Indian gooseberries (fig.), known in Thai as makhaampom, may at first glance resemble green gooseberries, they have a hard rind, are actually extremely bitter-sour, and their flesh consists of a rather hard texture.

Inside there is a large green pit, dissimilar to the small multiple seeds found in western gooseberries. Their acidity is so high, that most people won't like the taste of them, and they are often sold preserved in syrup.

Otherwise, they are best peeled and cut into small pieces and sprinkled with sugar and/or syrup. If fresh, they are in Thailand typically eaten dipped in a mixture of salt, sugar and dry chili powder.