The fibrous tissue surrounding the seeds can be eaten raw, roasted or cooked at full maturity. It’s said it tastes like coconut.
The jelly palm has delicious orange fruits with a seed that looks and tastes like a mini coconut.
The fresh, yellow fruits still taste astringent. Only in the brown, overripe fruits are the tannins degraded and the honey-sweet, caramel-like taste dominates.
I have only tried the approximately walnut-sized kernels, of which there are usually 3 to 4 in a fruit. They contain a lot of water and have a subtle, coconut-like, sweet taste.
The paper-thin skin hides a very firm, crunchy, yellowish-white flesh, which tastes very good when ripe and has an aroma reminiscent of mango, lychee or (remotely) durian.