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| GUAVA. |
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| CURIOSITIES |
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In some tropical countries it prepares for itself a famous jelly, so called "pasta of guava" and that is comparable to the quince jelly, but that one is more viscous and of a tough texture. In Brazil, so called goiabada prepares a typical product, adding sugar to the pulp of the guava, which then concentrates by means of warming.
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