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. Culinary interest 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. In the north western province of Aceh, it is preserved by salting and sun-drying to make asam sunti, a kitchen seasoning to make a variety of Acehnese dishes. It a key ingredient in many Indonesian dishes such as sambal belimbing wuluh. In the Philippines, where it is commonly called kamias and ibâ, are commonly found in backyards. The fruits are eaten either raw or dipped in rock salt. It can be either curried or added as a souring agent for common Filipino dishes such as sinigang, pinangat and paksiw. It is being sun-dried for preservation. It is also used to make salad mixed with tomatoes, chopped onions with soy sauce as dressing. 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. In Malaysia, it also is made into a rather sweet jam. In Kerala and Bhatkal, India, it is used for making pickles and to make fish curry, especially with sardines, while around Karnataka, Maharashtra and Goa the fruit is commonly eaten raw with salt and spice. In Guyana and Mauritius, it is made into achars/pickles. In Maldives where it is known as bilimagu, it is pickled with aromatic spices and eaten with rice and local Garudhiya (fish soup). It is also used in various Maldivian local dishes such as Boakibaa and Mashuni as a souring agent. 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. It is also cooked down with onion, tomato, and chili peppers to make a sauce. Sometimes they are cured with salt to be used when they are out of season. Bilimbi juice (with a pH of about 4.47) is made