The most common way we eat vinagrillo (bilimbi) is just sprinkled with salt, a favorite of Dominican children. But If you can find vinagrillos, then make these amazing encurtido y vinagre de vinagrillo (bilimbi pickle and vinegar) and add a bit of oomph to soups and stews.
By - Reviewed: . Original: May 21, 2021
Why we ❤️ it
This is not a fruit you can find at supermarkets and markets. It's usually procured from neighborhood trees, or maroteadas (scrumped). A favorite of Dominican children
If you are lucky enough to find it, here's what you can make with them.
What is bilimbi (vinagrillo)
Averrhoa bilimbi is the scientific name for a fruit-bearing tree native to Indonesia. The fruit, similar to a small cucumber, has a strong vinegary taste (hence the name "vinagrillo", meaning "little vinegar"). The sourness does not survive well in heat or cooking, so it's best used raw or pickled.
Bilimbi tree thrives in tropical climates with a rainy season, which means it grows happily in the Dominican Republic, where it is known as vinagrillo. In other countries, it is known as bilimbi, cucumber tree, or tree sorel.
Vinagrillo is related to starfruit (carambola in the Dominican Republic), and like that fruit, it's not recommended for people with kidney problems [1].
Encurtido y vinagre de vinagrillo (Bilimbi pickle and vinegar).
How to eat bilimbi
This intensely sour fruit is commonly eaten sprinkled with salt. Dominican grownups use it to make homemade vinegar or pickle it. It can also be made into a kind of compote by cooking it with sugar and spices; the sourness mostly dissipates with heat.
You can make a bilimbi dessert by following this recipe.
Serving suggestions
Just like agrio de naranja, our Dominican homemade spicy vinegar, agrio de vinagrillo can be added to soups and stews. I love it in sancocho (also in sancocho vegano o sancocho de mariscos).
Top tip
- Scotch bonnet peppers are eye-watering-spicy. If you're not into that kind of thing, go with one or half a habanero.
About these recipes
Vinagre de vinagrillo, or agrio de vinagrillo are not as well-known or liked as agrio de naranja, another homemade Dominican "vinegar", used to add spiciness to stews. But while not as widespread, it's always appreciated if we're presented with it.
For the agrio de vinagrillo I used Scotch bonnet peppers, a fiercely spicy pepper favored in the Caribbean. Less spicy and easier to find, habaneros make a great substitute.
The pickled vinagrillo, however, is not a traditional recipe. I like pickles and wondered if vinagrillo would work as well, and without having actually to pickle anything (pre-pickled pickles!). It did, I loved it in my burgers, and was sad when I ran out of it. So, if you like pickles, and have vinagrillo, you're in luck. Also, please send me some.
Video
Recipe
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Agrio de Vinagrillo [Video+Recipe] Bilimbi Pickle and Vinegar
Ingredients
For agrio de vinagrillo (bilimbi vinegar)
- 2 dozen bilimbi fruits, rinsed, divided
- 8 garlic cloves
- 1 Scotch bonnet pepper, (or two habaneros, see notes)
- 3 allspice berries (malagüeta)
- 1 teaspoon salt
Vinagrillo pickle
- 8 bilimbi fruits
- 1 teaspoon salt
- 1½ teaspoon sugar (white, granulated)
- 3 allspice berries (malagüeta)
Instructions
To make agrio
1. Blending
Blend half the bilimbi fruit and sift to obtain the juice. Discard solids, set juice aside.
2. Combining
- Cut the remaining bilimbi fruit and garlic into thin slices. Place them in a lidded jar. Add Scotch bonnet pepper (halved), and allspice.Pour in the bilimbi juice.
3. Resting
- Cover with a clean cloth and let it rest on the kitchen counter for 24 hours. Once rested, add salt and cover with tight-fitting lid.
4. Serving and storing
This agrio can be used to make your stews spicy and more flavorful. It's left on the table for guests to add it to their own taste. It will get more potent as time passes, so keep that in mind.Always maintain refrigerated, and use within the next two weeks.
To pickle bilimbi
1. Combining
- Cut the bilimbi fruit into thin slices. Place them in a lidded jar. Add salt, sugar, and allspice. Add enough hot water to cover.
2. Resting
- Cover with tight-fitting lid. Let it rest in the fridge for 48 hours.
3. Serving and storing
- Use this pickle as you would regular pickle. I loved it in my burgers and sandwiches.Always maintain refrigerated, and use within the next two weeks.
Cook's Notes
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
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More recipes with fruit
Although vinagrillo is a little-known Dominican fruit, it is only one of a wide variety of fruit recipes: juices, smoothies, and fruits in spiced syrup such as acerola, tomato, and cashew apple.
References
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