How to Make Guava Puree (Perfect Base for Guava Recipes!)
This fresh guava puree requires just one ingredient (and a splash of water) and adds a tropical twist to all of my favorite recipes. I’ve used it to make drinks, breads, cookies, and my favorite guava jam.
If you have a guava tree, you know that once the fruits begin to ripen, your window for using them is very short! This is why I like to make guava puree – to preserve and use this tropical fruit for all of my favorite guava recipes, including agua de guayaba, atole de guayaba, guava jam, guava butter, and guava syrup.
FUN FRUTA FACTS
In my humble opinion, guava fruits are surprisingly underrated and under appreciated. Here are a few fun facts about guavas that you might find surprising:
- In some cultures, guava leaves are used medicinally to help treat stomach issues, skin inflammation, and even to balance blood sugar.
- Pink guavas contain 2-4 times more vitamin C than an orange (one of the highest natural concentrations found in any fruit)!
- Guava seeds act as “natural fiber pallets” that help stimulate digestion, so be sure to eat the whole fruit when they’re in season.
INGREDIENTS YOU’LL NEED
All you need to make this fresh guava puree is ripe guavas! I love the color of pink guavas for this recipe, but ones with yellow or white flesh will also work.
STEP-BY-STEP INSTRUCTIONS
Fresh guava puree is one of the easiest things to make, but a good blender and strainer are essential.
Prepare fruit
- Use a knife to trip the ends of each guava.
- Slice the guavas in half. You may want to cut them into quarters for easier blending.
Blend guavas
- Add guavas to the blender with 1/2 cup of water.
- Process on low-medium speed until smooth, for about 30-60 seconds. I blend them on low-medium to keep the seeds intact for easier straining,
Strain the puree
- Place a fine-mesh strainer over a bowl and pour the blended guava mixture into it.
- Use a spoon or spatula to push the puree through.
- PRO TIP: You’ll have to work in batches for this step, which is essential for removing the seeds, resulting in a smooth puree.
Enjoy
- You can enjoy this fresh pink guava puree in any of your favorite guava recipes or freeze it for later use.
HOW TO STORE
Store in an airtight container for up to 5 days in the refrigerator or 3 months in the freezer.
LOOKING FOR MORE GUAVA RECIPES?
If you’re love guavas and are looking for more recipes, here are a few of my faves:
- How to Make Atole de Guayaba (Pink Guava Atole)
- How to Make Agua de Guayaba (Guava Agua Fresca)
- How to Make 30-Minute Guava Jam (Mermelada de Guayaba)
- How to Make Delicious Tropical Guava Butter Spread
How to Make Guava Puree (Perfect Base for Guava Recipes!)
Ingredients
- 1½ pounds guavas
- ½ cup water
Instructions
- Use a knife to trip the ends of each guava. Slice the guavas in half. You may cut them into quarters for easier blending.
- Add guavas to the blender with 1/2 cup of water.Process on low-medium speed until smooth, for about 30-60 seconds. I blend them on low-medium to keep the seeds intact for easier straining.
- Place a fine-mesh strainer over a bowl and pour the blended guava mixture into it. Use a spoon or spatula to push the puree through. PRO TIP: You'll have to work in batches for this step, which is essential for removing the seeds, resulting in a smooth puree.
- You can enjoy this fresh pink guava puree in any of your favorite guava recipes or freeze it for later use.
Nutrition
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Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.
