Mimbro, the grimace-maker
Known locally as Mimbro and by many names around the world (a lot of variations around Bilimbi but also many names which compare the fruit to a pickle), this is a fruit like no other. Sour but super versatile, innocent looking but able to attack rust and stains like the harshest of commercial cleaners, and a big part of many spiritual and cleansing ceremonies, there is SO much more to the Bilimbi than most people dare to realize!
ORIGINS
Like many fruits now considered “local” in Costa Rica—Jackfruit, Starfruit, Mango, Mangosteen, Lychee—the Bilimbi (Averrhoa bilimbi) traces its roots to the tropical regions of Southeast Asia, likely the Maluku Islands of Indonesia. It’s believed to have arrived in the Americas via trade routes in the late 1700s or early 1800s, possibly introduced to Jamaica from Timor around 1793 before spreading through Central America.
Once in Costa Rica, Mimbro adapted easily to the warm, humid climate and fertile soils. Its sour punch and versatility helped it settle into the local culinary landscape.
WHAT?
One of the Bilimbi’s most fascinating traditional uses is in the ritual cleaning of the Javanese Kris dagger—a sacred heirloom steeped in centuries of spiritual and cultural significance. This annual cleansing ceremony, known as jamasan, is performed to honor and maintain the Kris’s mystical power and ancestral connection. The acidic juice of the Bilimbi, rich in oxalic acid, is used to clean the blade, removing rust and impurities while symbolically purifying the spirit of the weapon.
Bilimbi’s sour punch isn’t just for flavor—it’s a cleaning powerhouse. In the Philippines and elsewhere, the fruit is used as a natural cleaner for floors, walls, clothes, cookware, vehicles, and machinery. Its secret weapon? Oxalic acid. This highly reactive compound breaks down grease, rust, stains, and even chemical bonds, making Bilimbi an effective alternative to commercial cleaners.
Oxalic acid is also found in foods like potatoes, oranges, raspberries, beets, tea, and leafy greens. While useful in stain removal and wood bleaching, excessive intake can lead to kidney issues. That said, eating a few Bilimbis won’t come close to harmful levels—just don’t overdo concentrated extracts.
TASTE
Bilimbi’s sharp tang comes from its high oxalic acid content. Though not quite as sour as lemons or limes, it’s still tart enough to stand in for them in most recipes. Biting into a Bilimbi is like tasting a green apple or unripe mango—crisp, juicy, and unapologetically sour. Even when ripe, the fruit offers only a faint sweetness, never enough to mask its bold acidity. It hits the palate fast and hard, making it a standout ingredient in tropical kitchens.
THE FRUIT & TREE
The greenish – yellowish Bilimbi is a rather small fruit, measuring between 4 and 10 cm in length. Elongated and usually roundish, it may sometimes reveal 5 faint angles like its close relative, the Starfruit. Having a short shelf life of 5 days from picking, Mimbro should be eaten or preserved quickly – not unlike another local fruit, the Snake Fingers. The fruit is also prone to bruising so should be handled with care.
The Bilimbi tree is modest in size—rarely growing taller than 10 meters. It often forms several upright trunks, giving it a clustered, bush-like appearance. Thriving in rich, well-drained tropical soils, it’s sensitive to cold and wind—even in warm regions like Florida, where frost protection is essential. One of its quirks is that fruit clusters sometimes grow directly from the trunk, a trait known as cauliflory, which can look unusual but is perfectly natural for this species.
Mimbro is known for its beautiful flowers and, like the Manzana de Ague we wrote about in out previous article, is sometimes grown as an ornamental tree as well.
CULINARY USES
The Bilimbi is very commonly used to add a sour flavor to dishes in a way similar to the use of lemons and limes, or turned into a common condiment by being salted and dried. In Asian cultures, dried Bilimbi is call Asum Sunti.
In some areas the flowers are eaten or preserved in sugar to be added to deserts. Many regions have other traditional used for the fruit:
Costa Rica – Often presented as relish served with rice and beans or gallo pinto.
Philippines – Often eaten raw or dipped in rock salt.
India – Used for making pickles and fish curry, also eaten raw with salt and spice.
Maldives – Pickled with spices and eaten with rice & fish soup.
Seychelles – Used with fish and shark dishes, or cooked with onion, tomato and chili to make a sauce.
One of the most common uses for Bilimbi is to make a refreshing summer drink, not unlike a lemonade.
HEALTH BENEFITS
Mimbro is a powerhouse of nutrition—rich in Vitamins A and C, antioxidants, iron, and potassium. Its flavonoids and fiber support blood sugar regulation, and boiled preparations are traditionally used to help lower blood pressure. Thanks to its high Vitamin C content, it’s also valued for boosting immunity and easing cold symptoms. Topically, the fruit’s Vitamin A, C, and oxalic acid make it a popular ingredient in anti-acne and rejuvenation masks.
However, moderation is key. Excessive consumption—especially of concentrated extracts—has been linked to kidney issues in rare but serious cases. It’s also advised not to eat Bilimbi on an empty stomach due to its intense acidity. While the fruit offers many promising health benefits, always consult a qualified expert before using it medicinally
EXPERIMENT!
Bilimbi—known locally in Costa Rica as Mimbro—is a sour, punchy fruit with remarkable versatility. It’s used to make chutneys, pickles, and sauces, especially in seafood dishes where its acidity balances rich flavors. Its tartness also makes it a clever substitute for lemons or limes in cocktails like Margaritas, Mojitos, Martinis, and Daiquiris, adding a tropical twist with a sharper edge. With Costa Rica’s abundance of fresh fruit and creative culinary culture, Mimbro is a prime candidate for experimentation.
Our tropical area boasts untold variety of strange, exotic, and tasty fruit – a visit to a local fruit stall will leave you speechless! Imagine living in a beautiful, tropical land where each day brings an explosion of new tastes and wonder – you can make this dream a reality much quicker than you think! Take the first step by browsing our local property listings here. RE/MAX WE SELL PARADISE is your trusted partner in this land of exotic and tropical culinary delights!
