so it's perfect for sweet or spicy dishes, according to your preference.

The taste is sour so it's perfect for sweet or spicy dishes, according to your preference.

If you happen to find some bilimbi fruits, try making this one!

A decoction prepared from Bilimbi flower is effective for treatment of Respiratory Ailments like Cough and Cold.

You can have Bilimbi Syrup (Sirop Belimbing Wuluh) using 4 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Bilimbi Syrup (Sirop Belimbing Wuluh)

  1. It’s of bilimbi fruits, sliced.

  2. Prepare of sugar.

  3. You need of water.

  4. Prepare of salt.

Bilimbi fruit syrup is helpful in alleviating afflictions like Hepatitis (Inflammation of Liver).

It is a good herbal remedy for curbing Haemorrhoids.

Its leaves are helpful in curing Venereal Diseases.

Bilimbi is quite different in its physical appearance, flavor and uses than that of carambola.

Bilimbi Syrup (Sirop Belimbing Wuluh) step by step

  1. Mix sliced bilimbi with sugar and salt, and leave for an hour or so..

  2. Add water and mix well. Stir in medium heat until it bubbles..

  3. Simmer using low heat and leave for 15-20 minutes. Strain and let cool. Keep in the fridge. It should last for 2-3 weeks in the fridge. Maybe more, if you sterilize the bottle/jar first..

  4. Mix about 2 - 3 tbsp with water. Enjoy!.

In Malaya, this is termed as Belimbing asam and in Indonesia it is Blimbing wuluh.

This exceptional exotic fruit is highly popular in Thailand and Singapore.

It is a rare plant and few growers produce them..

A syrup prepared from the fruit helps in.

In Indonesia, A. bilimbi, locally known as belimbing wuluh, is often used to give sour or an acidic flavor to food, substituting tamarind or tomato.