H-Mart in Irvine (westpark location) had some. I took the largest, weighed in about 3lbs, the other two were very small. Cost ~$20, I've never had this and unfortunately I won't be anywhere near ripe cacao fruit anytime in the next couple years. "Cacao on the Cob", from "Sweet Seasons", produced by Hacienda Laia Margarita in Ecuador.
The flesh covering the seeds was very minimal, slimy, had a mild aroma of floral perfume similar to lychee, rose, etc. Flavor was new to me, though reminded me of cherimoya first, then very mildly of fruits similar to lychee and rombutan and maybe mangosteen (been a while).
Since I roast and make chocolate from cacao beans as an occasional hobby, I tried some of the seeds raw. Super bitter, more so than their roasted counterparts. Kind of a raisin/fig/dried-brown fruit flavor.
I also tasted the rind part.. it had no flavor, and as I chopped it up for the compost, it reminded me of a gourd so I tried roasting it. After ~7 minutes, it changed to a dark grey color and softened up. The taste reminded me of taro or generic tuber. It was okay with salt I suppose. No aroma.
I did eat all the "pulp" best I could, but couldn't get it all off, so peeled half the seeds and left the other half in the slimy coating. Soaked overnight, all have little nubbies not sticking out. I peeled the rest this morning. Took about 45 minutes and my fingers are cramped up. Total 45 seeds. I read they have a tendency to mold quick, so I gave a 5-min soak in physan 20.
Should I try growing these? I don't have a greenhouse. Coastal so cal Zone 10a. I've read most people don't have luck. As a houseplant it sounds interesting, however, though I used to have high humidity in my house that changed a couple years ago when I began using central air. So.. hmmm. Alternate is to roast and make chocolate, but now that they have a little root sticking out, no sure that is good idea.

