Guava Cheese Tropical Sweet (Printable)

Luscious tropical sweet made with ripe guava, lime, and butter, yielding jewel-toned squares with delicate tang.

# What You'll Need:

→ Fruit Base

01 - 4 cups ripe guava (pink or white), peeled, deseeded, and chopped
02 - 1/2 cup water

→ Sugar & Flavor

03 - 2 1/4 cups granulated sugar
04 - 2 tablespoons fresh lime juice

→ Enrichment

05 - 2 tablespoons unsalted butter, plus extra for greasing

→ Coating

06 - 1/4 cup superfine sugar for dusting (optional)

# How to Make It:

01 - Grease an 8x8-inch square baking pan with butter and line with parchment paper, leaving overhang for easy removal.
02 - Place guava and water in a heavy-bottomed saucepan. Simmer over medium heat until fruit is soft, approximately 15 minutes.
03 - Transfer cooked guava to a blender or food processor and puree until completely smooth. Pass through a fine mesh sieve to remove any remaining seeds or fibers.
04 - Measure out 2 cups of guava puree and return to the heavy-bottomed saucepan.
05 - Add granulated sugar and fresh lime juice to the guava puree. Cook over medium heat, stirring constantly with a wooden spoon or heatproof spatula.
06 - Continue cooking for 30 to 40 minutes until the mixture thickens noticeably and begins to pull away from the pan sides. The mixture should form a cohesive mass that holds its shape.
07 - Add butter to the thickened mixture and continue stirring until the mixture becomes glossy and very thick.
08 - Immediately transfer the hot mixture to the prepared baking pan and smooth the top with a spatula.
09 - Allow the mixture to cool at room temperature for 1 hour until completely set.
10 - Lift out the set mixture using the parchment overhang. Cut into 1-inch squares or diamonds with a greased knife. Roll pieces in superfine sugar if desired.

# Expert Tips:

01 -
  • It tastes like sunshine and tastes even better with tea, turning an ordinary afternoon into something memorable.
  • You'll feel like you've unlocked an old family secret, even if you're making it for the first time.
  • The guava's natural tang against buttery sweetness creates a complexity that keeps you reaching for just one more piece.
02 -
  • Don't skip the sieving step after blending—even one seed can ruin the texture, and that smooth finish is what defines real guava cheese.
  • Watch the color as much as the consistency; you're looking for that deep, glossy rose or caramel tone that signals the mixture has cooked down enough to set properly.
  • The cooling time is non-negotiable—resist cutting into it early, or you'll end up with something sticky and shapeless instead of that satisfying firm bite.
03 -
  • If your mixture seizes or becomes grainy, it's usually because the sugar crystallized—a pinch of water and gentle reheating can sometimes save it, but prevention through constant, patient stirring is your best defense.
  • A heavy-bottomed saucepan isn't a luxury here; it distributes heat evenly and prevents scorching along the edges, which can ruin the delicate flavor you've worked so hard to build.
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