Guava Paste-Guayabate

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“This recipe is posted by request and was found on the net. No name was attached.”
2 pounds

Ingredients Nutrition


  1. Cut guavas in half and scoop out the seeds.
  2. Soak the seeds in 1 cup of the water.
  3. Place the guavas in a saucepan with the remaining water.
  4. Bring to a boil, reduce heat to a simmer and cook until the guavas are very soft.
  5. Stir often to prevent scorching and sticking to the pot.
  6. Strain the water from the seeds-it will be slightly mucilaginous-and add to the cooked guavas.
  7. Discard seeds.
  8. Grind the guavas through a food mill and measure pulp.
  9. Add an equal amount of sugar.
  10. 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.
  11. Remove from heat and beat with a wooden spoon for 10 minutes or until the mixture forms a heavy paste.
  12. Turn out into a loaf pan lined with wax paper or a square casserole pan lined with wax paper.
  13. Set in a cool place for 24 hours.
  14. To store, turn the paste out of the pan and wrap it securely in foil.
  15. *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.
  16. Turn the paste occasionally to expost all surfaces to the sun.

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