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Overview

Dulce de Guayaba

Guava Paste, Pasta de Guayaba, Goiabada, Bocadillo de Guayaba

This dulce de guayaba recipe turns ripe guavas into a firm, glossy paste the Paraguayan way: the fruit is simmered soft, blended and sieved, then cooked low and slow with sugar, lemon and vanilla until it holds its shape and slices cleanly. One serving is about 100 g, a thick slice of paste, and carries 306 calories. Serve it with cheese, spread it on toast, or cut it into cubes to eat on its own.

Dulce de guayaba is the guava paste of Paraguay and the wider Rio de la Plata region, made when guavas are plentiful and too soft to eat fresh. The fruit is cooked, sieved and reduced with sugar until it sets into a firm, sliceable block — the same paste Brazilians call goiabada and Colombians call bocadillo. In Paraguay it is most often eaten with cheese, the sweet paste against salty, mild queso Paraguay, or cut into cubes and served with coffee. It keeps for weeks once set, which is why it became a pantry staple in guava season.

Pairs well with: Sliced cheese, especially a mild white cheese, and crackers.

Provenance

Paraguay flag Paraguay

Paraguayan Heritage

Latin America & Caribbean

Time Dedication

2h

30m prep • 90m cook

Batch Yield

12 Servings

306 kcal per serving

1 serving ≈ 100 g

Technical Skill

Intermediate

Medium (Slow Reduction)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Inappropriate

Dinner

Inappropriate

Snack & Tea

Ideal Light Bite

Occasions: Afternoon snacks, family gatherings, holiday sweet tables, with cheese and coffee Cost: Low — about $1–2 per serving at home
Tags: Sweet Vegetarian Vegan Gluten-free Dairy-free
A glossy deep-red triangular slice of firm guava paste on a white plate

Paraguayan Heritage

Photo: Voton, CC BY-SA 3.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $1–2 per serving at home (USD)

Made the Paraguayan way: simmered guavas, sieved puree, slow reduction until the paste holds a spoon line.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 2h
P

Prep Stage: Guavas & Puree

30 Minutes • Simmering & Sieving

Simmer the guavas in water until soft, blend, then press through a sieve to a smooth, seedless puree before the sugar goes in.

Maestro Tip: Taste the puree before adding sugar: very ripe guavas need less.

  1. 1

    Simmer the Guavas

    25 Mins Simmering, about 100°C (212°F)

    Put the guava chunks and water in a large pot, bring to the boil, then simmer covered for 25 minutes until the fruit is soft enough to crush against the side of the pot.

    Keep the pot covered so the water does not boil away.

    Done when: Guavas soft and breaking apart.

  2. 2

    Blend & Sieve

    10 Mins Room temperature

    Blend the hot guavas with a little of their cooking liquid until smooth, then press the puree through a fine sieve, discarding the seeds and skins. You should have about 750 g of smooth puree.

    Press firmly with a spoon: the puree is what sets, the seeds are not.

    Done when: About 750 g of smooth, seedless puree.

  3. 3

    Add Sugar, Lemon & Vanilla

    5 Mins Room temperature

    Return the puree to a clean pot and stir in the sugar, lemon juice and vanilla until the sugar dissolves.

    Use a clean pot: any scorched bits from the first cooking will darken the paste.

    Done when: Sugar dissolved, puree smooth and glossy.

  4. 4

    Cook Low & Slow

    60 Mins Low heat, about 90°C (195°F)

    Cook the puree on low heat, stirring constantly with a wooden spoon, for about 60 minutes, until it is thick and pulls away from the bottom and sides of the pot. The paste is ready when a spoon drawn across the bottom leaves a clean line that holds for a few seconds.

    Do not walk away: the paste scorches easily once it thickens.

    Done when: Thick paste that pulls away from the pot and holds a spoon line.

  5. 5

    Mould & Set

    10 Mins + 4 Hours Setting Room temperature

    Brush the mould lightly with oil, pour in the hot paste and smooth the top. Leave to cool, then chill for at least 4 hours until firm enough to slice.

    A loaf tin lined with baking paper makes the paste easy to lift out.

    Done when: Firm to the touch, holding its shape.

  6. 6

    Slice & Serve

    5 Mins Serve at room temperature

    Turn the paste out of the mould and slice it with a damp knife. Serve with cheese, on toast, or cut into cubes to eat on its own.

    Wipe the knife between cuts for clean slices.

    Done when: Clean slices, glossy and firm.

Finishing Touches & Plating

Serve the paste sliced with a mild white cheese, or cut into cubes for a sweet bite with coffee.

Nutritional Physiology & Benefits

Nutrition

Energy

306

kcal / serving

Protein

2g

Complete AA

Carbs

76g

Complex

Fats

1g

Healthy

Per serving (12 servings · 1 serving ≈ 100 g)
Energy306 kcal
Protein2 g
Carbohydrates76 g
Fat1 g
Fibre3.4 g
Sugar72.2 g
Sodium1 mg
Per 100g
Energy306 kcal
Protein1.6 g
Carbohydrates75.7 g
Fat1 g
Fibre3.4 g
Sugar72.2 g
Sodium1 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Guavas bring vitamin C and potassium, and the paste keeps a little of the fruit's fibre.

Real Fruit, Nothing Added

Guavas, sugar, lemon and vanilla: the paste sets on the fruit's own pectin, with no gelatin or preservatives.

Vitamin C from Guavas

Guavas are rich in vitamin C, and a slice of paste still carries some of it.

A Little Goes Far

The paste is intensely flavoured, so one 100 g slice is a satisfying sweet bite.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Mild White Cheese

A mild white cheese balances the paste's sweetness with salt and creaminess — the classic Paraguayan pairing.

Crackers

Plain crackers give crunch and a neutral base that lets the guava flavour stand out.

Drinks

Black Coffee

A small cup of black coffee cuts the sweetness and turns the paste into an afternoon treat.

Full Menus

Snack Plate

A full Paraguayan snack plate — toast, butter, guava paste and cheese, with coffee on the side — makes the paste the centre of the table.

Complete menu

Serve slices of the paste with mild white cheese, crackers and black coffee for a classic Paraguayan afternoon snack.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Storing It Warm & Damp

Warmth and moisture invite mould; keep the paste cool, dry and wrapped. This is general food information, not medical advice.

Eating the Whole Block

The paste is almost entirely sugar, so a thick slice is plenty; the rest keeps for weeks in the fridge. This is general food information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA sweet slice with cheese makes a fine afternoon snack for most adults.
  • ChildrenChildren love the sweet, fruity paste; one small slice is plenty because of the sugar.
  • ElderlySoft and easy to eat, with no chewing trouble; keep the slice small if sugar is a concern.
  • Pregnant womenSafe to eat in small amounts; the high sugar means one slice, not several. Ask your clinician about portions.
  • Breastfeeding womenA quick sweet bite for energy; pair it with cheese so it is more filling.
  • AthletesFast carbohydrate for energy after training; pair with cheese for some protein.
  • Weight gainEnergy-dense and easy to eat, which helps when more calories are needed.
  • Weight lossOne thin slice with cheese is the lighter choice; the paste is almost all sugar.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesThe paste is almost entirely sugar, so keep to a thin slice and pair it with cheese. Ask your clinician about portions.
  • High blood pressureThe paste itself is very low in salt; the cheese on the side adds most of the sodium. Ask your clinician about portions.
  • Kidney diseaseGuavas add potassium, so keep portions small and ask your clinician about portions.
  • GoutFruit paste is low in purines; the sugar is the main concern, so keep to one slice. Ask your clinician about portions.
  • Stomach issuesThe paste is smooth and gentle, but the sugar can be sharp on an empty stomach; eat it with cheese. Ask your clinician about portions.
  • Cardiovascular diseaseFat-free and low in salt, but very high in sugar; one thin slice fits better than a thick one. Ask your clinician about portions.
  • Fatty liverThe high sugar load makes this a small-portion food; one thin slice with cheese is enough. Ask your clinician about portions.
  • Food allergiesFree from gluten, dairy, egg and nuts as made here. Check the cheese served with it for dairy. Ask your clinician about allergies.
  • Special therapeutic dietsEasy to adapt: use less sugar for a softer, spoonable paste, or serve a smaller slice. Ask your clinician about portions.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool completely, wrap tightly in baking paper and foil.
In the fridge
Keeps 3–4 weeks in the fridge at 4°C (40°F) or below.
In the freezer
Freezes up to 3 months; thaw in the fridge.
How to reheat
No reheating needed; bring to room temperature before serving.
Freezing recommended
Yes — in portions.
Signs it has spoiled
Mould, sour smell, or a sticky, weeping surface.

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