What’s Papaya Good for?


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We can find Papaya everywhere in Indonesia.  Its a good fruit, easy to find and cheap price.  We have myth about papaya “don’t put papaya plant adjacent to the building, *Pamali*.  Pamali is Sundaneese language, it means “something difficult to explain”.  So in Java, if old people said “pamali/ ora ilok”, so young people cannot ask more (funny?? yes it is), but that’s the culture. Thetheory to explain about this myth is The root of papaya plant can be damaging the building foundation..  Is it true??  Need an expert to explain this, of course :D

The papaya (/pəˈpə/ or US /pəˈpɑːjə/) (from Carib via Spanish), papaw, (/pəˈpɔː/[2]) or pawpaw (/ˈpɔːˌpɔː/[2]) is the fruit of the plant Carica papaya, the sole species in the genus Carica of the plant family Caricaceae. It is native to the tropics of the Americas, perhaps from southern Mexico and neighbouring Central America.[3] It was first cultivated in Mexico[citation needed] several centuries before the emergence of the Mesoamerican classical civilizations.

The papaya is a large, tree-like plant, with a single stem growing from 5 to 10 m (16 to 33 ft) tall, with spirally arranged leaves confined to the top of the trunk. The lower trunk is conspicuously scarred where leaves and fruit were borne. The leaves are large, 50–70 cm (20–28 in) in diameter, deeply palmately lobed, with seven lobes. Unusually for such large plants, the trees are dioecious. The tree is usually unbranched, unless lopped. The flowers are similar in shape to the flowers of the Plumeria, but are much smaller and wax-like. They appear on the axils of the leaves, maturing into large fruit – 15–45 cm (5.9–17.7 in) long and 10–30 cm (3.9–11.8 in) in diameter. The fruit is ripe when it feels soft (as soft as a ripe avocado or a bit softer) and its skin has attained an amber to orange hue.

Carica papaya was the first transgenic fruit tree to have its genome deciphered.[4]

Distribution

Carica papaya is native to the New World in Belize, Bolivia, Brazil, Colombia, Costa Rica, Ecuador, El Salvador, French Guiana, Guatemala, Guyana, Honduras, Mexico, Nicaragua, Panama, Paraguay, Peru, Suriname, Venezuela, and northern Argentina.[1] C. papaya has become naturalized in the Bahamas, Cuba, the Dominican Republic, Grenada, Guadeloupe, Haiti, Jamaica, Martinique, Puerto Rico, Saint Vincent and the Grenadines, Trinidad and Tobago, the U.S. Virgin Islands, the U.S. state of Florida, and Malawi and Tanzania in Africa.[1] Additional crops of C. papaya are grown in Australia, the Philippines, and the U.S. state of Hawaii.[1]

CULTIVATION

Papaya plants come in three sexes: “male,” “female,” and “hermaphrodite.” The male produces only pollen, never fruit. The female will produce small, inedible fruits unless pollinated. The hermaphrodite can self-pollinate since its flowers contain both male stamens and female ovaries. Almost all commercial papaya orchards contain only hermaphrodites.[5]

Gaining in popularity among tropical fruits worldwide, papaya is now ranked third with 11.22 Mt, or 15.36 percent of the total tropical fruit production,[note 1] behind mango with 38.6 Mt (52.86%) and pineapple with 19.41 Mt (26.58%). Global papaya production has grown significantly over the last few years, mainly as a result of increased production in India.[6] Papaya has become an important agricultural export for developing countries, where export revenues of the fruit provide a livelihood for thousands of people, especially in Asia and Latin America. Papaya exports contribute to the growing supply of healthful food products on international markets. The top three exporting countries accounted for 63.28 percent of the total global exports of papaya between 2007 and 2009, with more than half of those exports going to the United States.

Global papaya production is highly concentrated, with the top ten countries averaging 86.32 percent of the total production for the period 2008–2010. India is the leading papaya producer, with a 38.61 percent share of the world production during 2008–2010, followed by Brazil (17.5%) and Indonesia (6.89%). Other important papaya producing countries and their share of global production include Nigeria (6.79%), Mexico (6.18%), Ethiopia (2.34%), Democratic Republic of the Congo (2.12%), Colombia (2.08%), Thailand (1.95%), and Guatemala (1.85%).

Originally from southern Mexico (particularly Chiapas and Veracruz), Central America, and northern South America, the papaya is now cultivated in most tropical countries. In cultivation, it grows rapidly, fruiting within three years. It is, however, highly frost-sensitive, limiting its production to tropical climates. Temperatures below −2 °C (29 °F) are greatly harmful if not fatal. In Florida, growth is generally limited to southern parts of the state, and in California, it’s generally limited to private gardens in Los Angeles, Orange, and San Diego counties. It also prefers sandy, well-drained soil as standing water will kill the plant within 24 hours.[7]

For cultivation, however, only female plants are used, since they give off a single flower each time, and close to the base of the plant, while the male gives off multiple flowers in long stems, which result in poorer quality fruit.

Diseases and Pests

Viruses

Papaya ringspot virus is a well-known virus within plants in Florida. The first signs of the virus are yellowing and vein-clearing of younger leaves as well as mottling yellow leaves. Infected leaves may obtain blisters, roughen or narrow, with blades sticking upwards from the middle of the leaves. The petioles and stems may develop dark green greasy streaks and in time become shorter. The ringspots are circular, C-shaped markings that are darker green than the fruit itself. In the later stages of the virus, the markings may become gray and crusty. Viral infections impact growth and reduce the fruit’s quality. One of the biggest effects that viral infections have on papaya is the taste. As of 2010, the only way to protect papaya from this virus is genetic modification.[8]

The papaya mosaic virus is very destructive because it completely destroys the plant until only a small tuft of leaves are left. The virus affects both the leaves of the plant and also the fruit itself. Leaves show thin, irregular, dark-green lines around the borders and clear areas around the veins. The more severely affected leaves are irregular and linear in shape. The virus can infect the fruit at any stage of its maturity. Fruits as young as 2 weeks old have been spotted with dark-green ringspots about 1 inch in diameter. Rings on the fruit are most likely seen on either the stem end or the blossom end. In the early stages of the ringspots, the rings tend to be many closed circles, but as the disease develops the rings will increase in diameter consisting of one large ring. The difference between the ringspot and the mosaic viruses is the ripe fruit in the ringspot has mottling of colors and mosaic does not.[9]

Fungi

The fungus Anthracnose is known to specifically attack papaya especially the mature fruits. The disease starts out small with very few signs, such as water-soaked spots on ripening fruits. The spots become sunken, turn brown or black and may get bigger. In some of the older spots, the fungus may produce pink spores. The fruit ends up being soft and having an off flavor because the fungus grows into the fruit.[10]

The fungus powdery mildew occurs as a superficial white presence on the surface of the leaf in which it is easily recognized. Tiny, light yellow spots begin on the lower surfaces of the leaf as the disease starts to make its way. The spots enlarge and white powdery growth appears on the leaves. The infection usually appears at the upper leaf surface as white fungal growth. Powdery Mildew is not as severe as other diseases.[11]

The fungus phythphthora blight causes damping-off, root rot, stem rot, stem girdling and fruit rot. Damping-off happens in very young plants by wilting and death in plant. The spots on established plants start out as water-soaked lesions at the fruit and branch scars. These spots can get bigger and cause the death of the plant. The roots can be severely and rapidly infected, causing the plant to rapidly brown and wilt away collapsing within days. The most dangerous feature of the disease is the infection of the fruit because it cause harm to people who consume it. The biggest evidence that the fungus is present are the water-soaked marks that appears first along with the white fungus that grows on the dead fruit. After the fruit dies it shrivels and falls to the ground.[10]

Pests

The papaya fruit fly is mainly yellow with black marks. The female papaya fruit fly has a very long, slender abdomen with an extended ovipositor that exceeds the length of its body. The male papaya fruit fly looks like the female with the differences of a hairy abdomen and no ovipositor. Long slender eggs are laid inside of the fruit by the female papaya fruit fly. The larva are white and look very much like the regular fruit fly larvae. The female is capable of laying up to 100 or more eggs and are laid during the evening or early morning in groups of ten inside young fruit. They usually hatch within 12 days of being in the fruit where they’ll feed on the seeds and interior parts of the fruit. When the larvae matures (usually 16 days after being hatched) they eat their way out of the fruit, drop to the ground, and pupate just below the soil and emerge within one to two weeks as mature flies. The flesh of the papaya must be ripe in order for the fly to migrate towards the surface of the fruit because unripe papaya juice is fatal to them. The papaya will turn yellow and drop to the ground if it is infected by the papaya fruit fly.[10]

The two-spotted spider mite is a 0.5 mm long brown or orange-red but a green, greenish yellow translucent oval pest. They all have needle-like piercing-sucking mouthparts and feed by piercing the plant tissue with their mouth parts usually the underside of the plant. The spider mites spin fine threads of webbing on the host plant and when they remove the sap, the mesophyll tissue collapses and a small chlorotic spot forms at the feeding sites. The leaves of the papaya fruit turn yellow, gray or bronze. If the spider mites aren’t controlled it can cause the death of the fruit.[10]

The papaya whitefly lays yellow oval eggs that appear dusted on the undersides of the leaves. They eat the papaya fruits leaves therefore damaging the fruit. There, the eggs developed into flies in three stages called instars. The first instar has well-developed legs and is the only mobile immature life stage. The crawlers insert their mouthparts in the lower surfaces of the leaf when they find it suitable and usually don’t move again in this stage. The next instars are flattened, oval and scale-like. In the final stage as the pupal the whiteflies are more convex, with large conspicuous red eyes.[10]

CULTIVARS

Two kinds of papayas are commonly grown. One has sweet, red or orange flesh, and the other has yellow flesh; in Australia, these are called “red papaya” and “yellow papaw”, respectively.[12] Either kind, picked green, is called a “green papaya.”

The large-fruited, red-fleshed ‘Maradol’, ‘Sunrise’, and ‘Caribbean Red’ papayas often sold in US markets are commonly grown in Mexico and Belize.[13]

In 2011 Philippine researchers reported that by hybridizing papaya with Vasconcellea quercifolia they had developed conventionally bred, nongenetically engineered papaya resistant to PRV.[14]

Genetically engineered cultivars

In response to the papaya ringspot virus (PRV) outbreak in Hawaii, genetically altered papaya were generated and brought to market (including ‘SunUp’ and ‘Rainbow’) that have some PRV DNA incorporated into the DNA of the plant are resistant to PRVs.[15][16] This was so successful that by 2010, 80% of Hawaiian papaya plants were genetically modified.[17][18]

Uses

Papayas can be used as a food, a cooking aid and in traditional medicine. The stem and bark may be used in rope production.

Meat tenderizing

Both green papaya fruit and the tree’s latex are rich in papain, a protease used for tenderizing meat and other proteins. Its ability to break down tough meat fibers was used for thousands of years by indigenous Americans. It is now included as a component in powdered meat tenderizers.

Nutrients, phytochemicals and culinary practices

Papayas, raw
Nutritional value per 100 g (3.5 oz)
Energy 179 kJ (43 kcal)
10.82 g
Sugars 7.82 g
Dietary fiber 1.7 g
0.26 g
0.47 g
Vitamins
Vitamin A equiv.

(6%)

47 μg

(3%)

274 μg

89 μg
Thiamine (B1)
(2%)

0.023 mg

Riboflavin (B2)
(2%)

0.027 mg

Niacin (B3)
(2%)

0.357 mg

(4%)

0.191 mg

Vitamin B6
(3%)

0.038 mg

Folate (B9)
(10%)

38 μg

Vitamin C
(75%)

62 mg

Vitamin E
(2%)

0.3 mg

Vitamin K
(2%)

2.6 μg

Trace metals
Calcium
(2%)

20 mg

Iron
(2%)

0.25 mg

Magnesium
(6%)

21 mg

Manganese
(2%)

0.04 mg

Phosphorus
(1%)

10 mg

Potassium
(4%)

182 mg

Sodium
(1%)

8 mg

Zinc
(1%)

0.08 mg

Other constituents
Lycopene 1828 µg

Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

Papaya fruit is a source of nutrients such as provitamin A carotenoids, vitamin C, folate and dietary fiber. Papaya skin, pulp and seeds also contain a variety of phytochemicals, including lycopene and polyphenols. In preliminary research, danielone, a phytoalexin found in papaya fruit, showed antifungal activity against Colletotrichum gloesporioides, a pathogenic fungus of papaya.[19]

The ripe fruit of the papaya is usually eaten raw, without skin or seeds. The unripe green fruit can be eaten cooked, usually in curries, salads, and stews. Green papaya is used in Southeast Asian cooking, both raw and cooked.[20] In Thai cuisine, papaya is used to make Thai salads such as som tam and Thai curries such as kaeng som when still not fully ripe. In Indonesian cuisine, the unripe green fruits and young leaves are boiled for use as part of lalab salad, while the flower buds are sautéed and stir-fried with chillies and green tomatoes as Minahasan papaya flower vegetable dish. Papayas have a relatively high amount of pectin, which can be used to make jellies. The smell of ripe, fresh papaya flesh can strike some people as unpleasant. In Brazil, the unripe fruits are often used to make sweets or preserves.

The black seeds of the papaya are edible and have a sharp, spicy taste. They are sometimes ground and used as a substitute for black pepper.

In some parts of Asia, the young leaves of the papaya are steamed and eaten like spinach.

Traditional medicine

In some parts of the world, papaya leaves are made into tea as a treatment for malaria.[21] Antimalarial and antiplasmodial activity has been noted in some preparations of the plant,[21] but the mechanism is not understood and no treatment method based on these results has been scientifically proven.[21]

In belief that it can raise platelet levels in blood, papaya may be used as a medicine for dengue fever.[22] Papaya is marketed in tablet form to remedy digestive problems.[citation needed]

Papain is also applied topically for the treatment of cuts, rashes, stings and burns.[citation needed] Papain ointment is commonly made from fermented papaya flesh, and is applied as a gel-like paste. Harrison Ford was treated for a ruptured disc incurred during filming of Indiana Jones and the Temple of Doom by papain injections.[23]

Preliminary research

Preliminary research in animals has provided evidence for the potential contraceptive and abortifacient capability of papaya. Laboratory studies have also shown that papaya seeds have contraceptive effects in adult male langur monkeys, and possibly in adult male humans.[24] Unripe papaya is especially effective in large amounts or high doses. Ripe papaya is not teratogenic and will not cause miscarriage in small amounts. Phytochemicals in papaya may suppress the effects of progesterone.[25]

Other preliminary research indicates alternate possible effects which remain to be further studied. Papaya juice has an in vitro antiproliferative effect on liver cancer cells, possibly due to lycopene[26] or immune system stimulation.[27] Papaya seeds might contain antibacterial properties against Escherichia coli, Staphylococcus aureus or Salmonella typhi.[28] Papaya seed extract may have effects in toxicity-induced kidney failure.[29]

Allergies and side effects

Papaya releases a latex fluid when not quite ripe, which can cause irritation and provoke allergic reaction in some people.

The latex concentration of unripe papayas is speculated to cause uterine contractions, which may lead to a miscarriage. Papaya seed extracts in large doses have a contraceptive effect on rats and monkeys, but in small doses have no effect on the unborn animals.

Excessive consumption of papaya can cause carotenemia, the yellowing of soles and palms, which is otherwise harmless. However, a very large dose would need to be consumed; papaya contains about 6% of the level of beta carotene found in carrots (the most common cause of carotenemia).[30]

Reference : http://en.wikipedia.org

What is Papaya Good for ?

let’s check : http://foodfacts.mercola.com/papaya.html

and ask Dr. Mercola

Averrhoa bilimbi : In Front of My House


 

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Wikipedia said :

Averrhoa bilimbi (commonly known as bilimbi, cucumber tree, or tree sorrel) is a fruit-bearing tree of the genus Averrhoa, family Oxalidaceae. It is a close relative of carambola tree.

Some references said Belimbing Wuluh  or scientific name Averrhoa bilimbi L. has a sour taste and is cool. Ingggris people call it by the name of small sour Starfruit, cucumber tree and bilimbi.Bilimbi or small starfruit or can be grown in areas with an altitude of up to 500 meters above sea level. Plant of bilimbi is often found in areas that were exposed to direct sunlight but quite moist, if not exposed to direct sunlight or cucumber bilimbi then the tree just  grows lush leaves but he will not or hard to bear. The leaves are lush from starfruit tree or bilimbi must often be cut so that the stem can produce a lot of fruit.
Propagation or cultivation of bilimbi or starfruit can be done with sow seeds, or grafting techniques can also be used.
Starfruit or  Belimbing Wuluh treated by flushing water, soil moisture is maintained, fertilized with organic and grown in a lot of sunlight or open place .
Another name of bilimbi include: Balingbing, Calingcing, Calingcing Wulet (Sunda); Bhalingbing Bulu (Madura); Limeng (Aceh); Selemeng (Gayo); Blingbing Buloh (Bali); Limbi(Bima); Asom Belimbing, Balimbingan (Batak); Malimbi (Nias); Balimbing, Blimbing, Blimbing wuluh (Java); Calene (Bugis); Malibi (Halmahera); Belimbing asem (Melayu);Kamias (Filiphina); Bilimbi (English); Cucumber Tree (English).

Bilimbi or small sour starfruit is hard trunked plants that have reached the height of 11 m. Unbranched stem is hard and a lot. The fruit is light green, oval shaped thumb and sour taste. The fruit is often used to cook so often called star fruit or vegetable to clean stains into fabric such as brass and copper. The leaves are small, face to face. And star-shaped flowers are pink to purple.On the stem contains saponins, tannins, glucoside, calcium oxalate, sulfur, formic acid, sulfur and peroxide. While on the leaves contain tannins, sulfur, formic acid, peroxide, calcium oxalate, and potassium citrate.Pharmacological Effects bilimbi or starfruit, among others relieve pain, increase spending bile, anti-inflammatory, laxative urine, and softening the face.

Description

The bilimbi tree reaches 5–10 m in height. Its trunk is short and quickly divides up into ramifications. Bilimbi leaves, 3–6 cm long, are alternate, imparipinnate and cluster at branch extremities. There are around 11 to 37 alternate or subopposite oblong leaflets. The leaves are quite similar to those of the Otaheite gooseberry.

Distribution and habitat

Possibly originated in Moluccas, Indonesia, the species are now cultivated and found throughout the Philippines, Indonesia, Sri Lanka, Bangladesh, Maldives, Myanmar (Burma) and Malaysia. It is also common in other Southeast Asian countries. In India, where it is usually found in gardens, the bilimbi has gone wild in the warmest regions of the country.

Outside of Asia, the tree is cultivated in Zanzibar. In 1793, the bilimbi was introduced to Jamaica from Timor and after several years, was cultivated throughout Central and South America where it is known as mimbro. Introduced to Queensland at the end of the 19th century, it has been grown commercially in the region since that time.

This is essentially a tropical tree, less resistant to cold than the carambola, growing best in rich and well-drained soil (but also stands limestone and sand). It prefers evenly distributed rainfall throughout the year, but with a 2- to 3-month dry season. Therefore the species is not found, for example, in the wettest part of Malaysia. In Florida, where it is an occasional curiosity, the tree needs protection from wind and cold.

Nutritional value for 100 g of edible portion

Culinary interest

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,[2] 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 and Bhatkal, 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.

Medical interest

In the Philippines, the leaves serve as a paste on itches, swelling, rheumatism, mumps or skin eruptions. Elsewhere, they are used for bites of poisonous creatures. A leaf infusion is used as an after-birth tonic, while the flower infusion is used for thrush, cold, and cough. Malaysians use fermented or fresh bilimbi leaves to treat venereal diseases. In French Guiana, syrup made from the fruit is used to treat inflammatory conditions. To date there is no scientific evidence to confirm effectiveness for such uses.

In some villages in the Thiruvananthapuram district of India, the fruit of the bilimbi was used in folk medicine to control obesity. This led to further studies on its antihyperlipidemic properties.[3][4]

The fruit contains high levels of oxalate. Acute renal failure due to tubular necrosis caused by oxalate has been recorded in several people who drank the concentrated juice on continuous days as treatment for hypercholesterolemia.[5] These people were prompted into consuming this concoction by local media which played up studies done in experimental animals.

Bilimbi or small sour starfruit or belimbing wuluh efficacious for treating some kinds of diseases, such as: 

  • 1. High blood pressure
  •  Take 3 pieces Bilimbi , wash thoroughly, then cut into pieces. Enter into a panic contains 3 cups of water, then boil the remaining 1 cup samapai. After a cold and then strain before drinking once after breakfast. Simply drink 1 cup a day. If you want more practical, take 3 pieces bilimbi large and green, and shredded, then filtered to take water and drink immediately. For prevention, drink 3 days with the same dose. 
  •  
  • 2. Cough.  
  • a. Take a handful of flowers Bilimbi , 5 grains of fennel fruit, then rinse thoroughly. Put it in to 1 cup of boiled water, add sugar cubes or 1 tablespoon of sugar and the team. Once cool, strain with a piece of clean cloth. Then drink 2 times a day in the morning and evening. 
  • b. Take a handful of Bilimbi leaves, a handful of flowers and 2 star fruit, sugar cubes. Enter the panic and boiled with 2 cups of water until the water is staying half, strain, drink 2 times a day in the morning and evening.c. Take the leaves, flowers, fruits, each as much boiled in 2 cups of boiling water to 1 cup, and drink the water. 
  •  
  • 3. Toothache
  • a. For cavities: Take 5 pieces bilimbi or starfruit, wash. Then eat with a little salt. Chew fruit in the untreated cavities. 
  • b. For bleeding gums: Take 2 pieces bilimbi, wash. Then eat with a little salt. Intervenes on a daily basis. 
  •  
  • 4. Pimplea.  
  • Take 6-8 bilimbi grain or fruit Bilimbi , wash thoroughly, then mash until smooth. Mix with half a teaspoon of salt and ¼ cup water into the collisions starfruit. Then stir until blended. Apply a pimpled face 3 times a day.b. Take 3 bilimbi sump, wash. Then it could be shredded or crushed, lightly salt. Rub into the skin of acne.
  •  
  •  5. Rheumatism or rheumatic aches 
  • Take 1 ounce of young leaves, then wash, mixed with 10 grains and 15 grains of pimento pepper and mash until smooth. Add vinegar to taste to form a dough and then smeared into a hospital. Apply 2 times a day until healed. 
  •  
  • 6. Diabetes 
  • Take 6 pieces bilimbi, wash. Squeeze-squeeze or mash, then boiled with 1 cup of water until the water tingga half, strain, and drink two times a day. 
  •  
  • 7. Gondongan 
  • Take 1/2 handheld starfruit leaves, washed, then crushed garlic with 3. Compress on the part of the mumps.8. PanuTake 10 pieces starfruit, wash and finely ground, add whiting for bijiasam, kneaded until smooth. Rub the skin of the infected phlegm. Apply 2 times a day.

In addition to the medicinal ingredient, starfruit is also used as a household cleaner. 
a. Brass cleaners. 
Take 20 seeds Bilimbi , pulverized. Mix with ½ red brick that has been finely ground. Take a cloth, then rub the mixture on the device earlier starfruit your brass with a duster.
 b. Cleaners kitchen appliances. 
Take some fruit Bilimbi , rub on the kitchen equipment is dirty or crusty, let stand for 15 minutes, then wash equipment. 
c. Bathroom cleaner. 
Mash some Bilimbi pieces that are old, then mix with water and pour on the wall and the bathroom floor. Let stand overnight, then brush and rinse with water. 
Bilimbi or small sour starfruit can also be used as a cleaning polish, rub the  Bilimbi  fruit  that is old, in a dirty or dull nails, the nails will be clean and shiny.Fruit bilimbi or belimbing wuluh is also often used as a cooking ingredient, such as vegetables, tamarind, tamarind fish or chicken, or brongkos/brengkes fish and others.

Other uses

In Malaysia, very acidic bilimbis is used to clean the kris blade.[6] In the Philippines, it is often used in rural places as an alternative stain remover.[7] In Indonesia, its red flowers are sought as the ingredients of natural red dye for traditional textiles.

Vernacular names

The tree and fruit are known by different names in different languages.[8] They should not be confused with the carambola, which also share some of the same names despite being very different fruits. Balimbing in the Philippines actually refers to carambola and not to bilimbi.

Country Name
English cucumber tree or tree sorrel
India bilimbi,Irumban Puli,Chemmeen Puli,Bimbul, Orkkaapuli,bimblin
Sri Lanka Bilincha, bimbiri,Biling(බිලිං)
Dominican Republic Vinagrillo
Philippines kamias, kalamias, iba, ibo
Malaysia belimbing asam, belimbing buloh, b’ling, or billing-billing
Indonesia belimbing wuluh or belimbing sayur
Thailand taling pling, or kaling pring
Vietnam khế tàu
Haiti blimblin
Jamaica bimbling plum
Cuba grosella china
El Salvador & Nicaragua mimbro
Costa Rica mimbro or tirigur
Venezuela vinagrillo
Suriname and Guyana birambi
Brazil limão-de-caiena, biri-birí, bilimbim, bilimbino, caramboleira-amarela, groselheira, azedinha or limão-japonês
Argentina pepino de Indias
France carambolier bilimbi or cornichon des Indes
Seychelles bilenbi
Cambodia talingting
Maldives Bilamagu
Tanzania Mbirimbri
Trinidad and Tobago “Cornichon”