I’ve noticed that when the fruits reach the stage of 3/4 ripe, they disappear without a trace. 
Very interesting. So what do you do with the fruit?
I’ve been sampling it. Now that the fruits are approaching full ripeness many of them have about a quarter inch of flesh around the seed. The flavor is pretty close to the wild cherry-sized plums native to The Dakotas. Not bland not tart definitely an average sort of Plum flavor. The majority of seeds are about 5/8" diameter. Given the favorable rating given to the taste of the roasted nuts, I think I’ll skip eating the flesh and start roasting them flesh and all. 
I tried one of these for the first time from a friend’s yard yesterday. The tree was enormous, planted before they moved in. I thought the fruit tasted very nice even though there wasn’t too much of it.
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So pretty. And I bet that little bee is mighty happy too!
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And…?
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That’s probably a third of what’s on the tree. I’ll continue collecting for a week or so as the rest ripen. Then after the “skins” have all dried, there will be the processes of leaching and roasting … hopefully followed by Masa.
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What are they? 
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Your site didn’t work so I googled! Yes, the Native American Indians did make flour from the poisonous pits but after treating them…thus the roasting? What a process!
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Thus the leaching. 
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Unfortunately, the tree blew over in yesterday’s storm. It will be replaced by our Cambuca saplings, whose cousin Jaboticaba is in the same planter.
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What a bummer! I recently became acquainted with this species. A friend who I met through the palm society gave me a handful of pits which have just begun to sprout. (Please ignore the blue label - that is one for a species of palm that I forgot to remove)
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The leaves and also the flowers,somewhat,resemble Cherry or English Laurel.bb