The fruit is produced on vines in warm temperatures, at 25°C to 35°C, and is sensitive to frost. In China, it is commonly cultivated in Guangdong and Guangxi.
Chi quas, covered by a coating of fine hairs, must be prepared carefully to avoid skin irritations. While young chi quas can be eaten raw, they are usually cooked. They are prepared and eaten in a similar fashion to summer squash or zucchini. In China, they are usually eaten in the summer. The gourd is also used in Andean, Caribbean, East African, Indian, Mexican, South American and Southeast Asian cuisine.