Kokum
Garcinia indica
Kokum is a slender evergreen tree of the Konkan coast whose purple fruit rind is dried and used as a souring agent and to make the cooling drink sol kadhi and kokum sherbet.
Photo: Subray Hegde · CC BY 1.0, via Wikimedia Commons
Essential Care Requirements
Light
Full sun, Partial sun
Watering
Moderate
Water young trees regularly in the dry season.
Soil
Deep, well-drained laterite or loam; pH 5.0–6.5.
Temperature and humidity
12–38 °C · High humidity
Feeding
Feed with compost after the monsoon.
Pruning and propagation
Propagate by seed, grafting
Little pruning needed.
The fruit is safe to eat.
Top Cultivation Tips
Grafted female plants fruit sooner.
Sun-dry the rind with salt to store.
Suited to humid coastal areas.
Seed fat (kokum butter) is used in cosmetics.
Common problems
Leaf spot
Fungal or bacterial infections that cause brown, black or purple spots on leaves, often with a yellow halo, leading to early leaf drop.
How to treat it →PestScale insects
Immobile, shell-covered insects that cling to stems and leaves, draining sap and weakening trees and houseplants.
How to treat it →
