Phyllanthus acidus

[KarenRei]

I've now eaten it a few more times, and... I'm thinking about throwing the rest away. The one thing I can't get past is the texture. You can sweeten up and dilute the sourness, but even after all this cooking it still has this fibrous texture in the gel, and I don't think I could realistically strain it out. It's not horribly unpleasant, but I do find it unpleasant.  Others might be indifferent to it.

[pineislander]

I've now eaten it a few more times, and... I'm thinking about throwing the rest away. The one thing I can't get past is the texture. You can sweeten up and dilute the sourness, but even after all this cooking it still has this fibrous texture in the gel, and I don't think I could realistically strain it out. It's not horribly unpleasant, but I do find it unpleasant.  Others might be indifferent to it.

I recognize what you mention and even from memory recall it, but not unpleasantly.
Maybe that's why they usually stew the whole fruit with seed intact. Saves a lot of work. The stewed version is usually sold at fairs and so on, in small cups with a spoon. Not really something people eat a lot of or very frequently, just a treat.