Ripe jackfruit pods are slimy and taste better with a sprinkle of salt. Seeds don’t go to waste in our homes; we eat them boiled. When combined with a ground mix of pan-fried rice and shredded coconut, boiled seeds make for a dark curry called kos ata kalu pol maluwa. My mother loves seeds as a snack, smoking them over a charcoal fire. My favourite is my father’s kos ata aggala, pan-roasted and ground jackfruit seeds blended with scraped coconut, sugar and a hint of pepper that are formed into balls for sublime taste and a subtle crunch. He makes them for evening tea when I’m home as a token of his love.