Kamias or Iba (Averrhoa bilimbi) in Visayan is yet another throwback to childhood backyard snacking. I used to get these firm sour fruit (closely related to balimbing or star fruit, you can see why, right?) from our mature tree out back and eat them with lots of rock salt. On a good day (where there was nothing else to snack onâ€¦) I could eat 8-10 large fruitâ€¦you can tell I really liked sour and salty things. Seems the Indonesians use the fruit in a medicinal manner to induce profuse sweating…yup, I can see that working well. At any rate, Karen has a great post on this fruit and you can hop from there to another good post on kamias on The Scent of Green Bananasâ€¦ so since there is so much written on it, I wonâ€™t dwellâ€¦ However, I will extol the virtues of eating this fruit raw with some salt, itâ€™s probably wicked enough to clear your mouth of 70% of the bacteria that normally resides thereâ€¦ kamias also makes a brilliant sinigang (up next) and oddly, some pretty good candy or preserves, I am told. When in season, it is available in droves and some folks like to dry them so that they can use them to flavor dishes later in the year when they are no longer available fresh. Oh, and I forgot, they make a terrific relish or sawsawan chopped up and mixed with bagoong and served with fried fishâ€¦delicious!