Save Pin The first time I made guava paste, I had no idea it would take over my entire Sunday. My kitchen filled with this incredible floral sweetness that drifted into every corner of the house. My roommate kept wandering in, asking if I was baking something elaborate, but I was just stirring a pot of bubbling pink puree for what felt like forever. When it finally set into this gorgeous, jewel-like block, I understood why people go through the trouble.
I brought a block to a dinner party once, paired it with some manchego I picked up on impulse, and watched it disappear in minutes. The host asked for the recipe, looking genuinely surprised when I explained it was just guava, sugar, and patience. Now it is my go-to when I need to bring something that looks fancy but actually comes together with minimal ingredients.
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Ingredients
- 1 kg ripe guavas: Choose fruits that give slightly when pressed and smell fragrant
- 450 g granulated sugar: Adjust based on your guavas sweetness and personal preference
- 2 tbsp fresh lemon juice: Balances the sweetness and helps the paste set properly
- 120 ml water: Just enough to help the fruit break down during initial cooking
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Instructions
- Prep the guavas:
- Wash them thoroughly, trim off the ends, cut into quarters, and remove seeds if you want extra smooth paste
- Simmer the fruit:
- Combine guava quarters with water in a large saucepan, bring to a boil, then cover and simmer 15 to 20 minutes until completely soft
- Strain the puree:
- Press the cooked guavas through a food mill or fine mesh strainer, discarding seeds and skins until only smooth pulp remains
- Measure and combine:
- Measure your puree and return it to the pot with an equal amount of sugar plus the lemon juice
- Cook to paste:
- Stir constantly over low heat for 40 to 50 minutes until the mixture thickens, turns glossy, and pulls away from the pan sides
- Set and cool:
- Pour into a parchment-lined loaf pan, smooth the top, and let cool at room temperature for 2 to 3 hours until firm
Save Pin My grandmother kept a block of guava paste in her refrigerator always, wrapped in wax paper like a precious jewel. She would slice off thin pieces for breakfast or press them into warm toast until they melted. It felt like having a secret stash of something special.
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Getting The Right Texture
The difference between okay guava paste and great guava paste comes down to patience during that final cooking stage. You want it thick enough that a spoon dragged through leaves a clear path that does not immediately fill back in.
Pairing Ideas
Beyond cheese and crackers, try melting thin slices into oatmeal or swirling into vanilla ice cream. I once layered it with cream cheese in a puff pastry tart and people acted like I had invented dessert.
Storage And Serving
Wrapped tightly in parchment and stored in an airtight container, this keeps for months in the refrigerator. The texture actually improves after a few days as it fully sets.
- Slice it cold for clean edges
- Let it come to room temperature before serving for the best flavor
- Use a sharp knife wiped clean between cuts
Save Pin There is something deeply satisfying about turning a pile of fruit into something so concentrated and lasting. Every time I slice into a block, I remember that Sunday and the way my whole house smelled like sunshine.
Recipe FAQs
- → How do I know when the paste is done cooking?
The paste is ready when it becomes thick, glossy, and holds its shape on a spoon. The mixture should pull away from the sides of the pan cleanly.
- → Can I use frozen guavas?
Fresh guavas work best as they contain natural pectin for proper setting. Frozen guavas may result in a softer consistency.
- → How should I store the finished paste?
Store in an airtight container in the refrigerator for up to 3 months. The paste will continue to firm up as it chills.
- → What's the best way to serve guava paste?
Pair with Manchego or cream cheese and crackers, use as a pastry filling, or slice thinly for charcuterie boards.
- → Why remove the seeds?
Removing seeds creates an extra smooth texture. While optional, straining ensures a silky, professional-grade consistency perfect for serving.
- → Can I reduce the amount of sugar?
Sugar acts as a preservative and helps the paste set. You can adjust slightly based on guava sweetness, but too little may affect texture and shelf life.
