Araujia sericifera is an invasive, evergreen climbing plant native to South America and has been introduced to many parts of the world. It is also known as a vine or silk plant which contains fruit and hundreds of fluffy white seeds. Vegetables have health-promoting effects due to their bioactive constituents. However, the cooking method can have a significant impact on the bioactivity of vegetables. The aim of the research was thus to impact of different cooking methods (boiling, microwave, sous-vide, steam, and sautéing) on the total phenolic (TPC), total flavonoid content (TFC) antioxidant, phytochemical (chlorophyll and ascorbic acid) content of Araujia sericifera. Also, color, sensory and textural characteristics were evaluated. Multi-criteria decision-making techniques (MCDM) were used to determine the best cooking method with the highest bioactive property and general acceptability. The TPC and TFC of the fruit were found between 4.75-15.15 mg GAE/g and 0.82-1.18 mg CE/g, respectively. Sautéed samples showed the highest TPC, antioxidant activity compared with fresh and cooked by other methods. Although the chlorophyll and ascorbic acid contents decreased depending on the temperature, the sautéed samples yielded the best protection. The results of MCDM showed that applying the sauté method to cook Araujia sericifera was the best method regarding bioactivity, antioxidant properties, and general acceptability. The finding of this study indicates that cooking methods may cause changes in the bioactive properties of vegetables.