A chewy fudge-like sweet, Guava Cheese is best made with fresh guavas. They are a rich source of vitamin C - from 3-6 times more than in oranges to almost 30 times more than that found in bananas! Most of this vitamin C is found in the skin of the fruit.
1 kg soft guavas
Sugar (amount based on how much pulp you get out of the guavas)
Cut the guavas into quarters and remove the seeds.
Put the seeds in a sieve and add a small amount of water. Rub into the sieve and press down with a flat spoon so as to extract the
pulp surrounding the seeds, into a bowl kept below the sieve.
Blend the gauva pieces to s smooth pulp in your food processor.
Measure how many cups of pulp you have - include the pulp removed from around the seeds.
Put all the pulp into a large, flat, heavy-bottomed dish on a medium flame.
Add sugar to the amount of one cup less than the number of cups of guava pulp.
For example, if you had 6 cups of pulp, add 5 cups of sugar to it.
Cook, stirring frequently, till it becomes hard to stir and the
guava cheese begins to come away from the sides of the pan.
Grease a platter and spoon the guava cheese onto it. Spread into a thick layer.
Allow to cool a little and while still warm, cut into diamond shapes.
When completely cooled, store in an air-tight container.