Guava Paste with Cheese
The Quirky Foodster Team
Ingredients
- Ripe guavas, chopped — 1 kg (2.2 lb)
- Sugar — 400 g (14.1 oz)
- Juice of 1 lemon
- Firm white cheese, sliced, to serve — 200 g (7.1 oz)
Method
- Simmer the chopped guavas with a little water in a saucepan until very soft, about 15 minutes.
- Pass through a sieve to remove seeds, keeping the smooth pulp.
- Return the pulp to the pan with the sugar and lemon juice.
- Cook over low heat, stirring frequently, for 20-25 minutes, until very thick and a spoon leaves a clear trail.
- Pour into a shallow dish and let cool and set completely.
- Cut into slices and serve alongside slices of cheese.
Introduction: A thick, sweet paste of cooked guava, traditionally served alongside slices of firm cheese, following the old Iberian tradition of pairing fruit paste with cheese.
Cultural Background: The pairing of fruit paste with cheese followed the Iberian tradition of quince paste and cheese, adapted in the colonies to use guava, a fruit native to the tropical Americas, blending an Old World custom with a New World ingredient.
Tips: Stir constantly toward the end of cooking to prevent the thick paste catching and burning.
Variations: Guava paste can also be used as a filling for pastries.
Nutrition: Approx. 190 kcal per serving.
FAQs:
Q: Why is fruit paste served with cheese?
A: This pairing follows an older Iberian tradition, most familiar with quince paste (membrillo) and cheese, which colonial cooks adapted using local tropical fruit like guava.
Q: How long does guava paste keep?
A: Properly set and stored in a cool place, it keeps well for several weeks.
- Ripe guavas, chopped — 1 kg (2.2 lb)
- Sugar — 400 g (14.1 oz)
- Juice of 1 lemon
- Firm white cheese, sliced, to serve — 200 g (7.1 oz)
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