guava

Now considered a classic Hawaiian dessert, guava cake was created at Dee Lite Bakery in Honolulu, where it became widely popular. This version is adapted from blogger Alana Kysar’s “Aloha Kitchen: Recipes From Hawai‘i,” a cookbook of traditional Hawaiian dishes. Outside of Hawaii and California, pink guava concentrate can be tough to find, but you can also use white guava concentrate or 100 percent guava juice. (If using juice, you’ll need to reduce it; see Tip below.) To mimic that lovely pink color, add a few drops of red food coloring. If you don’t, the cake will still taste like guava, but will look more like a vanilla cake.

Hawaiian Guava Cake

cake flour

baking powder

salt

unsalted butter (1 stick), at room temperature

granulated sugar

60 milliliters neutral oil, like canola or vegetable oil

240 milliliters whole milk

vanilla extract

red food coloring (optional)

whipping cream

cream cheese,

kosher salt

Heat the oven to 350 degrees. Line a 9-by-13-inch baking pan with a parchment sling, leaving some over hang on the long sides.

Make the cake: In a large bowl, whisk the cake flour, baking powder and kosher salt until combined. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium until well combined, about 3 minutes. Add the egg whites, in three additions, beating about 1 minute after each. Reduce speed to low, add the oil and mix until combined, about 1 more minute.

In a separate bowl, whisk together the milk, guava concentrate, vanilla and food coloring (if using). On low speed, alternate between adding the wet and dry ingredients to the bowl of the stand mixer, mixing well after each addition.

Pour the mixture into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the cake cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.

Make the frosting: In a stand mixer fitted with the whisk attachment, whip the cream on medium speed until frothy, 1 to 2 minutes. Gradually increase the speed to high and whip until it’s light and fluffy with stiff peaks, another 2 to 3 minutes. (Don’t overwhip!) Transfer the whipped cream to a bowl.

Replace the bowl on the stand mixer and fit the machine with the paddle attachment (there’s no need to clean the bowl). Place the cream cheese in the bowl and mix on medium until smooth, 2 to 3 minutes. Add the sugar and kosher salt and increase the speed to high. Beat until light and fluffy, 2 to 3 minutes.

Lower the speed to medium and add the food coloring (if using). Add the guava concentrate in four additions, mixing well after each addition, and scraping down the sides of the bowl with a rubber spatula after the second and the final additions. Increase the speed to high and beat until smooth and well incorporated, 1 to 2 minutes. Remove the bowl from stand and, using the spatula, gently fold in the whipped cream in three additions, incorporating completely after each addition.

Spread the frosting on the cooled cake, using an offset spatula to smooth it over the edges. Chill for at least 2 hours before serving. Cut into 24 pieces and serve immediately.

Tart, tangy, sweet and lush - this Fresh Guava Jam will ruin you for any store-bought variety.

Easy Homemade Guava Jam

5-6 guavas (ripe and fragrant)

limes (juiced)

sugar

pectin

Slice the guavas in half crosswise and use a spoon to scoop out the flesh and seeds.  Transfer the guava to a bowl and use a potato masher or the back of a fork to mash the flesh, then transfer to a blender.  Add the juice of two limes.  Turn the blender on low speed to break up the flesh without pulverizing the seeds, about 20-30 seconds.  Set a sieve (not a fine mesh sieve) over a 2 or 4 cup glass measuring cup and pour the guava pulp into the sieve.  Use the back of a spoon or a rubber spatula and stir and press the flesh and seeds against the side of the sieve, so that the fruit passes through, but the seeds remain in the sieve.  Work on this for about 5 to ten minutes in order to process all the puree.

Confirm the amount of guava puree that you have by checking the measuring glass. Do this because you'll need half the amount of sugar than you have of the fruit.  So if you have 2 cups of puree, you'll use 1 cup of sugar. Transfer the puree to a non-reactive pan.   Add the sugar.  Add 1 tablespoon of pectin for every cup of fruit you have.  2 cups fruit = 2 tablespoons pectin.

Heat over medium high heat stirring constantly until mixture comes to a rolling boil.  Stir one minute and remove from heat.  Transfer to a storage jar.  Let cool to room temperature and refrigerate.  Spread on toast, serve with a spread of cream cheese on crackers or swirl into yogurt

https://embed.mediavine.com/videos/b3t5prqlsaxal8smgado

This delicious guava jam is sweet and tropical. If you've never made homemade guava jam, I'll show you how with easy step by step directions.

Homemade Guava Jam

Guava cake is a tasty, traditional Hawaiian dessert. It is a guava flavored cake with a whipped cream cheese layer and guava gel glaze. Easy and delicious!

strawberry cake mix

guava nectar (or guava juice)

eggs

coconut oil (room temp (liquid))

cream cheese (softened)

vanilla

Cool Whip (thawed)

cornstarch

water

In a mixing bowl, mix together cake mix, guava juice, eggs, and coconut oil until well combined.&nbsp;

Bake in a 9x13 glass baking dish according to cake mix package directions.&nbsp;

&nbsp;In a medium mixing bowl, beat cream cheese with hand mixer until fluffy.&nbsp;

Add sugar and vanilla and mix well.&nbsp;

Slowly fold in the Cool Whip and refrigerate until ready to use.&nbsp;

In a medium saucepan, bring the 2 cups guava juice and sugar to a boil.&nbsp;

Make a slurry out of the cornstarch and a small amount of water.

&nbsp;Remove guava juice from heat and stir in the cornstarch mixture.&nbsp;

Return to heat and bring back to a boil and boil for one minute.&nbsp;Cool in refrigerator.

When cake has cooled, spread cream cheese mixture evenly over cake.

Glaze the top of the cake with guava gel. Refrigerate until ready to serve.

My mother (like many Puerto Rican mothers) has always had a copy of Yvonne Ortiz’s A Taste of Puerto Rico in our kitchen. I can tell which dishes she’s made the most because the book just naturally falls open to those recipes. Only during quarantine have I started using it myself, marking new territory with soffritto stains on the pages my mother managed to keep pristine all these years. I turn to it when I want to taste my grandmother’s and great-grandmother’s cooking with half of the effort. One of my go-tos is Ortiz’s guava barbecue sauce. It’s a wildly simple (four-ingredient) recipe with a single sentence procedure: “Thoroughly combine all the ingredients.” It takes about five seconds to make but instantly conjures memories of childhood trips to the island, stopping at a kiosko for a pincho de pollo (chicken skewer) and licking the sticky sweet sauce from off my little fingers. My version is nothing like Ortiz’s, but it brings me back just the same. I’ve slathered this sauce on ribs and whole fish and used it as a glaze for pork belly, but I will always like it best with chicken. This is just to say, you might want to double it. 

Sticky Guava Barbecue Drumsticks

Tbsp. achiote (annatto) powder or paprika

Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt

garlic powder

Tbsp. coriander

Tbsp. cumin

oregano

tsp. black pepper

chicken drumsticks

guava paste

ginger

garlic

chipotle chile

apple cider vinegar

⅓ cup spiced or dark rum

lime juice

Tbsp. ketchup

soy sauce

allspice

“My mother (like many Puerto Rican mothers) has always had a copy of Yvonne Ortiz’s A Taste of Puerto Rico in our kitchen,” writes chef and recipe developer Gabriella Vigoreaux. “I can tell which dishes she’s made the most because the book just naturally falls open to those recipes. Only during quarantine have I started using it myself, marking new territory with soffritto stains on the pages my mother managed to keep pristine all these years. I turn to it when I want to taste my grandmother’s and great-grandmother’s cooking with half of the effort. One of my go-tos is Ortiz’s guava barbecue sauce. Ortiz's recipe is wildly simple (four ingredients) with a single sentence procedure: ‘Thoroughly combine all the ingredients.’ It takes about five seconds to make but instantly conjures memories of childhood trips to the island, stopping at a kiosko for a pincho de pollo (chicken skewer) and licking the sticky sweet sauce from off my little fingers. My version is nothing like the original but it still brings me back just the same. I’ve slathered this sauce on ribs and whole fish and used it as a glaze for pork belly, but I will always like it best with chicken. This is just to say, you might want to double it.”

Bon Appétit

Mix together 1 Tbsp. achiote (annatto) powder or paprika, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 Tbsp. garlic powder, 1 Tbsp. ground coriander, 1 Tbsp. ground cumin, 2 tsp. dried oregano, and 2 tsp. freshly ground black pepper in a small bowl. Generously sprinkle seasoning all over 8–12 large chicken drumsticks or 4 thighs and 4 drumsticks (about 3 lb.). Let sit while you make the barbecue sauce. (If you have time, arrange chicken on a wire rack set inside a rimmed baking sheet and let chill, uncovered, overnight.)

Assemble your ingredients: Chop 8-oz. guava or quince paste into ½" cubes (if using 8 oz. guava jelly, just add directly below, no need to prep). Peel and finely chop one 2" piece ginger and 2 garlic cloves. Finely chop 1 canned chipotle chile in adobo sauce.

Bring guava paste, ginger, garlic, chipotle chile, ½ cup apple cider vinegar, ⅓ cup spiced or dark rum, 3 Tbsp. fresh lime juice, 3 Tbsp. ketchup, 1 Tbsp. soy sauce, ½ tsp. ground allspice and ¼ cup water to a simmer in a medium pot over medium-high heat, about 5 minutes. Reduce heat to medium and continue simmering, stirring occasionally, until guava melts and sauce is thick but pourable, about 10 minutes. Scoop out ½ cup sauce and set aside for serving.

If grilling, prepare a grill for medium-high heat. Grill chicken, turning occasionally, until lightly charred, 15–20 minutes. Baste chicken with guava sauce and continue grilling, turning and basting often (try to use most, if not all, of the sauce) and moving to a cooler part of the grill if you have flare-ups, until cooked through and an instant-read thermometer registers at least 165° (we like the extra tenderness of bringing it to 175°, so feel free to go a bit further), 8–10 minutes longer.

If baking, place a rack in very top position of oven and remaining rack in the middle. Heat broiler. Line a large baking sheet with foil and set a wire rack inside. Arrange chicken on rack and broil, undisturbed, until charred in spots, 5–7 minutes. Remove chicken from oven and turn over. Broil until other side is charred in spots side, 3–5 minutes. Brush chicken with guava sauce. Reduce oven temperature to 350° and move chicken to middle rack. Bake 10 minutes. Turn over and brush with more sauce. Continue cooking, basting with more sauce every few minutes (try to use most, if not all, of the sauce), until an instant-read thermometer registers 165° (we like the extra tenderness of bringing it to 175°, so feel free to go a bit further), 20–25 minutes longer.

Transfer chicken to a platter and let rest 5–10 minutes. Serve with reserved guava sauce for dipping.

Do ahead: Sauce can be made 1 week ahead. Cover and chill.

Add tropical flavor to your dessert with a guava cheesecake! This PHILADELPHIA 3-STEP Guava Cheesecake is easy to make and perfect for summer parties. 

PHILADELPHIA 3-STEP Guava Cheesecake

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

guava paste,

graham cracker crumb crust (6 oz.)

Beat cream cheese, guava paste, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended.

Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.

Guava Cheesecake

Goya Maria Crackers

butter

cream cheese (8 ounces each) ((softened))

lemon juice

guava marmalade

Pre-heat your oven to 325 degrees.

Add the cookies to a food processor and pulse on high until you have fine crumbs. (If you don&#x27;t have a food processor, you can add them to a zip-top bag and crush them as finely as possible by hand or with a rolling pin)

Pour in the melted butter and pulse a few more times to combine.

Press the cookie mixture into a tall 9&quot; pie pan. You can use your hands or the bottom of a flat cup to press them in firmly. Press the crumbs up the sides as well.

Bake the pie crust for 10 minutes.

While the pie crust is baking you can make the cheesecake filling.

In a large bowl, combine the softened cream cheese, sugar, vanilla extract, and lemon juice and beat with a hand mixer until smooth.

Add in the eggs and beat just until combined.

Pour the cheesecake mixture into the baked pie crust. (It&#x27;s ok if it&#x27;s still warm)

Drop spoonfuls of the guava marmalade onto the top of the cheesecake mixture then swirl with a knife to slightly incorporate it into the batter.

Bake at 325 for 45 minutes. The center will still be slightly wiggly when you take it out but it will set. Let it cool completely at room temperature then refrigerate for at least 5 hours or preferably over night.

Super delish, superfoodie, super quick. All in one green smoothie. I love my turmeric and yes, this one has turmeric. I am bounding with energy now!

Thermomix recipe: Tropical Turmeric Smoothie

Handfuls kale

400 Milliliters Coconut Milk

400 Grams pineapple, fresh or frozen, diced

guava,

Lemon

cm Pieces Fresh Ginger

5cm Pieces Fresh Turmeric or 1 tsp ground

Drops doTERRA black pepper oil

Place all ingredients into the Thermomix bowl and blend *2 min/speed 10.* Add water if needed. I suggest you use at least one of the fruits as frozen to make it cold and smooth!

This tropical guava barbecue sauce can be as spicy as you like it (or not at all). Made from fresh guava and a host of mouthwatering spices, this sauce goes great with chicken, pork, even seafood.

Spicy Guava Barbecue Sauce

olive oil

onion

garlic (minced)

guava (peeled and seeded,

tomatoes

ketchup

tomato paste

jalapeno pepper

brown sugar

cider vinegar

worcestershire sauce

liquid smoke

dry mustard

bay leaves

black pepper

In a medium saucepan, heat the olive oil over medium heat. Add the onion and cook, stirring until onion is softened and translucent (don&#x27;t brown the onion). Stir in the garlic and heat for one minute or until fragrant (don&#x27;t brown the garlic).

Add the guava, chopped tomatoes, ketchup, brown sugar, tomato paste, jalapeno (if using),  cider vinegar, liquid smoke, worcestershire, bay leaves, ginger, dry mustard, salt and pepper. Heat to a low boil, reduce heat to a simmer and cover partway with the lid, so that steam can escape. Simmer for 20 minutes, stirring occasionally to make sure the sauce doesn&#x27;t stick to the pan. Remove from heat.

Transfer the guava sauce to a food processor and pulse several times until smooth. If sauce is too thick, add 2-3 tablespoons of hot water and pulse again. Taste for seasoning and adjust as necessary. Let the sauce cool to room temperature, then transfer to a storage container and refrigerate until ready to use. Sauce will last two weeks in the refrigerator.

Guava BBQ Sauce

Worcestershire sauce

Dijon mustard

smoked paprika

salt,

pepper,

Cayenne (optional)

Combine all the ingredients in a saucepan and...

Combine all the ingredients in a saucepan and cook, over medium-high heat, until boiling.

Reduce the heat to medium-low and simmer until...

Reduce the heat to medium-low and simmer until the guava has dissolved and the sauce thickens to the desired consistency, about 10-15 minutes. Taste and adjust seasoning as needed.

Allow to cool to room temperature, and then...

Allow to cool to room temperature, and then serve or refrigerate in a sealed container for up to 1 week.

Guava Cheese Empanadas are crispy, sweet, and tart. Say hello to your new favorite treat!

Guava Cheese Empanadas Recipe

empanada wrappers, thawed*

cream cheese

vegetable oil,

This creamy cheesecake is flavored with a lot of guava and a little lime zest, making for a delicious dessert that’s plenty fruity and decadent!

graham crackers

unsalted butter (melted)

full fat cream cheese (room temperature)

lime

eggs (room temperature)

guava jam

Crush the graham crackers until fine crumbs form and they look sandy. Ideally this would be in a food processor, but you can also do it by hand with your fingers, a rolling pin or a mallet.

Mix the graham cracker crumbs with the butter, then press the crumbs evenly and thinly into the bottom and up the sides of a 9” round pie pan. No need to grease the pan since the crust has enough butter. Also, you can use the butter wrapper and/or a straight edged dry measuring cup to help tamp the crumbs into the pan.

Bake the crust at 325F for 10 minutes; I like to lightly tent the crust with foil.

For the filling, mix the cream cheese, sugar, vanilla, lime zest and juice, salt and eggs until smooth and homogeneous. There should be no lumps of cream cheese left, and the filling should look more aerated. I would recommend using a hand or stand mixer, but you can do this by hand if you don’t have electric equipment.

Pour half of the filling into the crust. Spoon half of the jam on top of the crust spaced apart, then use a butterknife to swirl the jam into the filling. Add the rest of the filling on top, spreading it to the edge to cover the jam, then add the rest of the jam in dollops and swirl it in.

Place the pie plate on a baking sheet, then bake the cheesecake for 35-40 minutes. The cheesecake is done when you shake it gently and it jiggles in the middle but the edges are set. It’s okay if it seems a little underdone, because the cheesecake will continue to cook.

Turn the oven off, then prop the door openly slightly and let it cool completely before refrigerating it overnight.

Keep the cheesecake in the fridge until ready to serve.

A stupid-simple, ultra-comforting, dairy-rich pudding made with five ingredients.

Guava-Grapefruit Possets

heavy cream

(100 g) sugar

Tbsp. (packed) finely grated grapefruit zest

grapefruit juice

guava paste (preferably Goya

Flaky sea salt

Simmer cream with sugar, add citrus juice, and then wait for chemistry to kick in. The acidity in the citrus juice works to gently thicken and set the cream into a rich and velvety pudding. With no distracting eggs, cornstarch, or gelatin needed to thicken the possets, you get pure dairy richness primed to showcase the flavors of your choice—in this case, zingy grapefruit and sharp but floral guava. Reducing the cream on the stovetop is not optional—it helps remove excess moisture for perfectly set possets (i.e., spoonable and just barely bound).

Bring cream, sugar, and grapefruit zest to a simmer in a large saucepan over medium-high, whisking occasionally, and cook (still whisking from time to time) until sugar is dissolved and cream is reduced by about a quarter (mixture should be just shy of 2 cups), 8–10 minutes.

Remove pan from heat; immediately add grapefruit juice, lemon juice, and salt; whisk vigorously just until combined. Strain mixture through a fine-mesh sieve into a large measuring glass or a small bowl or other container with a spout.

Pour into 4 glasses, dividing evenly (about ½ cup each) and chill until set, at least 3 hours.
Do ahead: Possets can be made 2 days ahead. Cover and keep chilled.

Cook guava paste and ¼ cup water in small saucepan over medium, whisking vigorously, until paste is melted and mixture is smooth, about 4 minutes. Remove from heat and add lemon juice, whisking well.

Spoon jelly over set possets (about 1½ Tbsp. per portion) and smooth surface with a spoon. Chill until jelly is cool, 10–15 minutes.

Just before serving, sprinkle tops of possets with salt.
Do ahead: Possets with jelly (but without sea salt) can be made 1 day ahead. Cover and keep chilled.

Feed that obsession for everything &ldquo;overnight&rdquo; (oats, anyone?) with this dairy-free breakfast pudding. In this delish version, basil seeds plump up in coconut milk creating a thick, custard-like treat. Top with a guava-honey drizzle and fruit, nuts or granola.

Overnight Coconut Guava Basil Seed Pudding

coconut milk

basil seeds

tbsps guava nectar

tbsp honey

step 1

Mix coconut milk and basil seeds in medium bowl. Cover. Refrigerate overnight.

step 2

Stir guava nectar and honey in small bowl with a wire whisk until well mixed and honey is completely dissolved. 

step 3

Divide coconut basil seed pudding mixture evenly among 5 serving bowls. Drizzle each portion with guava mixture and add desired toppings, such as fresh or dried fruit, nuts or granola.

step 4

Test Kitchen Tips: • Basil seeds are black, tear-shaped seeds that, like chia seeds, have a gelatinous outer layer when wet. Also called Sabja seeds, they are the seed of the sweet basil plant native to India. Basil seeds absorb and take on accompanying flavors and provide texture and body without adding oils or fats, making them a great addition to smoothies, sauces, and dips. They can be purchased from specialty and natural food stores as well from many online retailers• Basil seeds will re-hydrate in as little as 20 minutes. To enjoy the same day instead of prepping for an overnight dish, allow seeds to soak in coconut milk at least 20 minutes in the refrigerator before serving.

Top 17 guava recipes from across the web

The most viewed guava recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 17 guava recipes from across the web

The most viewed guava recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hawaiian Guava Cake

Easy Homemade Guava Jam

Hawaiian Guava Cake

Sticky Guava Barbecue Drumsticks

PHILADELPHIA 3-STEP Guava Cheesecak...

Guava Cheesecake

Thermomix recipe: Tropical Turmeric...

Spicy Guava Barbecue Sauce

Guava BBQ Sauce

Guava Cheese Empanadas Recipe

Guava Cheesecake

Guava-Grapefruit Possets

Overnight Coconut Guava Basil Seed ...

Kiwi &amp; Guava Green Tea

spicy gingered guava margarita

Vegan Guava Cream Cheese Pastries (...

Guava Cream Cheese Thumbprint Cooki...

The most viewed guava recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Kiwi & Guava Green Tea