Toddy palm seeds by John Spottiswood.

These are seeds from the toddy or jaggery palm. Sap from the same tree is used to make jaggery (a kind of sugar), wine, and vinegar. You have to cook them before you can eat them. People in Indian and Southeast Asia roast and split the seeds, then suck out the yellow gelatinous pulp inside. It's available frozen or canned in Indian and Southeast Asian markets. Be careful if you pick your own: the red fruit surrounding the seeds contains oxalic acid, which can burn your skin and do even more damage if eaten.