How to Make Guava Butter

Each of the last three years, it's happened without fail. Right around the end of October, we'll be making our way through the farmer's market and I'll be stopped dead in my tracks, hypnotized by the sweet, tropical aroma of ripe guava. And before I know it, before I have any clue what to do with them, I've bought a bag.

There are over 100 varieties of guava, grown in tropical and sub-tropical climates. Guava trees don't like the cold, so they're not all that common in the U.S. outside of Hawaii and Florida. Thankfully, they seem to like it here in Southern California and they're pretty easy to find.

These are Mexican yellow cream guavas... compact, slightly tart, and very sweet.. 

They're pale yellow inside instead of the more common pink varieties, but no less fragrant or delicious.. 

The first time I came home with guavas, I loved the smell so much I let them sit out on the kitchen counter until they spoiled a week later. Now I try to buy them as ripe as possible, and make this guava butter the same day.

Rinse well and remove any stamens or stems, then chop into quarters.

Blend with about 1 cup of water and pass through a fine-mesh strainer.

The seeds are edible, but they're hard as rocks and they... umm... "clog the pipes."

Add a little sugar, some freshly squeezed lemon juice...

...simmer on low for 20-30 minutes, until it's reduced by about 2/3...

... let cool and store in an airtight jar and refrigerate for immediate eating.

Mix it in with some yogurt, spread it on your favorite grilled cheese sandwich, or just sneak spoonfuls out of the fridge in the middle of the night. No matter how it's done, this guava butter is a great way to savor the season and bring a little tropical flavor into the fall.

How to Make Guava Butter

Depending on the type of guavas you use and how ripe they are, you can adjust the amount of sugar to taste. I've never gotten around to it, but this guava butter would be perfect for canning.

Yield: 12 oz.
 

Ingredients

  • 1 lb ripe guavas (10-12 medium or 18-20 small)
  • 1 cup water
  • 1 cup of sugar
  • 2 tablespoons of lemon juice
     

Directions

  1. Rinse guavas well to remove any dirt or debris. Chop off any stamens or stems and cut into quarters.
     
  2. Place chopped guavas in a blender jar with 1 cup of water. Blend until smooth.
     
  3. Pass puree through a fine-mesh strainer, stirring and pressing with spoon or silicon spatula, to remove seeds and pulp.
     
  4. Add to a medium pan with sugar and lemon juice. Simmer over low heat, stirring regularly, for 20-30 minutes, until reduced by 1/2 to 2/3. You're looking for the consistency of a loose paste. 
     
  5. Let cool and store in the fridge in an airtight container. Enjoy!