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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut guavas in half and scoop out the seeds. | 2. Soak the seeds in 1 cup of the water. | 3. Place the guavas in a saucepan with the remaining water. | 4. Bring to a boil, reduce heat to a simmer and cook until the guavas are very soft. | 5. Stir often to prevent scorching and sticking to the pot. | 6. Strain the water from the seeds-it will be slightly mucilaginous-and add to the cooked guavas. | 7. Discard seeds. | 8. Grind the guavas through a food mill and measure pulp. | 9. Add an equal amount of sugar. | 10. Mix well and place in a large heavy saucepan over low heat and cook, stirring constantly with a wooden spoon until the mixture is thick and a little jelly tested on an ice cube can be lifted off in one piece. | 11. Remove from heat and beat with a wooden spoon for 10 minutes or until the mixture forms a heavy paste. | 12. Turn out into a loaf pan lined with wax paper or a square casserole pan lined with wax paper. | 13. Set in a cool place for 24 hours. | 14. To store, turn the paste out of the pan and wrap it securely in foil. | 15. *Fora dried consistency, place the cooked paste on wax paper on a wooden board, cover with cheesecloth and set in the sun for two days. | 16. Turn the paste occasionally to expost all surfaces to the sun. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
guava	2		peeled	224.4	47.256	8.415	3.135
water	1 1/2	cups		0.0	0.0	0.0	0.0
sugar	4	cups		3223.92	806.3839999999999	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.