Guava Paste Recipe (Colombian Bocadillo)

Ingredients

• 600 g (approximately 4 medium-sized)ripe guavas
• 500 ml (2.5 cups)water
• 450 g (2¼ cups)white sugar
• juice of 1orange
• to tastesugar, for sprinkling

Instructions

1. 1

   Boil the guavas

   Put the whole guavas and water in a small saucepan; the fruit will not be fully submerged. Cover and boil for 20 minutes, until the skins split.

2. 2

   Blend the fruit

   Transfer the guavas and their cooking liquid to a food processor and blend until smooth.

3. 3

   Strain the mixture

   Set a sieve over a saucepan and pass the guava mixture through it to remove the seeds, pressing the pulp through with a spoon if needed. Discard the seeds.

4. 4

   Cook the paste

   Stir the sugar and orange juice into the strained guava mixture with a wooden spoon. Bring it to the boil, then simmer gently for 1 hour, stirring every 2–3 minutes so it cooks evenly and does not stick. It will change from pink to red-orange and back towards red-pink as it thickens; it is ready when sticky and thick enough for the bottom of the pan to show as you stir.

5. 5

   Chill until set

   Spoon the paste into a silicone or cake tin about 30 × 6 cm and sprinkle with sugar. Let it cool to room temperature, cover with foil and refrigerate for a couple of hours or overnight until firm. Cut into blocks and serve as candy or with a piece of cheese.

What is Colombian bocadillo?

Bocadillo is a Colombian sweet made by cooking guava pulp with sugar until it becomes a dense, sliceable paste. It is commonly cut into small blocks and eaten as a sweet, paired with cheese or used as a filling.

This recipe keeps the preparation simple: whole ripe guavas are cooked, blended and strained before the pulp is reduced with sugar and orange juice. Straining removes the seeds, while the long, gentle cook gives the paste its firm texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 90 calories, 1g protein, 22g carbs, 0g fat.

Most of each serving’s energy and carbohydrates come from the white sugar, with guava adding natural sugars and fibre. Guava contributes a little protein, while the recipe contains very little fat. Pair a small block with cheese or serve it after a meal with fresh fruit for a more balanced plate.

Choosing and preparing the guavas

Ripe guavas: choose fruit that gives slightly when pressed and smells fragrant. Ripe fruit blends readily and brings the characteristic floral, tangy flavour.

Whole fruit: boiling the guavas with their skins on softens them before blending. The recipe does not require the water to cover them completely.

Straining out the seeds

Use a sturdy sieve set over the saucepan and press the blended pulp through with the back of a spoon. Work patiently so the soft fruit passes through while the seeds stay behind.

Keep the cooking liquid with the guavas when blending; it helps the fruit process smoothly. Discard the seeds after straining.

Getting the right thickness

Gentle heat: once the mixture boils, keep it at a soft boil rather than letting it bubble aggressively. Stir every 2–3 minutes, scraping the base and sides to prevent sticking.

Doneness: the paste grows thicker and stickier as moisture cooks away. When stirring briefly reveals the bottom of the pan, it has reached the cue given in the recipe.

Cooling and setting

Choose a silicone tin or a cake tin about 30 × 6 cm so the paste can be shaped into a block. Sprinkle the surface with sugar before leaving it to cool.

Let the paste cool to room temperature before covering it with foil and refrigerating. It needs at least a couple of hours to set, though leaving it overnight gives it more time to firm up.

Ways to serve it

Cheese pairing: serve a block of bocadillo alongside a piece of cheese for a sweet-and-savoury contrast. Cut the paste into small pieces for a simple sweet plate.

For baking: use slices or small pieces as a filling in bread or pastries. Keep the pieces compact so they are easy to portion and handle.

Recipe notes & tips

• Stir regularly and scrape the bottom of the saucepan to keep the paste from catching.
• Press the pulp through the sieve with a spoon to separate it thoroughly from the seeds.
• Use a wooden spoon to stir the thickening mixture safely and steadily.
• Cool the paste to room temperature before covering and refrigerating it.
• Sprinkle the paste with sugar before chilling, as directed, for a lightly sugared surface.

Variations

• Cheese pairing: serve each block alongside a piece of your preferred cheese.
• Pastry filling: tuck small pieces of paste into bread or pastry before baking.
• Smaller sweets: pour the paste into a wider, shallow tin so it can be cut into smaller pieces.
• Orange note: use the specified orange juice to add a citrus accent to the guava.

Common mistakes to avoid

• Skipping the sieve: the seeds remain in the paste; press the blended fruit through a sieve before cooking it with sugar.
• Boiling too hard: the mixture can catch on the base; keep it at a gentle boil and stir regularly.
• Stirring too infrequently: the thick paste may stick; stir every 2–3 minutes as it cooks.
• Stopping while runny: the paste may not set firmly; cook until thick and sticky and the pan bottom shows when stirred.
• Covering while warm: trapped steam can collect under the foil; let the paste cool to room temperature first.

How to store

Once set, keep the bocadillo covered in the refrigerator. Use within about a week for best quality; serve chilled or let it sit briefly at room temperature before eating. Reheating is not needed.

Frequently asked questions