📝 About This Recipe
Transport your senses to the heart of Brazil with this deep, ruby-red guava paste, a concentrated essence of tropical sunshine. This thick, sliceable preserve, known as Goiabada, balances the intense floral sweetness of ripe pink guavas with a bright citrus finish. It is a labor of love that transforms simple fruit into a versatile culinary treasure, essential for the classic 'Romeo and Juliet' pairing.
🥗 Ingredients
The Fruit Base
- 3 pounds Fresh Pink Guavas (very ripe, skins slightly soft)
- 1 cup Water (filtered)
The Sweetener & Setting Agents
- 3.5 cups Granulated White Sugar (standard cane sugar works best)
- 2 tablespoons Lemon Juice (freshly squeezed for pectin activation)
- 1 teaspoon Apple Pectin (optional, for a firmer 'cascão' style texture)
- 1 pinch Salt (to balance the sweetness)
Aromatic Enhancements
- 1/2 teaspoon Vanilla Bean Paste (adds a subtle depth)
- 1 piece Cinnamon Stick (remove after cooking)
👨🍳 Instructions
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1
Wash the guavas thoroughly under cold water. Trim the woody ends (the blossom end and the stem) with a sharp paring knife.
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2
Roughly chop the guavas into 1-inch chunks, leaving the skins on as they contain the highest concentration of natural pectin.
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3
Place the chopped guavas and 1 cup of water into a large blender. Pulse and blend until you achieve a smooth, vibrant pink puree.
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4
Pass the puree through a fine-mesh sieve into a heavy-bottomed copper jam pot or a Dutch oven. Use the back of a ladle to press the pulp through, discarding the hard, gritty seeds.
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5
Measure the strained pulp; you should have approximately 4 to 5 cups. Add the sugar, lemon juice, salt, and cinnamon stick to the pot.
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6
Place the pot over medium heat and stir constantly with a long-handled wooden spoon until the sugar has completely dissolved.
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7
Bring the mixture to a gentle boil. Be careful, as the thick puree will begin to 'burp' or splatter; lower the heat to medium-low to maintain a steady simmer.
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8
Stir the mixture every 5 minutes initially, ensuring the bottom doesn't scorch. As it thickens, you will need to stir more frequently.
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9
After about 45-60 minutes, the color will shift from a bright pink to a deep, translucent garnet red. This is the caramelization of the fruit sugars.
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10
If using apple pectin, whisk it with a tablespoon of sugar and stir it into the pot now to ensure a very firm set.
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11
Continue cooking until the paste reaches the 'ponto de bala' (candy stage). Test this by dragging your spoon across the bottom; if it leaves a clear path that doesn't fill in for several seconds, it is ready.
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12
Remove the cinnamon stick and stir in the vanilla bean paste. The mixture should be very thick and heavy on the spoon.
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13
Line a rectangular glass dish or mold with parchment paper, leaving an overhang on the sides for easy removal.
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14
Pour the hot paste into the mold, smoothing the top with a wet spatula. Let it sit at room temperature for 24 hours to fully set and crystallize.
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15
Once firm, lift the parchment to remove the block. Slice into squares or rectangles and store wrapped in wax paper or in an airtight container.
💡 Chef's Tips
Always use the ripest guavas available; they should be fragrant enough to fill a room. Use a deep pot to prevent burns from the thick, hot bubbles that pop during the reduction process. Do not skip the lemon juice, as the acidity is crucial for the pectin to bond and create a sliceable texture. For a 'Goiabada Cascão' style, leave a few small bits of the fruit skin in the puree for added texture. If the paste isn't firming up after cooling, you can return it to the pot and cook it for another 10-15 minutes.
🍽️ Serving Suggestions
Serve thick slices alongside salty Queso Fresco or Manchego for the traditional 'Romeo and Juliet' dessert. Melt a small amount with a splash of water to create a glaze for grilled pork tenderloin or ribs. Stuff cubes into homemade butter cookies (Thumbprints) before baking. Pair with a glass of chilled Port wine or a strong Brazilian Cafezinho. Layer thin slices inside a grilled cheese sandwich with sourdough and brie.