The fruit is typically prepared by splitting it, wrapping it in leaves, and cooking it in an earth oven,[3] making it a traditional delicacy.

The trunk has a diameter of around 20–40 cm (7.9–15.7 in), brown coloured with white patches, the direction of growth is vertical or upright, with around 2−4 branches, and has spiny surface.

Leaves are flexible, dark green, have parallel leaf veins, have no smell, and are attached directly to the stem with no petiole (sessile).

The individual fruit is a drupe, and these merge to varying degrees forming multiple fruit, can be cylindrical or triangular with blunt rounded tip and heart-shaped base, 30–110 cm (12–43 in) in length, 10–15 cm (3.9–5.9 in) in diameter measured in the middle.

Depending on its variety, like Mbarugum, Maler, and Magari, desirable attributes include having 5-10 fruits per clump, a soft pith, large size, can produce 120 ml oil per kg fruit, have 5-10 samplings per cluster, as well as numerous root branches.

[4] Aside from making it into food, Papuans also used the sweet fruit as bait to capture bird of paradise, tree cuscus, ground rats.

Hityom, Himbiak, Hibcau cultivated in Minyambow District, Manokwari, and highland regions.