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Garcinia Indica or Kokum(called ‘bhirnda‘ or ‘bhinda‘ in Konkani, ‘murugala hannu‘ in Kannada) can be called as one of the most used ingredient in Konkani cooking. Almost every household at our native and Goa has a Kokum tree. I was very lucky to go to India during kokum season this year. So I took the opportunity to take pictures of this beautiful fruit. The seeds of the fruit have a white colored fleshy coating on it. When the fruit becomes very ripe, its color changes to a bit transparent. The inside of the kokum fruit looks like following.
An average kokum tree bears hundreds of fruits during summer. When they are tender, they are green in color. As they ripen, they get the beautiful purple color. The fruits are plucked when they are ripe. The outer purple skin and the inner seeds are sun-dried separately. The skin, bhirnda sol, is used in cooking as a souring agent and the seeds are used to make bhirndel tel (kokum oil/butter).
I have got very fond memories of playing under this tree while growing up. My brother, I and few of our friends would go to our neighbor’s rice mill, which had a big backyard full of mango, cashew and kokum trees. We all would climb the tree or throw stones at the tree to pluck the ripe fruits. We would eat most of it there itself and carry few to home. Another memory which is linked with kokum is of spending summer holidays at my grandfather’s home in Sirsi. A person, whom everyone fondly called as ‘Adavi raja‘ (forest king) would come to sell these fruits. My grand parents would buy the fruit from him for us.
Our favorite way of enjoying the ripe fruit was to eat it with salt. Carefully take out the tiny cap of the fruit, which would leave a hole on the surface. Then with the help of a toothpick, push some salt crystals in the hole. Insert the toothpick in the hole and rotate it few times to mix the salt with the seeds of the fruit. Now suck the juices through the hole. Ahhh..its heaven. Only those who have actually tasted this can understand the sheer pleasure it gives. Once all the juices are done, break the skin into two and pop the seeds one by one in the mouth 
. Discard the seeds. This was our favorite fruit to eat(only after mango) during summer vacations.
The most popular dish prepared with fresh kokum at our place is kokum kadi. A sweet, spicy and sour drink with a ingale(charcoal) or mustard seasoning. As kokum has cooling effects on the body, this is the perfect drink for hot summers.
Bottled/canned kokum syrup is available in many shops in Goa which acts as replacement for the fresh fruit to make the kadi. Another version that is very popular is sol kadi, prepared with fresh coconut milk.
The skin of the fruit – which is normally sold as ‘kokum’ is sun dried in large quantities to be used when the fresh kokum is not available.
Some salt crystals are added to the dried kokum, which acts as a preservative. As days pass, the dark purple skin turns black. When soaked in water for some time, the skin leaves beautiful purple color. This has many medicinal properties. The skin is soaked in water for sometime and the purple colored water is given to the patients suffering from ‘pitta‘.
Sometimes the fruit is mixed with sugar and sun dried. The juice that comes out of it is preserved to make kokum juice.
The seeds are sun dried to make kokum butter (bhirndel tel). The outer black shells of the seeds are peeled and the inner white colored seeds are chopped and ground into fine paste. Then they are cooked and dried to get the butter. The butter retains its solid shape at room temperature. When needed, it is held near a flame to melt it. This melted oil is applied to cracked heels and dried skin, which acts as a very effective moisturizer. Before we were introduced to different moisturizer brands, we used this as a moisturizer. Even now, we use it frequently for cracked heels.
Welcome back! And a lovely post! Wow! You brought back many memories, I have to tell you! And that kokum butter was my friend for years! My parents believed that it ‘cooled’ the eyes when rubbed on the feet. I don’t know about my eyes but my feet were smooth and had no cracks!
I’ve been slow with replying to email. Will get in touch soon!
April 27th, 2008 at 9:39 pmWelcome back, Shilpa. Very informative post. I have used Kokum butter till i was in India. It had a soothing affect when applied during winter and very effective for craked feet.
April 27th, 2008 at 9:48 pmHey Shilpa, welcome back!!!!
Hope you had a great vacation… missed you!
April 27th, 2008 at 10:30 pmThanks for this Kokum post, this really clears up the kokum vs kudampuli debate, they don’t look anything alike…
Welcome back! Missed u…i never realized that I am addicted to your site, untill u took a break…
April 27th, 2008 at 11:13 pmI never knew about kokum butter, we have Kokum tree at our native, I think no one in my family is aware of this feature, I will inform them, they may try it…. thanks for this information.
That is a great post…all illustrated wonderfully well
April 27th, 2008 at 11:17 pmthe kokum fruit is just gorgeous. welcome back.
April 27th, 2008 at 11:24 pmWelcome back Shilpa,
April 27th, 2008 at 11:30 pmHappy to see your post. You are so good at this. I have never seen a kokum fruit that is red it is very pleasing to my eyes. By the way I made the date cake(eggless) from your site and may I tell you it was out of this world delish. All my friends and their kids loved it too. Tell your pachi thanks too. I prefer to use the Mejdool dates from Costco for the cake. Thanks again for a great cake recipe for all of the vegetarians out here.
Hey Shilpa,
Welcome back.Missed you!!As someone said rightly,never realized I was addicted to aayisrecipes until you took a break.Hope you had a nice vacation.Looking fwd to more of your aayis recipes!!
Divya.
April 28th, 2008 at 12:37 amWelcome back… What a lovely post to restart your blogging! We get our stock of binda sol from Goa every year… I hadn’t heard about the oil till now. Must check with my mom. Besides souring the curries, we add it while frying Bhindi as it is supposed to prevent the stickiness.
April 28th, 2008 at 1:21 amWelcome back Shilpa! hope u enjoyed yr vacation in a great way…. looking forward to see yr nice receipies..
April 28th, 2008 at 1:45 amWelcome back, Shilpa. Your back with a bang with a beautiful post on Kokum. Wasn’t aware of the immense medicinal value of kokum. I can relate to your childhood summer vacation memories.:)
April 28th, 2008 at 2:57 amHello Shilpa,
Thanx for all that gr8 info. Welcome back…Looking forword to newer recipes from you….
April 28th, 2008 at 3:58 amOhh Shilpa……Kokum is my favourite fruit both fresh & dried! I love everything prepared using it. This post has brought back so many fond memories. Thanks.
April 28th, 2008 at 4:05 amWelcome back, Shilpa. What a glorious and informative post this is!
April 28th, 2008 at 5:28 amI fruit looks beautiful. I for sure have never seen it so thanks for the beautiful pictures.
April 28th, 2008 at 5:46 amWelcome back. Missed the recipes. Glad to see you back in action again.Hope all your family is doing well at home.
April 28th, 2008 at 6:57 amHi shilpa,
what lovely photos and information. Thanks a lot I have never seen kokom fruits – till now. I am slowly getting addicted to your site, its so informative and good work, keep it up.
Rgds
April 28th, 2008 at 6:58 amRama
Welcome back Shilpa…hope you had an enjoyable break
April 28th, 2008 at 7:50 amGreat photos and very informative post. I had not heard nor seen Kokum before and I am from Bangalore.
April 28th, 2008 at 8:05 amhi shilpa,
welcome back. i was waiting for more recepies from you.
April 28th, 2008 at 8:44 amHi Shilpa,
U took me straight down memory lane…in my primary and secondary school years, this is exactly how me and my cousins enjoyed brinda when we visited my granny in Honnavar during summer holidays. Oh, such fun days!
April 28th, 2008 at 8:47 amthanks for the joyride!
hope u had a great trip!
Supriya H
Welcome back Shilpa. Missed your recipes very much. Loved this post, I have not heard or tasted Kokum earlier. The drink looks so refreshing.
April 28th, 2008 at 9:02 amThis is my fav fruit…. Looks awesome… Kadi out this!…. Never tried before…. Nice and different recipe….. Love it…
April 28th, 2008 at 9:05 amA lovely lovely post. I have not seen or tasted kokum and now I know what it is all about, at least visually.
April 28th, 2008 at 9:43 amWelcome back, Shilpa!
April 28th, 2008 at 9:45 amwhat a beautiful post on kokum, you sure must hv had a great time enjoying this lovely fruit
lovely info on Kokum with gorgeous pictures. Thanks for sharing.
April 28th, 2008 at 9:55 amGreat post, Shilpa! I never knew so much about kokum, although i love adding it to aamtis and bhaajis.
April 28th, 2008 at 10:50 amWelcome Back, Shilpa !! Missed your posts very much.
I was in India too, but just for 2 weeks and although buying Kokum was on my list, never got around to it.
Seeing your lovely post on kokum, I now regret that I did not bring back some..
Did not know about the Kokum butter, good to know…shall tell my family about it.
I am glad that you are back and shall look forward to your interesting posts…
April 28th, 2008 at 11:03 amHi Shilpa
I am a regular to your site these days. I have developed a passion for cooking and I would say that you are one among the ones that inspire me!! Thanks for everything that you do…
April 28th, 2008 at 11:45 amI have tried several of your receipes and the latest was the eggless dates cake, it came out great..its a keeper!!
Welcome back and I am looking forward to more of your recipes.
I ve never seen kokum. thanks a lot for such an informative post. I like the dried bits. It is possibly the only way to get them here in Europe, eh?
April 28th, 2008 at 12:36 pmWelcome back, Shilpa! And thank you sooooooooooo much for such a lovely and informatiev post! You’ve captured kokum in all its beautiful and versatile glory. Thanks for making us enjoy the salted and ripened kokum fruit through the lovely pictures
Kokum butter is one of the best blessings for skin!
April 28th, 2008 at 1:14 pmWelcome back Shilpa, Hope you had a great vacation.
Very Informative post. Been missing your posts, glad you are back.
Cheers
April 28th, 2008 at 1:48 pmWelcome back Shilpa…. missed you a lot……….
April 28th, 2008 at 2:56 pmWelcome back! Its great to have you back. What lovely pictures! I was just reading about how kokum is supposed to suppress hunger and is now touted as good for those trying to lose weight.Is this true? In Singapore we only get to see the dried kokum and it tastes quite like salty tamarind.
I truly missed you and am happy I can look forward to your regular posts. Keep it up and never never stop.
tiba
April 28th, 2008 at 6:41 pmShilpa!!! welcome back to your great job..i missed a lot all these days..hope you had nice time in inida…i never ever imagined that i can get such a great website which really gives you an interest to cook…im certainly happy with your great recipees !!!!!thank you somuch ….and i too love this kokum fruit we used to get it dry during my school days ….i really miss it…wonderfull pics….great job shilpa!!!!
April 28th, 2008 at 8:09 pmWelcome back Shilpa!! What a great post, you are back with a bang
…Hope you had a great time in India..
April 28th, 2008 at 8:32 pmAs a “foreigner” in Candolim Goa with a Kokum tree near where I live, I couldn’t understand all the fuss when the fruit was ready to fall last year. Now I know why from your wonderfully informative and beautifully illustrated article. I shall certainly be joining the queue myself this year & hope to get a few berries!
Welcome back – I’ve missed receiving your wonderful recipes and am looking forward to them during the monsoon months……..
April 28th, 2008 at 9:16 pmthanks, it is very good article, ….. Looking forword to newer recipes from you….
April 28th, 2008 at 10:59 pm[...] describes the varied uses of the Kokum fruit, from the dried skin, to the fruit and its [...]
April 28th, 2008 at 11:06 pmSo is this how fresh kokum looks like? Wow!
April 28th, 2008 at 11:43 pmhi shilpa..
Happy to see u back…. Kokum looks yummy.
April 29th, 2008 at 6:26 amWecome back Shilpa.. Really missed you sweetie !!
April 29th, 2008 at 8:44 amA lovely post n beautiful pictures… Very informative!!
Welcome back! Lovely post!
April 29th, 2008 at 10:41 amI had no idea kokum fruit looked so pretty!
Love Sol kadhi and kokum sherbet! wonderfully cooling in hot weather!!
Awesome! This is wonderfully informative for me, as I have never seen photos of fresh kokum nor heard of the different ways it is used. Great post Shilpa! Thank you for sharing this.
April 29th, 2008 at 11:44 amgr8 post……your site is very informative seeing u describe i feel like eating it right there and then
April 29th, 2008 at 12:52 pmWelcome back Shilpa,
What a very beautiful post and gorgeous pictures. I am a Konkani (but born in the US) who grew up drinking and loving kokum saar, kadi and kokum sherbet all my life. But have never seen the fresh fruit or knew the process by which the saali (peels) were made. So thank you so much for the pictures and the info. Made me long to go to the Kanara coast. Hope you had a wonderful vacation and so glad ur back.
April 29th, 2008 at 12:52 pmWelcome back! Hope you had a wonderful trip to India. Informative post with beautiful pics!
April 29th, 2008 at 1:37 pmWelcome back Shilpa. Hope you had a great trip. Never knew that kokum was a fruit. If I ever find it I am definitely going to taste it.
April 29th, 2008 at 4:36 pmGreat to have you back. I am resident of Mumbai and am in Seattle for last 4 weeks on work. Another 8 to go. The muggy weather here gets to you; During such times, articles like these transport me to the summer holidays spent at my maternal grandmom’s home in Honavar/Mavinkurve. Great comeback!!!
April 29th, 2008 at 9:17 pmWelcome back shilpa – and thank you for such a lovely post. I would love to try the salted way of eating these… but I don’t think I will find a stickists in the UK!
April 30th, 2008 at 8:10 amWOW Shilpa you are back with a bang…. Lovely pictures and information. It looks like you were busy even there taking pictures
. Looking forward to more recipes.
April 30th, 2008 at 8:11 amHi, Shilpa..
April 30th, 2008 at 11:45 amWelcome back..
Wow, really its nice to see fresh kokam !! Refreshed my childhood too !! Very nice snaps !!
What a lovely post! Enjoyed reading every bit of it.
April 30th, 2008 at 11:52 amHi Shilpa! Yaay! Good to see you are back!
and I love the Bhrinda with the salt poked into it. I used to poke thro about half a tea spoon of salt and then sit by the window slowly sucking on the juices! Yumm!
and thank you for the beautiful pics of the kokum. Haven’t had fresh Kokum in ages. But on every visit i bring back a bottle of Kokum concentrate! (nothing like the fresh thing!).
April 30th, 2008 at 6:53 pmWhat an informative post! Thanks so much. We S Kanara people use more of bimbul as sour vegetable/fruit, even more than kokum. When the fruit was avlbl in markets we would buy them to make the dried skins but I had never heard of the butter extract.
April 30th, 2008 at 7:51 pmDear Shilpa,
May 1st, 2008 at 6:46 amI am addicted to your posts. I download each and every one of your recipes and prepare it one time or the other. Just now I bought fresh birinda from nearby grocery shop and am all set to make kokum kadi. I am originally from kerala, where this fruit is not much used. I never used to buy this or the dried skin though it is available in manipal/udupi, because I didnot know what to do with it. Thankyou once again for all your help. It is a wonder how people you never meet help you in many ways.
Welcome back Shilpa! Hope you had a blast during the vacation:) This is an *outstanding* post. Beautifully photgraphed and meticulously explained. Great job!
Sree
May 1st, 2008 at 11:01 pmhi shilpa,
lovely to know u r back from vacation! Amazing article about kokum. I never really knew anything about it except that they drink this a lot in maharashtra. good work!
regards,
May 2nd, 2008 at 6:30 amVeda
Shilpaaaaaaaaaa…welcome back!! My net connection lapsed more than a week back! Got an annual subs. just yest..wow..what a comeback post! I have seen this deep red ripe birinde 2 decades ago, when i was 10!! My uncle in Udipi used to add double amount of sugar to the red chopped skin, and sundry it for a week to get a syrupy texture, we wd guard it, sometimes pop the yum pcs when no one was looking
, then we all (ie my family and cousins) wd relish the syrup with water as ‘ Amrut Kokam’ which even now has a fan in me!! Tks for this totally amazing and informative post and welcome back (Yummy blog award truly stands for you!) Kisses n Hugs!
May 2nd, 2008 at 10:07 amhey Shilpa ,hope you had a great time in India….well even I have fond memories of Kokum and picking the fruits in Kodkani.
May 2nd, 2008 at 3:09 pmDear Shilpa,
You are back girl! I am totally excited to see wonderful recipes you brought with you.
bhirndel tel !! Never heard of that. IS the last picture of how the buttur looks?? Amazing!
hmm..I know ..will post soon.
May 4th, 2008 at 11:08 amWelcome back Shilpa!!! I guess you had lot of fun in India.
May 8th, 2008 at 1:34 amThis article took me to my childhod days, when we used to eat this fruit and our teeth would turn into yellow. I just simply love this fruit. Thanks for posting a very informative article.
Hi Shilpa,
It is a really wonderful and informative post. Do you know where will we get these kokum butter blocks that you posted. I have heard great things about it but we don’t find them in Hyderabad or atleast I have never seen them.
Thanks!!
Shilpa: Vani, they should be available in Goa and around because thats where kokum is grown.
May 14th, 2008 at 8:14 amFantastic post — thanks for sharing such lovely memories and informative photos of all the stages of kokum! I’m definitely picking up some dried kokum next time we’re at the Indian grocery here and trying your recipe.
May 15th, 2008 at 1:39 pmHi! Shilpa welcome back. My mouth was watering looking at Bindas. I had tasted in childhood when I along with my parents was going to vacation to Manglore. thanks for this information
May 23rd, 2008 at 11:24 pmThe photos are good & useful information is found.Thanks
August 1st, 2008 at 2:12 amHello,
August 6th, 2008 at 11:01 amThis a wonderful post that you have put up….I found it very informative..and the way you have shared your chilhood memories of it is very nice..Since I am planning to do a project on Kokum..I found this information very useful..
Thank you very much..
I have tasted this fruit a couple of times when in India. I love it next to mango & jackfruit. Is this available in USA? if so please let me know where I can find this. I live in Charlotte, NC.
Thanks, found a lot of interesting info’s and ideas.
Su Amar
August 12th, 2008 at 7:21 pmResponse Su Amar
I found a fruit called as Mangosteen sold at a chinese market which was remarkably similar to the Kokum fruit shown in the pictures. They tasted wonderful.
I believe its a different varitey of Kokum called Garcinia mangostana (refer: http://en.wikipedia.org/wiki/Mangosteen)
Hope this works as an acceptable substitute.
August 14th, 2008 at 12:31 pmI bought a bottle of Kokam juice. I would like to know how I can prepare the drink, so that that I can drink it. I would like to know the proportions of this juice and water, and whether I can add sugar/honey etc to this juice. Please let me know.
August 22nd, 2008 at 12:59 amHi,my name is nisha,I wana know where can I buy kokum in USA.Can you pls tel me I will appreciate.thanks.
August 27th, 2008 at 11:07 pm[...] what kokum was. Sure, I had heard of it, but never looked into what it was or its background. Read all about kokum, from Aayi’s [...]
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September 5th, 2008 at 3:21 pm[...] the hirva masala and a hint of kokum (an indigenous fruit from the western coast of India. Click here for an elaborate explanation), which was an inspiration for me to create this recipe of fish [...]
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September 22nd, 2008 at 11:12 pmDear Shilpa,
September 30th, 2008 at 1:15 amIn Singapore we call this fruit mangosteen.
Simply love your recipes !!!
Hello
I recently had squash foogath and was able to obtain the recipe. It calls for “wet kokum – seeded and cut into strips”. Is this calling for kokum fruit?
Thanks
Shilpa: No idea
. Sorry.
October 5th, 2008 at 12:39 pmI went to Jamaica a few years ago and saw tree and a fruit similar to this. They call it Ackee, the national fruit of jamaica. It is cooked (to my surprise) as a meal as oppsed to eaten raw. The meal I had was more like a salty scrambled egg. I was just curious if it the same or similar?
October 8th, 2008 at 12:45 amIt would be very useful to avoid all sources of confusion if the scientific/botanical name of a plant can be given. In this case, Kokum is botanically known as Garcinia indica (Family Clusiaceae). The plant is native to the Western Ghats region in India. It is also known as Bindin, Biran, Bhirand, Bhinda, Bhrinda, Brinda, Kokum, Katambi, Panarpuli, Ratamba or Amsol in Indian names and in English as Mangosteen, red mango or wild mangosteen.
October 17th, 2008 at 11:30 amwelcome back . s.miss you
October 17th, 2008 at 8:29 pmhi shilpa,
November 10th, 2008 at 5:34 amMouth watering pictures. I am too great fan of bhinda, sola curry. I was eating this fruit without salt and still it was delicious. Thanks for the beautiful pictures. Whereas bhinda is not available in Mumbai bhazar. Thanks once again for yr great work.
Shilpa, you have refreshed my childhood memories. I am from Goa & we have many bhinna trees. As a child, even I used to make a hole in the bhinna, put salt in eat, roll it with a match stick & sip the sweet & salty juice.
Thanks,
Rgds,
Philo
November 19th, 2008 at 4:18 amIt is a great aarticle about a fruit which is not known much outside its region of occurrence. I have been visiting Konkan, Malvan areas andd therefore I know it. Secondly I have alwaays been interested in wild growing and lesser known fruits.
I shall like to get in touch with Shilpa, the writer of this article.
So I request Shilpaa to kindly contact me by e-mail.
Dr. Chiranjit Parmar
December 6th, 2008 at 3:08 amAuthor of the book: Wild Fruits of the Sub-Himalayan Region -
Pub. 1982
Author of CD: Some Wild Grrowing Fruits, nuts and Edible plants of the North West Himalayas – Published – 2008
Editor-Coodinator: http://www.fruitipedia.com
what do you call kokum in english could plese tell me
January 24th, 2009 at 2:30 pmShilpa: Kokum IS the English name for this fruit.
Oh my God!Shilpa u just made my day today as i was browsing your site today as usual after work,i found this post,you brought my childhood memories back.I am in Dubai since 4 yrs and each yr i miss Goa all the more,your site helps me to keep in touch with all the konkani recepies which i try at home and they always come out great.Thanks to u,pls keep posting your recepies as i am a regular visitor of your site.i remember making holes in the kokum fruit and eating it the exact way u described,and also remember the fingernails turning yellow when you take the seeds out from the fruit to dry the skin to make sola..Anyways looking forward for more post….i havent gone thru all of your recepies as yet..but i will surely one day..
February 24th, 2009 at 9:05 amHi Shilpa ,
This kokum fruit has many medicinal value..
Where can i get this fruit extract in Chennai?
and how to use this extract ?
is there any idea to you , please mail me about this you knew Shilpa.
Thank you
Shilpa: Sorry, I don’t know.
March 13th, 2009 at 5:01 amHi Shilpa,
Iam new to your website and i’ve been a silent admirer. This site, i must say is one of THE best in the internet world. I’ve browsed almost all your receipes and have tried a few and yay, it comes out very well
I have 2 questions..
1. I stay in California, and where can i get the kokum extract?
2. How to cook brown rice in pressure cooker? I’ve tried a few times, with very less water (like 1 brown rice and half cup water) and 8-10 whistles. I have also heard people say that it shud be cooked like idlis(without putting the weight on the pressure cooker’s lid) What is the optimal way to cook?
Thanx in advance and kudos to you for such an impressive food blog!!
Shilpa: Sorry, I don’t live in CA. So no idea. I have never cooked brown rice, so don’t know.
March 23rd, 2009 at 10:44 pmHi Shilpa,
I had seen the yellow fruits in M’lore and first time seeing the ‘red’ ones here… I am guessing both are same.
April 9th, 2009 at 10:17 amBeautiful article!!!
Shilpa, you have put up a very informative post. Thanks!
@Priya/anyone else: If you happen to have found out where in California can you buy Kokam/its extract, will you please let me know (itsleogmail). Thanks!
April 26th, 2009 at 7:08 pmi wanna know the exact recipe 4 making kokam syrup , could u plz send me @ odelia93@gmail.com
May 28th, 2009 at 12:52 amshilpa,
I found kokum sherbat in a nearby shop and that gentleman has stock of kokum too. Should they be directly added to dishes or as tamarind.I am going to buy it and try all recipes you have posted with kokum. It was very nice to see the fruit in your garden. MY friend amruta has already introduced kokum to me but i was not so particular about consuming them> your pictures have tempted me now.We eat a similar fruit called mangosteen, must be the same family. Pl tell how to use kokum, Thanks a lot
Shilpa: Yes, it is directly added to the dish.
June 1st, 2009 at 3:51 amvery lovely pictures. We are going on a vacation to ratnagiri – ganapatipule. hope i can buy some fresh ones there. your pictures made me put it on the top priority of shopping list.
June 2nd, 2009 at 3:10 am