Make sure your guavas are ripe and wash thoroughly. Peel the guavas. Cut the ends off each guava and cut out any bruises or bad spots. Cut the guavas in half and scoop out seeds. Soak the seeds in one cup of the water, set aside.

Place the guavas in a large covered saucepan. Add just enough water to cover the guavas. Cover and bring to a boil. Reduce heat and continue to simmer for two hours, gently stirring occasionally to keep the guavas from burning in the bottom of the pan. Simmer for 2 hours, remove from heat and let cool.

Strain the water from the seeds and add it to the guavas. Discard the seeds.

With a food processor or food grinder, grind the cooked guavas until you have a fine paste. Take the paste and measure by liquid cups into a large, clean saucepan.

Add two tablespoons of fresh lime juice and one cup of sugar to each cup of ground guavas.

Bring the mixture to a boil, stirring constantly with a wooden spoon. Continue to cook until you reach the jelly point (220ºF) – use a good candy thermometer.

Remove from heat and continue beating for 10 minutes. The mixture should form a heavy paste. Turn into a salad mold or pie tin. Cover and keep refrigerated until use.

(Coconut Paste)

4 cups grated coconut

1-1/2 pounds of sugar

5 quarts of fresh milk

1 cinnamon stick

1 lime rind (grated)

1 cup water

In a large saucepan, add grated coconut, 1/2 cup sugar and cinnamon stick to one cup of water.

Bring to a boil. Remove cinnamon.

Gradually add the milk, the rest of the sugar and the lime rind.

Cook over low heat, stirring constantly until the mixture is thick and sticky. Turn into a salad mold or pie tin.

Cover and keep refrigerated until use.

2 cups of mango puree

2 cups of white sugar

2 tablespoon lemon juice

Mix all ingredients. Bring the mixture to a boil, stirring constantly with a wooden spoon. Continue to cook until you reach the jelly point (220º F) - use a good candy thermometer.

 

Remove from heat and continue beating for 10 minutes. The mixture should form a heavy paste. Turn into a salad mold or pie tin. Cover and keep refrigerated until use.

(Mango Paste)

12 ripe bananas

2 cups water

3 cups sugar

Juice of 2 lemons

Place sugar, water and bananas in a saucepan and boil covered, until the bananas are mushy. Puree the mixture with an electric mixer. Gradually add the lemon juice to the puree.

Bring the mixture to a boil, stirring constantly with a wooden spoon. Continue to cook until you reach the jelly point (220º F) - use a good candy thermometer.

 

Remove from heat and continue beating for 10 minutes. The mixture should form a heavy paste. Turn into a salad mold or pie tin. Cover and keep refrigerated until use.

(Sweet Banana Paste)

Copyright ©1998

All Rights Reserved.

No copying or commercial duplication of any content (including photos) without the
express written permission of the authors and proper attribution.

Yes, You Can Cook Cuban Food! It's Easy!

We Show You How in Two Great Miami Cuban Cookbooks:

Three Guys From Miami Cook Cuban

The original -- still great! 100 classic Cuban recipes as they are eaten in Miami today.

ORDER NOW!

More than 100 Recipes!

OUT OF PRINT.

NEW OR USED COPIES
MAY STILL BE AVAILABLE

CHECK FOR COPIES

Serrano Ham   Now you can order Serrano Ham (Jamón Serrano) from an American importer. ham-serrano.com