Kokum is a tropical fruit native to the Western Ghats of India. It comes from the Garcinia indica tree and is known for its deep red color and sour taste. The fruit is often used in cooking, particularly in Goan cuisine, where it adds a tangy flavor to dishes like fish curry and chutneys. The dried rind of kokum is commonly used to make a refreshing drink called kokum sherbet, which is popular in summer. Additionally, kokum is valued for its potential health benefits, including aiding digestion and providing antioxidants.