Guava Paste Recipe: Traditional Latin American Goiabada

Guava paste, known as goiabada in Brazil or dulce de guayaba in Spanish-speaking countries, is a thick, sweet preserve made from guavas and sugar. This beloved Latin American delicacy has a firm, sliceable texture and an intensely fruity flavor that pairs perfectly with cheese, making the classic combination known as “Romeo y Julieta” in many countries.

Making guava paste at home is surprisingly straightforward and allows you to control the sweetness while enjoying the pure, vibrant flavor of fresh guavas. This traditional recipe creates an authentic preserve that’s far superior to store-bought versions.

What Is Guava Paste?

Guava paste is a dense, sweet confection made by cooking guava pulp with sugar until it reaches a thick, firm consistency that can be sliced. Unlike guava jam or jelly, which are spreadable, guava paste holds its shape and has a texture similar to quince paste (membrillo).

The finished product has a beautiful deep pink to reddish-brown color and a concentrated tropical flavor that’s both sweet and slightly tart. It’s an essential ingredient in Latin American cuisine and is used in everything from breakfast pastries to elegant cheese boards.

The History of Guava Paste

Guava paste has deep roots in Latin American culinary history, dating back to pre-Columbian times when indigenous peoples of Central and South America first cultivated guavas. The Mayans and Aztecs recognized the fruit’s value and developed early preservation methods.

After Spanish colonization, European preserving techniques combined with local ingredients led to the guava paste we know today. The tradition spread throughout the Caribbean, Brazil, and other Latin American countries, with each region developing its own variations. In Brazil, goiabada became so popular that it’s considered part of the national culinary identity, while in Cuba and Puerto Rico, it remains a beloved treat served at celebrations and family gatherings.

Homemade Guava Paste Recipe

This recipe produces approximately 2 cups of firm, sliceable guava paste. The key to success is patience—cooking the mixture long enough to achieve the proper consistency.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Setting Time: 4+ hours (or overnight)
• Total Time: 1 hour 5 minutes (plus setting)
• Yield: About 2 cups (500g)
• Difficulty: Intermediate
• Cuisine: Latin American

Ingredients for Guava Paste

• 2 pounds (900g) ripe guavas
• 2 cups (400g) granulated sugar
• 1/4 cup (60ml) water
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt (optional, enhances flavor)

Step-by-Step Instructions

Step 1: Select and Prepare the Guavas

Choose ripe guavas that give slightly when pressed and have a fragrant aroma. Wash them thoroughly under running water. Cut off the stem and blossom ends, then cut each guava into quarters. Using a spoon, scoop out the seeds from the center. You can discard the seeds or save them to strain later for extra pectin.

Step 2: Cook the Guavas Until Soft

Place the prepared guava pieces in a large, heavy-bottomed pot or Dutch oven. Add the water and cook over medium heat for 15-20 minutes, stirring occasionally. The guavas should become very soft and break apart easily when pressed with a spoon.

Step 3: Puree and Strain

Remove the pot from heat and let it cool slightly. Use an immersion blender to puree the mixture until smooth, or transfer in batches to a regular blender. For the smoothest paste, strain the puree through a fine-mesh sieve, pressing with a spatula to extract all the pulp. Discard any remaining seeds or fibrous material.

Step 4: Add Sugar and Begin Cooking

Return the strained puree to the pot. Add the sugar and lemon juice, stirring until the sugar dissolves. The lemon juice helps set the paste and balances the sweetness. If using salt, add it now.

Step 5: Cook Until Thick

Cook the mixture over medium-low heat, stirring frequently with a wooden spoon or heat-resistant spatula. This is the most important step—the mixture must cook long enough to thicken properly. Expect this to take 25-35 minutes. As it cooks, the paste will darken in color and become increasingly thick.

Caution: The mixture will bubble and splatter as it thickens. Use a long spoon and consider wearing an oven mitt to protect your hand.

Step 6: Test for Doneness

The paste is ready when it’s very thick and pulls away from the sides of the pot. To test, drag a spoon through the mixture—it should leave a trail that doesn’t immediately fill back in. You can also place a small amount on a cold plate; if it holds its shape and doesn’t spread, it’s done.

Step 7: Mold and Set

Line a loaf pan, square baking dish, or silicone mold with parchment paper. Pour the hot paste into the prepared mold, smoothing the top with a spatula. Let it cool completely at room temperature (about 2 hours), then refrigerate for at least 4 hours or overnight until firm.

Step 8: Unmold and Slice

Once set, lift the guava paste out of the mold using the parchment paper. Peel away the paper and slice into portions. The paste should be firm enough to slice cleanly with a knife.

Tips for Perfect Guava Paste

Use Ripe Guavas: Ripe fruit has more natural pectin and better flavor. Look for guavas that are fragrant and yield slightly to pressure. Avoid overripe fruit, which can be mushy.

Stir Constantly Near the End: As the paste thickens, it can burn quickly on the bottom. Reduce heat if necessary and stir continuously during the final 10 minutes.

Use a Heavy-Bottomed Pot: This ensures even heat distribution and prevents hot spots that can cause burning.

Don’t Rush the Process: Undercooking results in paste that won’t set properly. Be patient and cook until the mixture is truly thick.

Adjust Sugar to Taste: For a less sweet version, reduce sugar to 1½ cups, though this may affect the final texture slightly.

Delicious Ways to Use Guava Paste

Guava paste is incredibly versatile and can be enjoyed in numerous ways:

• Romeo y Julieta: The classic pairing of guava paste with fresh white cheese (queso fresco, manchego, or cream cheese) – a beloved Latin American combination
• Pastries and Turnovers: Use as filling for Puerto Rican quesitos, empanadas, or puff pastry turnovers
• Cheese Boards: Slice thin and serve alongside aged cheeses, crackers, and nuts
• Toast and Crackers: Spread thin slices on buttered toast or cream cheese-topped crackers
• Glazes and Sauces: Melt with a little water to create a glaze for grilled meats, especially pork
• Dessert Topping: Serve with ice cream, cheesecake, or flan
• Thumbprint Cookies: Use small cubes as filling for thumbprint cookies

How to Store Guava Paste

Refrigerator: Wrap tightly in plastic wrap or store in an airtight container. Properly stored, guava paste keeps for 2-3 months in the refrigerator.

Freezer: Cut into portions, wrap individually in plastic wrap, then place in a freezer bag. Frozen guava paste lasts up to 1 year. Thaw in the refrigerator overnight before using.

Unopened Store-Bought: Commercial guava paste can last up to a year in a cool, dark pantry. Once opened, transfer to the refrigerator and use within 3 weeks for best quality.

Variations and Substitutions

• Spiced Guava Paste: Add 1/4 teaspoon cinnamon or a pinch of cloves during cooking
• Citrus Twist: Add orange zest along with the lemon juice for extra complexity
• Ginger Guava Paste: Add 1 teaspoon fresh grated ginger for a warming kick
• Lower Sugar Version: Reduce sugar to 1½ cups and add 1 tablespoon pectin to help it set
• Using Different Guavas: Pink, white, or red guavas all work—each produces a slightly different color and flavor

More Latin American Recipes to Try

If you enjoy this guava paste recipe, explore these other delicious recipes:

• Puerto Rican Quesitos – Perfect for filling with guava paste
• Homemade Vanilla Paste – Another essential preserve for bakers
• Mutton Rolls – A savory snack from another culinary tradition
• Eggless Oatmeal Cookies – Try sandwiching with guava paste

Start Making Homemade Guava Paste Today

Homemade guava paste captures the pure, tropical essence of fresh guavas in a way that commercial versions simply can’t match. While it requires some patience and attention during cooking, the reward is a beautiful, versatile preserve that transforms any cheese board, pastry, or dessert into something special.

Whether you’re honoring Latin American culinary traditions or simply looking to try something new, this guava paste recipe offers an authentic taste of tropical flavor that you’ll want to make again and again.

Frequently Asked Questions

What do you do with guava paste?

Guava paste is incredibly versatile. The classic use is pairing it with white cheese (called “Romeo y Julieta”), but it’s also used as filling for pastries and turnovers, served on cheese boards, spread on toast or crackers, melted into glazes for meats, or used as a topping for desserts like ice cream and cheesecake.

Does guava paste expire?

Homemade guava paste lasts 2-3 months in the refrigerator when properly wrapped. It can also be frozen for up to 1 year. Unopened commercial guava paste can last up to a year in a cool, dark pantry. Once opened, store-bought paste should be refrigerated and used within 3 weeks for best quality.

What is the difference between guava paste and guava jam?

The main difference is texture. Guava paste is cooked longer until it becomes firm enough to slice, while guava jam has a spreadable, soft consistency. Guava paste also typically contains more sugar relative to fruit, giving it a denser, more concentrated flavor.

Can I use canned guavas to make guava paste?

Yes, you can use canned guavas in syrup. Drain them well and reduce the sugar in the recipe by about half since the canned fruit is already sweetened. The texture and flavor will be slightly different from fresh guava paste, but it’s a convenient alternative when fresh guavas aren’t available.

Why didn’t my guava paste set properly?

The most common reason guava paste doesn’t set is undercooking. The mixture needs to cook until it’s very thick and pulls away from the sides of the pot. If your paste is too soft, return it to the pot and cook longer. Using underripe guavas (which have less pectin) or too little sugar can also prevent proper setting.