Pin it My grandmother kept a small guava tree in her Goan kitchen garden, and every season when the fruit ripened to that perfect rosy pink, she'd disappear into the kitchen for hours with nothing but sugar, lime, and patience. The first time she let me help, I was struck by how the humble guava transformed into something jewel-like and luxurious—what she called guava cheese, though there wasn't a trace of dairy in sight. That tropical tang balanced with sweetness taught me that the best confections don't need complexity, just respect for what the fruit wants to become. Years later, I still make it the same way, and it never fails to fill the house with that distinctive, almost perfumy aroma.
I made this for a dinner party once, nervous about serving something homemade alongside store-bought desserts, but my friend took one bite and immediately asked for the recipe—then asked for a whole box to take home. That moment taught me that simple, honest food always wins, especially when you can taste the care in every bite.
Ingredients
- Ripe guava (800g, about 4 cups): Pink or white varieties both work beautifully; look for fruit that yields slightly to pressure and smells distinctly sweet at the stem end. I've learned that slightly overripe guavas make a smoother paste and require less cooking time.
- Water (1/2 cup): Just enough to help the guava break down without diluting its intense flavor during the initial simmer.
- Granulated sugar (450g or 2 1/4 cups): This is your binding agent and sweetener; trust the amount, though you can adjust slightly if your guavas taste particularly sweet or tart.
- Fresh lime juice (2 tbsp): This brightens the guava and prevents the sweetness from becoming cloying; it's the secret whisper that makes people say "what is that flavor?"
- Unsalted butter (2 tbsp plus extra for greasing): Adds a subtle richness and helps achieve that glossy, luxurious texture that makes this feel indulgent.
- Superfine sugar (1/4 cup for coating, optional): A light dusting of this gives the finished pieces a jeweled, professional appearance and adds a pleasant texture contrast.
Instructions
- Prepare your pan:
- Grease an 8x8-inch square baking pan with butter and line it with parchment paper, leaving enough overhang on two sides so you can lift the whole block out later. This step saves you from the frustration of trying to scrape hardened guava cheese from the corners.
- Cook the guava down:
- Combine your chopped guava with 1/2 cup water in a heavy-bottomed saucepan and simmer over medium heat for about 15 minutes, stirring occasionally. You'll know it's ready when the fruit breaks down completely and the mixture looks soft and pulpy, releasing that distinctive guava fragrance into the air.
- Puree and strain:
- Use a blender or food processor to create a smooth puree, then press it through a fine sieve with the back of a spoon to catch any stubborn seeds or fibrous bits. This creates that silky texture that makes the final product feel almost velvety on your tongue.
- Measure and combine:
- You should have about 2 cups of guava puree; measure it out carefully and return it to your saucepan. Add the sugar and lime juice, stirring until the sugar begins to dissolve.
- Cook with intention:
- Over medium heat, stir constantly with a wooden spoon or spatula for 30 to 40 minutes as the mixture darkens, thickens, and becomes increasingly glossy. This is the meditative part—watch for the moment when the mixture pulls away from the sides of the pan and holds its shape when you draw a line through it with your spoon.
- Add the finishing touch:
- Once the mixture reaches that thick, glossy state, add the butter and stir until it's completely incorporated and the color becomes a deep, rich pink or burgundy. The butter catches the light beautifully and adds a subtle richness that elevates the whole experience.
- Set it in the pan:
- Immediately pour the hot mixture into your prepared pan and use a spatula to smooth the top as evenly as you can, though small imperfections add character. Work quickly because the mixture sets fast and you don't want it hardening unevenly.
- Let patience do the work:
- Allow the guava cheese to cool at room temperature for a full hour; resist the urge to refrigerate it, as this can affect the texture. You'll see it transform from glossy liquid to a firm, sliceable solid.
- Cut and finish:
- Once completely set, use the parchment overhang to lift out the entire block onto a cutting board, then cut into 1-inch squares or diamonds with a greased sharp knife (wipe the blade between cuts for clean edges). If desired, roll each piece in superfine sugar for a sweet, sparkly coating.
Pin it There's something deeply satisfying about wrapping these pieces in parchment and giving them as gifts—they look like something from an expensive confectionery, but they came from your own kitchen. My friends always assume they're far more complicated than they actually are, which feels like the best kind of secret.
The Science of Setting
Guava cheese works because the natural pectin in guava fruit, combined with the high sugar content and the cooking process, allows the mixture to gel and set without any added thickeners. The constant stirring isn't just about preventing burning; it's about breaking down the fruit fibers and distributing heat evenly so the mixture sets uniformly. This is why a heavy-bottomed saucepan matters—it distributes heat more gradually and prevents hot spots that can cause the mixture to scorch or set unevenly.
Flavor Variations Worth Trying
Once you've mastered the basic recipe, you can play with subtle additions that honor the guava rather than overshadow it. A tiny pinch of cardamom or a whisper of vanilla extract added with the lime juice creates wonderful depth, while a small amount of rose water (use sparingly—start with 1/4 teaspoon) adds a sophisticated floral note that pairs beautifully with guava's natural perfume. Some cooks add a touch of black pepper or a hint of clove, though I prefer to let the fruit shine and only experiment when I'm confident in my technique.
Storage and Serving Suggestions
Guava cheese keeps beautifully in an airtight container at room temperature for up to two weeks, though honestly, it rarely lasts that long in my house. Serve it with strong tea or coffee, alongside soft cheeses for a charcuterie board, or simply on a small plate after dinner as a palate cleanser. It also works wonderfully tucked into the center of vanilla cake or layered with whipped cream for something more indulgent.
- Wrap individual pieces in wax paper for a charming gift that feels handmade and special.
- If your kitchen is particularly warm or humid, store in the refrigerator and bring to room temperature 10 minutes before serving to enjoy the best texture.
- The knife you use for cutting should be greased and wiped clean between cuts for the cleanest, most professional-looking pieces.
Pin it This recipe reminds me that the most memorable foods are often the simplest ones, made with attention and care. There's real magic in watching sugar and fruit become something entirely new.
Recipe FAQs
- → What is guava cheese?
Guava cheese is a traditional Goan confection made by cooking ripe guava puree with sugar and butter until thick and fudge-like. Despite its name, it's actually a dense, chewy sweet resembling fruit paste or fudge rather than dairy cheese.
- → Can I use white guavas instead of pink?
Yes, white guavas work perfectly well. The final color will be amber rather than pink, but the flavor and texture remain equally delicious. Pink guavas simply provide that vibrant jewel-toned appearance.
- → How do I know when the mixture is ready?
The mixture is ready when it thickens considerably, pulls away from the sides of the pan, and forms a mass that holds its shape. A spoon dragged through should leave a clear trail that doesn't immediately fill back in.
- → Why is lime juice added?
Fresh lime juice provides brightness that balances the intense sweetness, enhances the guava's natural floral notes, and helps set the confection through natural pectin activation.
- → How long does guava cheese keep?
Stored in an airtight container at room temperature, guava cheese stays fresh for up to 2 weeks. The high sugar content acts as a natural preservative. Refrigeration can extend this further but may affect texture.
- → Can I make this dairy-free?
Absolutely. Substitute the unsalted butter with high-quality vegan butter. The texture and setting properties remain virtually identical, making this naturally gluten-free treat accessible for dairy-free diets.