Guavas are a tropical fruit that come in a variety of colors. Their skins can range from pale green to yellow, red or purple, while their flesh ranges from pale pink to yellow or red. The whole fruit — peel, flesh and seeds — is edible and this sweet, juicy, fragrant fruit makes for an excellent puree. The puree is used widely in South America, where it’s served with cheeses or yogurt, or added to desserts to give them a sweet, fruity flavor.

To make guava puree, select the freshest, ripest possible guavas. Choose guavas that:

  • Have unblemished skin.
  • Have no soft or mushy spots.
  • Give slightly when gently squeezed.

Store fresh, whole guavas for no more than 2 to 3 days in the fridge, as the fruits deteriorate rapidly.

If the guavas you have are immature, they will continue ripening after harvest. To encourage faster ripening, store your guavas at room temperature in a brown paper bag, loosely closed, with an apple or a banana.

Guava puree can be drizzled on yogurt or ice cream as a tropical fruit dressing, or it can be used in place of other fruit purees to season baked goods, such as fruit scones, muffins or pancakes. A classic Brazilian dessert combines it with fresh, chilled cream and a small amount of honey.

Guava puree can be stored in an airtight container in the fridge for 3 to 5 days. When frozen, with no more than a 1/4-inch of headspace, the puree can keep for 3 to 5 months.