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Print this Recipe    Guava Paste

Guava Paste *Guayabate*
to make about 2 lbs

2 lbs guavas. peeled
1 1/2 cups water
about 4 cups sugar

Cut guavas in half and scoop out seeds. Soak the seeds in 1 cup of
the water. Place the guavas in a saucepan with the remaining water,
bring to a boil, reduce the heat to simmer, and cook the guavas
until they are very soft. Take care they do not scorch.

Strain the water from the seeds (it will be slightly mucilaginous),
and add it to the guavas. Discard the seeds.

Grind the guavas through the fine disk of a food grinder. Measure
the pulp, and add an equal amount of sugar. Mix well; place in a
large, heavy kettle over very low heat and cook, stirring constantly
with a wooden spoon, until the mixture is thick and a little jelly
tested on a cube of ice can - when cold - be lifted off in one
piece. Remove from heat and beat with a wooden spoon for 10 minutes,
or until the mixture forms a heavy paste. Have ready a loaf pan,
lined with wax paper. Turn the paste into the pan and set aside,
in a cool place, for 24 hours. To store, turn the paste out of the
pan and wrap it securely in foil.

Note: For a dried consistency, place the cooked paste on wax paper
on a wooden board, cover with cheesecloth, and set in the sun for
two days. Turn the paste occasionally to expose all surfaces to
the sun.

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32 of 38 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Better than store bought, August 29, 2004 - 02:26 PM
Reviewer: Anonymous from Orlando, Florida
I was given a bunch of guavas by a friend who has a guava tree. These are small fruits, yellow-green in color, and they have an awful aromatic fragrance that can make you want to just chuck them into the trash. But I love guava paste, so I gave it a shot. I onky peeled those that had spots on the skin, but I did remove the stems, sliced them in half, scooped out the seeds [it kind of feels like fresh Okra], put the seeds in the water, cooked up the rest of the guava shells in a little bit of water, and ended up scorching them. I scraped off what was salvageable, put it in another saucepan. I put the water and seed mixture through a strainer, and then put all of the mess into a blender for about 30 seconds, put it back in the saucepan and added sugar to taste. It cooks up a goldeny-pink color, and it was delicious. I've been putting this mixture on top of cottage cheese. It has more of a pudding like consistency, but I didn't make that much and this will be gone in a day or so.

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