Ate de guayaba is a dense, glossy, rosy-amber paste of sieved guava pulp slowly cooked with sugar until it sets firm enough to slice. Guava's natural pectin and perfume give it a bright, floral sweetness that is classic with fresh cheese. Makes 24 pieces in about 25 hr 35 min.
Prep25 min
Cook70 min
Cooling24 hr
Total
25 hr 35 min
Yield
24 pieces
DietGluten free, Vegan
Ingredients
Adjust yield
pieces
Scales from a half to a double batch; give a bigger batch a little more time.
Brush the 8-inch (20 cm) square pan with the neutral oil and line it with parchment, leaving an overhang.
Put the ripe guavas and water in a heavy pot, cover and simmer over medium heat until the fruit is completely soft, 15 to 20 minutes.
Blend briefly with the cooking liquid (just enough to loosen the pulp so the seeds are not ground), then press through a fine sieve, scraping hard to get all the pulp; discard the seeds. You should have about 950 g pulp.
Return the pulp to the cleaned pot with the granulated sugar and lime juice. Stir over medium heat until the sugar dissolves, about 5 minutes.
Lower the heat to medium-low and cook, stirring constantly with a long wooden spoon (the paste spatters), until it turns deep rosy-amber, thick and glossy, 40 to 50 minutes. It is ready when a spoon dragged across the bottom leaves a path that stays open for a few seconds and the paste pulls away from the sides.
Scrape the hot paste into the pan and smooth the top with an oiled spatula.
Let it cool and set uncovered at cool room temperature for 24 hours, until firm enough to slice cleanly.
Lift out by the parchment and cut into 24 bars.
Tips
Wear an oven mitt and use a long spoon: thick fruit paste bubbles and spatters as it reduces.
If the set paste is still soft after 24 hours, return it to the pot and cook 10 minutes more.
Serve slices with queso fresco or panela cheese, the traditional pairing.
This is a refrigerated fruit paste, not a canned preserve; store it in the refrigerator and do not seal it in jars for shelf storage.
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How long does it take to make ate de guayaba (mexican guava paste)?
Plan on 25 minutes of prep and 1 hour 10 minutes of cooking, plus 24 hours to rest. The recipe makes 24 pieces.
How should I store ate de guayaba (mexican guava paste)?
Wrap airtight in wax paper and plastic and refrigerate for up to 1 month; bring slices to room temperature to serve. This paste is not shelf-stable.
Can I make ate de guayaba (mexican guava paste) ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Is this recipe vegan?
Yes, as written. Check that packaged ingredients such as chocolate, sprinkles and plant butter are labeled vegan.
Ate is the Mexican fruit paste made by cooking fruit pulp with sugar until it is thick enough to slice, a convent tradition most associated with Morelia, Michoacán, where guava is one of the classic flavors. Serve it with queso fresco and a cup of black coffee.
Variations
Bite-size cubes: cut the set paste into 1-inch (2.5 cm) cubes and toss in 50 g granulated sugar to make about 64 pieces.
Orange-zest ate: stir 2 tsp (4 g) finely grated orange zest into the paste in the last 5 minutes of cooking.
Cinnamon ate: simmer 1 cinnamon stick with the guavas and remove it before blending.
Estimated · per serving
Nutrition
Per serving = 1 of 24 servings this recipe makes.
155Calories / serving
0.5gFat
38.3gCarbs
1.3gProtein
35.8gSugar
Whole recipe (24 servings):
~3720 cal ·
12g fat ·
919g carbs ·
31g protein ·
859g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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