Two of the most highly prized and sought-after wax apples in Taiwan are "Black Pearls", which are purplish-red, and the very rare green pearls, (only found in Xinshi District Tainan City, Taiwan), which are small and green . When ripe, the fruit will puff outwards, with a slight concavity in the middle of the underside of the "Bell". Healthy wax apples have a light sheen to them. Despite its name, a ripe wax apple only resembles an apple on the outside in color. It does not taste like an apple, and it has neither the fragrance nor the density of an apple. Its flavour is similar to a snow pear, and the liquid-to-flesh ratio of the wax apple is comparable to a watermelon. Unlike either apple or watermelon, the wax apple's flesh has a very loose weave. The very middle holds a seed situated in a sort of cotton-candy-like mesh. This mesh is edible, but flavorless. The colour of its juice depends on the cultivar; it may be purple to entirely colourless.

A number of cultivars with larger fruit have been selected. In general, the paler or darker the colour, the sweeter it is. In Southeast Asia, the black ones are nicknamed "Black Pearl" or "Black Diamond", while the very pale greenish-white ones, called "Pearl", are among the highest priced ones in fruit markets. The fruit is often served uncut, but with the core removed, to preserve the unique bell-shaped presentation.

In the cuisine of Indian Ocean islands, the fruit is frequently used in salads, as well as in lightly sautéed dishes.