Guava Cheese Tropical Sweet

The first time I encountered guava cheese was at my Goan friend is wedding, where her grandmother quietly pressed a small box into my hands during the reception. It was this stunning deep rose color, somewhere between fudge and fruit leather, with a perfume that filled my entire carry-on bag on the flight home. I spent the next six months trying to recreate that exact texture until I learned the secret is patience and wooden spoon stamina.

Last December I made three batches back to back, gifting small wax-paper bundles to neighbors who had never tasted anything like it. One texted me at midnight asking if there was any more left, while another confessed to eating half the box standing at her kitchen counter in her robe. Something about this confection turns people into enthusiastic midnight snackers.

Ingredients

• Ripe guava (800 g): Pink guavas give that stunning jewel tone color, but white ones work beautifully and taste equally divine
• Water (1/2 cup): Just enough to help the fruit break down without making the final mixture too loose
• Granulated sugar (450 g): This amount balances the natural tartness while still letting the guava shine through
• Fresh lime juice (2 tbsp): The secret brightness that cuts through all that sugar and makes the guava sing
• Unsalted butter (2 tbsp): Adds a luxurious glossiness and prevents the mixture from sticking to your spoon
• Superfine sugar (1/4 cup): Optional but gives that professional candy shop finish on the outside

Instructions

Prep your pan first:

Butter an 8x8 inch baking pan thoroughly and line with parchment paper, letting the paper hang over the sides like little handles for easy lifting later.

Cook the guava:

Simmer the chopped guava with water in a saucepan over medium heat until the fruit is completely soft and falling apart, about 15 minutes.

Make it silky smooth:

Blend the cooked fruit until completely smooth, then push it through a fine mesh sieve to catch every last seed and fiber.

Measure precisely:

You need exactly 2 cups of guava puree, so measure carefully before returning it to a heavy bottomed saucepan.

The long stir:

Add sugar and lime juice, then cook over medium heat, stirring constantly with a wooden spoon until the mixture thickens and starts pulling away from the sides dramatically.

Add the gloss:

When the mixture forms a mass and holds its shape, stir in the butter until everything looks glossy and impossibly thick.

Set it up:

Scrape the hot mixture into your prepared pan immediately, smooth the top, and let it cool completely at room temperature for about an hour.

Finish with style:

Lift the set slab from the pan using your parchment handles, cut into small squares or diamonds with a greased knife, and optionally roll each piece in superfine sugar.

Pinterest

My aunt now requests this instead of birthday cake, and I have started making it every Christmas instead of traditional fruitcake. There is something about receiving a homemade confection that feels more special than anything store bought, wrapped in wax paper with a handwritten note.

Choosing Your Guavas

I have learned that slightly overripe guavas actually work better than perfectly firm ones because they break down more completely during cooking. The skin should give slightly to gentle pressure, and if you catch a whiff of that unmistakable floral fragrance at the market, grab them immediately.

The Color Magic

Pink guavas will transform into this stunning ruby red paste that looks like edible gemstones, while white guavas stay a delicate apricot hue. Both taste equally wonderful, though I admit the pink version stops people in their tracks every time I serve it on a dessert board.

Serving Ideas

Beyond cutting it into squares, try rolling small portions into balls and coating them with coconut, or serve thin slices alongside sharp cheddar on a cheese board. The sweet tang plays beautifully with creamy cheeses and cuts through rich desserts like vanilla ice cream.

• Pair with masala chai for the perfect afternoon pick me up
• Tuck a piece into a lunchbox for an elegant homemade sweet
• Wrap in pretty paper for edible holiday gifts that actually get eaten

Pinterest

There is something deeply satisfying about transforming humble fruit into something so elegant and shelf stable. Once you master the technique, you will find yourself making batch after batch.

Recipe FAQs

→ What is guava cheese?

Guava cheese is a traditional Goan confection made by cooking ripe guava puree with sugar until it thickens into a fudge-like consistency. Despite its name, it contains no dairy cheese—it's called cheese because the firm, sliceable texture resembles cheese blocks.

→ Can I use white or pink guava?

Both pink and white guava varieties work beautifully. Pink guava yields an attractive ruby color, while white guava produces amber-toned squares. Choose fully ripe, fragrant fruit for the best flavor intensity.

→ How do I know when the mixture is done?

The mixture is ready when it becomes very thick, glossy, and pulls away from the sides of the pan forming a mass. A simple test: drag a spoon through—the trail should hold its shape without filling back in immediately.

→ Why add butter at the end?

Butter adds richness and creates a smooth, glossy finish. Adding it toward the end prevents separation and ensures the squares have a luxurious mouthfeel while enhancing the tropical fruit flavors.

→ Can I make this dairy-free?

Yes, substitute regular butter with vegan butter or coconut oil. The texture and setting properties remain similar, though coconut oil may add subtle coconut notes to the flavor profile.

→ How should I store guava cheese?

Store in an airtight container at room temperature for up to two weeks. For longer storage, refrigerate for up to a month. Layer pieces between parchment paper to prevent sticking.