The ripened fruit is considered the more palatable as it becomes sweeter and less sour (acidic) as it matures. It is used in desserts as a jam, blended into juices or sweetened drinks, sorbets, ice-creams and all manner of snack. It is also consumed as a natural laxative.

In Indian cuisine it is common. Imli Chutney and Pulusu use it. Along with tamarind, sugar and spices are added to (regional) taste for chutneys or a multitude of condiments for a bitter-sweet flavor. The immature pods and flowers are also pickled and used as a side dish. Regional cuisines such as Maharashtra, Tamil Nadu and Andhra Pradesh use it to make Rasam, Sambhar, Vatha Kuzhambu and Puliyogare. In Andhra Pradesh & Tamil Nadu, tender leaves of tamarind are used along with lentils and it is also dried and used in place of ripe tamarind for mild flavor.