Often called in the country as Kamias (Averrhoa bilimbi). These sour fruits have medicinal value to some.
But to my family, these kamias are used as food flavoring, especially to add zing in soups we referred as sinigang. Despite the availability of instant mixes these days, my mother loves to prepare meals the old-fashioned way. And I just love to eat meals prepared her way.
Traditional sinigang may also be flavored using young tamarind fruit (unripened pods), but since we have kamias tree at home, we use these instead. For more of kamias, read here or here.
