What is Kokum
Kokum or Garcinia Indica belongs to the mangosteen family. Flourishing in the Western Ghats of India and the Andaman and Nicobar Islands, it is also known as ‘Vrikshamla’ in Ayurveda. It is considered as one of the most cooling fruits rich in antioxidants, flavonoids and other nutrients. The kokum plant is a fast-growing tree bearing small and red color fruits, which are similar in size to that of cherry tomatoes or plums. The fruit can be consumed in its fresh form, minus the seeds or even dried and used in flavoring and adding a natural pink color to various Indian dishes. The outer cover of the fruit is dried in the sun to get what we call as dried kokum or amsol. After drying, the blackish purple yield has a sour taste and a sweetish aroma. This dried kokum is used as a souring agent in curries, dals and other vegetable dishes in Maharashtrian, Gujarati, Konkani, Kerala and Goan cuisines. It is also a primary ingredient to sour fish and prawn curries in Malvani and Goan cuisines. The cooling kokum curry or Solkadhi is a quintessential summer accompaniment. Apart from this, I also use kokum to prepare the Kokum Sharbat recipe, khatti meethi dal and Sorak Curry at home.
More On This Kokum Juice
I usually avoid buying the readymade Kokum Juice as I find it overly sweet. It also has white sugar added in huge quantities that I like to avoid. Thus, I’ve been relying on my homemade Kokum Juice recipe since a long time. Usually, I make the Kokum Sharbat from dried kokum. However, this Kokum Juice recipe is made from fresh kokum. If you have semi dry or dried kokum too, this recipe is as good enough. When you slice the kokum into two, there’ll be the outer cover and the soft pulp inside with the seeds. The outer shell has a very sour and mild sweet taste and the inner pulp is extremely sour. Make sure to discard the seeds, then blend the pulp and chopped outer cover and strain the mixture. Cool and add it to a thick sugar syrup. Whether to spice this Kokum Sharbat recipe or no with some cumin and cardamom, is entirely your choice. I like it this way, so I usually add them. The best way to store this Kokum Juice is to refrigerate the mixture in airtight jar or bottles. While serving, mix about 1 to 2 tablespoons of the kokum mixture in one glass of water. Top with ice cubes and sip on to beat the summer heat!
Health Benefits of Kokum
The very native to India fruit kokum, is not just a powerhouse of vitamins, minerals and antioxidants, but is also low in fats and calories. This Kokum Juice or Kokum Sharbat is one of the best ways you can consume this nutritious fruit. Below are some of the many health benefits of kokum.
It is one of the best natural coolants for the body and elevates the mood instantly. This fruit has digestive properties and helps improving the appetite. Thus, Kokum Curry and Kokum Juice are great accompaniments during or after a meal. As per Ayurveda, kokum is excellent in reducing the ‘pitta dosha’ in the human body. Consumption of kokum safeguards us from the risk of cancer, helps in reducing depression and anxiety. Kokum is great for people with diabetes and highly effective for the heart and skin too. Kokum is also used to treat heat rash and cracked heels. On a side note, I remember my mom rubbing kokum on the heat rashes which we would get as kids.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Aam Panna Recipe – With Boiled and Roasted Mangoes Mosambi Juice | Sweet Lime Juice Fresh Pomegranate Juice (Anar Juice) Watermelon Juice Recipe + How to Prep This Kokum Juice Recipe from the archives first published in May 2012 has been republished and updated on November 2022.
