Guava Paste (aka Guava Cheese, Goiabada) is a sweet delicacy which is common in former Portuguese colonies and several tropical regions in this world.
Guavas fruits are currently in season and if you have been following me on Instagram you will know this already!
Guava fruits are in season again! It’s one of my favorite fruits, it just smells so good even when it’s not cut open! There are many different varieties of guavas, these are pear shaped at our local market. Each variety tastes a bit differently. Some are more red inside too, others have a different seed pod shape. Guavas are high in vitamin C = Antioxidants. You can be sure that this fruit will keep you on the healthier side of life. I prepared a wonderful treat for y’all, which I had planned to post today, but it came otherwise thanks to the constant electricity cuts. >>Bummer< SUBSCRIBE & FOLLOW my food and travel journey to know what I did with the Guavas. (It’s a sweet treat!!) 😸 #guava #fruitarian #fruity #guavas #tropicalfruit #healthyfruit #feedfeed #fruitbomb #instafoodtravel ##fruitstagram #healthybreakfast #guavaaddict #guavafit #vitamins #goastories #goadiaries #travelasia #discover #lonelyplanetfood #fitfood #saveurmag #foodrepublic #thrivemags @thrivemags @saveurmag @foodrepublic @thefeedfeed
What are Guava fruits?
Guavas are a tropical fruit variety, available in different shapes.
The inside, when ripe, can be either white, pink or deep red.
The pulp gets softer when it ripens and is a bit grainy.
The seed pod is soft but the Guava seeds are stone hard.
Guava seeds are not eaten but you spit them out when eaten raw.
So, there are many different kinds of Guavas varieties in this world, just as there are different apple types.
Some are bigger, some are rounder but most have one thing in common.
Guavas emit this wonderful fruity and inviting smell the moment they ripen and they do ripen very quickly in a warm and humid environment.
If you keep your Guavas in the fridge you will be able to prologue the ripening.
If you keep them out you will have your Guavas turning from deep green to yellow in 2 days!
How to eat Guava fruit?
The easiest way to enjoy a Guava fruit is to just bite into a ripe Guava and to spit out the seeds.
Now if you don’t know, if your store bought Guavas were treated with pesticides, then you might need to cut off the skin.
That’s why you should always buy organic and untreated Guava fruits because the skin is very edible and contains a lot of health benefiting vitamins.
First time I came across Guavas was in Europe in form of a Juice.
And yes again!
Guava juice tastes amazing as well and actually, you can make your own juice too easily.
How to make Guava Juice?
You basically just need to do the first step of the Guava paste preparation (see further below Recipe & video, which is cutting the clean fruits, boiling them soft, blending to a smooth paste and ultimately straining the paste.
You can store the paste in the freezer (just the way I did with this papaya paste here) and take out small batches to mix/blend with water.
Serve then with crushed ice cold!
Besides the juice, you can make Guavas jam too!
Again, this is something I had for the first time on the Caribbean French islands as a kid, together with banana jam, and it was so pure in flavor that the memory stayed forever with me.
To make Guavas Jam…
… you need to follow the same Guavas cheese Recipe procedure from further below, but you don’t cook the jam that long.
You just need to cook the jam on slow heat for about 30 minutes or until it thickens a bit.
Then check if it’s set by placing some of the jam on a cold plate and if it runs just keep it for a little more time on low heat before repeating the running test.
Store in clean jars and enjoy on your breakfast bread!
If you are interested, then I can make a full Guava Jam recipe.
Let me know in the comments if there is interest.
And of course, you can make Guava Paste as well!
Guava cheese is of course not a milk product, it’s just the name for this sweet dish in places such as in Goa, India.
(former Portuguese colony)
In other parts of the world, such as in Brazil (translated) and the English speaking countries, Guava cheese might be better known as Guava paste.
I did read somewhere, I just can’t recall at the moment where, that the Portuguese used Guavas for the first time in the tropical south Americas when they didn’t have quince fruits around them to make thick quince jam.
That’s how Guava cheese came to be!
This reminds me somehow of the egg liqueur and avocado story, the ingredients substitution was because they had no choice and in that way, they discovered something wonderful!
How to make Guava Cheese/Guava Paste from scratch? [Video]
To make Guava cheese is super easy but very time consuming!
I am not going to lie to you even I got impatient at some point while cooking it.
I ended up with way too much video footage for the Guava cheese making that I had to shorten the video to make it all fit into the video time frame.
Yet, Guava cheese is worth all the trouble and the time spend making this amazing natural sweet from scratch!
I usually don’t like sweets but Guava cheese is my ultimate cryptonite!
Guava Cheese made from scratch melts in the mouth, it’s fruity sweet being clouds my reason and I take in each bite before picking up another one, of course in full automatic mode.
Also, Guava Cheese only requires 3 ingredients: Fresh ripe Guava fruits, Sugar and water, that’s it!
First you prepare the seedless pulp before slow stir fry cooking it with sugar and some water for at least 90 minutes ( yeah I know but just think of the amazing sweet reward!!!) until the paste thickens to a candy consistency.
Then you just need it to cool and cut it however you want.
As I said, making Guava Cheese is easy, it’s just time consuming, so you should do that on a day off when you have some time for yourself.
For the full recipe with detailed instructions in black and white, please see further below the Guava cheese recipe card.
Guava Paste Recipe
How to Video
- 2.2 pounds Guavas
- 2 cup Water
- 4 cups Brown Sugar
- Wash your fruits well, cut off the ends and discard those parts. Cut your fruits into quarters, if they are bigger then mine, then just cut them a little smaller. Place into a cooking pot with a part of the water, that means add about 300 milliliter or 1 1/2 cups to the fruit. Cook the fruits until soft for about 15-20 minutes.
- Once cooked, mash directly with a stick blender. If you are using a regular blender, let cool a bit first and transfer the fruits to the blender. Blend to a smooth paste. Then grab a mixing bowl with a sieve and strain the pulp so that the guava seeds are separated from the pulp. Discard the seeds.
- Add the pulp back into the cooking pot and add in all the sugar! Place on the heat, keep it on medium and at the end pour in the remaining water, which is about 100 milliliter or 1/2 cup.
- From now on just stir the content and always keep the heat in mind. The mass should never burn but it should also reduce enough in a timely manner. I would keep it on induction on a medium heat level. As long as you stir nothing can go wrong anyway!
- You will need to stir the content until it thickens in such a way that you can add a little of the candy mass into water and if it doesn’t dissolve but stays firm, then it’s ready. In total you will be stirring and reducing the mass for about 60-80 minutes non stop.
- Grease your mold.
- If you have poured the mass into the mold and if after having cooled down, you tried to cut but realized it was way too soft, then just take back the whole mass into something like a non stick pan and just stir fry it for another 10-20 minutes or until the whole thing gets thicker (do the water test). Then you can just pour it back into the greased and prepared mold and cut it when it has cooled down.
- Even after letting the guava paste cool for 1-2 hours, you can already cut the Guava cheese in its still warm state into whatever you like. The Guava cheese can be cut into diamonds as I did, by cross-cutting.
- Use only organic/untreated Guavas for this because the fruits are not peeled!
- Guava pulp is slow cooked over a long period of time until the paste thickens. After that, it is left to cool in a buttered mold.
- It’s easier to work with a nonstick pot! So what I like to do is I first cook the mass in a higher steel pot then after 60+ minutes cooking I transfer it into a smaller nonstick shallow pan. The nonstick will help you to get the correct consistency quickly which is due to the shape of the pan too. Also, at some point, you are just fed up looking at the same pot 😀
- I also use brown sugar because the flavors suit the guavas better, however, you can use regular sugar too but if you can try to use only brown sugar.
More tropical fruit Recipes: 🍌
Dear Reader, have you ever tried Guava Cheese/ Guava paste before?