📝 About This Recipe
Known as 'Goiabada' in Brazil or 'Pasta de Guayaba' in the Caribbean, this intense fruit preserve is the crown jewel of tropical sweets. This recipe transforms humble, fragrant guavas into a deep ruby-red, sliceable delicacy that balances floral sweetness with a signature tart finish. It is a labor of love that captures the essence of the tropics in a concentrated, velvety spread.
🥗 Ingredients
Fruit Base
- 3 pounds Fresh Pink Guavas (very ripe, soft to the touch)
- 2 cups Water (filtered)
Sweeteners and Acids
- 3 cups Granulated White Sugar (refined sugar helps with the set)
- 1/2 cup Light Brown Sugar (packed, for a hint of molasses depth)
- 2 tablespoons Fresh Lime Juice (acts as a natural pectin activator)
- 1 teaspoon Lemon Zest (finely grated)
Flavor Enhancers
- 1 teaspoon Vanilla Bean Paste (or one whole bean, split)
- 1/4 teaspoon Kosher Salt (to balance the intense sweetness)
- 1 piece Cinnamon Stick (optional, for a warm spice note)
- 1 whole Star Anise (optional, for subtle complexity)
👨🍳 Instructions
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1
Wash the guavas thoroughly under cool water. Trim the ends (stem and blossom) and cut the fruit into quarters. There is no need to peel them, as the skin contains high levels of pectin.
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2
Place the guava quarters in a large, heavy-bottomed pot and add 2 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer.
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3
Simmer the guavas for 15-20 minutes until the flesh is very soft and falling apart. Remove from heat and let cool slightly.
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4
Working in batches, transfer the cooked guavas and their liquid into a blender. Pulse until you have a very smooth, thick puree.
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5
Pass the puree through a fine-mesh sieve into a clean, heavy saucepan or Dutch oven. Use the back of a ladle to press the pulp through, discarding the hard seeds remaining in the sieve.
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6
Add the white sugar, brown sugar, lime juice, lemon zest, vanilla, salt, and whole spices (cinnamon and star anise) to the guava pulp.
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7
Cook over medium-low heat, stirring constantly with a wooden spoon or heat-resistant spatula. It is vital to stir frequently to prevent the sugar from scorching on the bottom.
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8
As the mixture thickens, it will begin to 'spit' or bubble aggressively. Reduce the heat to low and continue stirring. The color will transform from a pale pink to a deep, translucent ruby red.
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9
Continue cooking for 45-60 minutes. The paste is ready when it is very thick and 'follows the spoon,' meaning you can see the bottom of the pot for several seconds when you draw a line through it.
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10
Remove the cinnamon stick and star anise. Line an 8x8 inch glass baking dish with parchment paper, leaving an overhang on the sides for easy removal.
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11
Pour the hot guava paste into the prepared dish and smooth the top with an offset spatula. Tap the dish firmly on the counter to remove air bubbles.
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12
Let the paste cool at room temperature for at least 6 hours, then cover and refrigerate overnight to fully set into a firm, sliceable block.
💡 Chef's Tips
Use a heavy-bottomed pot like a Dutch oven to ensure even heat distribution and prevent burning. If your guavas are yellow-skinned but white-fleshed, the paste will be delicious but golden-brown rather than red; for the classic red look, ensure you buy pink-fleshed guavas. Wear an oven mitt while stirring during the later stages, as the thick 'lava' bubbles can splash and cause burns. To check for the perfect set, drop a small spoonful into a bowl of ice water; if it holds its shape and can be rolled into a soft ball, it is finished. Store the finished paste wrapped in parchment paper inside an airtight container in the fridge for up to 3 months.
🍽️ Serving Suggestions
Serve thick slices alongside salty Manchego or Queso Blanco for the classic 'Romeu e Julieta' pairing. Cut into small cubes and use as a filling for puff pastry 'Pastelitos' or thumbprint cookies. Melt a small amount with a splash of water to create a glaze for roasted pork or grilled chicken. Spread onto warm, buttered Cuban bread or crackers for a sophisticated breakfast treat. Pair with a glass of dry Sherry or a strong Cuban espresso to cut through the sweetness.