Goiabada cascão (Brazilian guava paste)

    1 hour 50 min

    This guava paste is chunky because it contains parts of the peel (casca) of the fruit. This is a very popular Brazilian sweet, often eaten with a slice of fresh cheese. If not available at your local supermarket, fresh guavas can be found at many Asian, Caribbean and Indian shops.

    24 people made this

    Makes: 800 gramas

    • 14 large red, ripe guavas
    • 700g caster sugar
    • 375ml water

    Prep:1hr  ›  Cook:50min  ›  Ready in:1hr50min 

    1. Wash and peel the fruit, reserving the peel. Cut guavas into pieces and purée in the blender until smooth. Pass through a sieve and set aside.
    2. Place the sugar and water in a saucepan and cook over high heat, stirring, until the sugar dissolves and mixture begins to boil. Stop stirring and let it boil for 5 minutes.
    3. Add the guava purée and a quarter of the reserved peel (there is no need to chop the peel because it will fall apart during cooking.)
    4. Stir with a wooden spoon until the mixture thickens and you can see bottom of the pan when stirring. Remove from the heat.
    5. Line a 15cm loose-bottomed cake tin with greaseproof paper and spread the guava paste in it; let cool, unmould and remove the paper. To serve, cut into pieces.

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