Guava paste

Guava paste

Goiabada

By
From
This is Brazil
Makes
1.5 kg
Photographer
Stuart Scott

Goiabada is revered in Brazil, and thick, sticky slices of the paste are eaten with fresh cheese, a combination so perfect that it has been nicknamed ‘Romeo and Juliet’. This recipe uses the skin of the fruit, which gives it more flavour and texture than a typical guava paste. You can pair it with fresh pecorino cheese, which can be found in most Italian delicatessens.

Ingredients

Quantity Ingredient
2kg red guava, halved
1kg soft brown sugar
1 lemon, juiced
1 teaspoon salt

Method

  1. Remove the seeds from the guava halves with a spoon. Put the guava in a large bowl with 250 ml water. Strain through a colander, reserving the juice. Cut the guava halves into chunks without peeling them.
  2. Combine the guava chunks, reserved juice and brown sugar in a large saucepan. Bring to the boil over a medium heat, stirring constantly. Stir in the lemon juice and salt.
  3. Reduce the heat and cook, stirring occasionally, for 2 hours, or until the mixture no longer sticks to the base of the pan when you scrape it with a wooden spoon. Spread the guava mixture onto a 20 × 30 cm non-stick baking tray. Leave the paste to cool completely.
  4. Cut the guava paste into pieces and serve it at room temperature, preferably with some fresh pecorino cheese. Wrap the left-over paste in baking paper, then in plastic wrap, and store it at room temperature for up to 3 months.
Tags:
This is Brazil
Brasil
Fernanda de Paula
Shelley Hepworth
sbs
Brazillian
South
American
Brasillian
Brasilian
Brazilian
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