 The partly ripe sour fruits are also used as a souring agent in sour broth dishes like "sinigang".In Thai cuisine this fruit is used to make som tam when still not fully ripe.It is also one of the main ingredients in the santol and pork (แกงหมูกระท้อน) and santol and prawn Thai curries (แกงคั่วกระท้อนกุ้ง).