The fruit of the Burmese grape is oval, colored yellowish, pinkish, to bright red or purple, 2.5–3.5 cm in diameter, smooth-skinned, with 2-4 large purple-red seeds. Fruit pulp with a blend of sweet and sour, rich in vitamin C. This is a small and juicy fruit with good flavor.

Burmese grapes are eaten as a fruit, stewed or made into wine; they are also used medicinally to treat skin diseases. The bark, roots, and wood are harvested for medicinal uses.

Burmese Grape is available between February and May.