Kokum: India’s naturally refreshing fruit juice

Scribbled in chalk on a small blackboard in Maharashtra, India, was a list of items available at the small restaurant where I took refuge to escape the sweltering midday heat.

“Kokum Sherbet Rs 25 (£0.24),” the board read.

the deep red sorbet (a traditional Indian drink prepared with fruits and spices) almost instantly relieved my thirst and exhaustion. My drink was made from the fruit of kokuma tropical evergreen tree in the mangosteen family that is indigenous to the Konkan, a western coastal land belt stretching from Maharashtra to the states of Goa and Karnataka.

An important ingredient in local cuisine for its sour properties, kokum is to Konkan what sweet and sour tamarind is to the southern states of India. But in addition to offering a great sour taste, it also has a rehydrating effect in drinks such as sherbet (see recipe below), which have traditionally been used to help ward off heat stroke. Drawing on that traditional knowledge now could provide a healthy and delicious option in trying to counter the ills of today’s heat wave streak Worldwide.

“For centuries, tribal communities have used agalor the extract of the fruit (kokum), as a sour and coloring agent in curries, sauces and fish preparations,” said food historian Kurush Dalal. “They have also used it for its medicinal properties.”

According to Ayurveda, the ancient natural system of medicine from India, derived from the Sanskrit words ayur (life and Veda (knowledge) – the kokum fruit has many medicinal uses and health benefits. Storehouse of antioxidants, B vitamins, magnesium and potassium, kokum can be used as a digestive tonic and as a treatment for flatulence, diarrhea, sores and rashes.