Introduction: An average tree yields 60 to 80 kgs. of fruits. In India, fruits ripen in April and May. The lemon sized dark purple ripe fruits contain five to eight large seeds. The fruit has an agreeable flavour and a sweetish acid taste. The fruit contains 10 per cent malic acid and a small proportion of tartaric and hydroxy citric acid. Kokam also contains anthocyanin colouring matters, cyanidin-3–glucoside and cyanidin-3-sambubioside.
The red Kokum juice has about 4 per cent sugars and can be fermented to produce wine. Kokum wine is prepared in Goa using the traditional method with commercial bakers yeast.