Save Guava paste, often known as goiabada, is a beloved Latin American condiment that perfectly captures the intense sweetness and floral aroma of ripe guavas. This homemade version yields a smooth, glossy, and firm paste that is as beautiful to look at as it is delicious to eat. Whether you are using it as a filling for delicate pastries or as the star of a charcuterie board, this versatile preserve is a staple for any dessert lover's kitchen.
Save The process of making guava paste at home is a rewarding journey that fills your home with an incredible fragrance. By slowly simmering the fruit with sugar and a touch of lemon, you transform simple ingredients into a sophisticated, ruby-red treat that holds its shape beautifully once cooled.
Ingredients
- Fruit: 1 kg (2.2 lbs) ripe guavas
- Sweetener: 450 g (2 1/4 cups) granulated sugar
- Acid: 2 tbsp fresh lemon juice
- Liquid: 120 ml (1/2 cup) water
Instructions
- Step 1
- Wash the guavas, trim the ends, and cut them into quarters. Remove seeds if desired (optional for extra smooth paste).
- Step 2
- Place guava quarters and water in a large saucepan. Bring to a boil over medium heat, cover, and simmer for 15–20 minutes until guavas are soft.
- Step 3
- Remove from heat. Use a food mill or fine mesh strainer to puree the guava pulp, discarding seeds and skins.
- Step 4
- Measure the resulting guava puree. For every cup of puree, use about 1 cup of sugar (adjust as needed based on yield).
- Step 5
- Return the guava puree to the pot. Add sugar and lemon juice.
- Step 6
- Cook over low heat, stirring constantly to prevent sticking, for 40–50 minutes. The mixture will thicken and pull away from the sides of the pan.
- Step 7
- When the paste is thick and glossy and holds its shape on a spoon, pour it into a parchment-lined loaf pan or baking dish. Smooth the top.
- Step 8
- Let cool at room temperature until firm, about 2–3 hours, then unmold and slice as desired.
Zusatztipps für die Zubereitung
To ensure a perfectly smooth result, take extra care when straining the cooked guavas to remove all seeds and skins. Slow and steady heat is key during the final cooking stage; constant stirring prevents the sugar from scorching and ensures the paste achieves its signature glossy finish.
Varianten und Anpassungen
You can easily tailor the sweetness of the paste by adjusting the sugar quantity based on how ripe and naturally sweet your guavas are. For a slightly different flavor profile, you can experiment with adding a pinch of cinnamon or a splash of vanilla during the simmering process.
Serviervorschläge
This paste is exceptionally delicious when paired with sharp Manchego cheese and crackers, a classic combination. It also serves as a wonderful filling for traditional pastries like empanadas or can be sliced thin and enjoyed on its own as a sweet snack.
Save With its deep color and concentrated flavor, this homemade guava paste is a sophisticated addition to any pantry, offering a true taste of the tropics in every slice.
Recipe FAQ
- → What is guava paste used for?
Guava paste pairs beautifully with Manchego and other firm cheeses on charcuterie boards. Fill pastries, turnovers, and cookies. Glaze roasted meats, swirl into cheesecake batter, or warm slightly to drizzle over ice cream and desserts.
- → Do I need to remove guava seeds?
Removing seeds creates smoother results. While optional, straining through a food mill or fine mesh sieve eliminates tough seeds and fibrous skins, yielding the silky texture traditional in Latin American guava paste.
- → How long does homemade guava paste keep?
Stored in an airtight container in the refrigerator, guava paste remains fresh for up to three months. The high sugar content acts as a natural preservative. For longer storage, freeze portions for six months or more.
- → Why add lemon juice?
Lemon juice provides brightness that balances guava's tropical sweetness. The acid also helps set the paste and enhances natural fruit flavors while contributing to proper gelling during the cooking process.
- → Can I use frozen guavas?
Frozen guavas work well when fresh aren't available. Thaw completely before cooking, and expect slightly longer simmering times to reach desired consistency. Adjust sugar if frozen fruit seems less sweet than fresh.
- → How do I know when the paste is done?
The paste is ready when it becomes thick, glossy, and pulls away from pan sides as you stir. A spoonful should hold its shape rather than spreading. The mixture will darken slightly and develop caramelized undertones.