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Yellow Sweet Kokum (Garcinia indica) – The Golden Treasure of the Western Ghats
Botanical Name: Garcinia indica
Common Names: Yellow Sweet Kokum, Golden Kokum, Yellow Kokum
Yellow Sweet Kokum is a lesser-known but highly treasured tropical fruit native to the Western Ghats of India. This exotic fruit, prized for its sharp sweet-tangy flavor, turns a bright golden-yellow when fully ripe. Unlike the common deep-purple kokum, this variety is milder, with a balance of sweetness and acidity that makes it a versatile culinary and medicinal ingredient.
India: Amsol, Ratamba, Murugala (Kannada)
Sri Lanka: Goraka
Indonesia & Malaysia: Asam gelugur
Thailand: Som Kaek
Rich in nutrients and medicinal properties, Yellow Sweet Kokum has been used for centuries in Ayurveda and traditional healing systems.
Packed with Essential Vitamins: Contains Vitamin A, Vitamin B3, and Vitamin C, which boost immunity, improve skin health, and aid digestion.
Mineral-Rich: Loaded with calcium, iron, manganese, potassium, and zinc, supporting bone health and overall vitality.
High in Antioxidants: Contains hydroxy citric acid (HCA), ascorbic acid, and flavonoids that help combat oxidative stress.
Aids Digestion: Known for its ability to soothe acidity, regulate metabolism, and promote gut health.
Weight Management: The hydroxy citric acid (HCA) helps regulate appetite and supports fat metabolism.
Supports Cardiovascular Health: Studies suggest it helps maintain healthy cholesterol levels and supports heart function.
Yellow Sweet Kokum offers a delightful combination of sweetness with a tangy undertone. The dried rind, much like the traditional kokum, has a sour, slightly metallic taste with a hint of sweetness and is widely used in regional cuisines.
Beverages: A cooling summer drink known as Kokum Sherbet is made from the fresh or dried fruit.
Culinary Seasoning: Used as a souring agent in curries, dals, chutneys, and seafood dishes.
Pickles & Preserves: Its naturally acidic properties make it ideal for pickling and jams.
Confectionery: Infused into desserts like sorbets, jams, and jellies.
Growth Conditions: Thrives in tropical and subtropical climates with well-drained, slightly acidic soil.
Watering Needs: Requires moderate but consistent moisture, with proper drainage.
Time to Fruit: Begins to bear fruit in 2 to 3 years after planting.
Maintenance Level: Moderate – occasional pruning and fertilization enhance fruit production.
Pest & Disease Resistance: Naturally resistant to most common pests due to its high acidity and antioxidant content.
Used in Ayurveda for centuries to treat digestive ailments, acidity, and inflammation.
Traditionally consumed in summer to prevent dehydration and heatstroke.
The dried fruit rind has been used in tribal medicine to heal wounds and infections.
Fresh Fruit: Can be stored in a cool, dry place for a few days.
Dried Peels: Sun-dried and stored in airtight containers for extended use.
Pulp Extract: Can be frozen and used in drinks and culinary preparations year-round.
Whether as a refreshing drink, a health supplement, or a key ingredient in traditional recipes, Yellow Sweet Kokum brings a unique blend of taste and wellness to your diet. If you are a tropical fruit enthusiast or an advocate of natural remedies, this golden fruit is a must-have addition to your garden and kitchen.
Yellow Sweet Kokum is more than just a fruit—it is a powerhouse of nutrition and an integral part of tropical heritage. Its delightful taste, combined with exceptional health benefits, makes it a valuable addition to any garden or diet. Embrace the golden kokum and experience the wonders of nature’s goodness!
