Generally it is more preferred as a processing apple as it does not have the best texture or flavor freshly picked. If desired raw, many recommend letting it sit out for a couple months. Personally, I love making syrups out of them

For more background, the seeds were initially put several per container and transferred to individual test tubes after the radicle emerged. One was cut into three parts and immersed in high auxin concentrations in a separate attempt at propagation

We are using the seeds primarily for propagation so we ended up eating the pulp. I genuinely had thought the pulp was the source. Thank you for the clarification