Dessert: Mexico – Colima, Western Mexico – Ate de Guayaba (Guava Paste)

Serving Size: 12

Approximate Time

Prep 20 min

Cook 40 min

Additional 7 hrs

Total 8 hrs

Ingredients

- 3 lb (1.36 kg) ripe Colima guavas, washed and halved
- 1 cup (240 ml) water
- Granulated sugar equal to the weight of the strained guava pulp — expect about 3 1/2 to 4 cups (700–900 g) for the guavas listed
- 2 tbsp (30 ml) fresh lime juice
- 1 cinnamon stick (optional)
- 1 tbsp (15 g) unsalted butter (optional, for sheen and to reduce sticking)
- Neutral oil or nonstick spray for pan, or parchment paper to line pan

Instructions

Short Description:
Firm, richly flavored guava paste made from intense, locally grown Colima guavas, cooked down with sugar and lime until it sets into a sliceable confection. Served in slices or cubes, often with cheese or on its own as a dessert.

Regional Notes:
Colima guavas are prized for an intense aroma and higher natural pectin; this version uses those local fruits and is cooked to a firmer, drier paste than many other regions, producing a dense, intensely flavored ate de guayaba. The process emphasizes long reduction and an optional low oven finish to achieve the characteristic firmness.

1. Place guava halves and 1 cup (240 ml) water in a medium saucepan with the optional cinnamon stick. Bring to a simmer over medium heat, cover, and cook until fruit is very soft, about 15–20 minutes.
2. Remove from heat. Discard the cinnamon stick. Pass the cooked guava through a fine-mesh sieve or food mill into a bowl, pressing with the back of a spoon to extract all pulp and separate seeds/skins. You should have about 2 to 2 1/4 lb (900–1,000 g) strained pulp; weigh it.
3. Measure granulated sugar equal to the weight of the strained pulp (see Ingredients). Combine the guava pulp, measured sugar, and 2 tbsp (30 ml) lime juice in a wide, heavy-bottomed saucepan. Add the butter if using.
4. Cook over low–medium heat, stirring constantly with a wooden spoon or spatula to prevent sticking and burning. The mixture will foam and darken; continue cooking and stirring as it thickens. This stage can take 30–50 minutes. When the paste pulls away from the sides of the pan and is very thick and glossy, it is ready for molding.
5. For a firmer, drier paste like the Colima style: preheat oven to 200°F (95°C). Line a 9x5 inch (23x13 cm) loaf pan with parchment paper or lightly oil it. Transfer the hot guava paste to the pan, smooth the top, and cover loosely with a second piece of parchment. Place the pan, uncovered on a baking sheet, into the oven and dry for 30–60 minutes until the surface is tacky but not wet (skip oven step if you prefer a slightly softer paste).
6. Remove pan from oven and let cool to room temperature. Then refrigerate, uncovered or lightly covered, for at least 6 hours or overnight to fully set and firm up.
7. To serve, unmold the set ate, peel off parchment, and cut into slices or cubes. Dust lightly with granulated sugar if desired to reduce stickiness.
8. Store wrapped in plastic wrap in the refrigerator for up to 2 weeks, or freeze wrapped portions for longer storage.