How to Make Guava Paste
The guava is a popular fruit that is grown mainly in Latin America but also in India, Hawaii and parts of Southeast Asia. Guava paste, or Dulce de Guayaba, consists of guava pulp cooked with added sugar, and is a common product in ethnic grocery stores in the United States. It is used in many Latin American desserts both as an ingredient and as a dessert in itself. You can make fresh guava paste yourself at home with only a few simple ingredients and kitchen tools. Does this Spark an idea?
Things You'll Need
- Knife
- Saucepan
- Water
- Fork
- Sugar
- Juice of one lemon (optional)
- Potato masher
- Strainer
- Wooden spoon
- Greased shallow pan
Instructions
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1
Cut each of the guavas into 4 equal pieces. Wash 4 pounds of guavas and cut off the ends of the fruits with a sharp knife. Cut each guava into 4 equal pieces.
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2
Put the guavas in a saucepan and cover with water. Put the guava pieces into a saucepan and cover them completely with water.
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3
Cook the guavas and water until tender. Cook the guavas over low heat until they are tender and can be pierced easily with a fork.
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4
Use a potato masher to mash the guavas into pulp. Remove the guava pieces from the water. Mash them well with a potato masher. Put the mashed fruit through a strainer to remove the skin and seeds.
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5
Add sugar to the guava pulp. Measure the pulp. For each cup of pulp you will be adding 1 1/2 cups of sugar to the guava paste mixture. Put the guava pulp and the correct amount of sugar into a clean saucepan. Add the juice of a lemon at this point, if desired.
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Draw a wooden spoon through the pulp to test for thickness. Simmer the pulp and sugar until the mixture is thick enough to draw away from the sides of the saucepan. Another way to tell whether it is thick enough is by drawing a spoon through it; if the drawn line does not disappear, it is thick enough.
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7
The guava paste will keep in the refrigerator for several weeks. Pour the thickened guava paste mixture into a greased shallow pan. Let the mixture set until it is completely cooled. Cut into squares, if desired, and wrap in waxed paper. Put the wrapped square in an airtight tin in the refrigerator, where it will remain fresh for several weeks.
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Tips & Warnings
If the guava mixture has foam at the top when it has finished cooking, skim the foam off with a wooden spoon.
Serve the guava paste with a mild white cheese such as ricotta.
When the paste has been poured into the greased shallow pan, flatten it with a buttered spoon, if desired.
References
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