Guava Paste Guayabate
Transform your kitchen into a tropical paradise with this easy and authentic recipe for Guava Paste (Guayabate), a beloved Latin American treat bursting with the sweet, floral flavor of ripe guavas. Made with just four simple ingredients—ripe guavas, sugar, water, and a splash of zesty lemon juice—this recipe delivers a smooth, luscious homemade paste perfect for serving with cheese, crackers, or even as a delectable dessert filling. The key to success lies in slowly simmering and stirring the guava puree until it thickens into a velvety, spreadable consistency with a vibrant, natural color. Once set, this guava paste can be cut into elegant squares or blocks, making it a versatile and show-stopping addition to any charcuterie board or sweet snack platter. Whether you’re preserving the flavors of summer or indulging in a nostalgic twist, this DIY Guava Paste is an irresistible recipe that’s both timeless and surprisingly simple.
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Recipe Information
Ingredients
- 2 pounds Ripe guavas
- 2 cups Granulated sugar
- 1 cup Water
- 2 tablespoons Lemon juice
Instructions
Wash the guavas thoroughly under running water and pat them dry with a kitchen towel.
Slice the guavas into quarters and remove any seeds using a spoon or knife; the seeds can be discarded or set aside for another use.
In a large pot, combine the guava quarters and 1 cup of water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 10-15 minutes, or until the guavas are soft and tender.
Remove the pot from heat and allow the guavas to cool slightly. Using a blender or food processor, puree the cooked guavas until smooth.
Strain the guava puree into a clean bowl using a fine mesh sieve or cheesecloth to remove any remaining solids or fibers, ensuring a smooth paste.
Return the strained guava puree to the pot and add the granulated sugar and lemon juice. Stir well to combine.
Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or heat-resistant spatula to prevent sticking, for approximately 45-60 minutes, or until the paste thickens and begins to pull away from the sides of the pot.
To test the consistency, spoon a small amount of the paste onto a plate and let it cool. If it holds its shape without running, it is ready.
Line an 8x8-inch baking dish with parchment paper and pour the thickened guava paste into the dish. Smooth the surface with a spatula to create an even layer.
Allow the guava paste to cool completely at room temperature, then refrigerate for 4-6 hours, or until firm.
Once set, remove the guava paste from the dish and cut it into squares or blocks. Store in an airtight container in the refrigerator for up to 2 weeks, or wrap securely and freeze for longer storage.
Nutrition Facts
Calories |
2147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 26 mg | 1% | |
| Total Carbohydrate | 531.8 g | 193% | |
| Dietary Fiber | 49.1 g | 175% | |
| Total Sugars | 481.7 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 3814 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
