In India, the average yield is said to be 40 to 50 fruits per vine beginning with the 6th year from planting. There is more or less continuous fruiting the year around in Colombia. In New Zealand, the crop ripens from late March or early April to September or October. The fruit stands shipment well and will keep in good condition in a dry and not too cold atmosphere for a reasonable length of time. Occasionally the fruits are attacked by fruit flies.
Boron deficiency causes cracking of fruits.
In Bolivia, the juice, combined with aguardiente and sugar, is served as a pre-dinner cocktail. Colombians strain out the seeds and serve the pulp with milk and sugar, or use it in gelatin desserts. In Ecuador, the pulp is made into ice cream. The New Zealand Department of Agriculture has developed enticing recipes to encourage the growing and utilization of the seeded pulp as pie filling, and also for making meringue pie, sauce, spiced relish, jelly, jam and other preserves. It is also advocated as an ingredient in fruit salad, especially with pineapple, and for blending with whipped cream as a pudding, and for cooking and preserving as an ice-cream topping.