Juicy and acid, the fruit is used in Malaysia, Indonesia, and the Philippines for making pickles, e.g. the Malay sunti; in curries; and for stewing as a vegetable. In Indonesia it is caramelized with sugar to make a sweetmeat known as manisan (something sweet). The sour flavour which it imparts to a dish is well liked in the region. Dried slices of the fruit are available in the markets, and the fruit can be bought in candied form in the Philippines.