I first bought this in a local Hispanic market (at $2.99) where it seemed it was the only place I could find it. I needed these ‘shells’ for a dessert recipe in Daisy Martinez’ newest cookbook. The shells are fairly large and can be “stuffed” with any filling you find pleasing, I used a whipped cream mixture. I made that dessert and had some shells leftover, so I pureed them and froze them to use as a ‘dessert’ sauce for later on. The texture when pureed is like a thick nectar, so it makes a great alternative to using peach nectar when making the famous drink, a Bellini. With a few tbs. of guava puree at the bottom of a glass and some sparkling wine or champagne in the glass you have a simple drink. The guava when used as a sauce, puree, or whole, has a beautiful salmon blush color, so it’s a delight to the eye as well as the stomach. I mention these suggestions for use b/c it is a new food item I am just figuring out myself!