About this recipe: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.
Makes: 800 gramas
14 large red, ripe guavas
700g caster sugar
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:1hr › Cook:50min › Ready in:1hr50min
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.
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.
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.)
Stir with a wooden spoon until the mixture thickens and you can see bottom of the pan when stirring. Remove from the heat.
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.