📝 About This Recipe
Hailing from the heart of Minas Gerais, Goiabada Cascão is the artisanal, rustic cousin of standard guava paste, celebrated for its thick texture and inclusion of real fruit rinds. This deep ruby-red preserve captures the intense perfume of tropical red guavas, balanced with a hint of acidity and a slow-cooked caramel depth. It is more than a sweet; it is a cultural icon of 'Comida Mineira' that embodies the slow, soulful pace of Brazilian farmhouse cooking.
🥗 Ingredients
The Fruit Base
- 2 kg Ripe Red Guavas (Goiaba Vermelha) (very ripe, aromatic, and firm enough to peel)
- 500 ml Filtered Water (for the initial pulp extraction)
The Preserve Matrix
- 800 grams Granulated White Sugar (standard refined sugar works best for clarity)
- 200 grams Demerara Sugar (adds a subtle molasses undertone)
- 2 tablespoons Fresh Lemon Juice (helps with pectin activation and brightness)
- 1 pinch Fine Sea Salt (to balance the intense sweetness)
The 'Cascão' Elements
- 300 grams Reserved Guava Rinds (sliced into thin julienne strips)
- 1 piece Cinnamon Stick (optional, for a warm aromatic finish)
👨🍳 Instructions
-
1
Wash the guavas thoroughly. Using a sharp vegetable peeler, remove the thin outer green skin from half of the guavas, leaving some of the red flesh attached to the peel to create the 'cascão' (bark) strips. Slice these peels into thin ribbons and set aside.
-
2
Peel the remaining guavas fully and discard the green skins. Chop all the guava flesh (including the ones you took the strips from) into rough chunks, keeping the seeds intact as they contain the highest concentration of pectin.
-
3
Place the guava chunks and the 500ml of water into a blender. Pulse until you have a thick, smooth puree. Do not over-blend, as you want to avoid breaking the seeds.
-
4
Pass the puree through a fine-mesh sieve into a large, heavy-bottomed copper or stainless steel pot. Use a spatula to press the pulp through, discarding the seeds left in the sieve.
-
5
Add the white sugar, demerara sugar, lemon juice, and salt to the pot containing the smooth pulp. Stir well to combine.
-
6
Bring the mixture to a boil over medium-high heat, stirring constantly with a long-handled wooden spoon to prevent the sugar from scorching.
-
7
Once boiling, reduce the heat to low. Add the reserved julienned guava rinds and the cinnamon stick. The rinds are what distinguish this as 'Cascão' style.
-
8
Simmer the mixture for approximately 2 to 2.5 hours. You must stir frequently, especially as the mixture thickens, to prevent sticking to the bottom.
-
9
As the water evaporates, the paste will darken from a bright pink to a deep, translucent ruby red. Watch for the 'Ponto de Moeda' (the spoon leaves a trail that doesn't close immediately).
-
10
The paste is ready when it reaches the 'Ponto de Corte' (cutting point). This is when the mixture is so thick that it pulls away completely from the sides and bottom of the pot when you tilt it.
-
11
Remove the cinnamon stick. Line a rectangular glass dish or wooden mold with parchment paper or lightly greased plastic wrap.
-
12
Pour the hot, thick paste into the mold. Smooth the top with a wet spatula. Let it cool at room temperature for at least 12 hours, then refrigerate for another 12 hours to fully set.
-
13
Once firm, unmold the Goiabada and slice into thick blocks for serving.
💡 Chef's Tips
Use the ripest guavas you can find; if they are fragrant enough to scent the whole kitchen, they are perfect. Never stop stirring during the final 30 minutes of cooking, as the high sugar content can burn in seconds once the water is gone. If the paste is too soft after cooling, you can return it to the pot and cook it for another 15-20 minutes. For an authentic texture, ensure your 'cascão' strips are thin; they should become candied and translucent in the paste. A copper pot is traditional in Minas Gerais because it conducts heat evenly, but a heavy Dutch oven is a great modern substitute.
🍽️ Serving Suggestions
The classic 'Romeu e Julieta': Serve a thick slice of Goiabada atop a slice of salty Queijo Minas or Queso Fresco. Pair with a strong cup of Brazilian pour-over coffee to balance the intense sweetness. Spread a thin layer over warm, buttered 'Pão de Queijo' (Brazilian cheese bread) for a sweet-and-savory breakfast. Serve alongside a glass of Cachaça or a sweet dessert wine like a Late Harvest Riesling. Dice into small cubes and use as a topping for creamy tapioca pudding or vanilla bean ice cream.