Guava Cheese Tropical Sweet (Print Version)

A fragrant, jewel-toned tropical confection blending ripe guava with fresh lime and butter for a delicate tangy sweetness. Set into elegant squares.

# What to Use:

→ 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 Prepare:

01 - Grease an 8x8-inch square baking pan with butter and line with parchment paper, leaving overhang on edges for easy removal.
02 - Place guava and water in a heavy-bottomed saucepan. Simmer over medium heat for approximately 15 minutes until fruit is soft.
03 - Puree the cooked guava using a blender or food processor 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 it to the heavy-bottomed saucepan.
05 - Add granulated sugar and lime juice to the 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 sides of the pan. Add butter and continue stirring until the mixture becomes glossy and very thick, holding its shape when formed.
07 - Immediately pour the hot mixture into the prepared baking pan. Smooth the top evenly using a spatula.
08 - Allow the mixture to cool at room temperature for 1 hour until fully set.
09 - Lift the set candy from the pan using parchment paper overhang. Cut into 1-inch squares or diamonds using a knife greased with butter.
10 - If desired, roll finished pieces in superfine sugar to coat all sides evenly.

# Expert Advice:

01 -
  • It tastes like the beach distilled into a single bite, with that perfect balance of tart lime and ripe fruit sweetness.
  • You'll actually feel like you've made something restaurant-worthy in your own kitchen, which never gets old.
02 -
  • The mixture needs to cook longer than you think it should—rushing this step gives you something closer to jam than confection, and that's a lesson I learned the expensive way.
  • Your guava sweetness matters enormously, so taste a raw piece before you commit to the full 450 grams of sugar; you can always add more but you can't take it back.
03 -
  • Use a heavy-bottomed saucepan without fail; light pans create hot spots that scorch the edges while the center is still loose.
  • If your mixture seems to be cooking too fast or burning at the edges, lower the heat—slow and steady wins this particular race, and a scorched batch is heartbreaking.
Go Back