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. Kokum is sweet but acidic. It has a juicy texture common among other fruits in the mangosteen family: each of the fruit’s five to eight sections has edible, watery yet potent flesh surrounding a malleable flat seed. Dried kokum peel tastes exceptionally sour with no trace of sweetness. The lack of sugar gives the fruit a salty disposition, not unlike fresh cranberry. The fruit is seldom consumed raw and is instead used as a flavouring agent in curries or drinks. Kokum is high in vitamin C, low in fat, calories & sugar and high in fibre.
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