Guava Paste Recipe:

Guava Paste Recipe:

Making your own guava paste at home is a terrific way to keep that flavor of sweet, tropical fruit around for a long time and in a variety of ways. Simple ingredients combined with fresh guava provide a tasty pantry staple.

Tasty guava paste on the dish:

Guava Paste Recipe:

If you’ve ever looked through my recipes, you might have noticed that I have a fondness for tropical fruit.  really adore the distinct flavors of everything, from mangoes to dragon fruit and star fruit.  recently learned about guava. I had the opportunity to try fresh guava for the first time while I was living overseas, and it was incredible! I’ve been eating and making it frequently ever since.

Even while I adore the fresh fruit, I’ve learned that guava paste is actually used in a lot of recipes. This highly adaptable ingredient is essentially made from pureed guava that has been boiled down and preserved with sugar.It is easy to include into a wide variety of dishes and has a long shelf life. For my home kitchen, knowing how to create it was crucial, and I’m going to share that with you now.

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:

• After washing and draining the guavas, cut off the ends. Chop into big pieces and put in a water-filled saucepan.
• Bring to a boil, then simmer, stirring often, for 30 to 40 minutes. The guavas ought to be so soft that they shatter when they come into contact with the pot’s edge.
• Pour the mixture into a hot liquid-processing blender, or leave it to cool before blending.
• Pour the mixture through a strainer, removing the seeds. This should yield roughly 8 cups of pureed guava.
• Return the purée to the saucepan. Pour in the lemon zest and juice.
• After bringing to a boil, gradually add the sugar, one cup at a time. Simmer the puree, stirring continuously, for approximately 35 to 40 minutes, or until a spoon can draw a line across the center of the saucepan.
• Spoon the guava mixture into a pan lined with parchment paper. Refrigerate overnight to let cool. Flip it over, slice it into pieces, and savor!
• Place in an airtight jar in the refrigerator, wrapped with parchment paper. It can last for three months at most.

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”.