They are canned in sirup on a limited scale. In Malaya a preserve is made by first boiling the peeled fruit to separate the flesh from the seeds. After cooling, the testa is discarded and the seeds are boiled alone until soft. They are combined with the flesh and plenty of sugar for about 20 minutes, and 3 cloves may be added before sealing in jars. The seeds are sometimes roasted and eaten in the Philippines, although they are reputedly poisonous when raw.
Toxicity There are traces of an alkaloid in the seed, and the testa contains saponin and tannin.
The seeds are said to be bitter and narcotic. The fruit rind also is said to contain a toxic saponin and tannin. When heated, it becomes a yellow oil having an agreeable scent. The oil could be used in making soap and candles if it were available in greater quantity. The tree is seldom felled.