Carissa carandas is rich in iron,[8] vitamin C,[8] vitamins A,[9] calcium[9] and phosphorus.[9] Its fruit is used in the ancient Indian herbal system of medicine, Ayurvedic, to treat acidity, indigestion, fresh and infected wounds, skin diseases, urinary disorders and diabetic ulcer,[8] as well as biliousness, stomach pain, constipation, anemia, skin conditions, anorexia and insanity.[9] Leaf decoction is used to treat fever, diarrhea, and earache.[9] The roots serve as a stomachic, an anthelmintic medicine for itches and also as insect repellents.[9]

In India, the mature fruit is harvested for Indian pickles. It contains pectin and accordingly is a useful ingredient in chutney. Ripe fruits exude a white latex when severed from the branch.

The biggest use of this fruit is as a faux cherry in cakes, puddings and other preparations. It is easily available in the market in bottled form as pitted cherries after processing it like traditional candied murabba.

Colonial British in India also made jelly, jams and syrups from it.