Sweet Kokum
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- The fruit’s skin is dark purple to black when ripe.
- The fresh flesh is juicy and fibrous, while dried kokum has a leathery, brittle texture.
- Bloom time is 2-3 years
- Rich in antioxidants, vitamin C, and essential minerals like potassium and calcium.
Description
Kokum has been known as grandma’s cure to acidity. It primarily grown in western ghats, especially the goa and konkan region. It is a small fruit like cherry tomato which is red in color and deepens to purple on ripening. The sun-dried version is mainly used in maharashtrian, konkan and gujarat cuisines. When added to food it imparts a pink to purple color and sweet/sour taste.
Botanical Name: Garcinia indica
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