Guava Cheese is a nationwide favorite sweet delicacy in Barbados. It is also popular in other regions, perhaps mostly in Southwest India, Goa, where is is also known as “perad”. Guava cheese was brought to Goa by the Portuguese, and its popularity spread into the Caribbean Islands as well.
In the United States, it has other names, such as: Pasta de guayaba, Guayabate, or Guava Paste. With a texture much the same as fudge, Bajans eat it by itself as a dessert, or it can be used as a filling in pastries of pies. It is also wonderful as a spread over toast.
Guava Cheese Recipe-
- 2 lb. fresh guavas
- 26 oz. granulated white cane sugar
- 1-1/2 tbsp. fresh squeezed lime Juice
- 1 tbsp. organic ghee (from grass-fed cows)
- Clean your fresh guavas, and peel away the edges and any black spots. Chop the flesh into big chunks, and then boil the chunks in water until softened.
- Use an electric blender or food processor to process it into a smooth puree.
- Strain the puree through muslin cloth or a sieve, to eliminate all the seeds.
- Heat a nonstick skillet over medium high flame, and pour the puree into the skillet. Cook, stirring constantly, so the bottom does not get burned.
- When most of the moisture has evaporated, add and stir in the sugar and continue cooking, again stirring continuously.
- The puree’s color will gradually become deeper and richer, and the texture will start to to thicken.
- No add and stir in the ghee and the lime juice and continue cooking and stirring. The ghee will impart a lovely sheen to your guava cheese, and the lime aids in helping the cheese to set.
- When the puree is about the consistency of a thick jam, or mildly thick fudge, you are done cooking. You will know for sure when the mixture congeals into one mass and starts releasing from the edges of the skillet.
- When done, remove the skillet from the burner and allow it to cool.
- Allow to cool and set up for at least two hours before cutting into slices or squares and serving.
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