Guava Paste Recipe:
Guava Paste Recipe:
One of the best methods to preserve the flavour of sweet, tropical fruit for a long time and in many ways is to make your own guava paste at home. Fresh guava paired with basic ingredients makes for a delicious pantry staple.
Tasty guava paste on the dish:
Guava Paste Recipe:
I love tropical fruit, as you may have observed if you’ve ever browsed through my recipes.truly love how each fruit, including mangoes, dragon fruit, and star fruit, has a unique flavour.I just found out about guava. While I was living abroad, I had the chance to try fresh guava for the first time, and it was amazing! Since then, I’ve been consuming and preparing it often.
I’ve discovered that guava paste is actually used in a lot of recipes, even though I still love the fresh fruit. This extremely versatile foodstuff is primarily produced from cooked down pureed guava that has been sugar-preserved.It has a long shelf life and is simple to use into a wide range of meals. I’m going to discuss with you today how important it was to know how to make it for my home kitchen.
Ingredients:
The list of ingredients is actually quite short for creating your own paste. All you need are these fundamentals:
- Ingredients of tropical pasta
- Five pounds of luscious fresh guava fruit.
- When gently pressed, ripe ones will be aromatic and slightly sensitive.
- Water
- Fresh Lemon: Zest and juice from one or two large lemons should be used.
- Sugar: Use white sugar for the purest flavor. Overall, you’ll need five cups.
You might not have a wide variety of fresh guavas unless you reside in a tropical region. Simply select the best available options. If given the option, however, the sweet red or pink skinned ones work best for paste.
Guidelines:
Guava Paste Recipe:
With a few crucial variations in cooking periods and storage, guava paste preparation is nearly identical to guava jam preparation.
The preparation of fresh guava fruit paste:
The fruit must first be cooked until it is pureed without seeds. The simplest method for doing that is to simmer ½ inch fruit slices in water for about 40 minutes, or until they are tender.
The act of mixing sugary fruit paste:
Then pour the liquid and soft fruit through a food mill to separate the seeds and purée. After discarding the seeds, add the lemon juice and half of the zest back to the purée in the pot. After bringing it to a boil, add the sugar one cup at a time, stirring continuously to ensure it is completely incorporated.
Making guava puree in a saucepan with lemon:
Cook it for a further thirty to forty minutes. Stirring frequently will help you keep it from sticking or burning. It’s done when it has reduced and thickened enough that you can use a spoon to scrape a line across the bottom of the pot and it doesn’t fill in right away.
How to prepare fruit paste in a pot?
Guava Paste Recipe:
Transfer the paste into a pan lined with parchment paper and allow it to cool fully. After that, turn it out and slice it into desired serving sizes. For up to three months, store each slice in an airtight container after wrapping it in parchment paper.
Making and moving guava paste on a pan lined with parchment paper:
Guava paste, sweet, on the chopping board:
Guava Paste Recipe:
I always like experimenting with my own guava paste, and the finished products always have that wonderful sweet tropical flavor that we all adore. Enjoy your newly prepared paste, and don’t forget to try these additional dishes featuring tropical fruits.
Instructions:
Guava Paste Recipe:
- Cut the ends off of the guavas after washing and draining them. Dice into large pieces and add to a pot with water.
- After bringing to a boil, simmer for 30 to 40 minutes while stirring frequently. The guavas should be so tender that they break easily if they come into contact with the edge of the pot.
- Transfer the combination into a warm liquid processor, or allow it to cool down before blending.
- To get rid of the seeds, pour the mixture through a strainer. You should have about 8 cups of pureed guava from this.
- Put the purée back in the pot. Add the juice and zest of the lemon.
- Once it reaches a boiling point, add the sugar one cup at a time. Stirring constantly, simmer the puree for about 35 to 40 minutes, or until a spoon can be used to draw a line in the middle of the saucepan.
- Transfer the guava mixture with a spoon into a parchment paper-lined pan. To allow it to cool, refrigerate overnight. Turn it over, cut it into portions, and enjoy!
- Wrapped with parchment paper, place in a refrigerator-safe container. It has a maximum duration of three months.
Observations:
Guava Paste Recipe:
- This recipe easily doubles to make a smaller amount of paste if that’s your preference.
- Based on Kevin West’s “Saving the Season”.
