Following up on my guavadilla post, here is how to set about exploiting the fruit. A pointy teaspoon is ideal for scooping away from the sides to extract pulp and pips without disturbing the spiky pith (which is still OK to eat, but I prefer not to include it). Then all one has to do is mix in the condensed milk to one’s taste, and you have as delicious a dish as you could wish.
It has also worked well with heating a cup of it mixed with a cup of sugar, and straining off. This gives a syrup which, with water added, gives a surprising number of glasses of a delightfully refreshing drink.
We have, perhaps, some further competition for the fruit apart from the monkeys, who have had some good feeds. I discovered this specimen of a Dot-underwing or Fruit-piercing moth (Eudocima materna) near the vine, and it is possible that guavadillas have become some of the fruit they are dotting underwing and piercing. Wiki shows these moths pictured on marula fruit, so it is entirely likely.
(I stopped this to add one of my photos to the Wiki article, to reflect the presence of the Dot-underwing moth in this part of the world. I also had to amplify the preamble, which made no mention of Africa.)