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Guava Paste Guayabate Recipe

Discover the irresistible sweetness of homemade guava paste! This authentic Guayabate recipe transforms ripe guavas into a luscious, spreadable treat perfect for enjoying on toast, crackers, or as a unique dessert topping. Easy to follow instructions guide you through each step, from preparing the guavas to achieving that perfect, thick consistency. A sun-dried option is also included for those who prefer a firmer texture. Make this vibrant, flavorful guava paste today!

Prep Time 20 mins
Cook Time 40 mins
Calories 1856.7 kcal
Protein 23g
Rating 3.2 (5 Reviews)
Guava Paste Guayabate 25

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Guava Paste Guayabate

  • 2 lbs ripe guavas, washed and halved
  • 1 ½ cups water
  • Equal amount of sugar to the measured guava pulp (approximately 2 cups)

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How to Make Guava Paste Guayabate

  1. Halve the guavas and carefully scoop out the seeds. Set seeds aside.
  2. Soak the guava seeds in 1 cup of water for at least 15 minutes.
  3. Place the halved guavas in a heavy-bottomed saucepan with the remaining ½ cup of water.
  4. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until the guavas are very soft and easily mashed (about 20-25 minutes). Stir frequently to prevent sticking.
  5. Strain the liquid from the soaked seeds (it will be slightly mucilaginous) and add it to the cooked guavas.
  6. Discard the seeds.
  7. Carefully grind the cooked guavas through a food mill to remove any remaining fiber (or use an immersion blender for a smoother consistency).
  8. Measure the resulting guava pulp.
  9. Add an equal amount of sugar to the measured guava pulp.
  10. Mix well. Transfer the mixture to a large, heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens significantly (approximately 15-20 minutes). The mixture is ready when a small spoonful dropped onto an ice cube forms a firm jelly that can be lifted off in one piece.
  11. Remove from heat. Beat vigorously with a wooden spoon for 10 minutes, or until the mixture forms a heavy, smooth paste.
  12. Line a loaf pan or square casserole dish with wax paper. Pour the guava paste into the prepared pan.
  13. Let the guava paste cool completely and then refrigerate for at least 24 hours to set.
  14. To store, turn the paste out of the pan and wrap it tightly in aluminum foil or plastic wrap. Refrigerate for up to 2 weeks.
  15. **For a dried consistency:** Spread the cooked paste thinly onto wax paper on a wooden board. Cover with cheesecloth and set in a sunny location for two days, turning occasionally to ensure even drying.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

1758g

Fat

6g

Carbs

154g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American Low Protein Healthy 5 Ingredients Or Less Jams And Preserves Condiments Etc Fruit Caribbean Easy Central American Low Fat Vegan Vegetarian Stove Top Dietary Low Sodium Low Cholesterol Low Saturated Fat Healthy 2 Low In Something Tropical Fruit Equipment Number Of Servings