Punarpuli sharbath/ Fresh Kokum Juice:

To start with this wonder fruit, I should introduce its plant, benefit, procedure to preserve the outer skin, to rest of the world. Kokum is belonging to Guttiferae family, same as mangosteen and its botanical name is Garcinia Indica, is a fruit bearing plant only found in western Ghats and coastal southern India.

It is a summer fruit, which is widely used for juices or Rasam in our region to quench thirst as well as to balance body heat. It has so many health benefits as well. It is a natural healer for acidity.

It is a ritual in our native to dry the outer skin in summer months to preserve to use whenever it is needed. Fresh fruit of Kokum is often halved, discard the inner pulpy white part which is a fleshy coating of real seed to make Kokum butter, which is used in medicinal as well as cosmetic products as a raw material. Then outer dark maroon skin will be sun dried and when it becomes crispy, it’s stored in an air tight manner. During this process, we used to prepare fresh pulp to make juice and I used to love fresh juice from its inner pulp. It is much tastier than the outer dried skin juice.

Last week found these cuties here in Mangalore stores. Picked up some and enjoyed my favourite drink after so many years.

How to prepare –


Kokum fresh pulp – little

Water – as needed

Sugar – as needed

Salt – ½ tsp


-Soak fresh pulp and couple of outer shells in little water for some time.

-Mash everything by using clean hand and discard the seeds and outer shells.

-Add sugar, salt and required amount of water and mix everything and serve by adding couple of ice cubes.

-It is very good for our gut health as well as to keep us hydrated.






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