Guava Paste-Guayabate

Recipe by Diana Adcock
READY IN: 40mins
YIELD: 2 pounds




  • Cut guavas in half and scoop out the seeds.
  • Soak the seeds in 1 cup of the water.
  • Place the guavas in a saucepan with the remaining water.
  • Bring to a boil, reduce heat to a simmer and cook until the guavas are very soft.
  • Stir often to prevent scorching and sticking to the pot.
  • Strain the water from the seeds-it will be slightly mucilaginous-and add to the cooked guavas.
  • Discard seeds.
  • Grind the guavas through a food mill and measure pulp.
  • Add an equal amount of sugar.
  • Mix well and place in a large heavy saucepan over low heat and cook, stirring constantly with a wooden spoon until the mixture is thick and a little jelly tested on an ice cube can be lifted off in one piece.
  • Remove from heat and beat with a wooden spoon for 10 minutes or until the mixture forms a heavy paste.
  • Turn out into a loaf pan lined with wax paper or a square casserole pan lined with wax paper.
  • Set in a cool place for 24 hours.
  • To store, turn the paste out of the pan and wrap it securely in foil.
  • *Fora dried consistency, place the cooked paste on wax paper on a wooden board, cover with cheesecloth and set in the sun for two days.
  • Turn the paste occasionally to expost all surfaces to the sun.