P. peruviana is an economically useful crop as an exotic exported fruit, and is favored in breeding and cultivation programs. Its fruit is made into fruit-based sauces, pies, puddings, chutneys, jams, and ice cream, or eaten fresh in salads and fruit salads. It is low in food energ and contains moderate levels of vitamin C, thiamin, and niacin, while other nutrients are negligible. Analyses of oil from different berry components, primarily its seeds, showed that linoleic acid and oleic acid were the main fatty acids, beta-sitosterol and campesterol were principal phytosterols, and the oil contained vitamin K and beta-carotene.
Traditionally, it is used to treat diarrhea by boiling its leaf on water and it can taken as decoction or eat directly.
