Kokum

Also known as black kokum, cocum, and kokam, kokum is a small round fruit that has its origins in India. kokum is usually dark purple to black in color, and normally does not have a diameter of more than two inches. An outer rind protects the meat of the fruit, which as a taste that is both sweet and salty.

As a tropical fruit that is grown on an evergreen variety of trees,

Kokum has the same souring qualities as tamarind, especially enhancing coconut-based curries or vegetable dishes like potatoes, okra or lentils. Kokum is especially used with fish curries, three or four skins being enough to season an average dish. It is also included in chutneys and pickles. The skins are not usually chopped but are added whole to the dish. Seasoning should be checked as they are quite salty. Beware of biting on a stone as a few are often left in the skins.