Just imagine biting into the sweet, fragrant flavor of tropical guava—it’s like a mini vacation in every bite! Whether you’re craving refreshing drinks, vibrant desserts, or savory twists, these 18 guava-packed recipes bring a taste of the tropics right to your kitchen. Ready to explore deliciously exotic dishes that’ll wow your taste buds? Let’s dive in and find your new favorite!
Guava and Cream Cheese Pastries
Whether you’re craving a tropical breakfast treat or an impressive dessert, these guava and cream cheese pastries deliver flaky perfection with minimal effort. With just a few ingredients and straightforward steps, you’ll create bakery-worthy pastries that balance sweet fruit with creamy tang. Let’s walk through the process methodically to ensure your success.
Ingredients
Puff pastry – 1 sheet
Guava paste – ½ cup
Cream cheese – 4 oz
Egg – 1
Granulated sugar – 2 tbsp
Instructions
1. Thaw the puff pastry sheet at room temperature for 40 minutes until pliable but still cold.
2. Preheat your oven to 400°F and line a baking sheet with parchment paper.
3. Unfold the pastry sheet on a lightly floured surface, rolling it gently to smooth any creases.
4. Cut the pastry into 6 equal rectangles using a sharp knife or pizza cutter.
5. Beat the egg with 1 tablespoon of water in a small bowl until fully combined.
6. Spread 1 tablespoon of cream cheese in the center of each pastry rectangle, leaving a ½-inch border.
7. Slice the guava paste into 6 equal portions and place one piece on top of the cream cheese on each pastry.
8. Brush the exposed pastry edges with the egg wash using a pastry brush.
9. Fold each pastry in half over the filling, pressing the edges firmly with a fork to seal.
10. Brush the tops of all pastries with the remaining egg wash.
11. Sprinkle each pastry evenly with granulated sugar.
12. Bake for 18–20 minutes until the pastries are puffed and golden brown.
13. Transfer the pastries to a wire rack and cool for 10 minutes before serving. You’ll love how the flaky, buttery layers shatter with each bite, revealing the warm, sweet-tart guava and creamy cheese filling. For an extra indulgence, drizzle them with honey or serve alongside strong coffee to cut through the richness.
Spicy Guava Glazed Chicken Wings
Zesty and unexpected, these wings combine tropical sweetness with fiery heat in a way that will surprise your taste buds. Let’s walk through each step methodically to create perfectly glazed chicken wings with a professional finish. Follow these instructions carefully for foolproof results every time.
Ingredients
– Chicken wings – 2 lbs
– Guava paste – ½ cup
– Sriracha sauce – ¼ cup
– Soy sauce – 2 tbsp
– Brown sugar – 2 tbsp
– Garlic powder – 1 tsp
– Baking powder – 1 tsp
– Salt – 1 tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with aluminum foil.
2. Pat the chicken wings completely dry with paper towels to ensure crispy skin.
3. In a large bowl, combine the baking powder and salt with the chicken wings, tossing until evenly coated.
4. Arrange the wings in a single layer on the prepared baking sheet, leaving space between each piece.
5. Bake the wings for 25 minutes at 400°F until the skin begins to crisp and turn golden.
6. While the wings bake, combine the guava paste, sriracha sauce, soy sauce, brown sugar, and garlic powder in a small saucepan.
7. Heat the sauce mixture over medium heat, stirring constantly until the guava paste fully dissolves and the sauce thickens slightly, about 5-7 minutes.
8. Flip the wings after 25 minutes of baking and continue baking for another 20 minutes until fully cooked and crispy.
9. Transfer the baked wings to a large mixing bowl and pour the warm glaze over them.
10. Toss the wings vigorously in the glaze until every surface is evenly coated.
11. Return the glazed wings to the baking sheet and bake for 5 more minutes at 400°F to set the glaze.
12. Remove the wings from the oven and let them rest for 3 minutes before serving.
Miraculously crispy skin gives way to tender, juicy chicken beneath the sticky, sweet-spicy glaze. The guava provides a tropical brightness that cuts through the heat beautifully, making these wings perfect for game day or summer gatherings. Serve them alongside cool cucumber slices or over coconut rice to balance the flavors.
Guava Coconut Smoothie Bowl
Yielding to tropical cravings has never been easier than with this vibrant smoothie bowl. You’ll love how simple ingredients transform into a refreshing, nutrient-packed breakfast or snack that feels like a vacation in a bowl.
Ingredients
Frozen guava – 1 cup
Coconut milk – ½ cup
Frozen banana – 1 medium
Granola – ¼ cup
Instructions
1. Add 1 cup frozen guava, ½ cup coconut milk, and 1 medium frozen banana to a high-speed blender.
2. Blend on high speed for 45-60 seconds until completely smooth and thick, scraping down the sides once with a spatula halfway through.
3. Pour the smoothie mixture into a wide, shallow bowl using a rubber spatula to get every last bit.
4. Sprinkle ¼ cup granola evenly over the top of the smoothie bowl.
5. Serve immediately with a spoon.
Keep in mind that the ultra-thick, spoonable texture holds the granola perfectly without sinking. The sweet-tart guava pairs beautifully with the creamy coconut base, creating a balanced tropical flavor profile. For an extra festive touch, arrange sliced fresh fruit in a sunburst pattern around the edges before adding the granola.
Guava BBQ Pulled Pork Sliders
Friendly and flavorful, these guava BBQ pulled pork sliders combine sweet tropical fruit with savory slow-cooked pork in a perfect handheld package. Following these methodical steps will ensure tender, juicy results every time, even for beginner cooks. Let’s walk through the process together from start to finish.
Ingredients
Pork shoulder – 3 lbs
Guava paste – ½ cup
BBQ sauce – 1 cup
Slider buns – 12
Salt – 1 tbsp
Black pepper – 2 tsp
Instructions
1. Preheat your oven to 300°F.
2. Pat the pork shoulder completely dry with paper towels.
3. Rub the salt and black pepper evenly over all surfaces of the pork shoulder.
4. Place the seasoned pork shoulder in a Dutch oven or oven-safe pot with a tight-fitting lid.
5. Cook covered in the preheated oven for 4 hours.
6. Remove the pot from the oven and check that the pork shreds easily with two forks.
7. Transfer the pork to a cutting board, reserving ½ cup of cooking liquid in the pot.
8. Shred the pork completely using two forks, discarding any large fat pieces.
9. Return the shredded pork to the pot with the reserved cooking liquid.
10. Stir in the guava paste and BBQ sauce until fully combined.
11. Return the pot to the oven uncovered and cook for 30 minutes at 300°F.
12. Remove from oven and let rest for 10 minutes.
13. Toast the slider buns lightly while the pork rests.
14. Spoon the guava BBQ pulled pork onto the toasted slider buns.
Melt-in-your-mouth tender pork contrasts beautifully with the sweet-tangy guava barbecue sauce that caramelizes slightly on the toasted buns. The tropical fruit notes make these sliders particularly refreshing for outdoor gatherings, or try serving them with a crisp cabbage slaw for added crunch and freshness.
Guava Mojito Cocktail
Sometimes the most refreshing cocktails come from combining classic techniques with tropical flavors. Start by gathering your ingredients and equipment for this guava mojito that brings vacation vibes to your home bar setup.
Ingredients
White rum – 2 oz
Fresh lime juice – 1 oz
Simple syrup – ¾ oz
Fresh mint leaves – 10 leaves
Guava nectar – 3 oz
Club soda – 2 oz
Ice cubes – 1 cup
Instructions
1. Place the mint leaves in the bottom of a tall glass.
2. Add the simple syrup to the glass with the mint leaves.
3. Use a muddler to gently press and twist the mint leaves against the bottom of the glass for 15 seconds, releasing their oils without tearing them into small pieces.
4. Fill the glass three-quarters full with ice cubes.
5. Pour the white rum directly over the ice.
6. Add the fresh lime juice to the glass.
7. Pour the guava nectar into the mixture.
8. Use a long spoon to stir the contents thoroughly for 20 seconds, ensuring all ingredients are well combined.
9. Top the glass with club soda, pouring slowly down the side to preserve carbonation.
10. Give the drink one final gentle stir to incorporate the soda without losing bubbles.
11. Garnish with a fresh mint sprig placed on top of the ice.
A perfectly balanced guava mojito should have a vibrant pink hue with the mint leaves visibly suspended throughout. The guava provides a sweet tropical base that complements the rum’s warmth, while the club soda adds a refreshing effervescence that lifts all the flavors. For an elegant presentation, serve in a chilled highball glass with a colorful paper straw and lime wheel perched on the rim.
Guava Chutney with Cumin and Mustard Seeds
Zesty and aromatic, this guava chutney brings together sweet and savory flavors in perfect harmony. Today we’ll walk through each simple step to create this versatile condiment that elevates everything from cheese boards to grilled meats. Follow along carefully for a foolproof result every time.
Ingredients
Guavas – 4 medium
Sugar – ¾ cup
Apple cider vinegar – ½ cup
Cumin seeds – 1 tsp
Mustard seeds – 1 tsp
Salt – ½ tsp
Instructions
1. Wash and dry 4 medium guavas thoroughly.
2. Chop the guavas into ½-inch pieces, discarding the ends but keeping the seeds intact.
3. Combine the chopped guavas, ¾ cup sugar, ½ cup apple cider vinegar, and ½ teaspoon salt in a medium saucepan.
4. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally with a wooden spoon.
5. Reduce heat to low and simmer for 25 minutes, stirring every 5 minutes to prevent sticking.
6. While the guava mixture simmers, heat a small dry skillet over medium heat for 2 minutes.
7. Add 1 teaspoon cumin seeds and 1 teaspoon mustard seeds to the hot skillet.
8. Toast the seeds for 45 seconds until fragrant and the mustard seeds begin to pop, shaking the pan constantly.
9. Immediately transfer the toasted seeds to the simmering guava mixture.
10. Continue cooking the chutney for another 15 minutes over low heat, stirring frequently.
11. Check the consistency by dragging a spoon across the bottom of the pan; the chutney should leave a clear path that fills in slowly.
12. Remove the saucepan from heat and let the chutney cool completely in the pan for 1 hour.
13. Transfer the cooled chutney to a clean glass jar with a tight-fitting lid.
This chutney develops a thick, jam-like texture with tender guava pieces suspended throughout. The finished condiment balances the fruit’s natural sweetness with the earthy warmth of toasted spices. Try it spread over brie on crackers or as a glaze for roasted chicken to experience its complex flavor profile.
Guava-Stuffed French Toast
Unbelievably decadent yet surprisingly simple, this guava-stuffed French toast transforms basic breakfast ingredients into something truly special. Understanding the technique ensures perfect results every time, whether you’re cooking for a lazy weekend brunch or impressing overnight guests.
Ingredients
Bread – 8 slices
Eggs – 4
Milk – ½ cup
Vanilla extract – 1 tsp
Ground cinnamon – 1 tsp
Guava paste – ½ cup
Cream cheese – 4 oz
Butter – 2 tbsp
Maple syrup – for serving
Instructions
1. Cut a pocket into each bread slice by slicing horizontally through the center without cutting all the way through. 2. Combine cream cheese and guava paste in a small bowl, mashing with a fork until evenly mixed. 3. Spoon approximately 1 tablespoon of the guava mixture into each bread pocket, spreading it evenly. 4. Whisk eggs, milk, vanilla extract, and ground cinnamon in a shallow bowl until fully combined. 5. Heat a large non-stick skillet or griddle over medium heat and melt 1 tablespoon of butter. 6. Dip one stuffed bread slice into the egg mixture, letting it soak for 15 seconds per side until fully coated but not soggy. 7. Place the dipped bread slice in the heated skillet and cook for 3-4 minutes until the bottom is golden brown. 8. Flip the French toast using a spatula and cook for another 3-4 minutes until the second side is golden brown and the center is warm. 9. Transfer the cooked French toast to a plate and repeat the dipping and cooking process with remaining bread slices, adding the second tablespoon of butter to the skillet as needed. 10. Serve immediately with maple syrup drizzled over the top. The contrast between the crispy, cinnamon-scented exterior and the warm, gooey guava filling creates an irresistible texture experience. For an extra tropical twist, serve with sliced mango or a sprinkle of toasted coconut to complement the guava’s sweet-tart flavor profile.
Guava and Mango Salsa
Preparing this vibrant guava and mango salsa is surprisingly simple, even for kitchen newcomers. Perfect for summer gatherings, this tropical condiment comes together in minutes with just a few fresh ingredients. Let me walk you through each step methodically.
Ingredients
- Ripe guavas – 2 cups, diced
- Ripe mango – 1 cup, diced
- Red onion – ¼ cup, finely chopped
- Fresh cilantro – 2 tbsp, chopped
- Lime juice – 2 tbsp
- Jalapeño pepper – 1 tbsp, minced
- Salt – ½ tsp
Instructions
- Wash all fruits and vegetables under cool running water for 30 seconds.
- Peel the mango using a vegetable peeler, removing all skin completely.
- Cut the mango flesh away from the pit in vertical slices.
- Dice the mango into ¼-inch cubes, measuring exactly 1 cup.
- Cut the guavas in half and scoop out the seeds with a small spoon.
- Dice the guava flesh into ¼-inch cubes, measuring exactly 2 cups.
- Finely chop the red onion until you have ¼ cup packed.
- Mince the jalapeño pepper, removing seeds for milder heat, to yield 1 tablespoon.
- Chop fresh cilantro leaves until you have 2 tablespoons packed.
- Combine all diced fruits and vegetables in a medium glass bowl.
- Squeeze fresh lime juice directly over the mixture, measuring 2 tablespoons.
- Sprinkle ½ teaspoon of salt evenly across the salsa.
- Gently fold all ingredients together with a rubber spatula for 15 seconds until just combined.
- Cover the bowl with plastic wrap and refrigerate for 20 minutes to allow flavors to meld.
What makes this salsa exceptional is the contrast between the creamy guava and firm mango chunks. The jalapeño provides a subtle heat that builds gradually, while the lime brightens every bite. Wonderful served alongside grilled fish or as a colorful topping for tacos, this salsa brings tropical sunshine to any meal.
Guava Pie with Lattice Crust
Every baker needs a showstopping dessert in their repertoire, and this guava pie with its beautiful lattice crust is surprisingly approachable for beginners. Essentially, we’ll create a flaky pastry shell filled with sweet-tart guava filling, then weave an elegant lattice top that bakes up golden brown. Follow these steps precisely for a pie that looks professionally made but comes together in your own kitchen.
Ingredients
– Flour – 2 cups
– Butter – 1 cup
– Salt – 1 tsp
– Water – ¼ cup
– Guava paste – 2 cups
– Sugar – ½ cup
– Egg – 1
Instructions
1. Combine 2 cups flour and 1 tsp salt in a large mixing bowl.
2. Cut 1 cup cold butter into small cubes and add to the flour mixture.
3. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
4. Sprinkle ¼ cup ice water over the mixture while stirring with a fork.
5. Press the dough together into two equal discs, wrap in plastic wrap, and refrigerate for exactly 30 minutes to prevent shrinkage during baking.
6. Roll one dough disc into a 12-inch circle on a floured surface.
7. Transfer the rolled dough to a 9-inch pie dish, gently pressing it into the corners.
8. Trim the edges to leave a 1-inch overhang around the pie dish.
9. Combine 2 cups guava paste and ½ cup sugar in a saucepan over medium heat.
10. Stir constantly for 5 minutes until the guava paste melts completely into a smooth filling.
11. Pour the warm guava filling into the prepared pie crust.
12. Roll the second dough disc into a 12-inch circle and cut it into ½-inch wide strips using a pizza cutter for clean edges.
13. Arrange half the dough strips vertically across the pie filling, spacing them 1 inch apart.
14. Fold back every other vertical strip and place one horizontal strip across the center.
15. Unfold the folded strips and fold back the alternating vertical strips to continue the lattice pattern.
16. Repeat the weaving process until the entire top is covered with lattice.
17. Trim the lattice edges to match the bottom crust overhang.
18. Crimp the edges together using your fingers to create a decorative sealed border.
19. Beat 1 egg with 1 tablespoon water to create an egg wash.
20. Brush the entire lattice crust with the egg wash using a pastry brush for golden browning.
21. Preheat your oven to 375°F and place the pie on the center rack.
22. Bake for 45-50 minutes until the crust is deep golden brown and the filling bubbles visibly through the lattice.
23. Transfer the pie to a wire rack and cool completely for 4 hours to allow the filling to set properly before slicing.
Ultimate satisfaction comes when you slice into this pie and reveal the vibrant pink guava filling peeking through the golden lattice. The contrast between the flaky, buttery crust and the sweet-tart guava creates a tropical twist on classic fruit pie. Serve it slightly warm with a scoop of vanilla ice cream, or enjoy it at room temperature with your morning coffee for an indulgent breakfast treat.
Guava Margarita with Chili Rim
Very few cocktails balance sweet, spicy, and tangy flavors as perfectly as this guava margarita. Vibrant guava puree meets classic lime and tequila for a refreshing drink that’s surprisingly simple to make at home. Let’s walk through each step together to create this stunning cocktail with its signature chili-salt rim.
Ingredients
Guava puree – ½ cup
Tequila – 2 oz
Lime juice – 1 oz
Triple sec – ½ oz
Simple syrup – ½ oz
Coarse salt – 2 tbsp
Chili powder – 1 tsp
Instructions
1. Combine 2 tablespoons of coarse salt and 1 teaspoon of chili powder on a small plate.
2. Rub a lime wedge around the rim of your margarita glass to moisten it completely.
3. Dip the moistened glass rim into the salt-chili mixture, rotating to coat evenly.
4. Fill a cocktail shaker with ice cubes until it’s three-quarters full.
5. Pour 2 ounces of tequila into the shaker.
6. Add ½ cup of guava puree to the shaker.
7. Measure and pour 1 ounce of fresh lime juice into the mixture.
8. Include ½ ounce of triple sec for citrus complexity.
9. Add ½ ounce of simple syrup to balance the tartness.
10. Secure the shaker lid tightly and shake vigorously for 15 seconds until frost forms on the outside.
11. Fill your prepared glass with fresh ice cubes.
12. Strain the shaken cocktail into the glass through a fine mesh strainer.
13. Garnish with a thin lime wheel placed on the rim.
14. Serve immediately while cold and frothy.
A perfectly balanced guava margarita offers a creamy texture from the fruit puree that contrasts beautifully with the spicy salt rim. The vibrant pink color makes it visually stunning for parties, and the sweet-tart flavor profile keeps you coming back for more. Consider serving it alongside spicy tacos or as a standalone refreshing treat on warm evenings.
Guava and Brie Grilled Cheese Sandwich
Using a perfectly ripe guava transforms this grilled cheese from ordinary to extraordinary, creating a sweet-tart contrast against the creamy brie. We’ll build this sandwich step by step, ensuring each component gets the attention it deserves for maximum flavor. This methodical approach guarantees you’ll achieve that ideal crispy exterior with perfectly melted cheese every time.
Ingredients
Bread – 2 slices
Brie cheese – 4 oz
Guava paste – 2 tbsp
Butter – 1 tbsp
Instructions
1. Spread ½ tablespoon of butter evenly on one side of each bread slice using a butter knife.
2. Place both bread slices buttered-side down on a clean cutting board.
3. Spread 1 tablespoon of guava paste evenly across the unbuttered side of one bread slice.
4. Slice the brie cheese into ¼-inch thick pieces, removing any thick rind if preferred.
5. Arrange the brie slices evenly over the guava paste, covering the entire surface.
6. Place the second bread slice on top with the buttered side facing upward.
7. Preheat a non-stick skillet over medium-low heat for 2 minutes until evenly heated.
8. Carefully transfer the assembled sandwich to the preheated skillet.
9. Cook for 3-4 minutes until the bottom bread develops golden-brown spots and crisp texture.
10. Flip the sandwich using a spatula, being careful not to dislodge the filling.
11. Cook for another 3-4 minutes until the second side matches the first in color and crispness.
12. Press down gently with the spatula to ensure even contact with the pan surface.
13. Remove the sandwich from the skillet when both sides are evenly golden brown.
14. Transfer to a cutting board and let rest for 1 minute before slicing to allow cheese to set.
15. Cut the sandwich diagonally with a sharp serrated knife for clean slices. Really, the magic happens when that warm, oozing brie meets the sweet guava paste against the crisp bread. Resist cutting immediately—that brief resting period lets the cheese thicken slightly while maintaining its luxurious melt. Consider serving alongside a simple arugula salad to cut through the richness, or enjoy as is for the ultimate comfort food experience.
Guava-Glazed Salmon with Citrus Salad
Let’s create a vibrant, restaurant-quality meal that’s surprisingly simple to master. Learning to balance sweet and savory flavors will transform your weeknight dinners, and this guava-glazed salmon with citrus salad demonstrates that beautifully.
Ingredients
Salmon fillets – 4 (6 oz each)
Guava paste – ½ cup
Lime juice – 2 tbsp
Orange – 1
Grapefruit – 1
Red onion – ¼ cup
Olive oil – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the salmon fillets completely dry with paper towels to ensure crispy skin.
3. Season both sides of the salmon with ½ teaspoon salt and ¼ teaspoon black pepper.
4. Combine guava paste and lime juice in a small saucepan over medium heat.
5. Stir the mixture constantly for 3-4 minutes until it forms a smooth, thick glaze.
6. Brush half of the guava glaze evenly over the top of each salmon fillet.
7. Bake the salmon for 12-14 minutes until the internal temperature reaches 145°F.
8. While the salmon bakes, peel the orange and grapefruit, removing all white pith.
9. Slice the citrus fruits into ¼-inch thick rounds, catching any juice in your bowl.
10. Thinly slice the red onion into half-moons for milder flavor in your salad.
11. Arrange the citrus slices and red onion on a serving platter in an alternating pattern.
12. Drizzle the salad with olive oil and sprinkle with remaining salt and pepper.
13. Remove the salmon from the oven and brush with the remaining glaze.
14. Let the salmon rest for 3 minutes before serving to redistribute juices.
15. Place the glazed salmon alongside the citrus salad on individual plates.
Arranging the salmon over the citrus salad allows the glaze to mingle with the dressing below. The firm, flaky fish contrasts beautifully with the juicy citrus segments, while the sweet guava glaze balances the salad’s bright acidity perfectly.
Guava and Lime Popsicles
When summer temperatures soar, nothing beats the tropical refreshment of homemade frozen treats. These guava and lime popsicles combine sweet floral notes with zesty citrus in a simple four-ingredient recipe that anyone can master. Let me walk you through each step to create these vibrant frozen delights.
Ingredients
Guava nectar – 2 cups
Lime juice – ¼ cup
Granulated sugar – 3 tbsp
Water – 2 tbsp
Instructions
1. Combine 3 tablespoons of granulated sugar and 2 tablespoons of water in a small saucepan.
2. Heat the sugar mixture over medium heat for 3-4 minutes, stirring constantly until the sugar completely dissolves.
3. Remove the simple syrup from heat and let it cool to room temperature for 15 minutes.
4. Pour 2 cups of guava nectar into a large measuring cup or mixing bowl.
5. Add ¼ cup of freshly squeezed lime juice to the guava nectar.
6. Pour the cooled simple syrup into the guava-lime mixture.
7. Whisk all ingredients together vigorously for 1 minute until fully combined.
8. Taste the mixture and adjust sweetness if needed before freezing.
9. Carefully pour the mixture into 8 popsicle molds, leaving ¼ inch of space at the top for expansion.
10. Insert popsicle sticks into each mold, ensuring they stand straight.
11. Freeze the popsicles for at least 6 hours or overnight until completely solid.
12. To unmold, run warm water over the outside of the molds for 10-15 seconds before gently pulling.
Getting the texture just right means these popsicles have a smooth, creamy bite without icy crystals. The floral guava flavor shines through first, followed by the bright lime finish that cleanses the palate. Try serving them alongside grilled pineapple or crushing them over vanilla ice cream for an extra tropical dessert experience.
Guava Upside-Down Cake
Often overlooked in favor of pineapple, guava brings a tropical sweetness that transforms this classic upside-down cake into something extraordinary. Our methodical approach ensures even beginners can achieve that perfect caramelized top and tender crumb. One step at a time, we’ll build this beautiful dessert together.
Ingredients
Flour – 1½ cups
Sugar – 1 cup
Butter – ½ cup
Eggs – 2
Milk – ½ cup
Baking powder – 2 tsp
Vanilla extract – 1 tsp
Salt – ¼ tsp
Fresh guava – 3, sliced
Brown sugar – ½ cup
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. Melt 2 tablespoons of butter and brush it evenly across the bottom of the pan.
3. Sprinkle the brown sugar in an even layer over the buttered surface.
4. Arrange the guava slices in a single, overlapping circular pattern covering the entire bottom.
5. Cream the remaining butter with sugar using an electric mixer for exactly 3 minutes until light and fluffy.
6. Add eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
7. Combine flour, baking powder, and salt in a separate bowl, whisking for 20 seconds to aerate.
8. Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients.
9. Mix in vanilla extract until just combined, being careful not to overmix the batter.
10. Pour the batter over the arranged guava slices, spreading evenly with a spatula.
11. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
12. Cool the cake in the pan on a wire rack for exactly 15 minutes before inverting.
13. Run a knife around the edges to loosen, then place a serving plate over the pan and flip quickly.
14. Gently lift the pan away, revealing the caramelized guava topping.
Moist and tender with jewel-like guava slices glistening on top, this cake offers a perfect balance of tropical sweetness and buttery richness. The caramelized edges provide a delightful crunch against the soft crumb, while the guava’s subtle floral notes shine through. Serve warm with a dollop of whipped cream or alongside vanilla ice cream for an elegant dessert that belies its simple preparation.
Guava and Coconut Rice Pudding
Frequently, the simplest ingredients transform into the most comforting desserts, and this guava and coconut rice pudding proves just that with its tropical twist on a classic favorite. Following these methodical steps will guide you through creating this creamy, fragrant dessert that’s perfect for beginners and seasoned cooks alike. Let’s begin by gathering our minimal ingredients and preparing the rice base for a foolproof result.
Ingredients
Rice – ½ cup
Water – 1 cup
Coconut milk – 1 cup
Sugar – ¼ cup
Guava paste – ½ cup
Salt – ¼ tsp
Instructions
1. Rinse the rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch, which prevents clumping.
2. Combine the rinsed rice and water in a medium saucepan over high heat, and bring to a rolling boil.
3. Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15 minutes until the water is fully absorbed and the rice is tender.
4. Stir in the coconut milk, sugar, and salt until fully incorporated, using a whisk to break up any lumps for a smooth consistency.
5. Simmer the mixture uncovered over medium-low heat for 20 minutes, stirring every 5 minutes to prevent sticking and ensure even thickening.
6. Chop the guava paste into ¼-inch cubes while the pudding simmers, which helps it melt evenly without forming large chunks.
7. Add the chopped guava paste to the pudding, stirring continuously for 3–5 minutes until it dissolves completely and tints the pudding a light pink.
8. Remove the saucepan from the heat and let the pudding cool for 10 minutes, stirring occasionally to release steam and prevent a skin from forming.
9. Transfer the pudding to serving bowls and refrigerate for at least 2 hours until chilled and set, covering them with plastic wrap pressed directly onto the surface. Generously, this pudding delights with a creamy, velvety texture from the coconut milk, balanced by the sweet-tart guava that infuses every bite. Serve it topped with toasted coconut flakes for added crunch or drizzle with a guava syrup for an extra burst of flavor that elevates this humble dessert into something special.
Guava BBQ Sauce for Ribs
Haven’t you noticed how store-bought barbecue sauces often lack that special something? This guava BBQ sauce transforms ordinary ribs into a tropical masterpiece with just a few simple ingredients. Let’s walk through creating this sweet-tangy glaze that will become your new grilling staple.
Ingredients
Guava paste – 1 cup
Ketchup – ½ cup
Apple cider vinegar – ¼ cup
Brown sugar – 2 tbsp
Worcestershire sauce – 1 tbsp
Garlic powder – 1 tsp
Smoked paprika – 1 tsp
Black pepper – ½ tsp
Instructions
1. Combine guava paste, ketchup, apple cider vinegar, brown sugar, and Worcestershire sauce in a medium saucepan.
2. Place the saucepan over medium heat and stir continuously until the guava paste completely dissolves, about 3-4 minutes.
3. Whisk in garlic powder, smoked paprika, and black pepper until fully incorporated.
4. Reduce heat to low and simmer the sauce for 15 minutes, stirring every 2-3 minutes to prevent sticking.
5. Check the sauce’s consistency by dipping a spoon – it should coat the back evenly without running off too quickly.
6. Remove from heat and let cool to room temperature, about 20 minutes, before using on ribs.
7. Brush the cooled sauce onto pre-cooked ribs during the last 10 minutes of grilling at 350°F.
8. Flip the ribs and apply a second coat of sauce, grilling for another 5 minutes until caramelized.
Notice how the guava creates a glossy, thick coating that clings beautifully to the ribs without dripping. The tropical sweetness balances perfectly with the smoky paprika, while the vinegar provides just enough tang to cut through the richness. Try brushing extra sauce over grilled pineapple slices to serve alongside your ribs for a complete tropical barbecue experience.
Guava and Pineapple Jam
Ripe guavas and sweet pineapples come together in this vibrant homemade jam that captures tropical sunshine in a jar. This straightforward recipe transforms simple fruits into a spreadable delight perfect for breakfast toast or dessert pairings. Follow these precise steps to create your own batch with foolproof results.
Ingredients
Guavas – 2 cups, peeled and chopped
Pineapple – 1 cup, finely diced
Sugar – 1½ cups
Lemon juice – 2 tbsp
Instructions
1. Wash and peel 4 medium guavas, then chop them into ½-inch pieces until you have 2 cups.
2. Core and finely dice one small pineapple until you have 1 cup of fruit.
3. Combine the chopped guavas, diced pineapple, 1½ cups sugar, and 2 tablespoons lemon juice in a heavy-bottomed saucepan.
4. Let the fruit mixture sit at room temperature for 30 minutes to draw out natural juices.
5. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly with a wooden spoon.
6. Reduce heat to low and simmer for 45 minutes, stirring every 5 minutes to prevent sticking.
7. Test for doneness by placing a small spoonful on a chilled plate – if it wrinkles when pushed with your finger, it’s ready.
8. Skim off any foam that forms on the surface using a slotted spoon for clearer jam.
9. Carefully ladle the hot jam into sterilized jars, leaving ¼-inch headspace at the top.
10. Process filled jars in a boiling water bath for 10 minutes to seal properly.
Creamy with visible fruit pieces, this jam balances guava’s floral notes with pineapple’s bright acidity. Spread it on warm biscuits, swirl into yogurt, or use as a glaze for grilled chicken to enjoy its versatile tropical character.
Guava and Basil Infused Water
Creating refreshing infused water at home is simpler than you might think, and this guava and basil combination offers a delightful twist on plain water that will keep you hydrated throughout the day. Follow these precise steps to craft this vibrant beverage that’s both beautiful and flavorful.
Ingredients
Guava – 1 medium
Fresh basil – ¼ cup
Water – 8 cups
Ice – 2 cups
Instructions
1. Wash the guava thoroughly under cold running water for 30 seconds.
2. Pat the guava dry with a clean kitchen towel.
3. Slice the guava into ¼-inch thick rounds, keeping the skin intact for maximum flavor extraction.
4. Gently rinse the fresh basil leaves under cool water to remove any dirt or debris.
5. Lightly bruise the basil leaves by pressing them between your palms – this releases their essential oils and enhances infusion.
6. Place the sliced guava rounds in the bottom of a 2-quart pitcher.
7. Add the bruised basil leaves to the pitcher with the guava.
8. Pour 8 cups of cold water over the guava and basil.
9. Add 2 cups of ice to the pitcher.
10. Stir the mixture gently with a long spoon for 15 seconds to combine the ingredients.
11. Cover the pitcher with a lid or plastic wrap.
12. Refrigerate the infused water for at least 4 hours to allow flavors to fully develop – overnight chilling yields the best results.
13. Strain the infused water through a fine-mesh sieve into serving glasses if you prefer clear liquid, or serve with the fruit and herbs included.
Perfectly balanced between sweet and herbal, this infused water develops a beautiful pale pink hue from the guava and carries subtle floral notes from the basil. The crisp, clean finish makes it ideal for serving in elegant glass pitchers at brunch or packing in insulated bottles for outdoor activities, where its refreshing qualities truly shine.
Summary
Bring tropical paradise to your kitchen with these 18 irresistible guava recipes! From refreshing drinks to decadent desserts, there’s something for every home cook to love. We’d be delighted if you’d try a few recipes and share which ones become your favorites in the comments below. Don’t forget to pin this article to your Pinterest boards so you can easily return to these tropical treats!
