(No Ratings Yet)
Loading...Goiabada is Brazil's beloved guava paste, a dense, sliceable sweet made by slow-cooking ripe red guavas with sugar until thick and jewel-toned. Traditionally enjoyed with mild white cheese on a plate called 'Romeu e Julieta,' this homemade version captures the glossy, fragrant essence of the classic treat. A patient simmer transforms humble fruit into a keepsake-worthy confection.
Prep Time20 mins
Cook Time60 mins
Total Time80 mins
Servings8
Yield8 servings (1 loaf)
Nutrition Facts
Per serving (estimated)
- 195 kcalCalories
- 1.5 gFat
- 0.5 gSaturated Fat
- 50 gCarbs
- 4 gFiber
- 42 gSugar
- 1 gProtein
- 5 mgSodium
- 220 mgPotassium
- 15 mgCalcium
- 0.5 mgIron
- 90 mgVitamin C
- 25 mcgVitamin A
Ingredients
For the guava paste
- 2 lbs ripe red guavas (about 7 medium)
- 1 1/2 cups granulated sugar
- 1/4 cup water
- 1 tbsp fresh lemon juice
- 1 tsp unsalted butter
For serving (optional)
- 1 cup sliced mild white cheese (queijo minas or farmer cheese)
- Sliced crusty bread or water crackers
Directions
- Wash the guavas, cut off the stems, and halve them lengthwise; do not peel, as the skins add color and pectin.
- Combine the guavas and water in a heavy-bottomed pot over medium heat, cover, and simmer for 20 minutes until the fruit is completely soft and falling apart.
- Pass the cooked guavas through a food mill or fine-mesh sieve to remove seeds and fibrous skins, working in batches to extract about 2 cups of smooth pink pulp.
- Return the strained pulp to the cleaned pot, add the sugar, and stir well to dissolve; bring the mixture to a gentle boil over medium heat.
- Reduce the heat to medium-low and cook, stirring frequently with a wooden spoon, for 35 to 45 minutes until the paste darkens to a deep rose color and thickens enough that a spoon leaves a trail on the bottom for a second before filling in.
- Stir in the lemon juice and butter; the butter will melt and give the paste a glossy sheen while preventing it from sticking.
- Test the doneness by dropping a small spoonful onto a chilled plate; if it holds its shape when cool and feels firm to the touch, it is ready.
- Lightly grease a small loaf pan or line it with parchment paper, then pour in the hot paste and smooth the top with a spatula.
- Let the paste cool to room temperature, then refrigerate for at least 4 hours or overnight until completely firm.
- Unmold, slice into thin squares or diamonds, and serve with slices of mild white cheese and bread for the traditional Brazilian pairing.
Cook’s Notes
- Choose very ripe, fragrant red guavas with a slight give; under-ripe fruit will yield a less aromatic and less colorful paste.
- Stir more frequently as the paste thickens in the final 15 minutes to prevent scorching on the bottom of the pot.
- If using frozen guava pulp, skip the initial simmering step and start by straining it before adding sugar.
- For an even smoother texture, blend the strained pulp briefly before returning it to the pot.
- Wrapped tightly in parchment and stored in the refrigerator, homemade goiabada keeps well for up to 3 weeks.
