Currently, there is a limited amount in the market. The mature fruit has multiple uses with a fragrance reminiscent of apricot. Early Bruneians fermented the pulp into organic vinegar. The flavor is distinct, fruity, and strong. The quality of the cordial is still questionable but the jams have penetrated a limited market.
Research is still in progress.
The greatest commercial value of the fruit is the crimson rind. Dried in the sun, the shiny rind turns dull mauve in the process. Packed into small plastic bags, the rind is ready for sale as an essential ingredient for many Brunei dishes. Dark colored rind does not affect the culinary quality. Strong promotional support will strengthen marketing.