![]() ![]() It can also be used in savory preparations too. One famous one is called guava pastelitos which I definitely recommend you check out. It’s used as a simple spread with cheese and is delicious that way, but it’s also great baked into pastries, cookies, and cakes. Just a quick search will show you that a huge majority of guava recipes actually call for the paste. There are so many ways to use the paste once it’s made that I’m confident you’ll use up the batch in no time! Wrap each piece in parchment paper and store them in an airtight container for up to 3 months. ![]() Then turn it out and cut it into portion sizes you like. ![]() Pour the paste into a parchment lined pan and let it cool completely. When it’s reduced and thickened enough to scrape a line across the bottom of the pot with your spoon and doesn’t immediately fill in, it’s done. It’s very important to keep stirring so you can prevent it from scorching or sticking. Keep cooking it for another 35 to 40 minutes. Bring it to a boil then begin adding one cup of sugar at a time, stirring constantly until it’s all incorporated. Discard the seeds and return the puree to the pot with the lemon juice and half the zest. Then pour the liquid and soft fruit through a food mill to separate the seeds and puree. The easiest way to do that is combining ½ inch chunks of fruit with the water and cooking for about 40 minutes until tender. Making guava paste is almost the same as making guava jam, with a few key differences in cooking times and storage.įirst the fruit needs to be cooked into a seedless puree. But, if you have a choice, the sweet red or pink fleshed ones are ideal for making paste. Unless you live somewhere tropical, your selection of fresh guavas may be limited. Sugar – For purest flavor use white sugar.Fresh Lemon – You want the zest and juice from 1 or 2 large lemons.Ripe ones will be fragrant and be slightly tender when gently squeezed. When it comes to making your own paste, the ingredient list is actually surprisingly simple. Learning how to make it was essential for my home kitchen, and I’m sharing that with you now. It lasts a long time and is easy to add to a huge number of recipes. It’s an incredibly versatile ingredient that is basically made from guava puree cooked down with sugar to preserve it. When I was living abroad I was able to try fresh guava for the first time and it was amazing! Ever since I’ve been eating and cooking it often.Īs much as I love the fresh fruit however, what I’ve come to discover is that a lot of cooking is actually done with guava paste. From star fruit to dragon fruit and mangoes, I just love the unique flavors. You may have noticed my love of tropical fruit if you’ve ever browsed through my recipes. Fresh guava and simple ingredients combine to make a delicious, flavorful pantry staple. By shopping on, you can search for hot sauce, hoisin sauce, and other ready-to-use packaged sauces to make sure your stock covers a variety of cuisines.Learning how to make homemade guava paste is a great way to preserve that tropical, sweet fruit flavor in a long-lasting, versatile way. ![]() Enjoy the opportunity of buying them from international wholesalers. It saves you time while still giving you the essence of the sauce’s flavor.Ĭooking is an art form that requires its own tools: the ingredients, and in this case, the organic guava paste. A jar of alfredo sauce, for example, is more convenient to use than going through the process of making homemade alfredo sauce. It’s also easier to store packaged goods than raw ingredients, making a restaurant’s kitchen or stock more organized. Instead of buying raw ingredients and grinding seeds to make organic guava paste and seasonings, you can buy jars and cans of ready-to-use sauces. Browse through our site to find wholesale organic guava paste and seasonings from a variety of cuisines for your business. For example, teriyaki sauce is savory and salty, while ketchup and tomato sauce tastes sweet and tangy. Each has its own appropriate use and context to help create a tasty meal. Most spices fall in one or more of four predominant categories of flavor: savory, bitter, acid, or sweet. The utility of sauces and seasonings is to enhance the flavor of the dish. ![]()
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