Let us talk about Kamias. What you see on the photo below is the actual Kamias harvest we had this year. Every September of the year, we have a bountiful fruit of Kamias. Did you know that Kamias is The Sour Gem of the Tropics?
Kamias, scientifically known as Averrhoa bilimbi, is a small, green, cucumber-shaped fruit native to Southeast Asia. Often overlooked in favor of flashier tropical fruits, Kamias packs a punch with its tart flavor and impressive health benefits. In the Philippines, it’s a backyard staple—used in everything from traditional dishes to herbal remedies.
Moreover, I know you are wondering how you can grow this tree its health benefits, and what are the Kamias cooking recipes?
How to Grow Kamias?
Kamias thrives in warm, humid climates and is best grown in well-drained soil with full sun exposure. It’s a small tree, typically reaching 5–12 meters in height. Propagation is usually done through seeds or cuttings. Once established, the tree requires minimal care—just regular watering and occasional pruning. It bears fruit year-round, making it a reliable source of sour goodness for home cooks and herbalists alike. You do not need to worry about the roots because they are not invasive. In other words, this tree is good to consider to grow in your garden or at the yard.
Here in the Philippines particularly in Cavite where I live, the peak season of Kamias is every August or September. It bear fruits for about two to three times a year or all throughout the year.
Health Benefits
Kamias is rich in vitamin C, vitamin A, and several B vitamins, making it a powerful immune booster. It contains antioxidants that help fight oxidative stress, potentially lowering the risk of chronic diseases1. Its fiber content supports digestion, while its natural diuretic properties aid kidney function. Traditional medicine also uses Kamias to treat coughs, fevers, hypertension, and even skin conditions2. Some studies suggest it may help regulate blood sugar levels, making it beneficial for diabetics.
Kamias Cooking Recipes
Kamias is a culinary chameleon. Its sourness makes it a perfect substitute for tamarind or vinegar in Filipino dishes. Here are a few ways to use it:
- Sinigang na Isda: Add Kamias to this classic sour soup for a refreshing twist.
- Paksiw na Bangus: Use Kamias instead of vinegar to braise milkfish with garlic and pepper.
- Sinaing na tulingan is one of the best dish with kamias. It is important that you use dried Kamias. It is like you cook the fish or tulingan like pinaksiw using the dried kamias, add coconut milk, pepper, and it should be slow cook in low fire.
- Kamias Chutney: Cook Kamias with sugar, chili, and spices for a tangy condiment.
- Pickled Kamias: Slice and soak in salt and vinegar for a crunchy, sour snack.
- Kamias Juice: Blend with water and honey for a tart, vitamin-rich drink.
Certainly, Kamias is one of the trees to grow in your garden. Whether you’re a gardener, a health enthusiast, or a home cook, Kamias deserves a spot in your life. It’s humble, hardy, and healing—a true tropical treasure.
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