Dessert: Mexico – Bajio Mexico, Aguascalientes – Ate de Guayaba (Guava Paste)

Serving Size: 8

Approximate Time

Prep 15 min

Cook 55 min

Additional 4 hrs

Total 5 hrs

Ingredients

- 2 lb (900 g) ripe guavas, washed, quartered, cored
- 1/4 cup (60 ml) water
- 2 cups (400 g) granulated sugar
- 1 tbsp (15 ml) fresh lemon juice
- 1 small cinnamon stick (optional)
- 1 tsp (5 ml) neutral oil or softened butter, for greasing
- Extra granulated sugar for dusting, if desired

Instructions

Short Description:
A dense, sweet guava paste made by cooking locally grown guavas with sugar until reduced to a thick, sliceable paste. Traditionally cooled and cut into wedges or blocks to serve with cheese or on its own.

Regional Notes:
This Aguascalientes version uses ripe, locally grown guavas prized for their distinct sweetness and aroma; the paste is simply prepared by cooking and concentrating the fruit with sugar until it sets firm enough to slice. Unlike some variants that add starch, this regional recipe relies on reduction and a touch of citrus to set the paste and preserve authentic guava flavor.

1. Prepare the fruit: Remove stems, quarter the guavas, and remove any large seeds. Place the guava pieces and 1/4 cup (60 ml) water in a medium saucepan.
2. Cook until soft: Bring to a simmer over medium heat, cover, and cook until the guavas are very soft and breaking down, about 10–15 minutes. If using the cinnamon stick, add it when you begin cooking.
3. Puree and strain: Remove the cinnamon stick. Transfer the cooked guavas to a blender or use an immersion blender and puree until smooth. Press the puree through a fine-mesh sieve into a clean saucepan to remove seeds and coarse bits, using a spatula to extract as much pulp as possible.
4. Measure pulp and add sugar: Weigh or estimate the sieved pulp; for this batch the pulp should be close to the fruit weight. Add the granulated sugar and lemon juice to the saucepan with the sieved pulp.
5. Reduce to paste: Cook the mixture over medium-low heat, stirring frequently to prevent sticking and burning. As it thickens, reduce the heat to low and continue stirring; the paste is ready when it pulls away from the bottom of the pan and a spoonful holds its shape on a plate (about 30–45 minutes total depending on moisture).
6. Finish and transfer to mold: Lightly grease a small loaf pan or shallow dish with 1 tsp (5 ml) oil or butter. Pour the hot paste into the prepared pan, smooth the top with a spatula, and let it cool to room temperature.
7. Chill and set: Cover and refrigerate for at least 4 hours or overnight until fully set and firm enough to slice.
8. Slice and serve: Turn the set paste out onto a cutting board, peel away lining if used, and slice into wedges or blocks. Optionally dust the slices with a little granulated sugar. Serve with fresh cheese (queso fresco) or enjoy plain.
9. Storage: Store in an airtight container in the refrigerator for up to 2 weeks, or freeze portions wrapped tightly for longer storage.