Kokum has been a part of Goan history for centuries. You can try it fresh or dry. Dried kokum can be found year round, but if you want to taste fresh kokum, come in summer. The trees are in bloom from November to February, and the fruit harvest season lasts from March through May.
When fresh it has a great pink-purple colour. Local people often have these Konkum trees in their gardens. When kokum is ripe its skin gets more gentle, shiny, and the fruit gets a perfectly round shape. Kokum is sweet and juicy, but acidic. It is high in vitamin C and fiber and low in fat and calories. Dried kokum tastes sour and metallic, with no sign of the same sweetness. The fruit is used in curries and drinks as well. Sol Kadi is a local drink, made of kokum, so don't miss your chance to try some.