Guava Paste Recipe: A Sweet Tropical Treat

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I was, in the tropical fruit section of the local farmers’ market, when a kind vendor handed me a piece of this particular ruby-colored delight. The concentrated tropical guava flavor was like jelly on my tongue—it was like the flavor of sunshine and adventure

Now I am on a mission to make this treat a household name. Imagine placing a spoonful of your homemade guava paste on a slice of toast or a piece of sharp cheese for a tasty appetizer.

If your taste buds are going gaga, you are receiving a treat. Stay tuned for my secret recipe for this tropical treat you can whip up in your own personal kitchen.

Trust me, it is easier than you think, and the result is worth the minimal effort expended. 

Key Points You Need to Know. 

1. I discovered that guava paste is known as “goiábada,” and it’s extremely well known in Latin America, particularly in Brazil. It is made by frying fresh fruit in sugar until it gets spreadable and thick; it’s a type of jam. It is a sweet confection that can be eaten plain, with cheese, on toast, or as filling for pastries. 

2. My experience is that picking the ripest, sweetest guavas will be the first step to making good guava paste. The quality of the fruit impacts the final product, so I always choose softer guavas with a sweet aroma. The peak ripeness of the guavas enhances the sweet and complex taste of the paste. 

3. I knew it was important to be consistent in making the guava paste. The mixture must be cooked slowly and stirred frequently to prevent it from sticking or burning. I discovered the paste is done when it becomes thick enough that it holds its shape when it cools. This typically happens when it can be pulled over the bottom part of the pan but does not instantly close the gap. 

4. Other flavorings, like vanilla or spices, could be added to the guav paste. These are optional, though I find a dash of cinnamon or a dash of rum to truly make the guava paste my own. 

5. What is the great thing about making your own guava paste? It can be stored and enjoyed as time passes. I pour the hot mixture into molds or containers and let it cool completely. Cooled, I wrap it around to keep the air from drying it out. The guava paste keeps for months if properly stored, so I can benefit from the fruits of my labor for longer. 

Homemade Guava Paste

A luscious, ruby-hued guava paste that captures the essence of tropical guavas in a rich, concentrated form. Perfect for pairing with cheeses, spreading on toast, or enhancing pastries, this homemade delight is a sweet testament to culinary craftsmanship.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Appetizer, Dessert, Snack
Cuisine Caribbean, International, Latin American
Servings 2 pounds
Calories 100 kcal


  • Prep the Guavas: Wash and peel the guavas. Cut in half, scoop out the seeds, and strain them to collect the juice. Blend the flesh until smooth.
  • Cook: In a large, heavy-bottomed pan, mix the guava pulp, sugar, and water. Add lemon juice and vanilla extract or cinnamon if using. Cook over medium-low heat, stirring constantly to prevent sticking or burning.
  • Consistency Check: Once the mixture thickens and darkens in color, test for readiness by spreading a small amount on a plate. If it wrinkles when nudged, it’s ready.
  • Cool and Set: Pour the hot guava paste into a shallow dish lined with parchment paper. Smooth the top with a spatula and let it cool at room temperature. Once set, cut into desired shapes.


  • Adjust sugar based on the sweetness of the guavas and personal preference.
  • The optional addition of lemon juice adds a slight tang, enhancing the guava's natural flavors.
  • Vanilla or cinnamon can introduce a subtle depth to the paste's flavor profile.
Keyword Cheese Pairings, Guava Paste, Homemade Jam, Pastry Filling, Tropical Desserts

Finding the Best Guavas for My Guava Paste

When I go to pick my guavas for my guava paste, I pick the ripest, most aromatic guava. I make use of the pink-fleshed variety because it creates a sweeter, much more vibrant paste.

I will press the outside until they’re just soft enough—too hard and they’ve no flavor; far too soft, and they might be overripe. 

Making the Guavas: My Method. 

I wash and peel guavas to remove any blemishes then sliced them in half, scooped out the seeds, and gathered all the juice. Then I blend the flesh until it is smooth.

This is important for the texture; any chunks can ruin the consistency of my paste. 

My Ratio for Perfect Consistency. 

I have realized the magic ratio for my guava paste is one part water to two parts sugar and guava pulp. This ratio helps me to obtain a firm but tender paste after cooking. I mix these ingredients well prior to them going into the pan to prevent crystallization. 

Cooking the Paste. 

I cook it on low, stirring continuously. I have discovered this needs my complete attention: in case I don’t stir frequently, the paste can stick to the pan and burn, leading to a bitter taste. Patience is my friend here; watching the mix go from a clear liquid to a dark, rich paste is satisfying. 

Pro Tip: Wrinkle Test. 

I use a wrinkle test to tell me when the guava paste is done. I spread a little on a plate and let it cool. If it wrinkles when I nudge it, it’s attained the desired firmness. It is a quick and simple way to obtain the correct texture each time. 

Cooling and Storing Guava Paste. 

I ladle the paste into a shallow dish covered with parchment paper after cooking. I smoothed the surface using the spatula and let it cool to room temperature. To store it, I wrap it up and put it in the refrigerator. Properly stored, the paste lasts for weeks, and its flavors appear to deepen as time passes. 

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Enjoying the Results of My Labor. 

When set, I slice the guava paste into slices or cubes. I like it with cheese or on toast for a sweet treat. The versatility of this paste means it can be a delightful addition to various desserts or served as a standalone delicacy. 

Sharing My Experience. 

I make guava paste and share it with family and friends. They really like the flavor, and I always say to use the freshest things and don’t rush the cooking. The saying goes, “Good things come to the patient,” and this will be the case with guava paste. 

Guava Paste: Creative Culinary Adventures. 

It’s been an enjoyable culinary experiment to make use of guava paste in dishes. I’ve used it in sauces for meats, fillings for cakes, and as a glaze for deserts. I find out more about its complex flavor profile every time I work with it. 

Guava Paste: Is It Healthy? 

Guava paste also contains several vitamins, particularly vitamin C, though I only consume it in moderate amounts due to the sugar content. It is a treat that I indulge in sparingly, balancing pleasure with health-consciousness.

What are Some Creative Ways to Use Guava Paste?

  1. I make use of guava paste to fill thumbprint cookies; it is really exotic and goes so well with the buttery dough. 
  2. Yet another use is to melt it down with some water and start using it as a glaze on pork or chicken for a Caribbean flair. 
  3. For an easy yet elegant dessert, I occasionally layer slices of guava paste with cream cheese or mascarpone between puff pastry sheets, cooking until golden. 

Can I make guava paste with canned guavas?

Definitely! Fresh guavas make a rich, flavorful paste; canned guavas are a good substitute. Drain any excess syrup and adjust the sugar in the recipe to match your taste

How long does homemade guava paste last?

Making your very own guava paste lasts for weeks when stored in an airtight refrigerator container. Its natural sugars act as a shelf-life preservative. 

Is guava paste the same as guava jelly?

No guava paste is thicker and firmer than guava jelly,’ pasta da guayaba’. Paste is generally used as a filling or topping, while jelly is much more commonly spread on toast or used as a glaze. 

What’s the best way to blend guavas for the paste?

In case you need guavas to be smooth for your paste, remove the seeds first if you want a finer texture. Make a uniform mixture in a high-power blender or food processor before cooking. 

Can I reduce the sugar in the guava paste recipe?

You are able to reduce the sugar to modify the sweetness a bit, but this will impact the texture and preservation of the guava paste a little. Taste and adjust as-needed.

Is pectin necessary for making guava paste?

Guavas contain pectin already, so more pectin is usually not needed. The fruit’s own acetic acid can help the paste set when it cools. 

How do I know when the guava paste is ready?

The paste is done when it has thickened and pulled away from the sides of your pan. It’ll also set more as it cools, so don’t be alarmed in case it looks a little soft while hot. 

What dishes go well with the guava paste? 

Guava paste goes nicely with cheese, cream cheese, or a piece of manchego. Additionally, it makes a filling for pastries and is good on toast or pancakes. 

Can guava paste be frozen for long-term storage?

Yes, you are able to freeze guava paste to extend its shelf life. Wrap in plastic wrap and seal in a bag or container when freezing to prevent freezer burn. 

Any tips for a smoother cooking process? 

A continual stirring during cooking will prevent burning and make a smooth paste. Additionally, be patient; it takes a while to get it just right. 

Final Thoughts on the Guava Paste Recipe: Sweet Tropical Treat. 

As a home cook, I like making guava paste; it is so easy yet so luxurious. It is a versatile sweet that adds a tropical twist to desserts and snacks and is a delicious way to enjoy guavas. I like to serve it with cheese for an easy appetizer or in my baking projects.

I hope my readers enjoy the rich flavors and the easy process of making this homemade treat. Keep in mind that the key to a great guava paste is a balance between sweetness and texture, so make some at home. Happy cooking!