A wild crop of athalakkai was identified, and the majornutrients of its fruits were assessed. South Indian recipes, poriyal,fry, pulikulambu, pickle, and vadagam, were prepared using athalakkai.Product acceptabilities were evaluated by a panel of 10 trained housewives using a 9, point hedonic scale. It was observed that athalakkai containshigher amounts of calcium, potassium, sodium and vitamin C than bittergourd (Momordica charantia L). It was also observed that athalakkaihad a high crude fiber (6.42 g/100 g) content. The recipes prepared fromathalakkai were highly acceptable. This research suggests the need to exploitthis wild vegetable commercially through its increased use. Howeverresearch should be conducted to identify the antinutritional factors and theeffect of processing on these factors.