With a flavor somewhere between a strawberry and a pear, you’ll love these gorgeous guava recipes.
First off, the fruit itself is just so pretty! Depending on when you pick the fruit and how large it is, it can even sometimes have notes of mango or grapefruit, too.
Either way, it’s always delicious.
Primarily used in Latin America, this is such an underrated fruit in the States, which is a shame because I’ve yet to find a single person who hasn’t loved it.
From smoothies and cheesecakes to frosting and even BBQ sauce, this sweet little fruit might just become your new best friend.
Use this list of 17 sensational guava recipes to see just what it can do!
This gorgeous Hawaiian concoction got its name right from the ingredients – passion fruit, orange, and guava.
One sip of this, and you’ll never go back to plain old orange juice again!
The kind you can buy ready-made is full of sugar and artificial colorings. Luckily, making your own is super simple.
Making it with fresh fruit will be the best option by far, but if you can find natural juices, you’ll still end up with a fruity cocktail to rival your Bahama Mama.
In fact, I like to make a big batch of this and add some rum into half for later in the day.
Pineapple-guava is quite different from the traditional pink fruit. This version has a creamy white flesh that is juicy and almost like a banana.
That familiar flavor makes it pretty perfect for this sweet bread.
The banana flavor is quite subtle, with tropical notes that make this a pleasant change to the usual quick breads and cakes.
If you really want to boost the flavors in this, try adding some crushed pineapple to the batter and using the juices to make a simple glaze with powdered sugar.
You can even top it with toasted coconut and lime zest.
These cookies might look like those traditional Linzer cookies you make every Christmas, but they’re so much better.
Anybody can use raspberry jam in a cookie, so why not try out some guava jam for a tropical change?!
You should be able to find guava jam in the grocery stores, or making your own is relatively straightforward.
I have to admit that I’m kind of boring when it comes to smoothies. Give me banana and strawberry all day!
But this recipe was too good to pass up. The guava enhances the strawberry flavor perfectly and adds gorgeous hints of pear underneath to make it something special.
This recipe also uses frozen mango cubes to not only add sweetness but to help thicken the smoothie without watering it down with ice.
If you’re the first to reach for the mango chutney when you eat Indian food, you’ll love this.
This recipe balances to sweet flavors from the fruit with savory ingredients like garlic and coriander so well.
But you can adjust the ingredients if you like things more or less spicy.
I like to keep the fruit chunky but feel free to dice it if that’s how you like it. The smaller pieces would make it perfect for a dipping sauce.
Agua de guayaba is quite literally guava water. It’s a tasty fruity drink that just needs to be blitzed in a blender.
Not to be confused with a smoothie, this drink is quite thin.
I like to add lime juice to mine for a touch of citrus, and I’ve even made it with coconut milk for a creamier texture.
Empanadas are little hand pies made with a flaky pastry and a savory or sweet filling.
Though I have a serious soft spot for spicy pulled pork pastries, these sweet guava empanadas are too good to pass up.
The filling is a simple mix of guava paste and cream cheese. Because the paste is so sweet, you don’t even need to mix sugar into the cream cheese.
I like to blend the two together a little, so get more of a cheesecake-like filling, but it’s not necessary.
Looking through the ingredients, you might not think that this dip is going to work. Cream cheese and garlic, sure, but honey and guava?
Since the guava isn’t too sweet, it pairs with the savory ingredients like a dream.
Just like your BBQ sauce is only enhanced by some mango, or your pork chops become heavenly with a bit of applesauce, this velvety dip just works.
Serve it with chips or breadsticks as a dip, or try spreading some into your next sandwich!
Cheesecake will always be a hit at a party. Minis are especially adorable, and there are never any leftovers when I serve them.
Just because you know they’re a hit doesn’t mean you shouldn’t experiment a little. Lemon cheesecake is ok, but why not try something out of the box?
This recipe is a fantastic blend of zesty lime and smooth guava sauce.
Not only is it beautiful, but it’s also a whole new flavor profile that people will go crazy for.
Cheddar cheese and guava paste is a wonderful combination you’ll find all over countries like Brazil.
The salty-sweet blend is often used in this cute little appetizer, and the name is used to suggest the two ingredients are simply made for each other.
I slice the guava paste a touch thinner and spread it out onto the bread, so it’s not such a hit of sweetness, and I’ve even toasted the mini-bites to melt the cheese. Trust me; it’s worth it.
If you can’t find the mini-Brazilian bread bites, this works just as well on sliced baguettes. I like the texture of the crusty bread the best.
I like to think of this as a Mexican Key Lime pie. It’s got a fantastic cookie base with lime and condensed milk filling, and the cream cheese gives it a cheesecake-like finish.
But it’s the guava that really sets this cake apart. That thick, sweet layer on top elevates the whole thing and like only guava can.
Like most ice-box cakes, the cookies will soften in the creamy mix to the perfect melt-in-your-mouth texture.
For a bit of crunch, sprinkle some cookie crumbs over the top before serving.
You can usually find guava paste in the grocery store, but if you can’t, I highly recommend making your own.
Made with just guava, water, and sugar, you can have a batch setting in under an hour.
I like my BBQ sauce tangy, spicy, and sinfully sweet. Honey BBQ, mango, peach… I think the fruity flavors complement this sauce like no other.
If you stick to the recipe, you’ll end up with a wonderfully thick sauce that is bursting with flavor.
I’ve used it on pulled pork and chicken, and it’s always gobbled up in minutes!
If you like your BBQ sauce a touch thinner, simply add a little water to the mix. For those of us who crave the heat, try adding a teaspoon or two of chili paste.
This BBQ sauce recipe might look a little different, and it is. Cocoa powder? Really?
Yes! It’s hard to explain, but you don’t taste the chocolate per se. So why add it?
Well, the chocolate notes will enhance the spices like you wouldn’t believe! You’ll definitely taste the difference.
I happen to think that shortbread bars are some of the best sweet treats out there. The buttery shortbread is always to die for, and it’s so easy to modify.
You can add everything from fruit jams to caramel and chocolate, and it’s always an easy and sure-fire hit.
What I love about this recipe is the ratio of guava to shortbread.
When using jams, it often soaks into the crumb or thins out as it cooks, leaving the cookie a touch dry.
But here, the paste will melt and spread, only to set back up into a thick layer of sweet tropical filling.
Then there’s the coconut! It might not seem like a lot, but you can taste it in every bite, giving this cookie bar a fantastic nuttiness to go along with the sweet filling.
Sherbet is very similar to a sorbet; only it typically contains dairy. Both are usually fruit-based frozen desserts that are surprisingly easy to make at home.
The guava syrup is key to getting the most flavor out of the fruit, and the puree works to add thickness and color.
This recipe is a fantastic base for sherbet, and you can so easily swap out the guava for mango, pineapple, strawberry, or banana and make a whole array of homemade frozen treats.
Looking at this, you would never know there’s cornmeal in the cake batter. But one taste, and it’s unmistakable.
If you’re a fan of cornbread and honey, this one is for you!
The cake is surprisingly light and fluffy, and the corn flavor is mild but definitely enough to taste. It just works, I swear.
As for the frosting, I’ve made it so many times and used it on cupcakes and white cakes countless times. I just love the color and how it’s all-natural!
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