The fruits of Japanese cheesewood (Pittosporum tobira) in my neighborhood have started to split open to show bright red seeds. I've enjoyed seeing the fruits every winter for the last several years and am still intrigued by their color change from deep green in summer (3rd and 4th photos) to creamy yellow with such glossy red seeds.
Japanese cheesewood is called "tobira" in Japanese, meaning "door" after an old Japanese ritual of hanging a sprig of tobira on the door with a baked sardine head on February 3 or setsubun, i.e., the date before the beginning of spring on the lunisolar calendar, to expel evil spirits.