The fruit pulp tastes to me similar to chempadek, so Micah's description of jackfruit/durian is also pretty close. It has a strong taste, so not for the faint hearted. There is quite a bit of pulp, lots more than cacao, but less than cupuasu. I've heard there is lots of variation from tree to tree. In an earlier thread Har posted that it's his favorite theobroma, although he said he also tasted ones that were terrible. Mine don't have any soapy taste at all.
The seeds are indeed the most favored part for eating. Jim West brought me a bag of roasted seeds once on a visit and they were delish. They can also be used for making chocolate. There is a company in Antigua, Guatemala that makes chocolate bars from them. I've never thought of making nut milk from them, but that's also a good idea.
BTW, for you folks interested in history and archaelogy, this was a favorite fruit of the Mayans. They made pots and vessels that obviously represent them.