Ripe fruits can be eaten but they are very acidic. Just like other garcinia varieties such as
kokum (which is prevalent in the Indian west coast) or
garcinia pedunculata, the fruit can be preserved by slicing into thin pieces and then drying under sun. It can be made into pickles.
Bodos cook the unripe fruit as vegetable with fish. A
chutney can be made by boiling the fruit. In
Assam, dried and preserved slices are added to black green pulses to make a popular slightly acidic curry. Dried up fruit slices are valued as a traditional remedy for
dysentery. When the bark is cut it exudes a yellow resin called
gamboge that is used in food, paints and medicines. It can be used as a rootstock for the
mangosteen (Garcinia mangostana). In Malnad region of Karnataka, Tirtahalli and Chikkamagalore this is widely used in name of 'odduli', especially in fish recipes. Odduli is prepared by boiling the fruit to get a thick black liquid which can be stored for years without adding preservatives. ==See also==