It is known from cultivation only, and its use goes back many centuries as evidenced by ancient phytomorphic ceramics from Peru depicting the fruits.

[5][7] Planting time varies depending on regional environmental conditions, but for optimal seed germination, a temperature range of 15-20°C is recommended.

[12] The main insect pests affecting C. pedata are aphids (Aphis gossypii), fruit flies (Bactrocera cucurbitae), and the red pumpkin beetle (Aulacophora foveicollis).

Young fruits can be eaten fresh, added to salads, sautéed, or served as a side dish.

Mature fruits are typically stuffed with meats, fish, or cheese and can be fried, breaded, or baked.

[22] Caigua fruits generally exhibit high antioxidant activity but a low total phenolic content, which indicates that non-phenolic water-soluble compounds might be involved.

[23] Flavonoids are present in this cyclanthera species, which have antioxidant properties as well and were shown that with a high intake are correlated to a decrease in heart disease.

[21] Dried samples of caigua showed α-amylase inhibition and relevant ACE inhibitory activities.

[25] Caigua (Cyclanthera pedata) has been traditionally used in South American folk medicine for its alleged anti-inflammatory, hypoglycemic, and hypocholesterolemic effects, particularly in the management of blood pressure and cholesterol levels.

Infusions made from Caigua are commonly consumed to help control hypertension and improve cholesterol levels.

[28] In post-menopausal women, daily oral doses of dehydrated Caigua fruit have been shown to significantly reduce serum cholesterol.