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Santander, Colombia
Guava paste cooked down from pulp and sugar until firm and sliceable — the PDO'd specialty of Vélez, Santander, and the same sweet Colombians call dulce de guayaba. Eaten in strips with fresh white cheese (bocadillo con queso, the "matrimonio"), in pastries, or straight from the leaf wrapper.
Dominican Republic
A Dominican sweet of bitter orange peel simmered in syrup with cinnamon and cloves until tender and translucent. A rustic, traditional dessert, served with cheese.
Dominican Republic
A Dominican guava jelly of guava pulp and sugar, cooked until spreadable. Eaten with cheese, on bread, or in pastries, a sweet and floral spread.