Kokum is indigenous to the Western Ghats of India, and has been a part of the country’s history for centuries. The fruit’s recognition is still limited to the subcontinent of Southeast Asia, although a few kokum butter-based cosmetic
Kokum is indigenous to the Western Ghats of India, and has been a part of the country’s history for centuries. The fruit’s recognition is still limited to the subcontinent of Southeast Asia, although a few kokum butter-based cosmetic products have begun to appear in the global markets.
Availability of Kokum in India
Farmers harvest kokum commercially throughout the western coastal regions of India, from Gujarat to Maharashtra to Kerala. Its ubiquity along the Konkan coast is a reason for the fruit’s predominance in Konkan cuisine. The trees flower from November to February, and the fruit season lasts through March, April and May.
Where to find Kokum in India
When in season, vendors and emporiums in these growing regions sell kokum readily. Locals living in the areas where the fruits grow—such as Goa—often have kokum trees in their yard or within the neighborhood. Fresh fruits do not appear in other regions of India.
It is possible to find kokum derivatives sold year-round throughout the country: dried kokum skins, powder and kokum syrups, are examples. Though they will not be in every store, kokum products appear in shops specializing in a variety of dried fruits and nuts.
Checking for Ripeness in Kokum
As kokum ripens on the tree, it turns from green, yellow, to red, and finally, to dark mauve. The thick skin is initially hard and firm, but when ripe, can be gently pried open.
Avoid selecting fruits with noticeable dents, blotched skin and bruises. Bruising causes the bitter latex in the skin to permeate the edible portion of the fruit, thereby rendering the whole fruit inedible. The fruit should be shiny and its shape perfectly round.
Taste of Kokam
Kokam is sweet, but acidic. It has a juicy texture common among other fruits in the mangosteen family: each of the frui