Inspired from some fruit paste that I spotted at an event recently, I thought I’d have a go at making Guava Paste.
I have 15 fruit trees my backyard (not including numerous vines) and three of which are guava trees – including red and yellow cherry guava. They are tropical fruit, sweet and abundant this time of year!
Harvesting guava before the birds do the job for me, or the lawnmower munches up the remains of fallen fruit, seems on the cards today. The colourful fruit bruise once dropped to the ground so it’s best to pick the guava before they fall off!
They are delicious eaten fresh and their skin is packed with Vitamin C. I’ve experimented a little using them in smoothies but find their hard pips (similar size and hardness to grape pips) a little too annoying. In order to use them for cooking they generally need straining to remove the pips– hence you’re likely to recall seeing pink guava jelly in your grandmother’s pantry.
Fruit paste, unlike dehydrated fruit or jam, traditionally is a thick, sweetened fruit pulp is air dried into blocks. Almost rubber-like the ‘paste’ can then be cut with a knife into wedges and served with cheese and crackers. Not necessarily one to follow rules, and as the sunshine hours weren’t too dependable, I thought I’d preserve mine in a jar instead to be scooped out as/when required.
I used a combination of both red and yellow guava which during the puree stage resulted in a delightful pink mix! Regardless of the moment of colour appreciation, it will turn into a brownish paste by the end of the cooking process.
Guava Paste
Ingredients
- 1 kg guava
- 1 1/2 cups water
- approx 4.5 cups white sugar
Method
- Firstly wash the fruit in cold water or under the tap. Cut guavas in half and scoop out the seeds. Place the halved fruit into a large bowl and the seeds into a smaller bowl with 1 x cup of water. Depending on the size of the guava, I found it easier to scoop out the seeds with the end of a teaspoon. This is the time-consuming bit and requires a strong cup of coffee and about 30 minutes.
- Place the halved guavas (skin on) into a large heavy based saucepan with remaining 1/2 cup of water. Allow to boil then turn the heat down and simmer until cooked. Make sure you stir every now and then so the fruit doesn’t stick to the bottom of the pot. Take off heat.
- Strain the bowl of seeds and water, through a sieve – collecting the water. Get as much pulp as you can (within reason) through the sieve without allowing any seeds to get through. Discard the pips. Add the pulpy thickened water to the large saucepan of guava already on simmer.
- In a blender, puree the guava/juice. It will resemble a sorbet or thick smoothie. Measure how many cups this equates too, then add back into the large saucepan. My 1 kg of guava equated to 4.5 cups of puree. Add the equivalent amount of sugar (eg: 4.5 cups) and stir in. Put back on a low heat and allow to simmer until it reduces by around half it’s original liquid amount. It will bubble away intermittently like Rotorua mud pools! You’ll need to keep stirring with a wooden spoon every 10 minutes or so to stop it burning and you’ll notice it start to get thicker, forming quite a thick layer on the spoon itself. The whole simmering process may take 60 minutes on low.
- Take off the heat. Beat with a wooden spoon and allow to thicken as it begins to cool.
- Scoop into sterilised jars and seal. Wait for the appropriate dinner party ‘nibbles’ or cheese platter, or experiment in in apple turnovers, tarts and cheesecakes!
May 6, 2025
Hi Julie
In my previous comment, I got it very wrong, I did not remove the scum but did as you said and beat it with a wooden spoon, and it was absorbed into the paste. After 1 3/4 hours, the paste is beautifully thick and dark. It is now sitting in 2 x 380g jars cooling down on the stove.
I am looking forward to having some on crackers with cheese in a couple of days when it has cooled down.
Thank you for a great recipe.
May 8, 2025
Hi Sandra, wonderful! I hope you enjoy it. With regards to the scum on top (which is common with fruit) I find it is probably more preferential to remove when making jelly (so it’s nice and clear which visually looks more appealing), but it is totally up to you. Well done on judging the cooking time – it really does depend on stove-top heat and using judgement. Enjoy! >>Julie
March 29, 2024
I’ve made this guava paste several times and followed the recipe exactly but for some reason my guava paste won’t darken. Do you have any guesses to why? Thanks :)
March 29, 2024
Hi Leah, sorry I can’t really identify why that may be the case. It may be the guava (I combined two varieties) or it could be the heat? I find when the liquid reduces it naturally darkens in colour. I hope it still tastes delicious! >>Julie
March 30, 2024
That’s alright thanks anyway, still tastes great!
November 13, 2023
Do you drain the water you cook the guavas in? Thanks.
November 24, 2023
Hi Lea, I haven’t cooked this in a while, but according to my recipe method – no. There is 1.5 cups of water for this recipe: .5 cup goes into the halved guava pot, and 1 cup goes into the smaller bowl with the seeds to soak. Either way (whether directly or after sieving the seeds), all the water eventually goes into the main saucepan. The puree will thicken (as per the recipe), so no need to discard any extra fluid. Hope that helps. >>Julie
July 11, 2021
Hello Julie,
I was wondering, I live in South Florida, I have a guava tree that produces fruit year round. I have a problem with worms inside the fruit. Someone suggested to spray the flower with neem oil when it is blossoming. Any advise with this problem?
July 22, 2021
Hi Marlene, I can’t say I’ve personally come across that issue with guava – but how frustrating for you to have worms in your delicious fruit tree! I have heard that neem oil is magical in the garden so quite possibly this is the right direction to go. Best of luck with it all. >>Julie
September 10, 2021
I had read about that problem before and also read that could be a problem with figs also. Seems the little opening at the blossom end is attractive to whatever insect/s lay eggs in there. This is one reason I’ve held off on growing my own, but I’m thinking if I cover it with very fine netting that that should work and when I finally get one that’s what I plan on doing.
PS. Can anyone advise the sweetest, most flavorful variety? Are red or pink sweeter than white?
April 30, 2021
Please tell us how long the paste keeps when NOT stored like jam in a sterilized jar. I want to make Guava Cheese pastries and use the leftover paste on toast, but for how long?
April 30, 2021
Hi Amanda, if you keep the guava paste in an airtight container in the fridge it will last months (through experience). Bacteria creeps in if utensils are contaminated so use a clean spoon/knife each time. That should do the trick. PS…your Guava Cheese pastries sound amazing! >>Julie
March 6, 2021
How long will the paste keep for?
March 8, 2021
Hi Tara, generally I go by the rule that if preserved in sterlised jars and well sealed you can expect preserves to have a 18-24 month shelf life..;however after this time it may begin to show signs of crystallization and/or discolouration. Once the jar is opened, you’ll need to store it in the fridge. That’s my guide anyway. Good luck. >>Julie
January 6, 2021
I made this guava paste using white flesh vs pink guava. Puree was a yellowish color and once cooked down ( I did 2 hrs vs 1 because mine had not reduced to 1/2 after 1 hr.) Paste came out like dark pinkish orange and it really thiickened up after it was cooled. I ended up with 4 cups of puree and cooked down with equal amount of sugar. I will be making a guava cake using this paste and quite possibly a few savory dishes too!
January 11, 2021
Hi Sheri, great to hear of your success! Nice work. I bet it tastes very delicious. Thanks for sharing your feedback >>Julie
January 13, 2021
Hi Julie
The cake was a hit with my husband, son and grandchildren! I also made a guava sauce for pork and fish that was pretty tasty. Thank you again for this recipe!
Sheri
January 14, 2021
Hi Sheri, I’m delighted to hear that! Wonderful. Happy baking & paste making! >>Julie
September 16, 2020
Thank you Julie! I’m making your guava paste tonight in L.A. Smells really good! I hope to make a guava cream cheese pastry with it.
September 18, 2020
Hi Paula, sounds absolutely divine!! Enjoy. >>Julie
August 7, 2020
My Guava tree is ripe with fruit and I’m making this paste as I write this its on the stove simmering on low. It smells so good.
August 8, 2020
I can smell it from here! Nice work Richard. I hope you enjoy it! >>Julie
May 25, 2020
I bought guava puree & I’m hoping to make paste. I will follow your directions, thaw before cooking then come back & let you know how it comes out. I love guava pastries & determined to make my own. Thanks so much!
Bea
May 25, 2020
Wonderful, good luck Bea! Would love to know how it turns out. >>Julie
November 21, 2015
would i b able to use frozen quava & feijoas to make paste & chutney?
thanx
November 23, 2015
Hi Cherie, I have only tried using fresh fruit for those recipes however I know that you CAN use frozen fruit. Defrost fruit first overnight before cooking (otherwise the cooking time will be inaccurate should you cook from frozen). There should be no real difference using from frozen or fresh. If anything you may need to add some pectin (or lemon rind) while cooking which will help the paste/chutney set more firmly. All the best! I am looking at my feijoa tree now in flower and longing for them to fruit so I can make another batch! All the best. Would love to know how you got on. >>Julie