Tindora can be eaten raw as a salad vegetable, though its bitter flavor can be strong so the addition of vinegar and sugar can reduce or remove any bitter aftertaste the fruit may impart. The fruit is more popularly cooked and added to curries, stir-fries, and used as the main ingredient in Indian pickles and chutneys. They can also be coated in spices and roasted as a crunchy side dish. In India, Tindora is commonly utilized in urad dal, which is Tindora soaked in warm water cooked with lentils, Tindora Payla, which is Tindora mixed with spices and dried, roasted lentils, or slow-cooked in coconut milk as a savory curry. In Southeast Asia, the leaves, shoots, and stems are used as potherbs in soups or served in rice dishes. Tindora naturally absorbs accompanying flavors. It pairs well with ginger, garlic, chiles, stewed meats and vegetables, baked fish, coconut cream, peanuts, pickling spices such as mustard and coriander, light-bodied vinegar, and aromatics such as cumin and cilantro. The fruits are perishable and will keep up to one week when stored in a paper bag in the refrigerator.